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 Ocer eteig eadadea9- 7/4. eidizett Atdeet, ca &daft, acor eaderusteut clad jneeose14. Avtevevtd to aerveg9 t#eoteeekt -Michael Cohen, Owner/Operator :4: 672130 G csit ze.m ...x• xco rT 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