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Foods For The Famous
Delight The Palate

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I

n Philadelphia, more than
1,500 renowned food experts
from 16 countries gathered
for the annual conference of
the International Association of
Culinary Professionals. To hon-
or these passionate foodies, the
city's restaurants and chefs
rolled out the crimson carpet. It
was a four-day celebration filled
with gastronomic delights de-
signed to titillate the tastebuds
and impress even those who
have reached the peak of per-
fection in their careers.
Recipes, showcasing an indi-
vidual product, were prepared
and served throughout the con-
ference. Each dish was aesthet-
ically pleasing and delicious
enough to delight those in at-
tendance.
Here are some of the dishes
served. The recipes below are
easy enough to duplicate in your
own kitchen so that you can sa-
vor carefree summer dining.
Where necessary, recipes
have been adapted for the
kosher cook.

STUFFED CHALLAH
FRENCH TOAST (DAIRY)
(ADAPTED FROM
FLORIDA DEPARTMENT
OF CITRUS)

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2258 Franklin Road, Bloomfield Hills, MI 48302

1 block East of Telegraph, North of Square Lake Road

(810) 332-9430

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6 slices challah, 1-inch thick
1 1/2 cups light ricotta cheese
2 tablespoons chopped walnuts,
toasted
1 teaspoon finely shredded
orange peel
4 eggs
1/2 cup orange juice
1/2 cup milk
powdered sugar

Spray a baking sheet with
non-stick vegetable spray. Pre-
heat oven to 450F. Cut sliced
challah in half so that you have
12 pieces. Cut a pocket in each
piece by making a cut in the cen-
ter of the cut side of each piece.
Don't cut all the way through.
Stir together ricotta, walnuts,
and orange peel. Fill each pock-
et with the mixture. In a shal-
low dish, whisk together eggs,
orange juice and milk. Place
each stuffed challah into egg
mixture, letting it soak into both

sides. Place on prepared baking
sheet and bake in preheated
oven 8 minutes. Turn slices over ,=\
and bake 6 to 8 minutes longer
til nicely browned. Sift powdered
sugar over and serve with Or-
ange-Blueberry Sauce or Orange
Marmalade. Makes 6 servings.

ORANGE BLUEBERRY
SAUCE (DAIRY) (FROM
FLORIDA DEPARTMENT
OF CITRUS)

2 oranges
orange juice
112 cup sugar
2 tablespoons cornstarch
112 cup fresh blueberries
1 tablespoon butter
powdered sugar

Peel, section and seed oranges
over a bowl to catch juices. Add
enough additional juice to make
1 1/2 cups. In medium saucepan,
combine sugar, cornstarch and
orange juice. Stir over medium
heat until thickened and bubbly.
Cook 2 minutes longer. Add or-
ange sections, blueberries and
butter. Pass warm sauce to go
with Stuffed Challah French
Toast.

ORANGEM.AR.MALADE
(PAREVE) (FROM
FLORIDA DEPARTMENT
OF CITRUS)

4 medium oranges
1 medium lemon
1 1/2 cups water
118 teaspoon baking soda
5 cups sugar
1/2 of a 6-oz package liquid fruit
pectin (1 foil pouch)

Score peels of oranges and
lemon into 4 lengthwise sections.
Remove peel from fruits. Scrape
off white parts. Cut peels into
very thin strips. In a saucepan, -1±\
combine peels, water and bak-
ing soda. Bring to boiling. Re-
duce heat. Cover and simmer 20
minutes. Do not drain. Remove
membranes from peeled fruits.
Section fruits over a bowl to
catch juices. Discard seeds. Add
fruits and reserved juices to peel
mixture in saucepan. Return to--/
boil. Reduce heat. Cover and
simmer 10 minutes. In an 8 tn

FOOD page 138