Market Basket

of Franklin

heat. Add the yams and cook until ten-
der, about 20 minutes. Add the pears to
the yarns and cook until tender, about 5
minutes more.
Drain very well and mash or whip
until smooth. It's okay if there are a few
lumps left. Season the yam mixture with
the cinnamon, allspice, salt and pepper.
Transfer the yams to the pre-treated
serving dish and cover with foil that's
also been sprayed with the nonstick
cooking spray. Keep warm at 250E until
ready to serve. (Can also be made 1 day
ahead, covered and chilled.)
Makes 8 servings.

UPDATED CRANBERRY MOLD
1 1/2 cups cran-raspberry cocktail
2 114-ounce envelopes unflavored gel-
atin
1 can whole cranberry sauce
1/2 cup sugar
1 T. fresh lemon juice
1/2 cup finely chopped celery
1/2 cup drained, chopped water
chestnuts

Pour 1/2-cup cocktail into a small
bowl. Sprinkle the gelatin over. Let
stand until gelatin softens, about 10
minutes.
Heat the remaining cranberry cock- •
tail over medium-high heat until just
boiling and pour this over the gelatin.
Stir until the gelatin is dissolved. Add
the remaining ingredients and stir well.
Spoon the cranberry mixture into a
small (about 4 cups) mold that has
been sprayed with nonstick cooking
spray. Cover with plastic wrap and
chill until firm, at least 8 hours (or up
to two days ahead).
To unmold, carefully rinse the bot-
tom of the mold in very hot water.
Turn the mold over on a serving dish
and hold the mold tightly with your
thumbs on the mold and your hands
under the serving dish. Shake the
mold and dish together gently until
you feel and hear the mold falling to
the platter.
Makes 8 servings. ❑

NECTARS from page 91

visible from both sides. Lit votive can-
dles scattered at the bar and on tables
and soft jazz music create a cozy set-
ting.
Nectars stocks up to 40 wines by
the glass and has a wine tasting every
Tuesday night. Depending on the
region or brand, the tasting can run
between $15-$50, including five one-
ounce tastes and light appetizers. The
week we were there, the $30 cham-
pagne-tasting was a fun way to try
some top brands like Moet at a rea-
sonable cost.
As for the food, there's no soup or
salad on the menu. In fact, Nectars
has only about 12 items in total — six
appetizer and six entrees. But every
one is worth eating. Our fruit and
Wine and a burger at Nectars
cheese plate was served with a nice
variety of cheeses and fruit that even
included fresh mango and papaya.
what looked good at the market that
The smoked salmon dip was chunky
day.
and fresh, and the mushroom and
For the non-carnivore, a grilled
onion crostini crunchy and flavorful.
salmon
and chicken kabob can be
Oh, but that Nectar burger! At 1 1/4
ordered. There are no desserts offered,
pounds, the burger didn't remotely fit
but a glass of Port followed by a stop at
on the bun. And although you may not
Sweet Dreams or Baskin-Robbins a few
be able to finish it, it's only $5 with a
doors down make for a terrific evening.
beverage purchase of $10 or more. So
Bottom Line: Nectars is a great place
why risk sharing? Served simply with
for
an intimate drink with a friend or
chips, my companion thought it was
partner
before or after dinner, but try
reminiscent of the old Checker Bar and
the food too. The Nectar burger and
Grill burger.
wine selection by the glass are unbeat-
Owner Mike gets his beef fresh each
able.
day. The 14-16 oz. filet for $20 and
— Illana Greenberg,
New York strip for $12 are grilled the
Food section contributor
way you order and served with a fresh
vegetable and starch, depending on

What's New In
Kosher Food

The 14th annual Kosherfest, the
International Kosher Food and
Foodservice Trade Show, took place Nov.
5-6 in New Jersey.
Featuring the most comprehensive
display of kosher food products, services,
ingredients and equipment from around
the world, the show brought together the
kosher food industry with nearly 500
exhibitors and over 5,000 new products.
Menachem Lubinsky, producer of
Kosherfest 2002 said, "With over 10
million kosher-food consumers in the
U.S., there is a bourgeoning demand for
more variety for at-home chefs, those
who dine out and for caterers and food-
service entities. Over the past few years,
the industry has stepped up to the plate
with innovative new products."
Every segment of the food industry
was represented at the fair, from grocery
to deli, from gourmet to sushi, frozen
foods to diet foods, desserts and candy,
beverages, wines and spirits, to organic
and more.
As little as three decades ago, only
about 1,000 food items offered kosher
certification. Ten years later, that num-
ber had risen to about 16,000.
A major turning point occurred in
the early 1980s when Entenmann's, the
popular bakery, placed its entire baked
goods line under kosher supervision.
The response went beyond the Jewish
demographics and well beyond the com-
pany's expectations. The success of
Entenmann's paved the way for other
manufacturers to get on the kosher
bandwagon. Indeed, the impact of a
kosher symbol reached Well beyond the
Jewish community.
Today, there are millions of non-Jews
who buy kosher products for religious,
health and reasons of diet. They include
Muslims, Seventh Day Adventists, vegan
dieters, those who prefer organic foods,
people with allergies and others who
believe that with kosher supervision,
another pair of eyes" is watching over
the production of the food they are con-
suming. -
"At first, kosher supervision appeared
primarily among a few large or medium-
sized national food companies," said
Lubinsky. More recently, an ever-increas-
ing number of small and local food
manufacturers have followed suit. Today,
many distributors request kosher super-
vision for the products they carry. And
noticeable inroads now can be seen
among European countries, where a
growing number of food companies
have obtained kosher certification." [i]

"

Caig

il,6

Owe,

1 1 1

• •

32654 Franklin Road

in the Village of Franklin

248.626.2583
Fax 248.626.9275

.

lel us
cater your
•
Th
_anksgiving
Dinner

Menu

(other items available)

Fresh Amish Turkeys
Fresh Amish Turkey Breast
Oven-ready Amish Turkeys
Oven-ready Amish Turkey Breast
Mashed Potatoes
Sour Cream & Scallion Potatoes
Sweet Potato Casserole
Sour Cream & Cheddar Potatoes
Roasted Red Skin Potatoes
Apples & Cranberries
Cranberry Orange Relish
Homemade. Cranberry Sauce
Traditional Bread Stuffing
Apple Pecan Cherry Stuffing

(Chef Carl's Favorite)

Apple Sausage Stuffing
Corn Bread Stuffing
Acorn Butternut Squash
Green Bean Carrot Almandine
Green Bean Onion Mushroom
Casserole
Grilled Asparagus
Assorted Grand Traverse Pies

(Place Thanksgiving Orders by 17/24/02)

WeiCaterartieh,

awl,

,

"Through Our Doors
Come Only the Finest?"

671700

1 1 /1 5

2002

95