LtRET JEWELERS Florida Foods Come North PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS C A Unique Collection Of Fine Jewelry, Gifts And Table Top 6885 Orchard Lake Road • West Bloomfield, MI 48322 On The Boardwalk • (810) 737-2333 Pamper Her On Mother's Day... Don't just remember Mom on Mother's Day Surprise her, let her know she's really special. Indulge her with a European facial, hot oil manicure, pedicure, body massage, bio sauna, make-up and much more. Just call ... and we'll do the rest. Make this Mother's Day especially memorable with a gift from Tamara Institut de Beaute Gift Certificates from $14 - $350. The most complete spa experience. r WMerCard Institut de Beaute In The Courtyard Plaza • 32520 Northwestern Hwy. • Farmington Hills, MI • 48334 • (810) 855-0474 • Open 7 Days CC w L:- 16 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 learwater, Fla., restau- rants offer a fascinating variety of good food served in attractive and varied surroundings. Guests may dine in elegantly decorated dining rooms or on open-air patios over- looking the water. Also, there are wonderful places for fine dining all along Clearwater Beach and throughout the area which pro- vide a romantic atmosphere for that special occasion. Visitors to Clearwater can choose from a variety of ethnic foods including Chinese, Fondue, German, Italian, Japanese, Span- ish and Thai. And for the Jewish visitors there is a kosher Jewish emporium called Jo-El's where observant Jews can load up on kosher products. Seafood dishes reign supreme in Clearwater with many "catch of the day" selections on menus at local restaurants. Also, . there are interesting soups in the area. For example, Chef Gordon Robinson's Cream of Onion Soup Duchess at the Beach- comber Restaurant is a winner for a cold, rainy day in Detroit and Bon Appetit's Artichoke Gaz- pacho is a tasty treat anytime of the year. Below are some recipes from Clearwater chefs that can be pre- pared in accordance with the Jewish dietary laws: ARTICHOKE GAZPACHO Serves 12 2 cups chopped artichoke hearts 2 cups ripe tomatoes, peeled, seeded and diced 1 cup whole wheat bread, crust removed and cubed 1 green bell pepper, diced 1 red bell pepper, diced 3 large cloves garlic chopped fine 1 small red onion 1 small cucumber peeled, seeded and diced Fresh ground black pepper, cayenne pepper, salt and sugar to taste 1/2 cup virgin olive oil 2 tablespoons red wine vinegar 1 quart of tomato juice Soak bread in water. Squeeze excess water and mix bread with other ingredients. Cover and chill thor- oughly. Serve chilled. CREAM OF ONION SOUP DUCHESS 2 Spanish onions, grated 1 small carrot, grated 1 bunch of parsley, chopped fine 1 quart rich vegetable or fish stock, hot 1 pint hot coffee cream 1/4 tsp. butter 4 ozs. flour Melt butter in heavy pot and blend in the flour. Boil onions and carrots in stock for 10 min- utes. Pour stock with onions and carrots into the heavy pot. Be sure the heavy pot is off the burner when you do this. Stir all the roux into the stock; make sure it is all dissolved. Allow mixture to come to a boil; it should thicken at this time. Add coffee cream and season with salt and pepper to taste. Serve in soup cups, sprin- kle with parsley and then sprin- kle with grated Parmesan cheese. Serves 4. SESAME CHICKEN 2 pounds boneless chicken breast, cut in julienne strips 1/3 cup whole wheat flour 2 tsp. ground coriander 1 tsp. ground ginger 2/3 tsp. ground pepper 1 tsp. onion powder 1 tsp. garlic powder 1 tbsp. olive oil 1 tbsp sesame oil 2 tbsp. toasted sesame seeds 1/3 cup lite soy sauce 3 dashes Worcestershire sauce 2-3 heads Bibb lettuce 24 mandarin orange segments 24 cashew halves Lightly pound chicken and cut into julienne strips. Combine flour with seasonings and dust chicken with flour. Heat oils in skillet just until smoking point. Add chicken, stirring constant- ly to brown on all sides. When almost cooked, stir in sesame seeds. Com- bine soy sauce and Worcestershire sauce. Sprinkle on chicken. Remove from heat and stir until evenly covered. Serve on Bibb lettuce garnished with orange segments, cashew halves and honey-mustard dressing. Serves 4 SEAFOOD FRITTERS Serves 8 4 lbs. fish (chopped in food processor) 8 eggs 4 cups sugar 1 tbs. salt 1 tbs. thyme 4 oz. baking powder 12 jalapeno peppers 2 green peppers 2 cups salad oil 6 cups fish batter (1/2 flour, 1/2 breading) Put fish through processor along with green peppers and jalapenos. Mix the rest of the in- gredients (add fish batter last for correct texture).