LAPLAND page

25040 Southfield Road
NE Corner of 10 Mile and
Southfield
Southfield, Michigan 48075

(810) 569-5000
Fax (810) 569-5801

Make Your Next Stop "One Stop"

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KEDEM GRAPE JUICE

50.7 Fl. Oz.

Expires 1-17-97. Limit one coupon per purchase. Not valid with any other discounts
specials. Coupon must be presented to be honored at time of purchase.
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120 S. Main Street
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is our business

WISH NEWS

Nutrition
Discount health tood supermarket

100

PARKING
I% REAR

If you are
what you eat,
why not cut
back on fat?

American Heart
Association.

Fighting Heart Disease
and Stroke

HAVE YOU
HEARD THE

LATEST?

I'm throwing a party
and found wonderful
caterers, florists,
entertainers
and more... a ll in

THE JEWISH NEWS
CELEBRATION CONNECTION
DIRECTORY

in the
Amazing Marketplace

98

vegetables, slides of Lapland's
snow-covered plains, rushing
streams and spectacular sunsets
were flashed onto the wall be-
fore us. Glowfried arctic char,
mushroom salad and wonderful
soft breads served with dishes
of chive and dill spread, were fol-
lowed by desserts of golden
cloudberries (similar to golden
raspberries), lingonberries, cran-
berries, gooseberries, and blue-
berries, all of which grow plump
and sweet in the long hours of
summer sunshine.
Salmon Soup is enriched with
buttermilk: Old Bay Seasoning,
now certified kosher, enhances
fresh seafood flavors without
measuring out half-a-dozen
spices. Fresh shredded carrots
in a bag also will save time.
Make a Carrot Salad with left-
overs; add a handful of chopped
parsley, another handful of
raisins, and enough prepared
Sweet and Sour salad dressing
to moisten.
If arctic char is unavailable in
your market, substitute whole,
cleaned trout in the glow-grilled
arctic char recipe. For a crispy,
edible skin, make sure the grill
is preheated. In Scandinavian
countries, Venison Pie is usual-
ly served with lingonberries but
homemade zesty cranberry
sauce makes a good alternative.
Glatt kosher venison may be or-
dered from Musicon Farms (ad-
dress and telephone number
below). At a dairy meal, partially
frozen cranberry sauce topped
with hot toffee cream is a popu-
lar dessert, offering a tantaliz-
ing contrast of sweet and tart.
For a cold winter night, one
or all of these uniquely delicious
Lapland-Finnish recipes will
warm and nourish body and
soul. They have been adapted
for kosher cooking with ingre-
dients (with the exception of
venison) easily found in the av-
erage marketplace.
Kosher venison is available
by mail order from Musicon
Farms, 157 Scotchtown Road,
Goshen, N.Y. 10924. For infor-
mation, call (914) 294-6378 or
fax (516) 239-8915.

HEARTY SALMON SOUP
(DAIRY)

1/2 pound salmon fillet
1/4 pound haddock fillet (or
other whitefish)
1 large potato, peeled, cut in 1/2-
inch dice
1/2 cup shredded carrot
1 stick celery, sliced
1 small onion, sliced
1 1/2 teaspoons Old Bay
Seasoning
1 teaspoon salt
2 cups water
1 cup buttermilk
1/2 cup chopped parsley
1/2 cup shredded lettuce or
spinach

Place fish, potato, carrot, cel-
ery, onion, Old Bay Seasoning,
salt and water in medium pan.
Cover and bring to boil. Cook 15

minutes over medium heat un-
til potatoes are soft. Drain liq-
uid into blender jar. Add half the
potatoes, the onion and the but-
termilk. Puree until smooth,
about 15 seconds. Pour back into
saucepan. Remove any skin and
bones from fish. With a fork, sep-
arate fish into flakes. Stir in
parsley and lettuce and heat
through. Serve hot with warm
rye rolls. Makes 4 servings.
(-J

GLOW-GRILLED ARCTIC —]
CHAR (PARVE)

4 whole arctic char or trout (10-
12 ounces each) cleaned
salt and pepper
3 tablespoons margarine, melted
1/2 cup dry vermouth
lemon wedges and dill for
garnish

Preheat broiler. Wash fish
and pat dry with paper towels.
Sprinkle cavities with salt and
pepper. Make several diagonal
cuts across the fish skin. Place
on greased broiler pan. Mix mar-
garine and vermouth. Brush
over fish. Broil 4-6 inches from
heat, basting often with ver-
mouth mixture. Cooking time is
about 20 minutes. Doneness can
be checked by wiggling back fin.
If fin is easily removed, the fish
is done. Garnish with lemon and
dill. Serves 4.

SAVORY VENISON PIE
(MEAT)

8 ounces venison steak, coarsely
chopped
1 cup dry red wine (such as
cabernet or burgundy)
4 tablespoons olive oil
4 cups sliced mushrooms (white,
porcini or mixed)
1 large onion, sliced
1 small white turnip, diced
1/3 cup cranberries
2 teaspoons all-purpose flour
salt and pepper
1 sheet (about 8 1/2 ounces)
prepared puff pastry
lightly beaten egg (optional)

Place venison, 1/4 cup red
wine and 2 tablespoons olive oil
in shallow, glass dish. Marinate
in refrigerator 4 hours or
overnight. Drain. Heat remain-
ing olive oil in large skillet. Add
venison and brown over high
heat. Lower heat and add the
wine marinade, mushrooms,
onion, turnip and cranberries.
Cook on low heat, covered, for
10 minutes. Sprinkle flour over.
Add remaining wine. Cover and
simmer 15 minutes longer. Pre-
heat oven to 425F. Pour venison
mixture into 1 1/2 quart baking
dish. Cut puff pastry to make a
lid large enough to drape over
edges of baking dish. Trim.
Brush with egg and prick with
fork. Bake in preheated oven 25-
30 minutes until crust is brown.
Serves 4.
To use up pastry scraps:
Make cinnamon sugar cookies.
Cut pastry scraps into 1 1/2 inch
pieces. Brush with beaten egg,
sprinkle with cinnamon sugar.
Bake at 425F for 10-15 minutes
until puffed and golden.

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