Bread Lovers
COOKBOOK page 137
PLACE YOUR
CHALLAH
ORDER NOW
FOR THE HOLIDA
matafitatil
Did you know all
of Dakota's Breads
are naturally
fat-free?
Everyone gets
free slices even a
clown like me!
Make your
holiday special with
Dakota Bread
BLUE CHEESE AND
APPLE SOUP (DAIRY)
.„ .
dcaftAdis.p-
FREE
CUP OF COFFEE
WITH PURCHASE OF ANY MUFFIN
(Reg. or Fat Free)
boiflfied
687
(Located next to the Stage'ReitiAesinla - ct6gi from Barnes & Noble)
810,
9.110
— Hours —
Tues-Fri 7 a.m. - 7 p.m. • Sat-Sun 8 a.m. - 5 p.m.
Closed Monday
donation/ to
,%co-thAy gam* fertok&
thy ct c%-nation. to
Your Tribute Gift helps the agency serve people of all ages,
T H E DE T R O I T J E W IS H N E W S
lifestyles and circumstances.
138
Oliver and published by the Mys-
tic Seaport Museum Inc., $39.95,
is a masterpiece of New England's
culinary history — from the home
kitchen to the galley of ships
ploughing their way across oceans
to the foodways of Europe. The
contents go way beyond recipes.
Included in the 16 chapters are
explanations of the food-acquir-
ing, food-preserving and food-
preparing traditions of a saltwater
farm in the nation's Federal peri-
od, a small-town storekeeper's
home after the Civil War, in for-
eign ports where Yankees traded
and in celebration of holidays such
as Thanksgiving and the Fourth
of July.
Ms. Oliver is to be lauded for
her heartwarming analysis of culi-
nary and maritime history cul-
minating in a record of what
Yankees liked to put on their ta-
bles at home, at sea and in foreign
lands. A fascinating read com-
bined with wonderful old pho-
tographs and illustrations.
To phone in a Tribute Gift or for convenient Tribute Order
Forms, please call (810) 559-1500.
JFS Program and Name Funds are also available to support
specific agency services. Please call 559-1500 for additional
information.
Minimum Tribute Card donation remains only $5.00/card.
JEWISH FAMILY SERVICE
24123 Greenfield Road • Southfield, MI 48075 • (810) 559-1500
6960 Orchard Lake Road • Suite 202 • West Bloomfield, MI 48322 • (810) 737-5055
2 tablespoons unsalted butter or
vegetable oil
1/3 cup finely minced shallots or
scallions
3 cups peeled and diced tart-
sweet apples such as McIntosh
or Gravenstein
1/3 cup dry white wine
2-3 cups rich vegetable stock
1/2 pound blue cheese
1 1/4 cups light cream
kosher salt and freshly ground
black pepper
drops of fresh lemon juice
minced fresh chives for garnish
In a medium saucepan, melt the
butter and saute the shallots un-
til soft but not brown. Add the ap-
ples and cook until they just begin
to soften. Add the wine and 2 cups
of the stock and bring to a boil. Re-
duce the heat to a simmer. Crum-
ble and add the cheese and stir
until the cheese melts. Add the
cream and season with salt, pep-
per and lemon juice.
Transfer to a blender or food
processor and puree, in batches if
necessary, adding more stock if
desired for a thinner consistency.
At this point the soup can either
be chilled (for up to two days) to
serve cold or be heated to serve
hot. Do not allow the soup to boil,
or it will tend to curdle. Serve hot
or cold, garnished with the minced
chives. Makes 6 to servings.
Recommended wine: Chardon-
nay to go with the apple and rich
cheese flavors.
SUN-DRIED TOMATO
AND OLIVE RISOTTO
(DAIRY)
5 tablespoons extra-virgin olive
oil
1 cup finely minced yellow onion
1 tablespoon minced garlic
1 1/2 cups Arborio rice*
1 cup dry white wine
5-6 cups vegetable stock, heated
3/4 cup peeled, seeded, and diced
plum tomatoes
1/3 cup slivered oil-packed sun-
dried tomatoes
1/4 cup oil-cured black olives
1 tablespoon capers, drained
1/3 cup loosely packed mint,
chopped
2 tablespoons chopped fresh
parsley
1 cup grated Parmesan cheese
mint sprigs for garnish
* Note: Plump grains of Italian
rice essential to the correct con-
sistency and texture of risotto.
Available in most supermarkets.
In large saucepan over medi-
um heat, heat olive oil and saute
onions and garlic until soft. Add
rice and saute until translucent,
about 3 minutes. Add wine and
cook stirring constantly, until all
liquid is absorbed. Add hot stock,
1/2 cup at a time, stirring until liq-
uid is almost absorbed. After the
last stock has been absorbed and
risotto is creamy, add tomatoes,
olives and capers. Finish by
adding mint, parsley and Parme-
san. Spoon into warm bowls and
garnish with mint. Serves 6.
Recommended wine: Cabernet
STRAWBERRY SUNSET
(DAIRY)
2 cups sliced ripe strawberries
2 cups fresh orange juice
2 tablespoons honey or to taste
3 tablespoons balsamic vinegar
1/3 cup yogurt
3/4 cup crushed ice
fresh mint to garnish
In blender, puree strawberries, or-
ange juice, honey and vinegar.
Add yogurt and ice and blend
briefly to combine. Pour into tall
glasses and garnish with mint.
Serves 4.
ROASTED BANANA ICE
(PARVE)
2 pounds ripe bananas
11/2 cups sugar
3 cups water
1/3 cup fresh orange juice
2 tablespoons fresh lime or lemon
juice
2 tablespoons dark rum
Preheat oven to 375°F. Set whole,
unpeeled bananas on a baking
sheet and roast for 15 minutes or
until skin is black and just begin-
ning to split. Remove from oven,
cool and discard skin. You should
have about 2 cups banana pulp.
While bananas are roasting, in a
medium saucepan over moderate
heat, stir sugar with water and
simmer, stirring until sugar is
completely dissolved. Cool.
In bowl, combine banana pulp,
sugar syrup, citrus juices and
rum. Refrigerate 2 hours or un-
til very cold. Freeze in an ice
cream maker according to manu-
facturers directions. Transfer to
storage container and place in
freezer for a few hours to allow fla-
vors to mellow. Best served with-
in 2 days. Makes approx. 2 quarts.
Food Editor's note: May also be
frozen in shallow container until
crystals form at edges. Whip and
return to freezer. Cover and freeze
until firm.