Happy
New Year!
Selected Pears Are
Worth The Effort
and squeeze the lemon over all.
Serve immediately, garnished
with chopped fresh parsley.
Makes 4-6 portions.
ILENE SPECTOR
SPECIAL TO THE JEWISH NEWS
Pears, unlike apples, develop their
best flavor and texture when
ripened off the tree. Choose them
carefully, looking for ones without
blemishes. Store them at room
temperature. For ripeness, they
should yield to gentle pressure,
especially at the stems.
As the popularity of pears has
increased, so has recipe interest.
Famous chefs feature pears
poached, in salads and tarts and
as enhancements in many
gourmet dishes.
No longer just a ordinary fresh
fruit for snacking, they also can
add moistness and flavor to baked
goods.
CALIFORNIA
amid
EDITERRANEAN
CUISINE
PISTACHIOS
$
Reg. $1.79 Each Pkg. Limit 8 Pkgs.
•
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2 99
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B OOKS
Bought and Sold
LIBRARY BOOKSTORE
545-4300
Open 7 Days
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holidays
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West Bloomfield
EVERYTHING JUDAICA
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(810) 932-3377
Our full-service salon offers an elegant
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SHARP LOOKS
S
A L 0
ORIENTAL RUGS
Ah
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Northwestern Hwy. At 14
810-932-5950
We buy them, sell them,
appraise them, clean them
repair them
and love them!
In-Home & Office
Carpet Cleaning
IN
IP
(810) 399-2323
Open Seven Days A Week
104
M. Semplister
#r --outs.
6600 Maple Road • W. Bloomfield, M1 48322 • (810) 661-5151
Make your
Books 'Bought
I. Y.., Home
K O M U71. ET
O BIA RK M P INA GRHA
I
ANN ARBOR
(810) 546•RUGS
•(810) 646•RUGS
• (313) 973-RUGS
PEAR AND AVOCADO SAL-
AD (PAREVE)
1 medium bunch red-edged leaf
lettuce
3 heads Belgian endive
3 ripe pears, peeled and cored
Fresh Pear Dressing
2 small shallots
1 ripe pear, peeled, cored and cut
into 8 pieces
2 tablespoons red wine vinegar
1/4 teaspoon salt or to taste
freshly ground pepper to taste
4 tablespoons olive oil
Arrange lettuce decoratively on 6
salad plates. Place endive leaves
in a circle with tips pointing to-
ward plate edges. Just before serv-
ing, cut each pear into quarters,
then each quarter into 3 long
wedges. Slice avocado the same
way. Alternate pear and avocado
slices on plate, making a circle of
fruit.
For dressing: In food processor,
mince shallots. Add pear pieces
and process until lumps disap-
pear. Add vinegar, salt and pep-
per. Slowly drizzle oil through feed
tube. Process until smooth. Adjust
seasonings. To serve, drizzle over
salad. Serves 6.
PEAR AND TURNIP
SAUTE (PAREVE)
4
turnips, about 1 pound
3-5 Seckel pears, depending on
size
3 tablespoons unsalted margarine
1 shallot, peeled and thinly sliced
2/3 cup walnut halves
salt and freshly ground pepper to
taste
1/2 lemon
parsley for garnish
Peel the turnips and cut them in
half lengthwise. Then cut them
into 1/4-inch thick slices. Cut the
pears in half. Core them and cut
into 1/4-inch slices. Melt the mar-
garine in a large skillet and saute
turnips until golden and crisp ten-
der, 6-8 minutes. Add the pears
and shallot. Cook, tossing the mix-
ture, for 3 minutes.
Then add the walnuts and cook
until heated through, 2 minutes.
Season with the salt and pepper
FRESH PEAR WHOLE
WHEAT MUFFINS
(DAIRY)
1 stick butter or margarine
1/2 cup brown sugar
2 eggs
11/4 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk
1 cup peeled and chopped firm
but ripe pears
1/2 cup raisins
1/2 cup chopped walnuts
Line muffin tins with paper bak-
ing cups or grease tins well.
Cream butter and sugar togeth-
er. Add eggs and beat until
creamy.
In another bowl, combine whole
wheat flour, salt, baking powder,
cinnamon and nutmeg; mix well.
Add the dry ingredients and milk
to creamed mixture and beat un-
til well mixed. Fold in the pears,
raisins and nuts. Spoon the bat-
ter evenly into the muffin tins, fill-
ing each three-quarters full. Bake
at 425 degrees for 15 minutes.
Serve warm. Makes 12 muffins.
PEAR AND FRESH
GINGER COBBLER
(MIRY)
8 ripe pears, peeled, cored and cut
into 1/4-inch thick slices
11/2 tablespoons grated fresh
ginger, or more to taste
112 cup plus 3 tablespoons sugar
1 tablespoon fresh lemon juice
finely grated zest of 1/2 lemon
2 cups flour
pinch of salt
1 tablespoon baking powder
2 tablespoons unsalted butter
1/3 cup solid vegetable shortening
1 egg
113 cup milk
Preheat oven to 425 degrees. But-
ter a large 13-inch by 9-inch bak-
ing dish. Combine the pears,
ginger, 1/2 cup sugar, lemon juice
and zest in a large bowl. Toss well
to combine. Spoon into prepared
baking dish.
In another dish combine the
flour, salt, baking powder and 1
tablespoon of the sugar. Work the
butter and shortening in with a
pastry blender, two knives or your
fingertips until the mixture re-
sembles coarse crumbs. Lightly
beat the egg and milk together
and then slowly stir this into the
mixture. Knead lightly, sprinkling
on more flour if necessary to form
a smooth, not sticky dough. Break
off portions of the dough and place
them on top of the fruit, pressing
slightly and flattening the dough.
Cover the entire surface with the
dough pieces to give a "cobbled"
effect. Sprinkle the remaining 2
tablespoons sugar over the dough
and bake until well browned, 35-
45 minutes. Serve warm. Makes
8-10 portions. ❑