, ‹.....,, Harmony House ro, MI/ ka, seg s t,„, ollvo' l '' 1 1---lcatmovvy votitse 0 Happy & Healthy „Passoveifr Why serve Tetley Round Tea Bags after the Seder? TETLEY Inside a Tetley Round Tea Bag is the legendary tiny little tea taste. Outside are 2,000 tiny holes for better brewing. Go ahead, count them. The flavor floods out faster so the tea is smooth, not bitter. Its the perfect cup of tea, Passover // time or anytime. In regular or decaffeinated. But why is it round? Why ask? Just enjoy. N Kosher for Passover 122 Iver4 sens EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS k, so those crazy party an- imals the pilgrims ate a lot of turkey. Where is it written that we have to have it? We should take advice from people who didn't know how to plant corn? We've all got fond memories of munching turkey. It's got lots of tasty meat: it's easy to cook. Even with all this going for it, I still want something different. I'm not talking about serving a brisket or a lasagna as a substi- tute for those drumsticks; it's just that I know that there are a lot of other birds out there that are just as delicious as turkey. All these birds ask is that we give them half a chance. Let's hear for the goose or the duck, or even the cornish hen. Of course, we could just throw the bird into the oven and cook it within an inch of its life. That, however, would defeat the pur- pose of this article. The recipes that follow taste great, are real- ly different and best of all are fair- ly easy to make. Wishes You & Yotes A to all our friends and customers Birds Of A Feather Make Good Eating MCs • Disc Jockeys • Dancers Karcwke Video and Lighting Effects The Most Exciting Musical Entertainment Rick Benton (810) 626-9550 from heat. Strain the cranberry mixture through a fine mesh sieve. Stir in the liqueur. Let cool to room temp. This can be dou- bled or tripled. CORNISH HENS WITH HERBS 6 Cornish hens, rinsed and patted dry 3 small onions, cut in half 6 baby carrots 6 cloves garlic celery leaves 11/2 c. parve margarine 2 t. crumbled dried tarragon leaves 1 t. crumbled dried thyme leaves 1/4 c. fresh lemon juice 1 t. paprika 1 t. salt fresh ground pepper Stuff the cavity of each hen with half an onion, a baby car- rot, garlic clove and celery leaves. With kitchen sting, tuck the wings behind the bird and tie them together. Tie the legs together and place the hen on a roasting rack. Put the mar- garine in a small sauce pan and add the tarragon and thyme. Melt the butter over low heat, stirring to blend. Remove from ROASTED DUCK the stove and stir in the lemon BREASTS WITH juice, paprika, salt and several CRANBERRY COWS 6 whole duck breasts, boned with grinds of pepper. Brush the hens the skin left on with the margarine sauce and salt roast at 375 for about 45 to 55 fresh ground pepper minutes or until the skin is gold- 11/2 c. cranberry coulis en brown and the juices run Make cranberry coulis. Pre clear when the thigh is poked heat oven to 450. Place duck with a fork. This Cornish hen breasts, skin side up on a roast- may also be roasted on a spit ing rack in a roasting pan. Sprin- over medium heat on the barbe- kle with salt and pepper. Roast cue grill or on a spit in the oven. breasts for 15 min. Remove from Serves 6; this can be doubled or oven. Reduce the oven to 300. tripled. These can be made Spoon 1 c. of the cranberry coulis ahead of time and reheated. over the duck breasts. Roast for 10 more minutes. Cut the breast GLAZED DUCK diagonally into slices. Fan the ORANGE 1 duck (approx. 5 lbs.) slices on individual serving plates salt or a serving platter. Spoon the re- 2 oranges, quartered maining coulis over slices and 1/2 c. orange marmalade serve immediately. Serves 6. This 2 T. dry white wine recipe can be double or tripled. 1 T. soy sauce Pre-heat oven to 450. Sprinkle You may also prepare the breasts early in the day. Rewarm the the cavity of the duck with the breast when ready to serve and salt. Fill the cavity of the duck pour the remaining coulis over with the orange quarters and close the opening with toothpicks. the breasts. Tie the legs together. Tie the wings to the body with string. CRANBERRY COULIS Place the duck, breast side down 11/2 lb. fresh cranberries on a rack in a roasting pan. Com- 11/4 c. sugar bine the marmalade, wine and 1 c. fresh orange juice soy sauce and brush 1/3 of the grated zest of 1 orange 1/2 c. water mixture over the duck. Cook for 1/3 c. orange liqueur 1 to 1 1/2 hours, basting fre- Place the cranberries, sugar, quently. Skim the fat from the and orange juice in a medium sauce and serve it with the duck. saucepan. Simmer for 15 min. Serves 4. This recipe can be dou- Add the orange zest and water. ble or tripled. Simmer uncovered for 15 min; stirring occasionally. Remove © Eileen Goltz 1995