Please join us as we celebrate
the 17th anniversary of
RECIPES
Yad Ezra
the kosher food pantry
feeding needy families
Sukkot Cornucopia
Enjoy Michigan's produce while
celebrating the holiday.
Annabel Cohen
Special to the Jewish News
S
eeds and nuts, fruits, vegeta-
bles, stuffed foods — these
symbolize the harvest and
are the fare of Sukkot. With chilly
Michigan temperatures, so are warm
comfort foods.
If the holiday customs are followed
precisely, that means we're sleeping
and eating in our huts for the full seven
days of the holiday. Many Jews in these
parts are fulfilling this mitzvah by
enjoying every meal possible in sukkot.
We honor the custom of inviting
ushpizin or special guests from the
Bible to each meal by treating family
and friends to our home cooking.
This year, go for harvest bounty –
Michigan apples and pears, corn, toma-
toes, melons, cherries, squash, pump-
kin, beans, beets and mushrooms. Look
to make meals with foods you may not
have considered in the past.
Warm Roasted Garlic,
Arugula and Artichoke
Spread
Roasted garlic and arugula add anoth-
er dimension to this restaurant favorite.
8 garlic cloves
1 Tbsp. olive oil
1 cup regular or lowfat
mayonnaise
1 can (about 15 oz.) artichoke
hearts (not marinated), drained
and chopped
1 pound baby arugula, steamed,
drained very well and chopped
Ph cups shredded or grated
Swiss cheese
1 Tbsp. dried dill
1 tsp. kosher salt
Preheat oven to 375° F. Toss garlic
and oil in a small bowl and transfer
to a 12-inch length of foil. Wrap the
garlic into a packet and cook for 30-
minutes. Allow to cool slightly and
chop. Set aside.
While the garlic is cooking, combine
remaining ingredients in a medium
bowl. Stir in the garlic and transfer
the mixture to an attractive baking
dish (you will serve the spread in this
dish). Bake, uncovered, for 30 minutes,
or until hot and bubbly. Serve with
crackers, French bread slices or pita
triangles. Makes 12-20 servings. (May
be made up to two days ahead before
cooking).
BEVERLY AND ARTHUR LISS
2007 honorees
Roasted Beets with
Cannelini
4 pounds beets
1 /4 cup olive oil
1/2 cup chopped shallots
2 tsp. minced garlic
kosher or sea salt and fresh
ground pepper to taste
1/2 cup chopped parsley
3-4 Tbsp. red wine vinegar
1 can (about 15 oz.) cannelini
beans or chick peas (garbanzo
beans), optional
Preheat oven to 425F. Wearing rub-
ber gloves, cut off any greens from the
beets. Peel beets with a vegetable peeler
and cut into 2-inch chunks and place
in a large roasting pan. Add the shallots
and garlic and toss with olive oil.
Roast the beets until tender, about
30-40 minutes. Remove from oven and
cool the beets completely. Transfer the
beets to a large bowl and season with
salt and pepper to taste. Add the pars-
ley and vinegar and toss well.
Arrange the beets on a serving plate
and sprinkle the white beans over.
Serve immediately. Makes 8 servings.
Monday, October 8, 2007
Adat Shalom Synagogue
Strolling Supper 6:00pm
Program to follow
Couvert $180 per adult
Margot Halperin • Sharon Hart • Larry Wolfe
Dinner Co-Chairpersons
Allan Sefton
President
A very special thank you to...
Ronda and Ron Ferber
Diane and Emery Klein
Nancy and Stephen Grand Barbara and Irving Nusbaum
Amy and Mark Haimann
The Ravitz Foundation
Michigan allows an income tax credit for individuals equal to 50% of the amount of the cash
contribution (subject to certain limitations) to organizations such as Yad Ezra that provide
food or shelter to the indigent. The fair market value of the dinner for tax purposes is
$50 per person. For information or reservations, call
Apple Custard Pie
For variety, use pears, peaches or plums
instead of the apples.
1 deep dish pie shell (homemade
or bought)
5 large McIntosh apples (about
21/2 lbs.)
3 large eggs, lightly beaten
3 /4 cup half-and-half
3 /4 cup sugar
1/2 tsp. ground cinnamon
1 /4 tsp. ground nutmeg
Preheat oven to 375F. Peel and cut
apples into 1-inch chunks. Place apples
in the prepared pie shell. Set aside.
Combine eggs, half-and-half, sugar,
cinnamon and nutmeg in a large
bowl and mix well. Pour the custard
mixture over the apples. Bake 60-90
minutes, until the apples are golden.
Remove from oven and cool until
warm. Serve the pie warm, cut into
wedges. Makes 8 large servings.
Cornucopia on page 38
(248) 548-3663 or email leaftadezra.org
-
.4.011111.0101•51nia
Custom
Window
Treatments
'ftibit;;;;;;;;zz:
HunterDouglas
window fashions
Mini Blinds I Vertical Blinds
Wood Blinds I Silhouettes
Duettes I Luminettes
1
Free In-Home Service • Free Professional Measure At No Oblioafion
he
!LUIS&
" -
' r
k rimeiri
Call today for a free
in-home presentation
248-352-8622
21728 W. Eleven Mile Rd. • Harvard Row Mall • Southfield, MI 48076
September 27 • 2007
37