MEET GRANDMA FANNY
She said, "Blintzes
are like diamonds.
Why settle for a
cheap imitation when
I /
you can have the best?
Golden Blintzes.
Other brands of blintzes try to copy
our secret recipe and great taste. But
smart people know there's only one
original. For over 40 years we've
been making blintzes with the best
fresh cheese and whole fresh fruit. And
Golden Blintzes have up to 40%
more filling than some brands.
So anytime you want a great low fat
(not including potato blintz) meal or
dessert with as little as 80 calories per
blintz, get Golden. Because nobody
makes a better blintz.
6 CHEESE BLINTZES
Get real. Get Golden:
BOB DUSSEAU
LINCOLN
MERCURY
"Your Discount Dealer"
1995 Lincoln Continental
°512*w/$0 DOWN
'407*.s, 000 DOWN
24 Month Lease
1995 Lincoln Mark zu
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445 *
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vrf4,g4,— /
wis,000 DOWN
24 Month Lease
BOB DUSSEAU LINCOLN • MERCURY
MINUTES FROM WEST BLOOMFIELD AND SOUTHFIELD!
31625 Grand River at Orchard Lake Road
Farmington
810-474-3170
•Plus tax. title & plates. All rebates are included.
88
24-month closedend lease forqualified buyers. Lease payment for 24 months. 24.000 mile limitation. 15c per mile for excess mileage. Lease() responsible for ex-
cess vicar and tear. 1st month payment, refundable security deposit plus 6' .
.G use tax and plates at inception. Total of payments equals payment x 24. price in-
cludes rebate. Security payment equals payment rounded off to 25.00 over payment price plus tax. Option to !purchase at end of lease for pre-detennined amount.
—
Natural Ingredients
Make Great Dishes
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
L
inda and Fred Griffith, au-
thors of the best selling The
Best of the Midwest, learned
from visiting dozens of
restaurants and interviewing
restaurateurs that the best meals
are those that are prepared with
only the freshest and most ex-
ceptional ingredients.
They also learned that
most restaurateurs and
cooks insist that the
highest-quality ingre-
dients come from farm-
ers and purveyors who
use scrupulously or-
ganic or natural meth-
ods—no pesticides,
antibiotics, hormones
or chemical fertilizers.
Intrigued, the
Griffiths set out to
meet the people who
are in the forefront
of this trend.
What they found was a group
of fascinating individuals, all
linked by their concern for how
food will taste at the table, not
how quickly or cheaply it can be
brought to the table.
The result of their interviews
is a new book, The New Ameri-
can Farm Cookbook, with over
200 recipes featuring today's nat-
urally and organically grown
foods.
Authors, Linda and Fred Grif-
fith journey to healthful eating
took them to the Midwest where
they visited farmers, ranchers,
millers, orchardists and aqua-
culturalists.
Their book features recipes
from farmers and chefs who are
the farmers' customers. Produc-
ing everything from organic
maple syrup, caviar and New
Mexico red chile pods, the recipes
in The New American Farm
Cookbook, published by Viking
Penguin, are not the typical fare.
The book also contains inter-
esting stories about the farmers,
producers, and gatherers that
grow many of the foods we con-
sume.
Below are some recipes from
the book that can be prepared in
accordance with the Jewish di-
etary laws:
RASPBERRY HAZELNUT
CRISP
Serves 10
FILLING
6 cups fresh raspberries
1 1/4 cups chopped hazelnuts
2/3 cup dried currants
1/2 cup dark brown sugar, firmly
packed
1/3 cup maple sugar
1 teaspoon ground allspice
1/4 teaspoon mace
1 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
Zest of 1 lemon, finely minced
TOPPING
3/4 cup dark brown sugar, firmly
packed
3/4 cup maple sugar
1 1/2 cups rolled oats (not instant)
13/4 cup unbleached flour
1 cup unsalted butter, cut into
pieces
2 jumbo eggs
1/3 cup finely chopped hazelnuts
1 tablespoon granulated
sugar
1/2 teaspoon freshly
grated nutmeg.
Preheat oven to 375°.
Butter a 3-quart ceramic
baking dish.
Combine all the filling in-
gredients and mix very
gently. Distribute evenly
in the baking dish.
To make the topping,
combine 3/4 cup brown
sugar, 3/4 cup maple sugar,
oats, flour, and butter into he
bowl of a food processor fitted
with the metal blade. Pulse un-
til mixture is the texture of coarse
cornmeal. Add eggs and process
for 10 seconds. Distribute mix-
ture evenly over filling and sprin-
kle with chopped hazelnuts.
Combine sugar and 1/2 teaspoon
nutmeg, then sprinkle over the
topping. Bake in preheated oven
for 40 minutes, or until toppings
nicely browned. Remove from
oven and cool on rack.
MAPLE GINGER CREME
BRULEE
Serves 8
3 cups heavy cream, not
ultrapasteurized
1-inch knob fresh ginger
9 jumbo eg yolks
3 tablespoons superfine sugar
1 tablespoon maple syrup
1/2 cup plus 3 tablespoons maple
sugar
1/2 cup dark brown sugar, firmly
packed
Candied violets for garnish
Pour cream into a heavy-bot-
tomed saucepan. Puncture gin-
ger in several places with a fork
and add to cream. Place saucepan
over medium-low heat until
cream is scalded, then remove
from heat.
Preheat oven to 300°.
In a medium mixing bowl,
combine egg yolks, superfine sug-
ar, maple syrup, and 3 table-
spoons of the maple sugar. Beat
vigorously until light and creamy.
Gradually add scalded cream,
beating constantly. Return mix-
ture to saucepan and stir over low
heat until a very, very thick cus-
tard is formed. Remove ginger
NATURAL page 90