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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