We've Cooked Up A Great New Year's Offer Buy a JN gift subscription. Get this colorful Apron Free When you buy a Jewish News gift subscription you're giving a gift 52 weeks a year! Plus you'll get this great holiday apron FREE as a gift for you! Rosh HaShana Sweeten Your Year With Tastes Of Honey n EILEEN GOLTZ Special to the Jewish News AMONOMMeniileaSnr ,a6..41Faalenavaimata. Just call us at 48) 354-6620, fax us at (248) 354-1210 or fill out the coupon below. WE'LL MAIL A GIFT CARD OUT RIGHT AWAY, AND THE APRON TO YOU OR THE GIFT RECIPIENT. 4 5iews Receive 52 issues plus 5 issues of STYLE Magazine for only $48 ($65 out-of-state): Please bill me Card No. MasterCard Visa Payment Enclosed Signature Exp. Date Your Name Your Address Your City State Zip Phone Gift Card Message: 0 Id like to send a subscription as a gift to: Name Address City Phone Please send all payments along with this coupon to: THE DETROIT JEWISH NEWS P.O. Box 2267, Southfield, MI 48037-2267 (248) 354-6620 or Fax (248) 354-1210 9/10 1999 Offer expires 9/30/99 or while quantities last. Apron will be mailed with paid subscription. ll e54 Detroit Jewish News State Zip DETROIT JEWISH NEWS 'TN oney has always been an integral part of Judaism. First and foremost there's its integra- tion into the meals of Rosh Hashanah and the rest of the high holidays. We use it to symbolize our hope for happiness and for a sweet New Year. We also can't forget that Israel has always referred to as the land of milk and honey. Honey is definitely here to stay but how much do we actually know about its whys and wherefores? For starters the color and flavor of honey differ depending on the bees' nec- tar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States and even more available throughout the world, com- ing from such diverse floral sources as clover, eucalyptus and orange blos- som. Cooking with honey is something that everyone should try. Not just because we're supposed to incorporate honey into our lives at certain specific times of the year but because honey is really good for us. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you, can use less honey than sugar to achieve the sweetness you desire. This translates into fewer calories. To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a lit- tle experimentation, honey can replace all the sugar in some recipes. When baking with honey, remem- ber the following: • Reduce any liquid called for by 1/4 cup for each cup of honey used. • Add 1/2 teaspoon baking soda for each cup of honey used. • Reduce oven temperature by 25.0 F to prevent over-browning. • When measuring honey, coat the measuring cup with non-stick cook- ing spray or vegetable oil before adding the honey. The honey will slide right out. • Always store it at room tempera- ture; never in the refrigerator. * If your honey becomes cloudy, don't worry. It's just crystallization, a natur- al process. • Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey. HONEY LIME SALMON 3 T. honey 1 t. ground cumin 1 t. ground coriander 3/4 t. salt 3/4 t. freshly grated lime peel 1/4 t. coarsely ground black pepper 4 pieces salmon fillet, 3/4 inch thick (about 6 ounces each), skin removed 3 T. chopped fresh cilantro leaves HONEY ON PAGE R56