FALL 1996 /

5757

A Personal Taste Of Quality

our
food
styling, presenta-
tion and taste are
equa ly important. We per-
sonalize each event we cater
based on the hosts' taste
level. There is nothing more
personal than hosting your
Km
' cha in your home. Even
if you don't keep kosher, we

n

can still cater a kosher event
at your home. Just as
important, we reduce the
intricacies of hosting an at-
home event by taking
responsibility for your home,
the execution of the party
and leave behind only the
memories of a wonderful
affair. ■

For those who believe there are only
two flavors in life, chocolate and all the
rest, this Belgian chocolate wedding
cake is made with chocolate mousse
and chocolate cake.

"Your plate is like a palette, use it to
paint wonderful things," comments
Paul Kohn, shown here with an herbal
crepe to be served with chicken
consomme.

Chef's Corner

Melding kosher and sushi is indicative
of what Quality Kosher Catering does
for its signature hors d'oeuvres.

The chocolate table at this wedding was built from Belgian chocolate into eight dif-
ferent kinds of candy. The presentation contains over 100 pounds of shaved choco-
late, pure chocolate cylinders, several dozen kinds of chocolate bark and truffles, all
made in Quality Kosher Catering's pastry kitchen.

Gefilte Fish

utes. Take out and shape into 2
oz. oval-shaped dumplings,
making about 20 portions.
Place dumplings into two gal-
lons of boiling fish stock or
water seasoned with salt, white
pepper and sugar. (Season to
taste on the sweet side.) Cover,
reduce heat and simmer about
an hour checking occasionally
that stock level covers fish.

2 'X lbs. of skinned whitefish fillets

'A lb. of skinned pickerel fillet

C 5here is much lore associ-

ated with traditional foods.
According to Chef Michael
Miller, gefilte fish may have
been derived from quenelles,
which were developed dur-
ing the time of King Louis
XV of France. Because
quenelles are made with
heavy cream, they cannot be
served with a meat meal at a
kosher table. Bound togeth-
er with matzo meal, gefilte
fish contains no dairy and
may be eaten at any meal.
Try one of these recipes for
your Rosh Hashanah dinner.

1 medium peeled onion

1 medium carrot

oz. matzo meal

Y4 cup water

'A oz. of kosher salt

Y-1 oz. of ground white pepper

1 tbsp. granulated sugar

3 whole eggs

Grind the fish and vegeta-
bles together in a meat grinder
through a fine hole. Chill mix-
ture for 20 minutes. Mix water,
eggs, seasoning in. Add matzo
meal and whip until well blend-
ed. Blend fish into mixture until
well incorporated. Let it rest in
refrigerator for about 45 min-

Quenelles

18 oz. skinned pickerel

1 tsp. salt

1 tsp. white pepper

tsp. nutmeg

'A tsp. cayenne pepper

3 egg whites

2 cups heavy cream

Gm
' d the fish in
. a meat
grinder through a fine hole. Beat
in egg whites one at a time until
smooth and well incorporated.
Beat in the seasonings.
Refrigerate for 30 minutes until
very cold. Transfer to a food
processor and slowly add the
cream about a quarter of a cup at
a time using short bursts of
processor to get cream incorpo-
rated into fish. Chill for 10 more
minutes. Simmer 1Y2 gallons of
fish stock or water seasoned with
salt and white pepper. Using two
spoons, shape mixture into
dumplings and add to simmering
stock for 15 minutes.

Please see Cbeld Corner

continued on page 4