100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

July 26, 2002 - Image 79

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-07-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

one hundred twenty-fourth annual series

meditn-high'heat for 15 to 20
minutes, stirring often, until the
turkey parts are cooked. Remove
from the heat and let cool com-
pletely.

3. In a large pot, in batches,
add the cooled onion giblet mix-
ture and about 3/4 of the bread
cubes. Toss gently (You may need
to do this with two wooden
spoons or with your hands.) In
batches, add the water chestnuts,
apples, dried fruit and any
optional ingredients, tossing ge
tly after each addition.

\

Thanksgiving, 1955.
The author's mother's
egg-bread stuffing was
already legendary

4. In a separate dish, whisk the
eggs with 3 cups of the broth, and
gradually add the liquid to the
stuffing mixture, blending gently.
Add more broth-egg mixture and
the remaining bread cubes if need-
ed. You do not want the stuffing
to be soggy, but it shouldn't be
dry either. Adjust the poultry sea-
soning, salt and pepper to taste.

5. Just before roasting the
turkey, stuff it loosely --- do nor
pack it in. Bake the remaining
stuffing in a greased casserole, cov-
ered lightly with foil, at 350°F for
approximately an hour, until
brown on top.

— Adapted froin "Let Us Eat
Cake: Adventures in Food and
Friendship" by Sharon Boorstin
(ReganBooks/HarperCollilis)

catch a man, she observes. The hook's
grand finale, Husband-Catcher Cake,
came from friend Mary Lou, whose
college roommate's grandmother had
advised, "Men can get sex from any
woman, but not a good chocolate
cake. And this one is good enough to
get you a husband."

Foodie Friends

Readers of any age will relate to the
connections Boorstin celebrates with
the women in her life and share a
giggle at her often hilarious food
memories: the "salmon dowry"
wrapped in newspaper she presents
to her future in-laws (her dad was
vice-president of a fish company),
mushrooms stuffed with marijuana
that fellow teacher Sue procures from
a student, gourmet potato pancakes
fried by Suzy Gershman (of Born To
Shop fame) in her muggy Paris apart-
- ment wearing panties and an apron
(photo included).
Neither does Boorstin hold back the
painful episodes in her life: her broken
engagement (his therapist delivers the
news), her sister's mental illness, the
death of a soul mate, friendships extin-
guished and miraculously rekindled.
"Women bond over food the way men
do over sports," she asserts as she cooks
her way. through life's triumphs and chal-
lenges. "On the afternoon of 9-11 I was
so upset, I was crying and started making
blintzes. I was sort of reattaching to my
roots. It was very_comforting."
When daughter Julia goes off to col-
lege, a puffy-eyed Boorstin seeks the sol-
ace of friend Joyce, who must know
Boorstin well. "We'll have a glass of wine,
we'll cook. You'll feel better," she tells her.
Scattered throughout are delicious
vignettes starring famous foodie friends:
Barbara Fairchild, editor-in-chief of Bon
Appe'Dit, La Brea Bakery's Nancy Silverton;
Barbara Lazaroff, Wolfgang Puck's partner
and wife; Mary Sue Milliken and Susan
Feniger, the Two Hot Tamales; Paul
Newman's daughter Nell. Even Julia
Child makes an appearance.

In the tradition of her mother and
grandmother, Boorstin is a self-
described shiterein cook. That's Yiddish
for...why measure? You just throw some-
thing in, and a wonderful dish emerges.
Far from haphazard, it's a style borne of
confidence, instinct and skill.
With Let Us Eat Cake, the ebullient
Boorstin has shitereined a delightful
and tasty friendship stew. ❑

Cleveland Orchestra

Boston Pops

Franz Welser-Most

Esplanade Orchestra

Heinz Karl Gruber

Wed

10/9

conductor

baritone chansonnier

8 pm

Special Holiday Concert!

Dennis Russell Davies

Keith Lockhart

Catherine Malfitano

12/8

conductor

Sun

Crisler Arena • Ann Arbor

FOREST

Sponsored by

6 pm

Wolfram von Bodecker

CO

Thu

conductor

Sergio and Odair Assad

Wed

10/30

guitars

Sponsored by

The Celluloid Copland:

This performance is co-presented with the

Jonathan Sheffer

2/16

Sun

Orchestre Philharmonique

University of Michigan.

conductor

Gabrieli Consort

and Players

4 pm

Michigan Theater • Ann Arbor

de Radio France

Sponsored by

Myung-Whun Chung conductor

Bach's St. John Passion

Group

Paul McCreesh

Sat

piano

Valerie Hartmann-Claverie

rue 11/19

DAINUERCHRYSLER

(performed with original films)

Michigan Theater • Ann Arbor

Roger Muraro

mimes

8 pm

Eos Orchestra

Copland's Music for Moiies

8 pm

3/6

Michigan Theater •,Ann Arbor

Orquestra de Sao Paulo

John Neschling

.

Alexander Neander and

Orchestra Hall • Detroit

Sponsored by



conductor

soprano

Vienna Philharmonic

ondes Martenot

Nikolaus Harnoncourt

8 pm

Orchestra Hall • Detroit

Thu

4/19

music director

8 pm

Michigan Theater • Ann Arbor

conductor

2/27 8 pm

Detroit Opera House • Detroit

This performance is co-presented with the

University of Michigan.

Choral Union Series

Media Sponsor

Subscribe!

www.urns.org

outside the 734 area code, -call

734.764.2538

8 0 0. 22 1. 1 2 2 9

161E91.3N

UMS TICKET OFFICE LCOATED IN THE MI LEAGUE, 911 N. UNIVERSITY AVE.

SUMMER HOURS: M-F 10AM-5PM

*Featuring wonderful, traditional favorites...
a superb variety of dining specialties

The only
Chinese
restatmant
open until
2:00 a.m.

6407 Orchard Lake Rd.
(In The Orchard Mall)

(248) 626-8585

Hours: Monday thru Sunday
11 a.m. to 2 a.m.

Special

Americmi

r

Er Japanese Buffet

All You

CAN

EM

oi n ENTIRE
FOOD
OFF BILL

iaf

is the author
of "Melting Pot Memories,"
www. cookingjewish. corn.

Judy Bart Kancigor

L

Expires 8131102 • I coupon per table
Not good with any other coupon -

29205 Orchard Lake Road (next to Staples • 248-553-8880 • Fax: 248-553-8708
Open Hours: Mon-Thurs II am-I0 pm; Fri-Sat II am-11 pm; Sunday 12 noon-I0 pm

7/26

2002

79

Back to Top

© 2020 Regents of the University of Michigan