CELEBRATE 0 0 The Second Night of Passover! As t or °ID Lots To Celebrate In Tho Delicious treats for all your Purim festivities. Annabel Cohen Special to the Jewish News 1 1 1 he word "Purim" means "lots," or using today's lan- guage, lottery. And from a particular lottery, choosing which day the Jews should be annihilated, we've created an entire holiday that is the most outwardly joyous of the Hebrew calendar. The following recipes are for sweet, non-hamantashen treats you can make ahead for your shalach manot or for the Purim seudah (feast) on the day of Purim. At least you won't starve during the Megillah reading. • . 414 1. le 11) Featuring popular singer/song writer Julie Silver Tuesday, April 3, 2007 5:30 p.m. Pre-Seder Activities for the whole family 6:00 p.m. Seder, followed by dinner Adults $40 • Children (12 and under) $20 Kosher-for-Passover catering provided by the Matt Prentice Group Please respond by Monday s March 19, 2007 For more information t call Dalla Keen at 248,432,5467 Marion & David Handleman Hall & Auditorium D. Dan & Betty Kahn Building Jewish Community Center of Metropolitan Detroit Eugene & Marcia Applebaum Jewish Community Campus 6600 West Maple Road • West Bloomfield 1223770 tyl c h "i 0 0 7' Pistachio And Cherry Citrus Biscotti Not as dry and hard as traditional biscotti, this has more of a mandel- bread texture. These are extra deli- cious drizzled with chocolate. 2 cups flour 1 1/2 tsp. baking powder 1 /4 tsp. salt 5 Tbsp. butter or margarine, softened 3// cup sugar 2 Tbsp. lemon zest 1 tsp. vanilla or lemon extract 2 large eggs 1 /2 cup sweetened dried cherries or cranberries 1 1/2 cups shelled pistachios, lightly toasted 2 cups semisweet chocolate chips, optional Position the oven rack to the cen- ter of the oven and preheat oven to 325F. Line a cookie sheet with parch- ment or spray it with nonstick cook- ing spray. Set aside. Combine flour, baking powder and salt in a medium bowl and stir together with a fork. Set aside. Combine butter, sugar, zest and extract in a large bowl. Beat with an electric mixer for about 3 minutes, until fluffy. Beat in eggs, one at a time, until incorporated. Beat in the flour mixture, a little at a time, until just combined. Beat in cherries and pistachios until just incorporated. Transfer dough to a lightly floured surface and form into a large circle. Cut the circle in half. Using wet hands, shape one half into a long log on the cookie sheet. Flatten the log slightly with the palm of your hand. Repeat with the other log, leaving a large space between the logs. Bake for 30 minutes or until golden. Remove from oven (leave the oven on) and cool for about 10 minutes before slicing into 1/2-inch slices. Place the slices back on the cookie sheet and bake for 15 minutes more. Let cool completely before drizzling with chocolate, if using. To drizzle with chocolate, place the chips in a microwave-safe bowl. Cook for 2 minutes on high. Remove from microwave oven and stir the choco- late until smooth. Using a teaspoon, scoop up some chocolate and wave the chocolate over the biscotti (it's easier after a few tries). Drizzle as much chocolate over the biscotti as you wish. Makes about three dozen biscotti. Swedish Ginger Thins These are super-crunchy, super-thin wafers. If you don't roll them very thin, they're still delicious, but won't yield as many. Stack them in small cello bags and tie them with ribbon, raffia or a colorful twist tie. 3 cups flour 1 1/2 tsp. baking soda 1 1/2 tsp. cinnamon 1 1/2 tsp. ground ginger 1 tsp. ground cloves 1 /2 cup chilled heavy whipping cream 1 /2 cup ( I stick) butter, softened 1 cup sugar 1/2 cup dark corn syrup Sift together flour, baking soda and spices into a large bowl. Set aside. In another bowl, beat cream with an electric mixer until stiff peaks are formed when you lift the beaters. Set aside. In another large bowl, beat but- ter and sugar until mixture is fluffy. Reduce speed slowly, beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and mix well. Form dough into a disk and wrap in plas- tic. Chill for 2 or more hours. Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.