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 \,,.. ,1[1,Vi9L9bs 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 ,_\