FdAttelko
G riEltrie4r
Taste Test Time
For All Chocoholics
$469* ma).
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
W
24 Month Lease
NLY $1,000 DO !
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WEST BLOOMFIELD
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• 24 Month GMAC LUXURY SMART LEA SE Flan* based on 539,440 MSRP. Price is plus 1st pyrol.+ 6% K. use tax, title,
plate fees, fed lux. tax. 51,000 cap cost reduction, organ el must be arrest aillac Lessee, Auto Show Ca grate for free
leather requital at lease signing. Customer responsible for excess war 8 t ear. 12,000 mile limitation, 15c /mile there-
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THE AMERICAN ZIONIST MOVEMENT
MICHIGAN REGION AZM(MI)
•
• •
•
851.7200
HOURS:
Mon.-Thurs.
8am-9 pm
Fr i.
Bam-6 pm
• • • • • • • IV •
announces the
1996 SCHOLAR III RESIDENCE PROGRAM
April 14 -April 19, 1996
„.
8415
Our Scholar is
DR. YOSEF GOELL
Political Columnist for the Jerusalem Post.
Custom, Restoration,
Lacquering, •
Refinishing of new
or old furniture,
antiques, office
furniture, pianos.
terrorism, the coming elections
and other Israeli topics.
For information of time, place and topic of a specific
lecture or organizations wishing to have Dr. Goell
speak may call the AZM(Ml) office at 810-353-8828
or 810-661-9790.
(Bet. Ada ttus . & Hunter)
810-647-9099
Larry Paul makes
FURNITURE
NEW.
Dr. Goell will speak on the Peace Process,
Dr. Goell will be speaking to over
20 different organizations and
universities during his stay.
E. NI.—cPLE • BIRNIINGLIAM
For Free
Estimates
(810) 681-8280
AMC
Find It All In
The Jewish News
Classifieds
Call 354-5959
ith the elections on
their way, I felt it was
time for my annual
state of the chocolate
address. As your duly elected Ex-
alted Grand Poobah of Mocha,
I feel it is my duty to periodical-
ly inform all my loyal choc-o-holic
constituents as to the cur-
rent world situation as it
pertains to Chocolate.
The good news is
that Godiva Chocolates
are now kosher. OU
certified to be exact. So
now we can indulge in
truly gourmet candy on
a grand scale.
After you've eaten
your fill of these de-
lights I'd like to turn
your taste buds in the di-
rection of this year's favorite son:
Ghirardelli Chocolate.
Ghirardelli Chocolate, just
saying the name gives me goose
bumps. This company, founded
in 1852 in San Francisco, by
Domingo Ghirardelli, has a
unique process for formulating
its chocolate that leaves its com-
petition far, far behind in the
taste department. It's a little
more expensive than other
brands but you can definitely
taste the difference. The fact that
almost all the items they create
are kosher make cooking (and
eating) extra easy.
For years the only place you
could get Ghirardelli chocolate
was San Francisco. Every time
someone I knew would make a
trip out west I'd beg them to
bring me as much of it as they
could carry. Thank goodness I
can now get everything from
ground sweet chocolate to candy
bars to unbelievably fantastic
truffles by shopping at several
local specialty and grocery stores.
If they're out, you can always call
1-800-488-0078 and the Ghi-
rardelli company is more than
happy to help you find what I
need.
Here are a few recipes to get
you going.
COOKIE TURTLES
112 c. butter or margarine
1 c. brown sugar
1 egg
1/2 t. maple flavoring
1 C. unsifted flour
1 t. baking powder
1/2 t. salt
pecan halves
1 c. semi-sweet chocolate chips
2 T. milk
Preheat oven to 350. Cream but-
ter with sugar. Add egg and
maple flavoring, beating until
smooth. Stir flour with baking
powder and salt, blend into
creamed mixture. Chill dough.
Drop dough by teaspoon full onto
ungreased cookie sheet. Push 4
pecans halves, 2 on each side,
into the cookie. Bake for 12 to 14
min. Cool on rack. Melt chocolate
chips with milk, stirring con-
stantly. Frost top of cookies with
melted chocolate. Makes 3 doz.
YERBA BUENA
FANCY YAMS
2 lbs. (4 medium) yams
1/4 c. butter or margarine
1 t. salt
1/2 c. light corn syrup
1 T. ground chocolate
1/2 t. pumpkin pie spice
3 T. Grand Marnier or
brandy
1/4 c. pecan halves
Peel yams, cut into 1 inch slices.
In a large skillet, brown yams in
butter or margarine, sprinkle
with salt while cooking,. Blend
corn syrup with ground choco-
late, pumpkin pie spice and
Grand Marnier, pour over yams.
Sprinkle with nuts. Simmer cov-
ered for 30 min. Makes 6 serv-
ings.
CALIFORNIA
CAPPUCCINO
3/4 c. milk
1 heaping T. ground
chocolate
1 t. instant coffee
1 T. brandy
For each serv-
ing, combine in-
gredients in a
saucepan.
Heat, whipping
until foamy. Pour into preheat-
ed mug. Top with whipped cream
if desired. Dust with cocoa.
Serves 1.
CHOCOLATE
POPCORN BALLS
1/2 c. popcorn
1 c. semi sweet chocolate chips
1/2 c. light corn syrup
1/2 c. water
1 c. sugar
pinch salt
2 T. butter or margarine
3/4 c. chopped walnuts
Pop popcorn according to pack-
age directions. (approx. 3 qts.
popped). In a heavy saucepan—/
melt chocolate chips with corn
syrup. Stir in water, sugar and
salt, heat to boiling without stir-
ring. Cook until candy ther-
mometer reads 245 (this takes
a while). Remove from heat,
blend in butter. Toss popcorn
with nuts and syrup, cool slight-
ly. Press into balls. Makes 16-/
(1/2 c.) balls.
Eileen Goltz 1996