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March 08, 1996 - Image 116

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-03-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

330
For Your Seder Table

Gastronomical Map
Includes Florida

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

s recently as 15 years ago,
South Florida had barely
made a dot on the gastro-
omic map apart from its
famous Key Lime Pie. That's sim-
ply not the case anymore.
A mix of exciting trained chefs
from varied backgrounds have
come to Florida in the past two
decades bringing with them a
"New World" or "Floribbean" cui-
sine that is being copied by chefs
across the nation.
Dean Foster, a former real es-
tate and marketing salesperson,
who lives in Naples and enjoys
dining out at restaurants around
the state, decided to ask Florida
chefs from some of the best restau-
rants to give him recipes featur-
ing Florida cooking that people
could prepare in their own
kitchens.
The result is a book called The
Special Taste of Florida, published
by Seagate Publishing Company,
which contains 400 outstanding
recipes from the kitchens of Flori-
da's premier restaurants, resorts
and luxury hotels.
Mr. Foster traveled around the
state from the Panhandle to
Southeast, Southwest and Cen-
tral Florida and has succeeded
in putting together a variety of
delicious "Floribbean cuisine."

An

"The Judaica Collection"

— Bridal Registry, tableware, crystal & wonderful gifts —
Bloomfield Plaza • 6566 Telegraph Road at Maple
Bloomfield Hills

851-5533

Monday-Saturday 10 to 6; Thursday itil 8.

SAUTEED SNAPPER
WITH GINGER

Serves 2

exhihaion and da

2-8 ounce snapper filets
(preferably American red
snapper)
1 cup all purpose flour
4 tsp. minced ginger
4 teaspoons chopped scallions
1/2 cup white wine
1/2 cup sherry wine
1/2 cup light soy sauce

k

THE DETROIT J EWISH NEWS

aim& apui 25, 1996

116

Shira Blum

Boris Frenkel

Bernice Marx

Lawrence Silverman

Celia Block

Stephanie Zack

Benjamin Gross

Roz Levett

Jody Martine Gluck

Staci Kerman

Iris Czajkowski

Clifford Marko

Orit Hamburger

Mark Cohen

Suzanne Velick

Jacqui Kaufman

JANICE
CHARACH
EPSTEIN

Gertrude Edgar Robert Bodzin

CARAMELIZED
PINEAPPLE
SOUFFLE

dponaorett part

Sikle

93ezwezutti and jirey aemac4

,9346lic Welcome • gree

E

E F Y

JEWISH COMMUNITY CENTER OF METROPOLITAN DETROIT

6600 WEST MAPLE ROAD, WEST BLOOMFIELD, MICHIGAN 48322

Use butter, margarine or oil for
sauteeing. Remove all bones and
skin from the fish. Flour the fish
and saute approximately 4 min-
utes each side. Re-
move from the pan
and keep warm.
Add ginger and
scallions, then
deglaze the pan
with wine, light
soy sauce and
sherry. Pour
over the fish and
serve immediately.

(810) 661 - 7641

Prepare 8-10, 6 ounce
ramekins or a 2 & 1 /2 quart
souffle dish by rubbing with but-
ter and dusting with sugar, chill
until ready to fill.

1 cup flour
1/2 can

1 cup sugar
2 1/2 cups milk
4 tablespoons dark rum
1 vanilla bean, split
1 1/2 cups pineapple (preferably
fresh, cut into half inch
pieces)
10 eggs, separated
Optional ingredients:
1/2 cup melted milk or dark
chocolate
1/2 cup toasted coconut
1/2 cup chopped, toasted
Macadamia nuts
1 teaspoon allspice

Bring the milk, 112 cup sugar
and vanilla to a boil. Remove
from heat. In a separate pan
make a roux by melting the but-
ter over medium heat and stir-
ring in the flour; cook for 4
minutes, stirring constantly.
Remove vanilla bean from
milk. Slowly add some of the
milk to the roux, stirring to
make a smooth paste, then add
the remaining milk. Remove
from heat.
Beat in 6 egg yolks, two at a
time, until incorporated and bat-
ter is smooth and glossy. In a
sauce pan on high heat,
caramelize the pineapple pieces
which have been drained and
sprinkled with the remaining
1/2 cup of sugar, allowing the
pieces to brown without burn-
ing, for several minutes on each
side. Put in a large bowl with
any resulting juices and the rum
to cool. Mix in the base mixture
adding any optional ingredients
at this time.
In a standing mixer, whip the
10 egg whites until stiff but not
dry. Beat 1/3 of the whites into
the base until fully incorporat-
ed.
Carefully fold in the remain-
ing whites.
Fill the chilled ramekins and
bake at 350 degrees in a water
bath for 35 to 40 minutes or un-
til souffle is pulled and set. A
larger souffle may require more
time and should have a paper or
foil collar attached around the
dish, which is carefully re-
moved before serving.
Serve with a
rum flavored
vanilla sauce or a
pineapple coulees.

BLACK
BEAN SOUP

Serves 4

1 pound black
beans
2 quarts water
3 medium size onions, chopped
fine
2 green peppers, cut in strips
4 cloves garlic, minced
1 bay leaf

GASTRONOMICAL page 118

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