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. • • • • • • • • • • • 2 99 • B OOKS Bought and Sold LIBRARY BOOKSTORE 545-4300 Open 7 Days wishes, Je ly holidays S izzle. 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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. ❑