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SPONGE CAKE page 150

YOUR INFINITI PRESIDENT'S AWARD CIRCLE DEALER
1997 INFINITI 130
1997 INFINIT QX4

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4111111, -' 41111V

Automatic, leather, moonroof, air, dual airbags, ABS, power windows,
locks, tilt, cruise, AM/FM cassette/CD, alloy wheels, dual pwr. seats, remote
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All-mode full time 4WD, V6, ABS, 16" alloys, root rack, pwr. moonroof,
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w/CD, dual airbags.

BUY FOR

BUY FOR

$35910. 0R$28,895+

$469* X36,995+

1997 INFINITI J30

1997 INFINITI Q45

36 MOS

.

INFINITI:
#1 car line in
customer
satisfaction

Automatic, leather, sunroof, pwr. windows, locks, tilt, cruise, dual airbags,
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$onn * I

1670F

V8, leather, automatic, sunroof, pwr. windows, locks, tilt, cruise, security
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DIR$31,995 +

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*36 mo. closed end lease based on approved credit. Due at inception: 130 $1000 down, J30 $1500 down, QX4 $2500 down, Q45 $2750 down. 1st payment doc. acq. fee,
title, license, ref. sec. dep. & applicable taxes. 12,000 miles per year w/15c per mile overage. Lessee has option to purchase but is not obligated to buy at lease end. All
subject to factory programs & vehicle availability. Standard gap insurance included. Total pymts.pymts. x term. Excludes prior sales & leases. Plus tax, title, license &
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refundable sec. dep.4o 1st mo. pymt., rounded to next $25 increment & applicable taxes due at lease inception on One Payment Lease. All incentives applied to dealer.

24355 HAGGERTY RD.

Between 10 Mile & Grand River Ave.

810-471-2220

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OPEN SATURDAYS http://www.infinitifh.com SALES & SERVICE

lie was the only person in the world who could actually make sense of the dreaded math
1 'homework He was the guy who never minded pitching you baseball after baseball
after baseball, when you missed 90 percent of the time. He was the kind of person who
hugged you in the middle of the night after you woke from a nightmare.

~ DETROIT l

THE JEWISH NEWS is looking for great photos and memories of you and your dad
for our upcoming Father's Day issue. Written submissions should be typed and double-
spaced and may be mailed or faxed. Please limit to one page.

THE DETRO

Photos may be black and white or color, but must be clear. Please include a self-
addressed stamped envelope if you would like your photo returned.

52

Send to
Dear Old Dad
The Jewish News
27676 Franklin Road
SouthfieleZ MI 48034
Fax: (810) 354-6069

Submissions will be accepted through May 21. NO PHONE CALLS

would be good layered with the
cake pieces and fresh strawber-
ries.
Now available year-round,
pears, pineapples and straw-
berries have become favorite fla-
vors in my Passover desserts.
Remember, it's how you pre-
sent these leftovers. Place a slice
of cake on a plate, spoon some
sauce around or drizzle over
cake and plate rim. Garnish
with a sprig of mint, whole
berries or fresh fruit slices. Dust
with Passover confectioners sug-
ar or cocoa. Leftovers can de-
serve "opening night" applause
in no time.

HAWAIIAN PINEAPPLE
A LA MODE (DAIRY)
1 cup sugar

3 1/3 cups water
1 vanilla bean
find of 1 lemon, removed with a
vegetable peeler
4-pound fresh pineapple
1 tablespoon lemon juice
8 slices sponge cake
8 scoops regular, low-fat vanilla
ice cream or yogurt
12-16 blackberries or
raspberries, optional for
garnish

garine to the skillet and saute
the remaining pears as above,
adding remaining sugar and cin-
namon. Spoon the warm "salsa"
over or around the cake slices.
Garnish with reserved diced
pears. Makes about 6-8 serv-
ings.

SPONGE CAKE WITH
LOW-FAT
STRAWBERRIES
ROMANOFF
(DAIRY/PAREVE)

1 quart fresh strawberries,
thickly sliced or left whole if
small
3 to 4 tablespoons sugar
1/4 cup fresh orange juice
1/4 cup Curacao or other orange
liqueur
leftover sponge cake slices or
pieces
Topping (optional-dairy):
' cup nonfat sour cream
' cup plain nonfat yogurt
2 teaspoons sugar
1 teaspoon vanilla

Put the berries in a glass bowl
and sprinkle with the sugar, or-
ange juice and liqueur. Toss
lightly. Cover and refrigerate 30
minutes. Place a slice of cake on
plate or a few small pieces in the
bottom of a dessert dish or wine
glass. Spoon the marinated
strawberries over the cake. For
the topping, combine the sour
cream, yogurt, sugar and vanil-
la. Spoon a dollop of cream onto
each serving and serve imme-
diately. Makes 4-6 servings.

Combine the sugar, water,
vanilla bean and lemon rind in
a medium saucepan. Bring to
a boil, stirring gently to dissolve
sugar. Remove from heat. Peel
the pineapple and cut crosswise
into half-inch thick slices. Re-
move the tough cores with a
small cookie cutter. Return the
syrup to a boil and add the
pineapple slices and lemon juice. FRESH STRAWBERRY
Reduce heat to low, then cover SAUCE (PAREVE)
4 cups strawberries, hulled
with a lid that is slightly small- 6 tablespoons sugar or to taste
er than pot to keep pineapple 2 teaspoons lemon or lime juice
or to taste
submerged. Cook about 8 min-
utes or until the slices are ten-
In a food processor, puree the
der at the edges. Let the strawberries with the sugar un-
pineapple cool in the syrup. Re- til smooth. Add lemon juice to
frigerate in a covered container.
taste and more sugar if desired.
To serve, cut each pineapple Refrigerate, covered, until ready
slice in half. Serve each slice of to serve. Makes about 2 cups or
cake with a scoop of ice cream, 8 servings.
a half-slice of pineapple and a
few berries, if desired. Sprinkle
STRAWBERRY,
with some vanilla syrup from
poaching the pineapple. Makes PINEAPPLE AND
MANGO COMPOTE
8 servings.

(PAREVE)

WARM FRESH PEAR
SALSA (PAREVE)

2 pounds ripe pears
3 tablespoons unsalted pareve
margarine
4 tablespoons sugar
3/4 teaspoon cinnamon
6-8 leftover sponge cake slices

Peel and halve the pears.
Core them, halve them again
lengthwise, and cut them into
3/8-inch slices. Melt 1 tablespoon
margarine in a large skillet. Add
half the pears and saute over
medium-high heat, stirring of-
ten, for 5-7 minutes or until
pears are tender. Add 2 table-
spoons sugar and half the cin-
namon and continue to saute 1
minute, stirring. Transfer to a
bowl. Add 1 tablespoon mar-

Mango sauce:
1 large ripe mango, peeled and
seeded
2 tablespoons fresh lemon juice
3 tablespoons honey
1 tablespoon orange liqueur or
juice
Fruit:
2 pints strawberries, hulled and
quartered
1 small ripe pineapple, peeled,
cored and cut into 1-inch
pieces
1 small ripe mango, peeled and
cut into 1-inch pieces
leftover sponge cake slices

For the sauce: In a food
processor or blender, puree the
mango with lemon juice, honey
and liqueur. Set aside. Place cut
fruit in a large bowl. Toss with
the mango sauce. Spoon over
slices of sponge cake. Serves 8-
10. ❑