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IT'S NOT TOO LATE!

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For All Of Your Rosh Hashanah Week Dinner Feasts
Prepared By Our Fabulous Chefs!

Complete Rosh Hashanah
Dinners From
Appetizers
To Our
Fabulous
Desserts!

Pick up our
convenient
Menu Order
Form or
We'll Even
FAX It
To You!

Rosh Hashanah Catering!

We Carry A Complete Line Of Rosh Hashanah Foods, Desserts and Candies

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A Very Happy and Healthy
New Year to All
Our Customers

St. Clair Shores

International Marketplace
Troy
•

Y the coming yeaw
be filled with

Ith and happiness
a nd
pwospeeity fol. all OR
Family and Fiends

pry

9/18

1998

204 Detroit Jewish News

Farmington Hills

Planning a 13arAar
Mitrah? Wedding?

The Jewish News
would like to give you
a gift that will make
planning your simcha
a little easier.

If your event is less than a year

V en)
c Vear-

GROUP
Architecture, Interior Design, Build
248-737-8313

away, please mail or fax us your

simcha, along with your name,

address, and phone number to:

27676 Franklin Road
Southfield, MI 4803-4
fax: 248-354-1210

Add Zest To Salad
With These Dressings

PHYLLIS STEINBERG

Special to The Jewish News

S clads are great for entertain-
ing, filling and good for
dieters.
The recipes are from
Michele Anna Jordan's cookbook,
California Home Cooking which is a
delightful book that weaves together
innovative recipes with California his-
tory and lore.
Tips for making dressings:
When you buy vinegar, check the
level of acidity, which will be
expressed as a percentage (6 percent
for example), or in grain (60 grain).
The higher the number, the more
acetic acid the vinegar has and the
stronger it is.

RED WINE VINAIGRETTE
1/4 cup red wine vinegar
1 teaspoon lemon juice
2 garlic cloves, minced
2 tablespoons minced fresh herbs,
such as thyme, oregano,
Italian parsley, chives or a
combination
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 teaspoon kosher salt
Black pepper in a mill

In a small bowl, combine the vinegar,
lemon juice, garlic, herbs, and mus-
tard. Whisk in the olive oil, and sea-
son with salt and pepper. Use imme-
diately, or refrigerate, covered, for up
to 1 week; bring to room temperature
before using.
Makes about 1 cup.

LEMON VINAIGRETTE
1/3 cup fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 tablespoon minced fresh herbs,
such as thyme, oregano,
Italian parsley, chives, or a
combination
3/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
Black pepper in a mill

In a small bowl, whisk together the
lemon juice and mustard.
Add the garlic and herbs, and
whisk in the olive oil. Season with
salt and pepper. Use immediately, or
refrigerate, covered, for up to 3 to 4
days; bring to room temperature
before using.
Variation: For lime vinaigrette, use
1/3 cup fresh lime juice (from about
4 limes) instead of the lemon juice.
Makes about 1 1/4 cups.

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