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32431 Northwestern Highway

3/26
2004

64

• Chicken Breast • Broccoli Florettes
• Garden Salad • Grains Galore Bread

Great for Luncheons, Birthdays,
Family Dinners ... You Name It!

Farmington Hills • 248-855-4455

Food

from page 63

FIVE - INGREDIENT BRISKET
This Alinple recipe is very little work.
5 cups chopped onions
5-6-pound first-cut or single-cut beef
brisket
kosher salt to taste (start with 2 t.)
1 T. minced garlic
2 cups tomato sauce or chili sauce
Preheat broiler. Place the brisket in a
large roasting pan or disposable alu-
minum pan large enough to hold it
comfortably. Place the pan in the mid-
dle of the oven under the broiler and
broil until the top is darkened, about
10 minutes. Turn the brisket over and
broil the other side.
Reduce heat to 325F. Remove the
brisket from the oven and season with
salt. Arrange the onions and garlic
under and around the beef and pour
the tomato sauce over. Cover the pan
tightly with foil and roast for 3 1/2
hours. Remove from oven and cool
before chilling overnight.
Discard congealed fat from the meat,
if any. Slice the beef against the grain
and transfer the slices (place them next
to each other as you cut them to form
the roast again) to a baking dish Pour
the sauce (you may puree the vegetable
and juices in a food processor or
blender if you like a thicker, creamier
sauce) over and around the beef and
cook, uncovered, for 1 more hour (test
the beef for. tenderness). Cover with
foil and keep warm until ready to
serve. Makes 8-12 servings.

APPLE AND CINNAMON
FARFEL KUGEL

4 cups matzah farfel
water
6 large eggs, separated
1 cup sugar
1 t. salt
1/2 cup (1 stick) melted margarine
6 cups peeled, chopped apples
1 t. cinnamon
Preheat oven to 350F. Grease a 9x13
glass or ceramic baking dish. Set aside.
Place farfel in a large bowl and add
just enough water to cover. Drain
immediately. Add the egg yolks, sugar,
salt, margarine, apples and cinnamon
and stir well. Set aside.
Place egg whites in a clean bowl and
beat until stiff, but not dry. Fold the
egg whites into the farfel mixture until
incorporated. Transfer the mixture to
the prepared baking dish and bake for
1 hour, or until set. Allow to cool
completely before cutting into squares.
May be made 2 days ahead and
chilled before reheating at 200F for 1

hour or more. Makes 12 20 servings.

-

ALMOND ORANGE CAKE

Cake:

1 1/2 cups blanched slivered almonds
1/2 cup sugar

4 large eggs, separated
1 T. grated orange peel or zest
1/2 teaspoon ground cinnamon
1/8 t. salt
Syrup:
1/2 cup sugar
1/2 cup fresh orange juice

1/2 cup water
(makes about 1 1/3 cups)

Make cake: Preheat oven to 375F.
Grease a.9-inch round cake pan and
dust with matzah cake meal or matzah
meal. Line the bottom of pan with a
round of parchment or waxed paper -
(the best way to do this is to place the
pan on a square of paper and trace a
circle around the pan — then cut the
paper just inside the drawn circle — it
will fit in the pan nicely). Set aside.
Combine almonds with 1/4 of the
sugar in the bowl of a food processor
and process them until the nuts are
finely chopped. Set aside.
Combine the yolks, remaining sugar,
grated orange peel, cinnamon and salt
in a large bowl. Beat, using an electric
mixer set on medium-high, until the
eggs are thick and lemon. colored. Stir
in the almonds and set aside.
In a separate bowl, beat the egg
whites until stiff but not dry. Fold the
egg whites into the yolk/nut mixture
until incorporated. Transfer the mix-
ture to the prepared pan and smooth
the top. Bake for 30-40 minutes, or
until a toothpick inserted into the cen-
ter comes out clean.
Cool the cake completely before
running a thin knife around the edge
of the pan and inverting the cake to a
serving plate.
Make syrup: In a small saucepan
over medium-high heat, combine the
sugar, orange juice and water. Bring to
a boil, reduce heat and cook for 10-15
minutes, until the sauce is reduced to
about 1/2 cup.
About 30 minutes before serving,
use a toothpick or skewer to poke
many holes into the cake. Gently
spoon the orange syrup over the cake
(you don't have to use it all). Cut the
cake into wedges and serve.
Alternately, you may make this cake
in an 8-inch-square cake pan and cut
the cake into squares and drizzle the
pieces with a little sauce as you serve
it. Makes 8-12 servings. ❑

