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