Food Some Saucey Advice To Perk Up Meals ROSH HASHANA CARRY-OUT MENU Price Appetizers: • Gefilte Fish • Mushroom Barley Soup • Chicken Soup - 1/2 gal • Matzoh Balls • Vegetarian Chopped Liver • Sweet and Sour Meatballs $3.00/serving $8.00/1/2 gallon $8.00/1/2 gallon $ .79/each $7.49/pound $6.50/pound Entrees: • 1/2 Roast Chicken • Prime Rib • Stuffed Chicken Breast • Stuffed Cabbage • Whole Turkey (Stuffing & Gravy) $5.99/each $10.50/serving $8.99/each $3.50/each $55.00 Side Dishes: (All Kugels are in pans — 4 to 6 servings) • Potato Kugel • Sweet Kugel • Stuffing Kugel • Carrot Tzimmes • Kishke • Farfel • Fresh Green Beans with Julienne Peppers $5.99 $6.99 $6.49 $5.99/quart $5.00/1b. $4.50/lb. $5.99/1b. Dessert: (Serves about 12) • Open-Faced Apple Tart • Raspberry Royale • Chocolate Rum Truffle • Praline Torte $24.00 $26.00 $26.00 $28.00 PHYLLIS STEINBERG Special to The Jewish News D Name. Adress City/Zip: Phone: J L PHONE ORDERS (248) 788-0950 FAX ORDERS (248) 661-6955 PICK UP AT Congregation B'nai Moshe 6800 Drake Road, south of Maple • West Bloomfield Place orders by September 23, 1997 Pick up orders on October 1, 1997 Under Supervision of The Council of Orthodox Rabbis Tradition: Tradition: has the largest selection of Fine Judaica. Tradition! Tradition! 557-0109 Alicia R. Nelson o you have trouble making a perfect hollandaise sauce? Does it tend to curdle and separate? Do you know why? Here are two ways you can rescue your hollandaise sauce, taken from the New Easy Basics Cookbook published by Sunset Books Inc. 1. For 3/4 cup curdled hollandaise, whisk curdled hollandaise into two tablespoons water, whisking until smooth. 2. If cooked sauce has just begun to separate, immediately set pan of sauce in a bowl of ice water to stop the cooking; beat until smooth. Gently reheat over simmering water. I have also included an excellent step-by-step hollandaise sauce recipe and other recipes for sauces from the New Basics Cookbook. In making hollandaise, one whole egg or three egg yolks can be used interchangeably. The all-yolk sauce simply has a more golden color and tends to be thicker. Rich and elegant, Hollandaise sauce pairs well with freshly cooked arti- chokes, salmon or asparagus. HOLLANDAISE SAUCE 1 large whole egg or 3 large egg yolks 1 tablespoon lemon juice or white wine vinegar 1/2 cup butter or margarine, melted and hot Using a whisk or portable electric mixer, beat eggs, and lemon juice, off heat, in top of a double boiler until thick and lemon-colored (about 5 minutes). Place pan over gently simmering water (water should not boil or touch bottom of pan). Beating constantly, add butter, a few drops at a time in the beginning, but increasing to a slow, steady stream as mixture begins to thicken. After all butter is added, continue to cook, beating, until sauce thickens (about 3 minutes). A cooked whole- egg sauce should look like cream that is just beginning to thicken when whipped; and all-yolk sauce should be thick enough to hold its shape briefly- when dropped from a beater. As soon as sauce has thickened, remove from heat and serve immedi- ately. Or if sauce is to be used within Phyllis Steinberg writes from Miami, Fla. 9/19 1997 134 several hours, pour into jar, cover, and let stand; then warm the sauce. To warm hollandaise, bring sauce to room temperature and stir to soft- en. Place jar in water that's hot to touch; stir until sauce is warm, not hot. Makes about 3/4 cup. MOUSSELINE SAUCE Prepare Hollandaise Sauce. Beat 1/3 cup whipping cream until stiff peaks form; fold into hollandaise (warm or at room temperature). Serve immedi- ately over boiled or steamed vegetable:7- or fish. BEARNAISE SAUCE In a small pan, combine 1 tablespoon minced shallot or onion, one teaspoon `\ dried tarragon, and 3 tablespoons white wine vinegar. Simmer over medium heat until liquid is reduced to 2 teaspoons (about 1 minute). Prepare hollandaise sauce, but stir shallot mixture (hot or cold) into egg mixture before adding butter. Good with green beans, salmon and egg dishes. MALTAISE SAUCE Prepare hollandaise sauce, but stir 2 tablespoons orange juice and 1/2 tea- spoon grated orange peel into egg mixture before adding butter. Good with asparagus, broccoli, an Brussels sprouts. 7/ k WHITE SAUCE Knowing how to prepare a white sauceTh is one of the hidden cornerstones of cooking, for the sauce is seldom an end in itself. Generally, it serves as part of anoth----\ er dish — the base for a souffle, the binding agent for a casserole, the foundation for a "creamed" dish, or the final touch for an au gratin dish. Our basic recipe for a medium- thick white sauce takes only about 5 minutes to prepare. The recipe and its variation will yield about 1 cup of sauce, but can easily be doubled. 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 to 1 1/4 cups -two percent milk 1/8 teaspoon salt Pinch of pepper Melt butter in a 1 1/2- to 2-quart (1.4- to 1.9 liter) pan over medium heat. Add flour and cook, whisking, until butter-flour mixture (roux) is bubbling and foamy (about 1 minute). The flour must be cooked long WHITE SAUCE page 136