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AMERICAN BULK FOOD
ASSORTED FLAVORS
99C
JELLY BEANS
CHIPS
AMERICAN BULK FOOD
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Next time you feed your face, think about your heart.
114
Go easy on your heart and start cutting pack on foods that are high in saturated
fat and cholesterol. The change'll do you good.
V American Heart Association
WERE FIGHTING FOR YOUR LIFE
DELICIOUS WINNER page 112
Fresh Fruit Topping:
1 ripe mango
2 blood oranges (or navel
oranges)
Mango Filling: In a small
saucepan, combine mango puree
and orange juice. Stir in sugar
until dissolved. Add cinnamon
sticks and bring to a boil. Reduce
heat, then simmer 15 to 20 min-
utes or until liquid evaporates
and fruit begins to thicken.
Remove and discard cinnamon
sticks. In a small cup, dissolve
gelatin in cold water and allow
to "bloom." Gradually blend
gelatin into hot puree. Remove
pan from heat. Allow mixture to
cool. Set aside until needed.
Tart filling: Preheat oven to
375 degrees. Spray tart pan with
non-stick cooking spray. Place
one phyllo sheet into tart pan;
gently press to conform to shape
of pan. (Keep remaining phyllo
covered with plastic film and a
damp towel while working, so
dough does not dry out.) Lightly
brush bottom sheet with mango
filling, just to moisten. Continue
layering phyllo sheets with man-
go filling, ending with plain phyl-
lo. Once layering is completed,
trim phyllo evenly with edge of
pan. Weigh down with parch-
ment paper and dried beans, so
pastry remains flat. Bake 18
minutes or until golden brown.
Remove dried beans. Brush pas-
try with egg white to seal, return
to oven for 2 more minutes. Re-
move to wire rack until needed.
Orange custard: Combine
sugar and cornstarch in a medi-
um saucepan. Using a wire
whisk, gradually blend in but-
termilk. Cook over medium heat,
stirring frequently until bubbly
and thickened. Add orange zest;
continue to cook and stir 1 more
minute. Reduce heat to low. Re-
move about 1/2 cup of hot milk
mixture from pan. Using a small
bowl, gradually incorporate the
1/2 cup of hot milk into the egg
white, stirring to temper. Return
the combined milk/egg mixture
to the pan; cook over low heat for
3 minutes more. Do not boil. Re-
move pan from heat; blend in or-
ange juice and set aside. Allow
orange custard to cool until
needed.
To assemble: Assemble tart by
spreading orange custard even-
ly into baked shell. Gently pour
mango filling on top of custard;
spread evenly to edge. Remove
peel from ripe mango; cut in thin
crescent slices; discard pit. Re-
move peel and outer pith from
blood oranges; cut in round slices;
discard seeds. Gently blot fruit,
if necessary, to remove excess
juice. Arrange blood orange slices
in a shingled circle pattern in
center of tart. Arrange mango
slices in a spoke pattern, around
the top outer edge. (Top of tart
should resemble a tropical sun-
burst pattern.) Chill tart 1 hour
or until set. 8 servings. ❑
Grilling With Sauces,
Rubs And Pastes
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
I
f you enjoy grilling, but would
like to add some new recipes
to your outdoor cooking reper-
toire, listen up.
Grilling guru Melanie Barnard
has a new cookbook out called
Marinades: The Secret of Great
Grilling.
Not only does marinating ten-
derize foods, but it also adds in-
terest and character to the foods
being grilled, according to Ms.
Barnard.
Marinating tip: Be sure to save
some of the sauce aside in the be-
ginning to use for dipping at the
table. The uncaramelized sugar
provides a fresh counterpoint to
the depth of flavor imparted by
grilling.
TOASTED SESAME
MARINADE
Makes about 1 1 /3 cups; enough
to marinate 1 1 /2 pounds of
steak. Toasted sesame seed have
an entirely different and far rich-
er flavor than untoasted. Toast-
ed sesame oil is similarly
complex.
1/4 cup sesame seeds
2/3 cup rice wine vinegar
1/2 cup reduced-sodium soy
sauce
114 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1 teaspoon dried hot red pepper
flakes
In a small skillet, toss the
sesame seeds over medium
heat just until the color deep-
ens to gold and the seeds become
fragrant, about 2 minutes.
Immediately remove from the
skillet to prevent burning. Let
cool.
In a small bowl, combine the
toasted seeds and the remain-
ing ingredients. Place meat in a
single layer in a glass or ceram-
ic dish. Add marinade, turning
food to coat. Cover and refriger-
ate, turning occasionally, 1 to
3 hours for beef.
POLYNESIAN PASSION
FRUIT AND RUM
MARINADE
Makes about 1 cup; enough to
marinate 1 pound of skinless,
boneless chicken breasts or thighs,
GRILLING page 116