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