with the chopped scallions and lime wedges. Makes 8 - 10 servings. 1 STEP CRANBERRY BRISKET WITH OLIVES This slightly sweet and salty brisket is better made a day before you serve it. 1 4-5 pound trimmed flat-cut brisket, most of the fat trimmed away 1 15-ounce can cranberry sauce (with berries) cups chopped onions 2 1 T. minced garlic 1 cup chopped green olives 1 cup tomato sauce 1 T. red hot pepper sauce (such as Tabasco) 1 cup beef broth made with bouillon 1 T. chopped fresh rosemary 1 T. kosher salt 1 T. fresh ground black pepper Preheat oven to 325F. Place the brisket in a large baking dish. Spread the cranberry sauce over the brisket. Sprinkle onions and garlic over and around the beef. Repeat with olives, tomato sauce, pepper sauce, beef broth, rosemary, salt and pepper. Cover the baking dish with alu- minum foil and bake the brisket for 3 hours. Remove from heat and allow the brisket fo cool for 1 hour. (You may refrigerate the beef overnight at this point). Two hours or more before serving, remove the cooled brisket from the baking dish and slice it across the grain into thin slices. Place the sliced beef into another clean baking dish, overlapping the slices a bit. Stir the sauce ingredients that remain in the original pan and pour this thickened mixture over the slices. If the sauce is too thick, you may stir in some water or red wine. Cover the dish with aluminum foil and bake for another hour or two at 300F, until the beef is very tender. Adjust sauce seasonings and serve. Makes about 8 servings. - • If they're old enough to get married, they're old enough to get their own Jewish News. If you have family or friends who are marrying, consider giving them a subscription to The Detroit Jewish News. It's the community's "book of why." With it, they'll keep in touch with Jewish life. Interesting articles about their heritage, the holidays, current events and politics. Plus art, literature, dance, kosher cooking...who's having a baby, who's having a bar mitzvah and who's passed away. Give your newlyweds...or any family and friends who want to stay in touch, a useful way to do it. Give them The Detroit Jewish News by calling (248) 354-6620 today. I'd like to send a 52-week Jewish News gift subscription Plus 5 free issues of Style Magazine A $ 72 value ... just $48 ($65 out of state) Please bill me Payment Enclosed Card No. Exp. Date Your Name Your Address Signature (Required) State Your City Phone I Gift Card Message: MasterCard Visa Zip I Send the Gift Subscription to: i Name Address City Phone State Mail to: Detroit Jewish News, P.O. Box 2267, Southfield, MI 48037 2267 Zip DETROIT JEWISH NEWS - I Phone: (248) 354-6620 Fax: (248) 354-1210 I Allow 2-3 weeks delivery of The Detroit Jewish News L 3/2 2001 OLDN6H WILD MUSHROOM AND CHIVE MASHED POTATOES 1 cup dried wild mushrooms, any variety 3 cups boiling water 4 pounds russet or other baking potatoes, scrubbed well but left unpeeled 1/4 cup olive oil 1 cup chopped onions alt and pepper to taste 1/2 cup minced fresh chives Place wild mushrooms in a small bowl. Pour boiling water over them and allow them to soak for about 30 minutes. Drain well and slice the mushrooms into 1/2-inch pieces if they are large. Meanwhile, cur the potatoes into large chunks and place them in a large pot. Cover the potatoes with cold water and 1 t. salt. Place the pot over high heat and bring the water to a boil. Reduce heat to a low boil and allow the potatoes to cook about 30 minutes until tender. Drain potatoes well, but do not rinse. Mash the potatoes while they're still hot. While the potatoes are cooking, heat olive oil in a large skillet over medium-high heat. Add the onions and cook until the onions are soft- ened, about 4-5 minutes. Add the mushrooms, salt and pepper and cook, stirring occasionally with a wooden spoon, another 5 minutes. Add the mushroom mixture to the mashed potatoes and stir well to com- bine. Add the fresh chives, adjust sea- sonings and serve. You may keep the potatoes warm in a 275F oven for about 2 hours. Potatoes may be made one day ahead and chilled, covered and reheated, adding more olive oil if they are too dry or hard. Makes 8-10 servings. BALSAMIC ROAST CHICKEN WITH CHERRY SAUCE 1/2 cup olive oil 1/2 cup balsamic vinegar 1 T. dried tarragon 2 T. dried parsley flakes 1/2 t. ground black pepper 1 t. kosher salt 2 fryers (about 3 pounds each) cut into 6 pieces each Cherry Sauce: 1 T. olive oil 1/2 cup chopped onions 1 cup chicken broth 1/4 cup balsamic vinegar 1 15-ounce can tart or sweet cherries with juice Combine oii, vinegar, tarragon, _parsley, pepper and salt in a small bowl and whisk well to combine. Place the chicken in a large bowl and pour liquid over. Toss well to coat the chicken and marinate the chicken in the refrigerator for 4 hours to overnight. Preheat oven to 350F. Remove chicken from marinade, reserving the marinade. Place chicken pieces skin side up on a baking sheet with sides. Roasr the chicken, turning twice for TRIPLE PURIM on page 80