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 •