`You Won't Believe
But It's Kosher'

Empire is proud to announce that our
delicious, crisp and flavorful latkes are now
cholesterol free! Not only are they better for
you, they also have that fabulous home-made
flavor without the work.

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

Its our family's way to show that we care about you and
your family... so go ahead and serve plenty of everyone's favorite
Empire Triangular or Mini Lathes as you celebrate this special holiday.

Now you can enjoy special savings too -- just clip the coupon below
and save an extra 40(t, with our compliments!

Empire Latkes or Mini Lathes

To the dealer: One coupon per purchase. Redeemable ONLY on Empire Kosher Potato Latkes
or Mini Potato Latkes. For reimbursement of face value, plus 8 cents for handling, mail to
Empire Kosher Poultry, Inc., PO Box 165 Mifflintown PA 17059. Failure to produce on
request invoices proving purchase of stock to cover coupons may void all coupons presented.
Void if taxed, restricted, prohibited or presented by other than retailers of Empire Kosher.
Good only in USA, non-transferrable. Cash value 1/100 cent Not valid in combination with
other coupons.

MANUFACTURER'S COUPON EXP1RESMARCH31,1996

Vrap up
a flex for
someone you
love.

An elegant Rolex timepiece
makes the perfect gift for ROLEX
that special someone in your
life. And no matter which style of Rolex
you choose, you'll be giving a gift of
timeless quality and beauty. This season,
isn't it time to give a Rolex?

Mid size Datejlot

iii

tide lOasai

I

10,4410,111

128

4. 40

THE DETRO IT J EWIS H NE WS

-

Is

KARAGOSIAN
& SONS JEWELERS

Jewelers/Gemologists since 1950 and the next 100 years

2266 Orchard Lake Road
Sylvan Lake, Michigan 48320

(Come' of Orchard Lk. & Middlettelt Rd.)

(810) 682-8573

Advertising in the Jewish News gets results.
Place your ad today! Call (810) 354-6060

I

first met Yocheved Hirsch, au-
thor of the new book, You
Won't Believe It's Kosher, al-
most 10 years ago at the
James Beard House in New
York. The event was an eight-
course gourmet dinner that in-
cluded a plethora of "treife"
ingredients ranging from pro-
sciutto (a dried ham) to veal sim-
mered in cream.
The meal was cooked by some
of the nation's top chefs and at-
tended by Jacques Pepin and
other noted celebrities. As I
toyed with my food as it came to
the table, I noticed the guest op-
posite me was served vegetari-
an dishes to replace each course
throughout the evening. The
lively, dark-haired woman was
Yocheved Hirsch and as she ex-
plained, "I arranged it ahead be-
cause I keep kosher."
Although Ms. Hirsch has
worked closely with a prestigious
group of chefs and taken class-
es from noted food experts, keep-
ing kosher has never presented
a problem, whether eating out
or cooking exotic meals at home.
"It's second nature," she insist-
ed.
After eight years of marriage,
her French husband, Ted,
craved a little diversity from the
Yemenite recipes all cooked in
tomato sauce that Ms. Hirsch
had learned from her mother.
Eager to please, she enrolled in
culinary classes in Europe and
in the United States — at La
Varenne in Paris, with Guiliano
Bugialli in Florence, at the Culi-
nary Institute of America in
Hyde Park, N.Y. and at Peter
Kump's Cooking School in New
York.
Inspired by the masters, she
went back to her own kitchen to
experiment and convert the new,
exciting food ideas, always keep-
ing to the laws of kashrut.
For more than 10 years, Ms.
Hirsch has instructed adults in
the finer points of kosher cook-
ing. You Won't Believe It's
Kosher, published by Golden
Sun Books, 1994, is the result of
repeated requests by her stu-
dents for a collection of kosher
recipes and cooking tips under
one cover. The paperback, con-
taining more than 160 of her
best, begins with basic recipe
notes and kitchen tips, includ-
ing a recipe for preparing and
freezing that kosher kitchen sta-
ple, vegetable stock.

Ethel G. Hofman is president of
the International Association of
Culinary Professionals.

CURRIED SQUASH SOUP
(PARVE)

4 tablespoons (1/2 stick) unsalted
margarine
2 large yellow onions, chopped
1 bunch scallions, white part
only, chopped (reserve green
part)
2 celery stalks, chopped
2 carrots, peeled and chopped
•
1 tablespoon curry powder
2 medium butternut squash,
peeled, seeded and diced
2 large Granny Smith apples,
peeled, cored and chopped
4 cups chicken or vegetable stock
1 cup apple cider
salt and fresh ground pepper to
taste
pinch freshly grated nutmeg
(optional)
diced pimento and reserved
scallions, chopped

In heavy 4-quart saucepan,
melt margarine over medium low
heat. Add onions, scallions, cel-
ery and carrots. Saute until
translucent, 8 to 10 minutes, stir-
ring occasionally. Stir in curry
powder and cook 2 minutes
longer. Add squash, apples and
stock. Bring to a boil over high
heat, then reduce heat. Cover pan
and simmer for 30 minutes or un-
til squash is soft. Remove from
heat. Cool 5 minutes. Transfer to
food processor and puree in
batches until smooth. Return to
saucepan. Stir in apple cider, salt,
pepper and nutmeg to taste. Sim-
mer to heat through. Ladle soup
into soup bowls and sprinkle with
diced pimento and scallions.
Serves 8.
Note: Clip this recipe for
Thanksgiving. This soup contains
no dairy products and may be
served with the traditional
turkey.

GRILLED SALMON WITH
PESTO (PARVE; DAIRY
IF CHEESE IS USED IN
PESTO SAUCE)

8 (6-7 oz. each, 1-inch thick)
salmon steaks
2 shallots, minced
1 cup strong, brewed black tea,
cooled
3 tablespoons fresh mint leaves,
chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil

Rinse salmon steaks and pat
dry. Place in dish in single layer.
In a bowl, combine shallots, tea,
mint leaves, lemon juice and olive
oil. Mix well and pour over the
salmon. Chill and marinate for 1
hour. Turn steaks and marinate
one hour more. (Pesto may be
prepared at this time. Recipe be-
low.) Preheat grill or broiler.
Place salmon steaks about 5 inch-
es from heat. Grill steaks 4 min-
utes each side. Serve with pesto
sauce. Serves 8.

KOSHER page 130