Food
OPENING SOON!
METRO DETROIT
KOSHER MEATS & POULTRY
THANKSGIVING
6718 Orchard Lake Road • West Bloomfield, MI
Conveniently located in the West Bloomfield Plaza
248-539-9720 • 248-539-9721
Under the Direct Supervision of
Rabbi David A. Nelson,
Congregation Beth Shalom, Oak Park, MI
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-Michael Cohen, Owner/Operator
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672130
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The Detroit-Jewish News apologizes for any iricorrveriien.ce
caused to Metro Detroit Kosher Meats and Poultry_
Metro Detroit Kosher Mears 8c Poultry is under the direct
supervision. of Rabbi David Nelson of Congregation Beth
Shalom., Oak Park, MI_
STAR-K KOSHER CERTIFICATION
Kashrus Notice
This is to inform the Detroit Jewish Community
that Metro Detroit Kosher Meats & Poultry
is not under the STAR-K Kosher Certification.
The STAR-K symbol which appeared in their
recent ad was in error.
672140
Be sure to get your wedding picture
in the Jewish News.
Call Sy Manello with
your information at:
11/15
2002
92
248.539.3001
What's Cookin'
from page 91
Drain very well and mash or whip the
yams until smooth. Its okay if there are
a few lumps left.
Stir in the reserved juice, olive oil, salt
and pepper to taste. Keep the yams
warm until ready to serve.
Just before serving, arrange the
orange cups on a serving dish. If avail-
able, use lemon leaves to cover your
dish. Loosely spoon the yams into the
orange cups and serve, with a little fresh
ground pepper over the top.
Makes 8 servings.
LIGHTLY GLAZED
SQUASH RINGS
A fine sprinkle of brown sugar makes
these irresistible. The recipe is easy, but
cutting the squash takes a little extra
effort. Serve these hot or at room tem-
perature.
2 medium acorn squash
Olive oil nonstick cooking spray
1 t. ground cinnamon
3 T. brown sugar
Kosher salt and pepper to taste
Preheat oven to 400F. Spray two bak-
ing sheets with nonstick cooking spray.
Set aside.
Using a double layer of dishtowels as
a base, carefully cut the squash into 1/2-
inch to 3/4-inch rings (about six rings
per squash). This is not so easy to do
since the squash can be very hard — go
slowly and carefully, or ask a stronger
person to help you.
Use a spoon to lightly scrape out the
strings and seeds. Arrange the squash
rings on the baking sheets and spray
them with the nonstick cooking spray.
Sprinkle the cinnamon and brown sugar
evenly over the rings. Sprinkle the rings
with the salt and pepper.
Roast the squash for 30 minutes, or
until the squash is tender. Thicker rings
will require longer cooking at a lower
heat.
Makes 8 servings.
BALSAMIC-GLAZED BRUSSELS
SPROUTS WITH ONIONS
If you like Brussels sprouts, you'll love
this glazed version.
2 large Bermuda or red onions
2 T. olive oil
1/2 cup balsamic vinegar
Kosher salt, to taste
Pepper, to taste
Olive oil nonstick cooking spray
2 pounds Brussels sprouts
1/4 cup lightly toasted pine nuts,
optional
Preheat oven to 400F. Peel and cut
the onions into 1-inch chunks. Toss
with the oil, vinegar, salt and pepper.
Arrange the onions in one layer on a
baking sheet that's been sprayed with
nonstick cooking spray. Roast the onions
until just tender and glazed, about 20-
30 minutes, stirring 2 or 3 times
throughout the cooking process.
Remove from the oven to cool.
Meanwhile, trim the Brussels sprouts
and have ready a large bowl of ice and
cold water. Cook the sprouts until just
tender, 8-10 minutes, in a large
saucepan of boiling salted water. Drain
in a colander. Rinse with cold water to
stop the cooking and drain well.
Toss the onions and sprouts together
(add pine nuts if using) and transfer to
an oven-proof serving dish. Cover with
foil and keep warm until ready to serve.
Makes 8 10 servings.
-
FAT-FREE HERB-ROASTED
PARSNIPS, CARROTS AND
YUKON GOLDS
2 pounds parsnips, peeled and cut
into 1-inch chunks
1 pound peeled baby carrots
1 pound Yukon Gold potatoes, cut
into 1-inch chunks
Olive oil nonstick cooking spray
1/4 cup olive oil
1 T. rosemary
2 t. thyme
.
1 T. dried parsley
Kosher salt, to taste
Pepper, to taste
Preheat the oven to 425F. Spray two
shallow baking pans with nonstick cook-
ing spray.
Toss all the ingredients together in a
large bowl. Divide the vegetables
between the pans, spreading them in
one layer. Roast the vegetables in the
oven, stirring occasionally, about 30-40
minutes, or until they are tender. (If you
have two ovens, make one pan of vegeta-
bles per oven. If you have one oven,
switch the pan positions halfway
through the roasting.)
Combine the vegetables and adjust
salt and pepper to taste. Keep warm
until ready to serve. (May be made earli-
er in the day.)
Makes 8 servings.
HERBED CRANBERRY
SAUCE WITH PORT
A grown-up version of a favorite turkey
sidekick, this is fat-free and not too
sweet.
1 cup Port wine
3 T. balsamic vinegar
1/2 cup sugar
1/4 t. ground black pepper
1 t. dried rosemary
1 12-ounce bag fresh cranberries
Combine all the ingredients in a large
saucepan over high heat. Bring to a boil,
THANKSGIVING on page 94