8 oz. dried fancy pears, cut into
bite-sized pieces
6 oz. diced fruit mix
2 16-oz. cans dark pitted cherries
3 tea bags
1 cup light brown sugar
grated zest and juice of 4 oranges
1/2 cup fruit-flavored liquor or
very fruity wine
2 cinnamon sticks
1/4 -1/2 tsp. freshly grated
nutmeg
1/2 tsp. ginger root, peeled and
minced
1/4 tsp. ground cloves
In a large glass bowl or large
enameled casserole, place the
dried apricots, pitted prunes,
dried pears, dried fruit mix, and
the tea bags. Cover with tepid
water. Cover bowl with plastic
wrap or lid enameled casserole
and let soak overnight.
Remove and discard tea bags.
Place fruit mixture in a large
Dutch oven, French oven or
casserole. Add brown sugar,
juice and zest of the oranges,
liquor or wine, cinnamon sticks,
freshly grated nutmeg, minced
ginger root and ground cloves.
Mix thoroughly with a large rub-
ber spatula, so the mixture is
well mixed but the fruit remains
intact.
Bring to a boil over medium
heat. Just before the boil, turn
the heat down to low and sim-
mer for 45-55 minutes, or until
all the fruit is soft and compote
is to desired thickness. Reduce
down if desired (for a thicker con-
sistency), adjust seasonings if
needed.
Serve the fruit compote warm
as an accompaniment to meats,
as filling of a crepe, or spooned
over vanilla ice cream, sorbet or
yogurt.
88
the other side. Carefully remove
crepe from the pan and place on
a piece of parchment paper (hav-
ing a solid surface below).
Regrease or spray the skillet
and repeat the process. While
the second crepe is cooking,
spoon a generous amount of fill-
ing onto the center of finished
crepe. Fold over one side, then
the other. Place the finished
crepe (fold side down) in a well-
greased, oven-proof dish. Con-
tinue this process until your
batter is gone, remembering to
regrease the skillet for every
crepe.
You can also make all of the
crepes ahead of time and use
when needed. They can be re-
heated in the skillet or oven-
warmed with filling in place.
RASPBERRY SORBET
WITH CHOCOLATE-
RASPBERRY
MACAROON PIE
Yield: 1 flan-sized pie
(This pie is perfect for a spe-
cial and easy seder dessert —
looks impressive, but quick and
simple to prepare. The raspber-
ry treat is good enough to use
anytime of the year and for any
occasion that requires a delicious
dessert.)
non-stick vegetable spray
1-2 10-oz. containers (depending
on size of flan dish or pie plate)
chocolate-raspberry macaroons
1-2 containers of raspberry
sorbet
1-2 large bittersweet chocolate
bars
half-pint fresh raspberries,
washed and drained
Lightly spray a flan dish or pie
plate with nonstick spray. Take
THE CREPES
macaroons, one by one, and
(do only eight at a time)
press into the sprayed dish.
1 cup tepid water
Make sure all the macaroons are
2 Tbsp. plus 1 tsp. potato starch
spread evenly and the "pie crust"
1/2 tsp. salt
is intact. It will appear like an
2 jumbo eggs, well beaten
actual pie crust. This step can be
non-stick cooking spray, oil or
done a day ahead.
butter.
parchment paper, to separate
Shave a chocolate bar to make
crepes
small curls (a vegetable peeler
works great). Make sure the
In a glass bowl, mix water, chocolate is held with a paper
potato starch and salt, whisking towel; body temperature will
together until the dry ingredi- make it melt. Set chocolate shav-
ents are dissolved. Add beaten ings aside.
eggs and whisk until well blend-
Let the sorbet soften slightly
ed. This mixture will look like so it can be spread easily. Place
scrambled eggs and not batter the desired amount of sorbet in
—just wait, it will look just like pie plate. If doing this ahead of
crepes!
time, don't fall to the top and cov-
Heat an 8-inch heavy skillet. er with plastic wrap. When
Lift from heat and either spray ready to serve, put more softened
or coat the skillet lightly. Pour a yogurt on top. Fill the pie crust
small amount of batter into the to desired height.
skillet and tilt the pan, spread-
Top with shaved chocolate,
ing the batter evenly over the and place fresh raspberries
surface, as you would in making around the edge.
regular crepes. Pour excess bat-
ter back into the bowl.
When the crepe develops a
"skin" and is brown around the
edges, flip the crepe and brown
The Elegant Table
Tips for making a beautiful seder table.
RUTH MOSSOK JOHNSTON SPECIAL TO THE JEWISH NEWS
T
he emphasis of Passover
always seems to be rid-
ding the house of
chametz, dragging out
the Pesach dishes, digging up
enough matching Haggadahs
and planning dinner for the two
nights of seder entertaining.
But what about the table
where the seder takes place,
and the Passover foods are laid
for all to enjoy.
For many, creating the per-
fect seder table is the hardest
task. Fortunately, there's the
Talented Table, an entertain-
ment design team made up of
one mom, Dorie Miller; two
daughters, Janet Stein and
Amy Miller Weinstein; and one
daughter-in-law, Arleen Miller.
What started out as Mom's com-
pulsion in buying art, cookery
items and dishes, is now a busi-
ness in Bloomfield Hills.
"She doesn't buy one, she
buys three dozen!" says Janet
Stein of her mother. But it
works. The women have loads
of dishes, linens, carved wood-
en objects, napkin rings, teapots
and art objects to create beau-
tiful and unique tables.
In setting two tables for the
holidays, the Talented Table
shares its expertise and some
great tips:
• A more traditional look is set
on the first table — traditional
in a sense, but elegant and ex-
otic, real fusion decorating
(many countries represented).
The dark rosewood table is set
for six and carries through a
sense of formality and theme.
The centerpiece features an an-
tique French glass vase filled
Top: Your seder table can be both
traditional and exotic.
Above: Try adorning your table with
artwork.