"v1Inevk Food. & Wivte ma\sotz.ivte looks awould, t•he couovf-vy .For
Awtevica's best- view clue-Ps oP 2.004, 1-key tmi3ki-past- fake a 3otvkdev

TRUST YOUR
AFFAIR TO
THE FINEST
CATERER

0

4 T. (1/2 stick) butter or margarine
2/3 cup orange juice
3/4 t. salt
2/3 cup flour
4 eggs
vegetable oil for frying
confectioners' sugar — garnish
Line a baking sheet with several
layers of paper towel towels or on
flattened, paper grocery bags. Set
aside.
Combine the butter, orange juice
and salt in medium saucepan over
medium-high heat. Bring to a boil
and remove from heat. Add the flour
all at once and stir with a wooden
spoon until the mixture is smooth.
Place the pan back on the heat and
cook, stirring constantly, until the
dough begins to pull away from the
side of the pan. Stir in the eggs, one
at a time, until each is completely
incorporated.
Fill a large saucepan with a couple
of inches of vegetable oil (or use a
deep fryer). Heat over high heat until
very hot (not smoking). Scoop a large
tablespoonful of the dough and use
another tablespoon to ease the dough
into the hot oil. Repeat with more
dough (do not crowd the pan).
Cook the pastry in batches, turning
them to cook all sides evenly. Use a
slotted spoon or tongs to move the
cooked pastry to the prepared baking
sheet to drain and cool slightly. Serve
warm, dusted with plenty of confec-
tioners' sugar. Makes 24 pastries.

APPLE COMPOTE
A nice change from applesauce, this
compote is delicious as a side dish or
dessert. For variety, add 1 or 2 cups
of dried fruit, such as raisins, cher-
ries, cranberries or chopped apricots.
10 cups 1/2-inch diced, peeled
golden delicious apples
2 cups apple cider
1 cup white wine, any kind
1/2 cup brown sugar
1 t. ground cinnamon
Combine all ingredients in a large
pot and bring to a boil over medium-
high heat. Reduce heat to simmer,
cover the pot and cook for 30 min-
utes, turning the apples gently, occa-
sionally, with a large spoon or rubber
spatula. Remove from heat and allow
the apples to cool in the covered pot
for 1 hour.
Chill until ready to serve. Makes
10 servings as a side dish. P1

0

0

al- Revak Bell o.P Gravity Bow & GYM."

-

Molly Abraham, Detroit News 1/2/04

0

JEWEL

0

KOSHER
CATERERS

CLASSIC CUISINE

Approved by Council of Orthodox Rabbis

Jewel Kosher is proud
to announce we are
working with

Tlne Fevre:
Accented with the flavors of the Caribbean and the Mediterranean.
Entrees range from steaks and creamy pasta to grilled scallops and fresh fish.

EXCLUSIVE
CATERING
YOUNG ISRAEL
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248-684-4213

340N. Main, Downtown Milford =

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Kt1-4 4%4V Ta•MF

--

•

414!

W4tTU-

-14

PHILIP TEWEL

Gaffer Tz

Food & Beverage Director

Now offers some of the O most favorite items for 30 years.
Available anytime
for your carry-out needs,

(248) 66104050

Lox
Corned Beef
Extra Lean Corned Beef
Fresh Roasted Turkey Breast
Swiss Cheese
Chicken Salad
Tuna Salad

Farmington Hills

913830

$22.50 lb.
'10.00 lb.

$11.00

..... •

•

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lb.

.$ 10.00 lb.

$6.25 lb.
$9.00 lb.
$ 9.00 lb

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"The best tuna ish in North America."

-.-

DETROIT FREE PRESS

Bloomfield Plaza • 6638 Telegraph & Maple • Bloomfield Twp.
248.851.0313

- • me- • • Ar •

17.
•.1 14,, 'IN< R-1, 1/4

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13810.1.04 T*A

rfir %Luc, NW,

ServIng rite great tafte of Ethiopia

11,;1: ■ ••*1

Mi

More...
Better...
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t?Pl

11 the occetfioti if credal.
tke Flan fkovilot be too!!

r

Dinner for Two

ETHIOPIAN FEAST
VEGETARIAN FEAST

$30.00
$25.00

offer expires December 31st, 2004 - with coupon

545 West 9 Mile • Ferndale • 248-547-6699
221 E. Washington Rd. • Ann Arbor • 734-998-4746

11.11

111

.1

Open for Dinner Only • Hours -Sun 3-9, Mon-Thurs 5-9, Fri-Sat 4-11

•

&New & .)rnproved

•

914580

ACCESSORIES2YOU

Unique Accents for Home fashion & fun

Accessories with Panache: Unique Gifts That Add Oomph & Spice

For more recipes, see
wwvv.detroitjewishnews.corn

A Medley of products that dare to differ!
Hours: m/t/th/f 11-5 • wed 11-2 • sat 10-5

248-682-3125

918280

3089

Orchard Lake Rd (between Commerce & Cass Lake Roads), Keego Harbor

tTN

12/10

2004

65