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December 27, 2002 - Image 73

Resource type:
The Detroit Jewish News, 2002-12-27

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

Wendy's Wild Flours

IN tasters agree: baker Davidow
takes the cake.


Food Contributor

New Year's Brunch

Elegant food can be easy.



Special to the Jewish News

he New Year is full of promise.
The year 2002 is over. New Year's
day, 2003, brims with possibilities.
With 12 new months ahead of us,
we think that maybe this year we'll lose weight,
plant a garden, write a novel, meet the right "one"
or, infinitely more important, experience world
peace. For most of us, we begin the secular year as
we do the Jewish New Year — with family and
friends around us. In like fashion, we gather in
No matter what your night before was like,
there's no reason to toil especially hard when
entertaining on the first day of aught-three.
You've got the rest of the long year to fuss.
Rule 1: No company before noon.
Rule 2: No last-minute cooking as guests
Rule 3: Elegance is as easy as, well, casual.
Especially when you include any of these recipes
in your menu.

1 envelope unflavored gelatin
1 T. cold water
3/4 cup sour cream
1 T. Worcestershire sauce
1/2 t. ground black pepper
1 t. hot red pepper sauce, such as Tabasco
1/2 cup fine chopped red or Bermuda onion
NEW YEAR'S BRUNCH on page 74

Feast On
Saffron Shores

Culinary detective Joyce
Goldstein explores more
ephardic dishes.

pedal to , the Jewish News

e were all more than willing to try the
assortment of cakes that Wendy
Davidow brought to the Jewish News
offices last week. Each with a unique
design, the cakes looked as colorful and cheerful as
baker Wendy herself.
The self-proclaimed "decorating fool" discovered
her love of cake decorating while working her way
through nursing school at a Kroger deli counter.
"I would glance longingly down to the bakery
where [co-worker] Shirley bordered and spun roses
and placed them on each and every store cake the
same way, cake after cake, day after day. As tedious
as that sounds, I wanted her job so badly I could
taste it!" said Davidow of Southfield.
Finally reassigned to the bakery, Davidow discov-
ered that she was a natural and soon began baking
cakes at home. She continued for years, baking cakes
for friends and special occasions, while working as a
registered nurse.
Last February, Davidow made the leap and
opened her own business: Wendy's Wild Flours, a
Blooming Cake Design. Now Davidow bakes and


S F FR 0



,at,Pm OF ?&• Salirzkag‘f

isually enticing, redolent of fine spices,
filled with alluring tastes. Jewish cook-
ing? Of course — when it comes from
the Sephardic traditions of the
editerranean countries.
That's the delicious discovery of Joyce
oldstein, a noted chef and cookbook author.
er mission is to share what she has learned,
d loves in Safflon Shores: Jewish Cooking o
e Southern Mediterranean, the third and
nal book in her Mediterranean Jewish cook-
ook series.
The title, said Goldstein, evokes the lush-
ness, sensuality and romance of the region
— Morocco, Tunisia, Algeria, Egypt, Syria
and Lebanon — and its traditional
Sephardic cooking.
"I noticed a lot of the dishes had a golden look



FEAST on page 76




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