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 from the staff of One-of-a-kind Persian rugs for one-of-a-kind you. . Michigan Design Center 1700 Stutz Drive • Suite 92 • Troy, Michigan 48084 (248) 637-7770 ASTER HEATING & AIR CONDITIONING CO. RESIDENTIAL & COMMERCIAL SERVICE* SALES * INSTALLATIONS "WARM" CHANUKAH WISHES FROM THE MICHAEL LEVEY FAMILY MAY YOUR FAMILY'S HOLIDAY BE FULL OF PEACE AND JOY. QUALITY WORK • EVERY TIME • NO EXCUSES! BERKLEY W. BLOOMFIELD 399-1800 788-9073 GROSSE POINTE N. OAKLAND 682-9090 882-4870 HTTE/WWW.GLOLINK.COM/AIRMAS'TER Clinical Teaching • Testing/Evaluation • Therapeutic Tutoring 545-6677 • 433-3323 12/26 1997 126 Oak Park LYNNE MASTER, M.Ed Owner, Director Bloomfield Hills http://www.metroguide.com/Iynne 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.