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September 12, 2003 - Image 97

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-09-12

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

Sperbers; Kosher 1atering

80715 W. Maple Road • West Bloomfield, Michigan 48322

Phone: (248) 932-3766 • Fax: (248) 932-2911

Rosh

APPLE from page 95

APPLE SALSA

2 large granny smith apples,
unpeeled, cut into large chunks
2 T. honey
1 green red bell pepper, cut into
large pieces, seeds removed
1 cup chopped red or Bermuda
onions
1/2 cup golden raisins
1 T. red pepper sauce, such as
Tabasco
1/4 cup cilantro leaves
salt and pepper to taste
Combine all ingredients in the
bowl of a food processor and pulse
until just combined (this should be
just chopped, not mashed). Adjust
seasonings to taste. Serve as a side to
roast chicken or . as an appetizer with
pita chips or matzah tams.

APPLE VANILLA CRISP WITH
CARAMEL SAUCE

Filling:
3 pounds granny smith apples,
peeled and cut into 1/2-inch
chunks
1 T. apple brandy (optional)
1 t. vanilla extract
1/3 cup sugar
3 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
Topping:
3/4 cup all-purpose flour
1/2 cup oats, instant or other
1 cup sugar
1 t. ground cinnamon
1/2 cup (1 stick) butter, melted
1 cup caramel sauce (homemade or
ice cream topping)
Preheat oven to 350F. Toss all the
filling ingredients together in a large
bowl and spread in an 8-cup or slight-
ly larger, attractive baking dish (this is
the dish you will serve the crisp out of
— I like to use a souffle dish). Bake,
uncovered, for 30 minutes.
While the apples are baking, com-
bine the flour, oats, sugar and cinna-
mon in a medium bowl and stir well.
Drizzle in the butter and stir in until
incorporated. Sprinkle this topping
over the hot apples and bake, uncov-
ered, for 25 minutes more.
Heat the caramel sauce slightly and
drizzle it over the crisp. Serve the
crisp warm or at room temperature.
If you'd like to serve the crisp in
individual dishes, spoon it carefully
into dessert bowls or large wine glass-
es and drizzle the caramel sauce over.
Makes 8-10 servings.

CARAMELIZED APPLE CAKE
WITH PECANS

Topping:
3/4 cup brown sugar
1 cup chopped pecans
1/2 cup (1 stick) butter, melted
1 1/2 pounds golden delicious
apples, peeled and cut into 1/2-
inch chunks
Cake:
1 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. ground nutmeg
1/2 cup (1 stick) but
---fef--
, softened
1/2 cup sugar
1 t. vanilla extract
2 large eggs
1/2 cup fat-free or low-fat sour
cream
1 cup chopped golden delicious
apple

Preheat oven to 375E Spray a 9-
inch springform pan with non-stick
cooking spray. Line the outside of
the pan with foil. Set aside.
Make topping: Combine sugar,
pecans, butter and apples in a large
bowl and stir well. Transfer the mix-
ture to the prepared pan and spread
it to cover the bottom. Bake the
mixture, uncovered, for 20 minutes.
Remove from oven.
While the apple mixture is baking
make the cake batter. Place flour,
baking powder, salt, cinnamon and
nutmeg in a medium bowl and stir
or whisk to combine. Set aside.
In another bowl, beat together the
butter and sugar until fluffy. Beat in
the vanilla and eggs, one at a time,
until incorporated. Beat in the sour
cream until smooth. Add the flour
mixture and beat until just com-
bined (do not overbeat). Stir in the
apples. Carefully spread the cake
batter over the apples and bake for
30-40 minutes more.
Remove from oven and cool for 15
minutes before removing the foil
and running a knife around the
inside edge of the pan (do not
loosen the collar of the pan!).
Carefully turn the cake over onto a
serving plate and loosen the collar of
the pan and lift it off the cake.
Carefully pry off the metal cake
bottom (now on top of the cake).
Add any apple and pecan pieces that
may stick to the pan to the cake.
Serve the cake warm or at room
temperature. Makes 12 servings. ❑

Has

a. Carry-Out Menu

Appetizers:
Sweet & Sour Salmon
Gefilte Fish
Mushroom Barley Soup (serves 6-8)
Chicken Soup
Matzoh Balls
Vegetarian Liver
Beef Chopped Liver

$5 95
$3 99
$8.99
$8.99

Serving
Serving
1/2 Gal
1/2 Gal
$.79 Each

$7.99 Lb.
$7.99 Lb.

Entrees:
Herb Crusted Chicken Breast
Half Roasted Chicken
Chicken Strips
Brisket of Beef
Stuffed Cabbage
Whole Ginger Duck (serves 4-5)
Whole Turkey (serves 12-14)

$8.99
$7.49
$6.75
$11.95
$ 4.29

Each
Each
1/2 Lb.
Serving
Each
$28.50 Each
$60.00 Each

.

Side Dishes:
Garlic Roasted Yukon Gold Potatoes (serves 3-4) . . .$7.29 Pint
Potato Kugel (serves 4-6)
$6.99 Each
Applesauce Kugel (serves 4-6)
$6.99 Each
Sweet Kugel (serves 4-6)
$6.99 Each
Fall Roasted Vegetables (serves 4-6)
$8.99 Pint
Green Bean Casserole w/Fried Onions (serves 4-6) . .$6.99 Each
Farfel w/Wild Mushrooms (serves 3-4)
$5.99 Pint
Kishke
$1.79 Serving

Desserts:

Flourless Chocolate Cake
Double Layered Pineapple Torte
Sperber's Famous Parve Lemon Cheese Cake

$27.50 Each
$28.50 Each
$32.50 Each

* PICK-UP AT CONGREGATION BETH AHM *

PLEASE PLACE ORDERS BY
WEDNESDAY, SEPTEMBER 17, 2003

PICK VP ORDERS ON
FRIDAY, SEPTEMBER 26, 2003
BETWEEN 9:00 AM - 1:00 PM

755640

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.
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Pomeroy's Seafood

Wishir4 all of our valued customers
a happy ST healthy New Year

Still Specializing in
the Freshest Fish
and Seafood

PLACE GEFILTE FISH ORDERS I
FOR THE HIGH HOLIDAYS Now!

Over 60 Varieties of the Finest Fresh Fish Daily

Mcgaag-ligasig 9-10 • Fa*a

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Your Order

S • 'N\

Saraday

9-11 • Studelg 12-8

(248) 851-6500 • Fax (248) 851-6505

6535 Ofd Leila Rel. (at MapN • W. Blovwfaid • old Oki ce,„te,t

ktN\ #-"twtmko%"~ftomztkotmk,oNaooN,""k,,~WWbkoisN,tfaft..oa'k:",. ,''‘Nv .44‘

ALL NEW
2004 BUICK
RAINIER
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NOW!

••••'‘

1,1t

BraksvaoFF

CHARLIE
WARSHAW

TaillaROFF
BUICK

www.tamaroff.com

248-353-1300

28585 Telegraph

9/12

South of 12 Mile • Southfield

2003

97

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