Michigan's Hottest Group —
Food
THANKSGIVING
Mel Ball and Colours
Voted #1 Best Band
by Crain's Business/Monthly Detroit Magazine
Specializing in Weddings and Corporate Events
Exclusively:
Mel Ball Entertainment Agency
Representing the Finest in Music & Entertainment
248-851-1992
by: Susan Shapiro
With Some Dreidels
You Win, No Matter
Which Side It Lands On...
Tradition! Tradition.
Call Alicia R. Nelson
for an appointment
(248) 557-0109
from page 114
1/4 cup olive oil
1 cup walnut or pecans halves
1 cup dried Michigan cherries
1/2 cup golden raisins
Grated zest of 1 lemon or orange
Juice from 1 orange
1/2 cup chopped parsley
1 bunch sliced scallions white and
green parts (optional)
Salt and pepper to taste
Place both rices in a medium
saucepan. Add water and place over
high heat. Bring the water to a boil,
reduce heat and cook, uncovered, for
about 45 minutes until the rice is ten-
der, but not mushy (add more water if
needed). Drain, if necessary, and rinse
under cold water to stop the cooking
process.
Place the rice in a large bowl to
cool and toss with olive oil. When rice
is cool, add walnuts, cherries, raisins,
zest, juice, parsley, scallions and sea-
sonings. Serve warm or at room tem-
perature. Serves 12.
For variety, you can use any dried
fruits or nuts, replace the orange juice
with apple cider or add cubed chicken
or turkey to make the salad a com-
plete meal.
CRANBERRY
RELISH
1 cup orange juice
1/2-3/4 cup sugar
3 cups fresh cranberries (approx. 1
12-ounce package)
1/2 cup raisins
Grated zest from 1 orange or lemon
2 cups chopped celery
1 cup sliced or slivered almonds
(optional)
Combine orange juice and sugar in a
medium saucepan or high heat. Stir
well and bring the mixture to a boil.
Add the cranberries and stir to
combine. Bring to a boil and reduce
heat to medium. Add raisins and grat-
ed zest. Cook for 5 minutes until the
mixture is foamy and thickened (it
will thicken more as it cools). Stir in
the celery and almonds, if using.
Let cool in the pan before refriger-
ating. Keeps for up to 2 weeks. If dou-
bling this recipe, cooking time may be
longer. Makes 8-12 servings.
GINGERED POACHED
PEARS
8 ripe pears (any variety)
1 cup white wine
3 cups water
1/2 cup sugar
Powdered ginger, to sprinide
Peel and cut the pears into wedges
(about 8-10 wedges per pear). Set aside.
Heat the wine, water and sugar to
boiling in a medium saucepan over
high heat. Reduce heat to a simmer,
add pear wedges and cook for 30 min-
utes or until the pears are just tender
when pierced with a fork. Do not
overcook or the pears will not hold
their shape.
Remove from heat and let cool. To
serve, transfer the pears with a slotted
spoon to a serving bowl or individual
plates. Spoon a small amount of
poaching liquid over the pears and
dust them with a little ginger.
Serve warm or cold. Makes 8-12
small servings. ❑
Bringing Home
A Taste Of London
ETHEL HOFMAN
Special to The Jewish News
F
lashing neon lights, the
Spice Girls belting out their
"sonatas," and exotic aromas
wafting from the kosher
restaurants and bakeries that line the
street as far as you can see.
This is a typical Saturday night on
Golders Green Road. Golders Green is
a comfortable middle-class residential
Jewish neighborhood of cosmopolitan
London, home to many of Britain's
estimated 330,000 Jews.
After darkness has fallen, this is the
meeting place for families, singles,
grandparents, Orthodox and not-so-
Orthodox — a fabulous mix of people
from Golders Green and adjoining
Hendon where many young Jewish
families recently have moved.
In line at the crowded bakeries or
at Blum's Delicatessen, they mingle
with Chasidim. In this neighborhood,
there are more than a dozen Orthodox
shuls (Reform and Conservative
Judaism are not popular among
British Jewry) and dozens of kosher
supermarkets and restaurants.
If you're ever in London on a
Saturday night, head for Golders
Green. In the meantime, re-create the
scene. Hang a few rugs on the wall,
play some Sabra songs, and gather
some friends and neighbors to help fix
the dish below.
RUM BALLS (PAREVE)
2 cups pareve vanilla wafer crumbs
3 tablespoons cocoa
1 cup finely ground almonds
THANKSGIVING
on page 118