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