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.