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LAKEWOOD SPECIALTY
Kosher Foods
25250 Greenfield • Oak Park • MI
810 • 967 • 2021
810 • 967 • 0644 fax
PASSOVER SEDER
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page 144
quickly by using Vegetable Kish-
ka Mix spiked with fresh herbs for
an appetizing burst of flavor. Ask
the butcher to cut a pocket in the
veal breast or alternately, have
the veal breast boned and butter-
flied.
Spread stuffing over the sur-
face to within an inch of the edges,
then roll up as for a jelly roll. Se-
cure with string or poultry picks
and cook as directed below.
A symphony of color and tex-
tures makes Tomato, Tarragon
and Olive Salsa look every bit as
good as it tastes — a lively ac-
companiment to any meat or fish
dish.
Fresh vegetables are available
sliced, chopped and shredded, and
there's even a mix for noodle kugel
so that Pesto Noodle Kugel is as-
sembled in minutes. Make ahead
or refrigerate until ready to cook.
Sun-Dried Tomato Sprate, one
of the intense flavor fusions from
PeaceWorks Inc., is the key in-
gredient in Sun-Dried Tomato
"Cream." Substitute if you must,
but the result won't have the same
zing.
For a refreshing grand finale,
serve Frozen Raspberry Choco-
late Pie, tantalizing with just a
whisper of Amaretto.
All ingredients are kosher for
Passover and when buying,
should be labeled as such.
PARSLEY 'VICHYSSOISE
1/2 cup leeks, coarsely chopped
2 (1/2 ounce each) chicken
bouillon cubes
3 cups water
3 to 3 1/2 cups pareve non-dairy
creamer
1 package (approx. 2 3/4 ounce)
instant mashed potato flakes
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh
parsley
Place leeks in small bowl. Mi-
crowave at high for 1 1/2 min-
utes to soften. Set aside. In
medium saucepan, crumble
bouillon cubes into water. Bring
to boil over high heat, stirring to
dissolve bouillon. Add 3 cups
non-dairy creamer and heat to
barely simmering. Remove from
heat. Add potato flakes and
lemon juice and stir until
smooth. Add leeks. Pour into
large pitcher or bowl. Cover and
chill. If too thick, add a little
more non-dairy creamer.
To serve, pour into glasses or
small soup bowls. Garnish with
parsley. Serves 6 to 8.
GEFILTE FISH TERRINE
1 roll (22 ounce) frozen
r heck out next Friday's fine arts coverage in The Jewish News. We'll
keep you posted on what's what and who's who in the national
and local art scene. Don't miss it the last Friday of every month.
140
uncooked gefilte fish
1/3 cup matzah meal
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped pimento or red
bell pepper
1/4 cup chopped fresh dill
1 tablespoon drained red
horseradish
1 tablespoon vinaigrette
dressing
8 soft lettuce leaves (such as
Boston lettuce) for garnish
Remove wrapping from gefilte
fish mixture. Place in a bowl,
cover and defrost overnight in
refrigerator. Preheat oven to
375F. Oil a nonstick medium
loaf pan (9 x 4 1/2 inches).
Add matzah meal, vinegar,
salt and pepper to defrosted mix-
ture. Mix thoroughly.
Divide into 3 equal portions.
Mix one portion with pimento.
Spoon into loaf pan, spreading
to cover bottom. Press down
lightly. Mix second portion of
gefilte fish with dill and spoon
over pimento mixture to cover.
Mix remaining portion with
horseradish and spread over dill
mixture. You will have three lay-
ers. Smooth with a spoon. Driz-
zle with dressing. Cover loosely
with foil.
Place in preheated oven and
bake for 35 minutes. Reduce
heat to 350 and continue baking
30 minutes longer. Cool in pan
for 15 minutes. Loosen edges
with round-bladed knife. Turn
out onto lettuce-lined platter.
Cut into slices about 1/2 inch
thick. Serve with Dill-Flecked
Mayonnaise. Serves 8 (2 slices
each).
DILL-FLECKED
MAYONNAISE
Mix 1/3 cup mayonnaise with
1 tablespoon finely chopped
fresh dill.
Note: To make your own
gefilte fish mix, combine 1 1/2
pounds chopped fish fillets (a
mixture of any white fish), 1 egg,
1/3 cup matzoh meal, 2 table-
spoons finely chopped onion, 2
teaspoons salt and 1 teaspoon
pepper.
BRAISED STUFFED
VEAL BREAST
1 package (11.6 ounces)
vegetable kishka mix
1/2 cup peanut oil
1 1/3 cups warm water
1 cup coarsely chopped Italian
parsley
3 scallions, thinly sliced
2 tablespoons chopped chives
1 tablespoon chopped sage
leaves
2 teaspoons grated lemon rind
pepper and kosher salt
4 1/2 pound veal breast with
pocket
1 can (10 1/2 ounce) beef broth
2 cups cold water
paprika
Preheat oven to 450. Pour
kishka mix into a medium bowl.
Add oil and warm water and
mix well. Add parsley, scallions,
chives, sage, lemon rind and 1/4
teaspoon pepper. Stir to com-
bine. Cool. Spoon enough mix-
ture into veal breast pocket to
fill loosely. Secure with 2 or 3
poultry picks. (Set aside leftover
kishka mixture to use as below.)
Place veal breast in roasting
pan, skin side up. Sprinkle with
salt, pepper and paprika. Pour
1/2 can beef broth and 1 cup cold