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May 14, 2004 - Image 28

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-05-14

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

TASTY SOUP from page 27

paint the hot glaze over the surface of
the duck. Allow to dry for one hour.
Preheat oven to 375F. Roast duck,
breast side down, for 20 minutes. Turn
over and continue to roast for 40 more
minutes.
Transfer duck to a chopping board
and cool slightly. Using a cleaver, dis-
joint and cut duck through the bone
into bite-sized pieces. Arrange on serv-
ing platter, garnish with coriander and
serve.

POTATO PANCAKES
2 lbs. baking or Yukon Gold pota-
toes
1 medium onion, chopped
1 1/2 cups chopped scallions, with
green part
1 large egg, beaten
salt and freshly ground pepper, to
taste
vegetable oil for frying

Peel potatoes and put in cold water.
Using a grater or food processor,
coarsely grate potatoes and onions. Put
together in a fish-mesh strainer or tea
towel and squeeze out all the water
over a bowl. The potato starch will set-
tle to the bottom; reserve that after you
have carefully poured off water.
Mix potato, onion and potato starch.
Add scallions, egg, salt and pepper.
Heat griddle or non-stick pan and
coat with a thin film of vegetable oil.
Place about 2 T. of potato mixture in
palm of the hand and flatten. Place
mixture on a griddle, flatten and fry for
seveial minutes, until golden. Flip and
brown on the other side. Drain on
paper towels. Serve immediately.

NOODLE PUDDING
2 eggs
1 T. sugar
1/4 t. ground nutmeg
2 1/2 cups cooked broad noodles
1 T. vegetable oil
1 cups unsweetened apple juice
1/2 cups raisins
1/4 cups walnuts or pecans,
chopped

Beat eggs and sugar until fluffy. Add
remaining ingredients, except nuts.
Pour into a well-oiled, two-quart casse-
role dish or 8-inch baking pan. .
Sprinkle with nuts.
Bake in 350F. oven for 40-50 min-
utes, or until browned.

Jordana Weiss, director of the Adat
Shalom Synagogue nursery school and

5/14
2004

28

kindergarten, likes Noah in the series
of books by Susan Remick Topek.
These include A Holiday for Noah, A

Taste for Noah, A Costume for Noah: A
Purim Story and A Turn for Noah: A
Hanukkah Story.
"These are all great books for the
preschool set," says Weiss, who chose
Noah because "he is such a sweet little
boy who enjoys the enrichment of his
Jewish life through the celebration of
different holidays and Shabbat. His
character relates well to other children
because he is involved in a nursery
school program that is rooted in Jewish
life.
"I also like him because he over-
comes many personal challenges in his
stories and he portrays the feelings of a
typical preschooler."

As to Noah's favorite food, Weiss has
no doubt. Challah. "In A Holiday for
Noah, he keeps questioning his teacher
about whether or not each day is a
`holiday,' when he really means a `chal-
lah day.' He really looks forward to
Shabbat when he can enjoy his chal-
lah." -
Weiss offers this bread-machine chal-
lah recipe because "I believe Noah's
teacher is a modern woman who fully
appreciates the benefits of time-saving
devices."

AUNT HEDY'S CHALLAH
FOR BREAD MACHINES
1 pkg. yeast
2/3 cup tepid water
2 eggs
1/4 cup sugar
1 t. salt
1/4 cup oil
4 cups bread flour
1 egg yolk
1 T. water

poppy or sesame seeds (optional)
Put water, oil, 2 eggs, flour, sugar, salt

and yeast into machine in the order
recommended by manufacturer. Set
timer for dough or manual cycle.
Remove from machine onto floured
board. Punch down. Braid into one
large loaf or two smaller loaves (this
also can be made into six miniature
loaves or 12 rolls). Cover and let rise in
warm place until almost double.
Beat egg yolk with water. Brush
loaves with egg-yolk mixture. Sprinkle
with seeds if desired. Bake in 350F.
oven for 45-60 minutes for large loaf,
20-25 minutes for smaller loaf, 15-20
minutes for mini loaves or rolls.
"Add pareve chocolate chips during
braiding process for an extra-sweet

ed family of Jewish bears. You cannot
help but delight in the coziness of
traditional Jewish family life as you
follow Beni through Jewish holidays
and celebrations."
So what would Beni like to eat?
"Honey, of course," Rochen says.
She offers this recipe:

BENI'S `BERRY,' GOOD
SNACK MIX
2 c. bear-shaped graham crackers
2 cups Honey Nut Cheerios
1/2 cup raisins
1 cup mini marshmallows
1/2 cup gummy bears
1/2 cup M&Ms (optional)

Mix all ingredients together in a
bowl. Store in an airtight container
or ziploc bag. Great for lunch boxes
or car trips.

Shabbat," Weiss suggests. "I usually lay
out my pieces for braiding and punch
sown chocolate chips along the entire
piece, rolling them in before braiding."

Pera Kane is librarian and archivist at
the Birmingham Temple. Her favorite
Jewish character is Tevye from Tevye's
Daughters by Sholom Aleichem.
"Tevye talks to God — on a familiar
basis," she says. "He thinks of himself
as a man of learning, but constantly
misquotes. He never knows he is
funny. He is a mess of contradictions,
both innocent and shrewd, weak and
tough, demanding and loving."
As to his favorite food, "I can see
Tevye relishing a tender brisket," Kane
says.

Phyllis Rochen is librarian at Yeshivat
Akiva in Southfield. Her favorite
Jewish character is Beni and his bear
family from Beni's Family Treasury by
Jane Breskin Zalben.
Rochen likes Beni because he's "a
charming, gentle bear who cherishes
his Jewish connection with his extend-

Eileen Polk, librarian at the Temple
Beth El Prentis Memorial Library,
has a special fondness for K'tonton.
"I have loved this character since I
was a little girl," Polk says. "I think I
identified with his being Jewish, and
I loved how clever he was. I still read
K'tonton stories to children and they
always enjoy him."
K'tonton, Polk imagines, would
certainly love Angel Wings. "My
bubbie made them and called them
`Nothings.' They seem like some-
thing K'tonton's mother would
make. They are delicious and they
would provide him with an opportu-
nity for adventure. I can see
K'tonton climbing on one and it
being blown by the breeze ..."

K'TONTON'S ANGEL WINGS
3 egg yolks
1 T. sour cream •
1 T. granulated sugar
1 T. vanilla
pinch salt
about 1 1/2 cups sifted all-pur-
pose flour

Place in the center of a bread board
1 cup flour. Make a dent or well in
the center. Add the whole yolks,
sour cream, sugar and salt.
With a fork, mix until liquids are
well combined. Gradually work into
the flour.
The dough should be the consis-
tency of a noodle dough. Knead for
a few minutes to make the dough
smooth.
Split the dough into two portions.
On a lightly floured board, roll out

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