Han ers Make Great Gifts !
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kitchen store, and I bought a cook-
book called Gourmet Every Day. I
thumbed through the pages, prepared
to ignore treife (non-kosher) recipes.
Instead, Missy taught me how to
make those recipes kosher. We curled
up on her couch and pulled a blanket
from the eaves. In careful pencil, I
scribbled her instructions:
SubStitute raspberry jam reduction
sauce for yogurt on lamb chops; use
salmon instead of crab in this
kedgeree; leave the bacon off.
It's been more than a year since that
intimate week, and we email all the
time. When I can't find a particular
ingredient with the kosher stamp of
approval, she suggests substitutions.
But lately, our conversations focus
more on my baby boy, the whole
foods I make for his two-tooth gaping
smile, her magazine job, her new life
in the Arizona desert. I don't ask as
often about substitutions, for I am
learning how to create kosher good-
ness on my own, trusting my
instincts, knowing that somewhere
within, I have what it takes to sustain
this Jewish life. 0
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hen it comes to meat, substitute simple sauces for dairy. Either do
without cheese sauce or make a mustard-horseradish sauce (sauteed
garlic, onions, Dijon and horseradish). Keep it simple — sometimes two
ingredients are better than 14.
Lamb goes well with cooked fruit, and so does poultry (roasted duck
with Michigan cherries or apples).
When a recipe calls for both meat and cheese, what's the dominant
ingredient? Stick with that one and leave the other out. A beef enchilada
would be delicious as a bean enchilada.
When substituting, think of texture and thickness. What other steak-like
fish does swordfish resemble? Try tuna, halibut and grouper.
For pulled pork recipes, sneak in roasted, shaved chicken or beef instead.
For ground pork, try ground chicken or beef.
Cheese is a beautiful, gorgeous, under-appreciated product. I was a vege-
tarian for five years and ate incredibly well, thanks in large part to a little
creativity with cheese. Roasted or slowly sauteed mushrooms and sharp,
flavorful cheese is a perfect marriage. Then there are all the chile peppers
— naturals for cheese — and vices, pine nuts, feta. Who needs beef?
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Basic Tips for Turning Treif
• Chicken and beef flavored kosher soup powders are pareve — good .
for a dairy soup.
• Try soy cream cheese to make the frosting on a carrot cake for a
• Substitute smoked turkey breast for slices of ham.
• When lamb recipes call for yogurt sauce,. make a wine
reduction sauce instead. Add a tablespoon of blackberry or black
currant jam, for flavor.
• Use margarine in meat recipes that call for butter.
• Use rice milk or soy milk instead of cow's milk to make a recipe
pareve. (You can also substitute rice or soy milk for oil in baking,
to cut down on fat.)
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