OPEN UNDER NEW MANAGEMENT
NEW YEAR'S BRUNCH from page 73
White Fish Filet
Over 60 Varieties of the Finest Fresh Fish Daily
OPEN SUNDAYS • MON. - SAT. 9-8 SYN. 10-6
Call or Fax
(248) 851-6500 • Fax (248) 851-6505
6535 acelgetcl Lakh Rd. (t MaioN • W Noodle& • Old Otekerd Ceota
40 4400 %, .0•1•00 4010 •400%~••00 %,49•4000##%40%."00%
METRO DETROIT KOSHER MEATS & POULTRY
Formerly Louis Cohen & Son Kosher Meats
and New Orleans Kosher Meats
Serving the Metro Detroit Jewish Communi since 1918
Featuring the Fhiast of Fresh Kosher Beef, Veal, Lamb and Poultry
Prepared and Custom Cut Daily for maximum freshness
1 cup lox or smoked salmon, sliced
thin and chopped fine (in food
processor or by hand)
3 T. fresh minced dill
Lightly spread vegetable oil on the
inside of a 3-4 cup fish-shaped mold
or other mold. Set aside.
Sprinkle the gelatin over water in a
small saucepan and let it sit until the
gelatin is softened (about 2 minutes)„
Heat the mixture over medium-low
heat, until the gelatin is dissolved.
Add half the sour cream, and stir until
the mixture is smooth. Add the
remaining ingredients and stir well
until the mixture is uniform in tex-
Spread this mixture in the prepared
mold and cover well with plastic wrap.-
Chill, 6 hours or up to two days
before turning the mold over on a
serving plate and garnishing with
lemon slices, sliced cucumber and
mini bagel halves, if desired.
Makes 8 or more servings.
The recipe means "snails" in German
or Yiddish, and these little sticky rolls
nearly resemble snails' shells. We are
reprinting this recipe because it's a
super-easy version that's made with
premade crescent dough. Vary the
ingredients by adding chocolate chips,
pine nuts or even dried apples or
chopped dried 'apricots.
4 T. butter or margarine
4 T. brown sugar
4 T. maple or maple flavored syrup
2/3 cup chopped walnuts, pecans or
1 package (tube) crescent rolls (in
New Year's SPECIALS Sunday, Dec. 29-Friday, Jan. 3
USDA Choice First Cut Rib Lamb Chops
USDA Choice Veal Scallopini
USDA Choice Boneless Chuck Roast
Under the Direct Supervision of Rabbi David. A. Nelson
Located in the West Bloomfield Plaza • 6718 Orchard Lake Road • South of Maplev A
HOURS: Sun. 8:30-4:30 • M-TH 8:30-6:00 • Fri. 9-3 • Sat. Closed
248-539-9720 • PHONE FOR FREE DELIVERY! $20 minimum and pick up orders • 248-539-9721
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CALLTOOM FOR A SUBSCRIPTION
WENDY'S WILD FLOURS from page 73
sells her confections out
of From Scratch, a cook-
ing school for children
and adults located in the
Applegate Center in
Southfield. She offers
every flavor, filling and
frosting that you could
dream up to choose from.
The JN staff sampled a
wonderful assortment of
her baking, including a
marble cake with choco-
late mousse frosting and a
carrot cake with cream
cheese frosting. We partic-
ularly liked her butter-
cream frosted banana
Davidow's cakes are
available by special order
only. She will schedule a
consultation and tasting
with a prospective client
before creating the cus-
tom cake desired for a
wedding, bar or bat mitz-
vah, graduation or other
Jewish News staffers Tina Lee, account executive,
special occasion or cele-
and Mina Vickers, sales coordinator, try the cakes.
Wendy Davidow's cakes are festive and unique.
"Our cakes are decorat-
ed with novelty items to
add dimension and fun,"
From Scratch and also Kids' Club in
she said. "We can even create sculp-
the Franklin Racquet Club in
tural cakes to look like objects, such
as a pocketbook, bouquet of flowers,
golf bag or anything else to go with
Wendy Davidow of Wendy's
your party theme."
Wild Flours can be reached at
Her cakes also are available with
(248) 203-CAKE (2253).
packaged birthday parties held at