CELEBRATE

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The Second Night of Passover!

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or

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Lots To Celebrate

In Tho

Delicious treats for all
your Purim festivities.

Annabel Cohen
Special to the Jewish News

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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.

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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

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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.

