PANCAKES page 110
IMPORTED FOODS
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LEAGUE OF JEWISH WOMEN'S ORGANIZATIONS
OF GREATER DETROIT
Cordially invites you to join us for the
Annual Installation of Officers
Thursday, May 18, 1995
12:30 p.m.
Dessert will be served
Presenting.
MICHAEL BRYCE
Entertainer and Raconteur
TEMPLE EMANU-EL
14450 W. Ten Mile Road, Oak Park
The Entire Community is Welcome!
R.S.V.P.
12
Donation: $3.00
Evelyn Noveck, President
Joanne Zuroff, Program Vice-President
661-1642
626-8957
Advertising in the Jewish News gets results.
Place your ad today! Call (810) 354-6060
BROWN RICE
PANCAKES
Makes 2 cups batter, about
twelve 3-inch pancakes, enough
for 3 or 4 portions.
2 large eggs
1/3 cup plain yogurt
1/4 cup milk
1/2 cup brown rice flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for cooking
Griddle or large skillet.
Crack open the eggs, letting
the whites fall into a deep, nar-
row bowl.
Add the yogurt and milk to the
yolks. Stir to mix well. Stir in the
brown rice flour, 2 tablespoons of
the sugar, the baking soda, and
salt.
Beat the egg whites with an
electric fmixer at high speed un-
til soft peaks form.
Reduce the mixer speed to low.
Add about half the yolk mixture.
Beat a few seconds, just until the
mixtures begin to combine, then
add the remaining yolk mixture
and beat (at the lowest speed)
only until the mixture is just
blended.
To make the pancakes: Heat
the griddle or skillet over mod-
erately low heat until it feels
warm when you hold your hand
directly above it. Lightly grease
the griddle. For each pancake,
pour 3 tablespoons batter (a 1/4-
cup measure three quarters full)
onto the griddle. Cook 3 to 5 min-
utes, until bubbles appear on the
surface and the undersides are
golden brown. Turn the pancakes
over and cook 1 to 2 minutes
longer to brown the second side.
Keep the pancakes warm in a
200° F. oven—on a plate, loosely
covered to keep them moist.
BLUEBERRY SAUCE
Makes 2 1/2 to 3 cups
3 cups fresh or one 12-once bag
frozen blueberries
One 12-ounce jar (1 cup) damson
plum preserves, or a 10-ounce
jar blueberry spreadable or
pourable fruit
1 tablespoon butter
Confectioners' sugar
A 9 1/2 to 10 x 2-inch quiche
dish or ovenproof skillet
Check that one rack is in the
middle of the oven and heat the
oven to 400° F. Put the raisins
and rum in a small saucepan or
in a microwave-safe dish. Heat 5
minutes over very low heat, or
cover and microwave 40 seconds
at full power. Let cool until ready
to use.
Put the milk, eggs, sugar,
vanilla, and salt into a medium-
size bowl (or into a food processor
or blender). Beat with an electric
mixer or wire whisk (or process
a few seconds) to blend well.
Add the flour to the milk mix-
ture. Beat (or process) until the
batter is very smooth. Stir in the
raisins and rum (or turn the
processor or blender on/off once).
(The batter may stand at room
temperature up to 2 hours or be
refrigerated up to 24 hours. Stir
before using.)
Put the butter in the quiche
dish or skillet and melt into he
oven 3 to 5 minutes. (The butter
must be bubbling hot.)
Pour the batter into the hot
butter in the baking dish. Bake
uncovered for about 18 minutes
(25 to 30 if very cold), until puffed
and lightly browned.
Sift (through a strainer or
dredger) about 1 tablespoon con-
fectioner's sugar over the pancake
and serve hot.
HOT CRANBERRY
KISSEL
Makes 2 cups
Kissel is a saucelike Russian
dessert, usually made with one
or more red fruits (berries or
plums) and often containing red
wine. It is wonderful with pan-
cakes and waffles, and even bet-
ter with a spoonful of sour cream
or yogurt on top. The sauce keeps
at least a week in the refrigera-
tor.
1 lemon
3/4 cup granulated sugar
3/4 cup water
One 12-once bag fresh or frozen
cranberries
1/8 teaspoon ground cinnamon
Rinse fresh berries and remove
any stems or squashed ones.
(Don't rinse frozen berries.)
Remove 3 lengthwise strips of
Melt the preserves in a medi-
um-size saucepan over moder- peel from the lemon with a veg-
ately low heat, stirring to break etable peeler. Put the peel into
a medium-size saucepan along
up any lumps.
Add the berries. Increase the with the sugar and water. Bring
heat and stir until boiling. Reduce to a boil over moderate heat, stir-
the heat and simmer 2 to 3 min- ring once or twice to help the sug-
utes, until the berries have ar dissolve. Reduce the heat and
simmer 5 minutes.
changed color slightly.
Rinse the cranberries (don't
Remove from the heat. Serve
warm or chilled. Store in the re- rinse frozen berries), and remove
any stems or squashed berries.
frigerator up to 1 month.
Add to the pan and when boiling,
RUM RAISIN
simmer about 5 minutes until
PANNEICUCHEN
most of the skins have popped.
Makes 1 pancake, enough for Remove and discard the lemon
4 to 6 portions
peel. Dip out about 1 cup of the
1/3 cups golden raisins
popped berries and reserve.
3 tablespoons dark rum
Puree the remaining berries
2/3 cup milk
and the syrup in a food processor
2 large eggs
3 tablespoons granulated sugar
or blender and put back into the
1/2 teaspoon vanilla extract
pan. Stir in the cinnamon and the
1/8 teaspoon salt
reserved berries. Serve warm.
1/2 cup all-purpose flour