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Where To Go!
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What To Do!

A Lighter, Faster
Rosh Hashanah Menu

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Whom To See!

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Find out in this week's
JN Entertainment Section

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AVAILABLE SEPTEMBER 20TH & 29TH:

• Fat-free, Eggless Honey Challah •
• Vanilla Egg Raisin Challah • Vanilla Egg Challah •
• Vanilla Egg Cranberry Blueberry Challah •

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Call to Order Your Holiday Challah

MAPLE & LAHSER 14 MILE & MIDDLEBELT

9/18

(248) 540-8001

1998

Detrnit Jewish News

(248) 855-5808

ILENE SPECTOR
Special to The Jewish News

A

t Rosh Hashanah, Jewish
homes are filled with the
aroma of foods that have
been served for genera-
tions. Nothing will take you back in
time quicker than the delicious smells
and tastes of these traditional foods.
So what's changed? Many families
have reinvented the way they cook
and eat. Even holidays, with their
comforting mainstays of "Bubbie's
best," have been trimmed of richness
and fat but not necessarily flavor.
Lighter and faster have become
buzzwords as Rosh Hashanah menus
are being planned. Remem-
ber, this is the '90s,
almost the millen-
nium at that, and
the pressure is off
for the hostess to
make everything.
Caterers now have the
job of working hard to reproduce
those old-world favorites and come
up with creative ideas to• entice cus-
tomers.
Besides offering traditional fare
such as gefilte fish and chicken soup,
local caterers feature Mock Chopped
Liver, Saffron Couscous, Moroccan
Rainbow Trout and Fresh Fruit Skew-
ers. It's obvious that meeting the
demands of a busy, healthy lifestyle
include ethnic flavors that reinvent
traditional dishes.
Here is part of my Rosh Hashanah
menu for 5759, a mix of some old-
world flavor with a few new twists.

ROASTED LEMON-GARLIC
CHICKEN (MEAT)
8 cloves garlic, crushed
Juice of 2 lemons
3 T honey
2 chickens (3 to 3 1/2 pounds
each), split in half
Corn oil
Garlic powder
Nprika
Preheat oven to 375 degrees. Com-
bine garlic, lemon juice and honey
and set aside. Place the halved chick-
ens, skin side up, in a shallow roast-
ing pan. Brush the chickens liberally
with corn oil. Generously sprinkle
with garlic powder and then paprika.
Bake in the preheated oven for 30
minutes. Remove pan
from oven and carefully
pour the garlic, lemon-
k honey mixture over the
chicken. Put back in
oven and bake an
additional 30-40
S minutes until chick-
en is very brown.
Serves 4-6.

HONEY-LEMON GLAZED
CARROTS (PAREVE)
1 pound bag of mini-carrots,
peeled
1 strip lemon zest
1 T honey
1/8 t ground cumin
1/4 t salt
Juice of 1 lemon
Freshly ground pepper
1 T finely chopped parsley
Place carrots, lemon zest, honey,

LIGHTER MENU on page 202