Birmingham
Sterling Heights
33401 Woodward
4204 Fifteen Mile Rd.
2 blocks N. of 14 Mile
2 blocks E. of Ryon
248-723-2804 Phone
248-723-2805 FAX
810-264-3632 Phone
810-264-3928 FAX
Open: Mon.-Sat.6 o.m.-3 p.m.
Sun. 6 a.m.-1:30 p.m.
Open: Mon.-Sot. 6 a.m.-3 p.m.
Sun. 7 a.m.-1:30 p.m.
Detroit, MI
Food
CAPPUCCINO
from page 126
Brooklyn, NY
Birmingham, MI
Sterfmg Heights, MI
Breakfast
Special
Bagel
Cream Cheese
Large Coffee
Your Choice of
$1.50
r
Opening Special
4
Bagels
$3.75
Dozen
with coupon exp. 12/8/97
Every Wednesday is
BAGEL DAY
$3.00 DOZEN
6 a.m. - 7 p.m.
BAGELS
Custom Baked to Order
in 10 Minutes
Call Ahead or
Ins/. • f com
Hand Sliced
Kosher
Nova Lox
$13.95 lb.
Vienna Kosher
Corned
Beef
$5.99
lb.
Sliced to.. der
1■ ••••
ONE
STOP
(248) 569-5000
fax (248) 569-5801
KOSHER
GROCERIES
CAPPUCCINO SHORTBREAD
SAILS (PAREVE/DAIRY)
The Cookie:
2 tablespoons instant coffee powder
1 3/4 cups plus 2 tablespoons flour
1/8 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
2 sticks unsalted butter or
margarine, cold, cut into 1-inch
chunks
1 tablespoon strong brewed coffee
1/4 teaspoon vanilla
WEEKLY SPECIALS:
•Rich's Whip Spray Topping
•Rice Dream Milk
•Rice Dream Pudding 3 flavors
•Achuza Cheese Slices
Jerusalem Cheese Slices 7 oz.
•Canned Yams
•Cranberry Sauce Canned whole or sliced
•Chocolate & Mint Lentils bulk
$ 1 59
1
$ 1
'I 69
reg. $1.89
reg. $1.99
$ 1 89reg. $1.59
$229
$1 59 reg. $2.69
$ 1 19 reg. $1.89
1
$0 59
reg. $1.39
4 lb. reg. $3.99
Expires Dec. 5, 1997
We reserve the right to limit all sale items while quantities last. We are not responsible for any
typographical errors. Under supervision of Vaad Harahonim Orthodox Council of Greater Detroit
STATE FARM INSURANCE
MARILYN
"I believe in personalized service"
AMMAMMII
J. GOLD-AGENCY
• AUTO • HEALTH
• HOME • COMMERCIAL
• LIFE • IRAS • BUSINESS
248.35301400
Z/7
26561 W. 12 Mile Road, Suite 203, Southfield, MI 48034
Leather Sales New 1998 Arrivals
Fur Trimmed Leather Coats and Jackets
ir A
over 1/3 cup milk; let stand 5 minutes.
Stir in espresso. Heat over low heat,
stirring constantly, 2-3 minutes until
gelatin is completely dissolved (do not
boil). Remove from heat and stir in
half-cup sugar until dissolved.
Stir in liqueur and remaining 1/2
cup milk. Transfer mixture to large
bowl. Set bowl in larger bowl of ice
water. With rubber spatula, stir
often just until mixture mounds
slightly when dropped from
spatula. Immediately remove
from ice bath. In medium bowl,
with mixer at medium speed, beat 1
cup cream to soft peaks. Fold one-
third of cream into espresso mixture
until incorporated. Fold in remain-
ing whipped cream. Spoon into 8
coffee cups or 6-ounce custard cups.
Cover and refrigerate at least 4
hours or overnight.
To serve: Beat remaining 1/3
cup cream with cinnamon and
remaining 1 teaspoon sugar to stiff
peaks. Spoon a dollop on each mousse.
Garnish with coffee beans. Serves 8.
New York Salon styles at affordable prices
HONG KONG
L O R
11/28
1997
10% OFF ALL ALTERATIONS WITH THIS AD
CUSTOM LEATHER, FUR AND FABRIC ALTERATIONS
128
29555 Northwestern Highway (Next to Guitar Center) • 248-352-5944
Glaze:
7 ounces bittersweet chocolate
1 1/2 cups finely chopped toasted
almonds
Place the instant coffee, flour, baking
powder, salt, both sugars and cinna-
mon in a food processor and process
for 5 seconds. Distribute the butter
over the flour mixture, and process
until the mixture resembles coarse
meal, about 10 seconds.
With the processor running, pour
the brewed coffee and vanilla through
the feed tube and process just until
the mixture comes together, 45 sec-
onds. Stop the machine once during
the mixing to scrape down the sides
with rubber spatula. Place the dough
between 2 pieces of plastic wrap, and
roll it out to form a 10-inch square
that is 3/8 inch thick. Slide this
square onto a baking sheet and refrig-
erate it for 45 minutes. Preheat oven
to 300 degrees. Line several baking
sheets with parchment paper or
grease lightly with vegetable oil. Cut
the dough into 25 squares, and then
cut each square in half diagonally to
make triangles. Using a spatula, care-
fully transfer the triangles to the
prepared baking sheets, leaving 1
1/2 inches between each cook-
ie. Bake the cookies until they
are lightly golden and firm to
the touch, 25-30 minutes.
Transfer cookies to rack to
cool.
Meanwhile, prepare the glaze:
Melt the chocolate in top of a
double boiler placed over sim-
mering water. Place the almonds
in a small bowl. When the
cookies have cooled, dip the
base of each triangle about
3/4 inch deep.into the choco-
late and then into the almonds.
Set the cookies aside on parchment
paper, waxed paper or aluminum foil
and allow them to set for several
hours. Slide the paper onto baking
sheets and refrigerate them to speed
up this process.
If you plan to snack on them the
first day, place the cookies on a plate
or simply leave them on the baking
sheet. After that, layer the cookies in
an air-tight container, using plastic
wrap, parchment or waxed paper
between layers and store the container
in the freezer for up to 2 weeks. Bring
to room temperature before serving.
Makes 50 cookies.
ESPRESSO-HAZELNUT
CHEESECAKE (DAIRY)
Crust:
8 1/2 ounces butter biscuit cookies
1/2 cup hazelnuts, toasted, husked
2 tablespoons sugar
1 teaspoon cinnamon
5 tablespoons unsalted butter,
melted
Filling:
2 pounds cream cheese, room
temperature
1 1/4 cups sugar
4 large eggs
1 cup sour cream
1/2 cup plus 2/3 cup chilled
whipping cream
3 tablespoons instant espresso
powder
2 tablespoons warm water
2 teaspoons vanilla
3/4 cup hazelnuts, toasted, husked,
coarsely chopped
CAPPUCCINO
on page 130
cs
•