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 . 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