Food
BEST WISHES
Kosher Food
Hits The Big Time
for a
HAPPY HANUKKAH
and a
ETHEL HOFMAN
Special to The Jewish News
JOYOUS NEW YEAR
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I
111 ore than 10,000 buyers
and 350 exhibitors all
agreed. Kosherfest '97
was the biggest, the
best, the most successful kosher trade
show in history. The event was so suc-
cessful that next year it will be moved
from its current New Jersey site to the
Jacob K. Javits Convention Center in
New York. Kosherfest — and kosher
food — is big time.
Besides the presentation of new and
not-so-new products, there were break-
fast conferences focusing on main-
stream America's ever-increasing love
affair with kosher foods. These early-
morning forums attracted hundreds of
retailers, buyers and producers.
When we thought there was noth-
ing new under the sun, Jewish culi-
nary ingenuity headed by large com-
panies such as Manischewitz to small-
er entrepreneurs like the Old Fash-
ioned Syrup Co. produced some truly
outstanding products.
For Passover, look for Chopped
Beef Liver Spread from 999-Real
Kosher Sausage Co., an exquisitely
smooth and rich foie gras from Noble
Goose Inc., Moshe & Ali's Teriyaki
Pepper Sprate and sensational "Over
the Top" Espresso Dessert Toppings.
Besides the usual candies, cakes and
cookies, some exciting new kosher
products to note were Chanukah
cookie kits with chocolate and cookie
cutters from Long Grove confec-
tionery, miniature filo pastry shells
from the Fillo Factory (just fill and
serve), chocolate cranberries from
Earthly Delights, papaya and litchi
juices from Ceres Fruit Juice
Co. and the Azteca line of
tongue-tingling salsas and
spreads, from Peaceworks
Inc.
The recipe sampler
below, which includes
meat, dairy and pareve
recipes, illustrates the culi-
nary ingenuity of chefs across
the country and offers a new
chapter in kosher cooking.
All recipes appear in The Great
Chefi of America Cook Kosher, pub-
lished by the Jewish National Fund.
The cookbook is available in book-
stores or send check or money order
for $36 plus $7.65 for postage and
handling payable to JNF Cookbook.
Send to Vital Media, 80 Eighth Ave.,
New York, N.Y. 10011; or call 1-888-
633-6330.
CHICKEN MARINATED IN
FRESH OREGANO IN A RED
PEPPER SAUCE (MEAT)
4-pound chicken, cut in 16 small
pieces
1 cup extra virgin olive oil
juice of 2 lemons
4 tablespoons fresh oregano or 2
tablespoons dried
salt and fresh ground pepper
1 onion, thinly sliced
1 bay leaf
4 red sweet peppers, cored and
thinly sliced
1 cup dry white wine
1. Rub the chicken with a little
olive oil and lemon juice. Season with
oregano, salt and pepper. Marinate
several hours or overnight.
2. Heat 1/2 cup olive oil in large
skillet. Add onion and bay leaf and
saute until onion is translucent.
3. Add red peppers and cook for 5
minutes longer. Remove bay leaf and
puree the onion and pepper until
smooth.
4. In a non-stick pan, saute chicken
in remaining olive oil until crisp and
golden. Add wine and let it reduce
over medium-low heat until chicken is
well-coated with sauce and cooked
through.
5. To serve, pool some red pepper
sauce on each plate, then place glazed
chicken on top. Serves 4.
CRISP GREEN APPLE AND
POTATO PANCAKE WITH
KOSHER CAVIAR (DAIRY)
1 onion, peeled
1 Idaho potato, peeled and grated
1 Granny Smith apple, peeled and
grated
1 egg
2 tablespoons flour
pinch cinnamon
pinch salt
'. pinch pepper
1/2 cup peanut oil
1/4 cup sour cream
1 ounce caviar
1. Chop the onion finely.
2. Rinse grated potato in
cold water. Drain. Add apple,
egg, flour and onion. Season with
salt, pepper and cinnamon.
3. In a saute pan or skillet, heat the
oil over medium high heat. Using a
teaspoon, drop quarter-sized pancakes
into the oil. Brown the pancakes well
on one side. Then turn and cook crisp
on the other. Drain on paper towels.
4. Top each pancake with a dollop
of sour cream and sprinkle with caviar.
Makes 2 dozen quarter-sized pancakes.