Remember when Mom used to say... Someday you'll thank me! What's Cookin' KOSHER BY DESIGN from page 82 It's Time! Make reservations for P96 — tier Memel eV6 y- Hti 11 am • 1 pm • 3 pm %.11 . Live Music! a Piano & Jazz Ensemble All Mothers receive a FREE Rose! 248-334-7878 5/ 2 2003 84 18 West Pike st. • Pontiac www.pikestreetpontiac.com Wonton wrapped chicken with apricot dipping sauce meal, and a wine list accompanies each chapter. Many of the recipes have their own introductory remarks. Although the steps are not numbered, each step is in a separate paragraph. All dishes are des- ignated meat, dairy or pareve. Shaded paragraphs offer hints as well as tips on food preparation, table decorations, flo- ral arrangements and other ideas for entertaining. Some of the more unusual kosher recipes include tri-color gefilte fish and won-ton-wrapped chicken with apricot dipping sauce as appetizers; porcini- mushroom-and-onion soup, arugula salad with pomegranate-raspberry vinaigrette. For main entrees, one might try honey mustard Cornish hens, rack of lamb with fig-port-shallot sauce or pistachio-crusted salmon with vanilla rum butter over smashed sweet potatoes. Side dishes include roasted garlic mashed potato galette, or acorn squash with frosted cranberries. Desserts, such as chocolate palmiers, warm apples and pear fruit beggar's purse and tiramisu cheesecake will send you to the kitchen at top speed. This is a cookbook that can com- pete with any fine cookbook on the market and would make a welcome gift to any kosher hostess. HEARTS OF PALM SALAD 10-12 servings, pareve 5-6 ripe Haas avocados, peeled, pit- ted and diced 1 17 oz. can hearts of palm, drained and sliced 1/2 cup red onion, chopped 2 cups grape or cherry tomatoes, halved 1 heaping T. mayonnaise salt freshly ground pepper Asian steak salad juice from 1/2 lemon In a large bowl combine the avoca- do, hearts of palm, onion and toma- toes. Toss with mayonnaise. Season with salt, pepper and lemon juice. TOASTED ISRAELI COUSCOUS WITH SUMMER VEGETABLES 6-8 servings, meat 1/4 cup balsamic vinegar 1/2 t. grainy Dijon mustard 2 garlic cloves, coarsely chopped 1/2 cup olive oil 1/8 t. salt 1/8 t. freshly ground black pepper 1 green zucchini, peeled and cut into small pieces 1 yellow squash, impeded and cut into small pieces 12 cherry or grape tomatoes 1/2 cup red onion, finely chopped 20 oz. chicken stock 1 t. powder chicken bouillon 1 T. margarine 1 T. olive oil 1 8.8 oz. package Israeli couscous In a cruet or jar, pour the vinegar, mustard, garlic, olive oil, salt and pep- per. Whisk or shake vigorously so the mixture emulsifies and is well-com- bined. In a bowl, combine the zucchini, squash, tomatoes and onion. Pour half of the marinade over the vegetables and let stand at room temperature for 15 minutes. In a pot, heat the chicken stock. Add the powdered bouillon. Keep warm. In a large pan, melt the margarine over medium heat. Add the olive oil. Add the vegetables and their marinade into the pan and sauté for 6-8 minutes. Using a slotted spoon, remove the veg- etables from the pan, leaving some of the marinade behind. Add the couscous to the pan. Toast about 3-4 minutes or until lightly gold- en brown over medium heat. Cover the couscous with the hot chicken stock and bring to a boil. Lower to a simmer and cook, covered, about 8-10 minutes or until the couscous is tender and the liquid is mostly absorbed. Stir in the vegetables. Toss with remaining marinade. Serve at room temperature. CHOCOLATE PALMIERS Yields 26-30 cookies, pareve 1 17.3 oz. box puff pastry sheets (2 sheets) 12 T. cocoa spread or chocolate hazelnut spread, divided 6 t. superfine or regular sugar, divid- ed Lightly grease a large cookie sheet or line it with parchment paper. Roll out each pastry sheet into a 15- by 9-inch rectangle. Using a knife, spread 6 tablespoons of the cocoa spread evenly over the pas- try. Sprinkle with 3 teaspoons sugar. (You can sprinkle 1/2 cup chopped nuts of your choice over the spread before you roll up the dough.) Tightly roll one of the long sides into the center of the rectangle; stop when you get to the middle. Roll the other long side into the center. Repeat process with second pastry sheet, remaining 6 tablespoons cocoa spread, and remaining 3 teaspoons sugar. Using your sharpest knife, cut into 3/4- to 1-inch slices. Lay the cookies flat on the prepared baking sheet. Bake at 325F for 15-18 minutes or until golden. ❑ "Kosher by Design" is due for release this month and can be pre-ordered for $2699 at kosherbydesign.com or amazo n. co m