Californa
MICAH BULK FOOD i PISTACHIOS
OFFERS EXPIRE
5/8/97
Distributors Of Gourmet and Fancy Foods
04•41b
•
6698 ORCHARD LAKE RD. In the West Bloomfield Plaza • 810-737-1610
SUN. 8:00 am. - 10.00 pm • MOR - THURS 7:30 an. - 10:00 p.m. • FRL - SAT. 7:30 am - 11:00 p.m.
K
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR
SANCTIONED THE METROPOLITIAN KAHSRUTH COUNCIL OF MICHIGAN
1
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1
Lb..}
CASHEWS
PITTED PRUNES
$ 49
99
lb. CI
lb. rj
$1.99 Lb. • Limit 2 Lbs}
MINTS
99
Reg. $5.49 Lb. • Limit 2 Lbs.
JELLY BEANS
99
lb.
Reg. $2.99 Lb. • Limit 2 Lbs;.1
lb.
Reg. $1.99 • Limit 2 Lbs.
MICHIGAN
DRIED
CHERRIES
$599
lb. rj
Reg. $7.99 Lb. • Limit 2 Lbs.
DIRTY
EMPIRE
POTATO CHM
I lei
;;
;
While
they
last!
99
ASSOk I ED SELCTED
LUNCH MEAT
88
II
• TURKEY BALOGNA • OVEN ROASTED
TURKEY • TURKEY SALAMI
,.
Pkg. 0
• eg. $1.99 Each • Limit 62
Reg. $2.49 • Limit 4 Pkgs.
SUMMER
PLEASURES
Summer is just around the corner and so is
The Detroit Jewish News Annual
SUMMER PLEASURES Supplement,
which will be published May 23, 1997.
SUMMER PLEASURES is die
summer guide for families looking to
make their summer one to remember.
From ideas for exciting adventures the
whole famil y will enjo y to golf gear,
theme parties, travel tips and hundreds
of other warm weather activities. This
special supplement gives y our business
the opportunit y to make a splash with
our readers.
4 /g C R
For more information call (810) 354-6060.
Talk to your Account Executive toda y!
148
lb.
FRESH ROASTED
CALIFORNA
louRmrp
99
SPACE RESERVATION
DEADLINE IS MAY 7, 1997.
Passover Foods
From The Grill
ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS
A
fter planning, cooking
andpartaking of the
seder feasts (where hun-
dreds more calories than
usual are consumed), there in-
variably comes a yearning for
lighter mid-Passover meals. But
how to simplify and lighten
when matzah and matzah meal
are the key starchy ingredients?
Easy. For the rest of the eight-
day holiday, focus on nutrition-
rich fresh produce and proteins
infused with the clean bright fla-
vors of fresh herbs.
As for cooking ... nothing could
be easier, cleaner and in tune
with a new season than Ameri-
ca's favorite cooking method —
grilling. It is the most basic and
earliest form of cooking and al-
most everything, from starter to
sweets, can be cooked to perfec-
tion on an outdoor grill.
Benefits are many. The
kitchen stays cool, food has an
extra special appeal and with
no messy pots and pans, cleanup
is a breeze. New racks or an in-
expensive grill may be pur-
chased to be kept specially for
the Passover holiday.
Just remember, before cook-
ing, to make sure all grill racks
are well-oiled or sprayed with
non-stick vegetable spray. Racks
should be placed 4-6 inches from
the heat unless otherwise noted
in recipes.
The menu below was served
mid-Passover last year for my
family and guests, but with the
addition of symbolic foods, one
or all of the dishes could be
served at a seder. Unconven-
tional? Maybe. But each course
met with rave reviews from com-
pany already satiated on
matzah-laden kugels, kishkes
and a parade of heavier than
usual puddings and cakes.
With the exception of Roast
Parslied Potato Fans (cut pota-
toes will discolor if not cooked
immediately), all the dishes may
be prepared ahead and refriger-
ated so that arriving home at the
end of the day, there's a full meal
waiting, ready to cook. Just light
the grill and set the table.
The potatoes take longest to
cook so give them a 40-minute
head start. Ask your butcher to
butterfly a lamb shoulder — that
is, remove the bone and cut it
open to lie flat. Then deliciously
marinated, it can cook on the
grill with the vegetables. For a
terrific taste enhancer, soak a
few sprigs of rosemary in water
for an hour or so, then toss them
on the coals, before placing lamb
and vegetables or any savory
foods on the grill.
The accompanying Piquant
Mint Sauce is the real McCoy
and improves with keeping — so
make a day or so ahead. After
teaming it up with Grilled Lamb
you'll never again serve the
sweet jelly variety that usually
appears on American tables, but
frowned on everywhere else.
Feel free to improvise on fruits
and vegetables using whatever
looks good in the market the day
you shop, keeping in mind that
hard vegetables such as carrots
may be zapped in the microwave
for a few minutes for quicker
cooking. This ensures that the
vegetables will retain their mois-
ture and sweetness.
Since there are few basting
sauces that are kosher for
Passover, make your own to ten-
derize and flavor. These may be
stored in the refrigerator up to
a week to be used as needed. The
sweet ending is sliced pineapple
brushed with honey almond
mixture and barely heated on
the grill.
GRILLED
BUTTERFLIED LAMB
WITH ROSEMARY
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons chopped rosemary
or 2 teaspoons dried
4 pounds butterflied lamb
shoulder
3/4 cup dry red wine (such as
Burgundy)
1/4 cup vegetable oil
In cup, mix salt, pepper and
rosemary. Rub into lamb sur-
faces. Set aside. In shallow glass
dish, mix wine and oil. Place
lamb in wine mixture spooning
liquids over to baste. Cover and
marinate in refrigerator for 2
hours or overnight, turning once
or twice. Preheat grill. Remove
lamb from marinade, reserving
marinade. Place lamb on oiled
rack. Grill 35 minutes, turning
often and brushing generously
with remaining marinade. Meat
should be pink inside. With a
sharp knife, pierce thickest part
to check doneness. Remove from
heat and let rest 5 minutes.
Carve thinly across the grain.
Serve hot with Piquant Mint
Sauce. Serves 6-8.
PIQUANT MINT SAUCE
1/2 cup cider vinegar
1 tablespoon balsamic vinegar
1/4 cup sugar
1/2 cup chopped fresh mint
leaves
1/4 teaspoon salt
pinch cayenne
PIQUANT MINT SAUCE page 150
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