84 April 14  2016

continued from page 83

arts & life

dining in

LAYERED GOLD POTATOES 
WITH LEEKS AND GARLIC 
Another dish that
s best made the day 
before and reheated. For a dairy dish, 
use half-and-half (not nonfat) instead of 
the broth and top with 1 cups grated 
Parmesan or Swiss cheese in the last 20 
minutes of baking. 
3 Tbsp. butter or olive oil
2-3 leeks, white part only (a bit of the 
light green part is fine)
2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
 tsp. ground black pepper
2 thyme sprigs
1 cup chicken or vegetable broth
2 tsp. minced garlic
 teaspoon freshly ground nutmeg

Preheat oven to 350F. Grease a 2-quart 
baking dish with butter or olive oil. 
Wash the leeks to remove any dirt and 
slice thinly crosswise. You should have 
about 2 cups of leeks. 
Melt the butter in a large skillet over 
medium heat. Add leeks and cook, stir-
ring frequently, until leeks are tender and 
golden, 5 to 7 minutes. Season lightly to 
taste with salt and pepper.
Using a mandolin or knife, slice the 
potatoes into thin rounds, about -inch 
thick. Toss with salt and pepper. Layer the 
rounds in the gratin dish.
Pour the broth over and top slowly so 
that it settles into the pan. Top with the 
leeks. Bake for 40 minutes, uncover and 
bake 20 minutes longer or until the pota-
toes are tender. Makes 8-12 servings.

MERINGUE KISSES
If you
d like to add ingredients (nuts, choc-
olate chips, flavorings), fold 2-3 cups into 
the completed meringue before spooning 
onto the baking sheets. You may also dip 
the bottoms of the meringues into melted 
chocolate. 
3 large egg whites, at room tempera-
ture
 teaspoon cream of tartar
1 cup superfine or granulated sugar
1 cup semisweet chocolate chips or 
finely chopped semisweet chocolate
1 cup finely chopped walnuts

Preheat oven to 225F. Line two rimmed 
baking sheets with parchment. Set aside. 
Beat egg whites in large bowl with elec-
tric mixer (use a whisk attachment if you 
have one) on medium-high speed until 
frothy. Add cream of tartar and continue 
beating until soft peaks form. Add sugar, a 
tablespoon at a time, beating until sugar is 
dissolved and stiff peaks form (you should 
be able to turn the bowl upside down 
without the eggs sliding or falling out). 
Pipe or drop the meringue (use two 

spoons: one tablespoon to scoop and one 
to push the meringue off the spoon) onto 
the baking sheet (these will not 
grow so 
don
t worry about spreading). 
Bake for about 45 minutes. Turn off the 
oven and allow the meringues to cool in 
the oven. Makes about 4 dozen, more or 
less, depending on the size.

UPSIDEDOWN 
LEMON MERINGUE PIE
Upside-down because the meringue is in 
the crust instead of on top. 
Crust:
4 large egg whites, room temperature
 tsp. cream of tartar
 cup divided
Filling:
8 egg yolks
1 cup sugar
 cup fresh lemon juice
1 Tbsp. finely grated lemon zest or 
peel
 teaspoon salt
2 cups fresh raspberries or sweetened 
heavy whipped cream to garnish

This pie is best if the crust and filling 
are made a day or two ahead and assem-
bled the day you eat it. Preheat oven to 
300F. Grease a 9-inch pie pan with butter, 
oil or spray with nonstick cooking spray. 
Set aside.
Make crust: Place egg whites in a 
medium bowl. Add cream of tartar and 
beat with an electric mixer until soft peaks 
form. Slowly add the sugar, 1 tablespoon 
at a time, beating until stiff, glossy peaks 
form. Spread over the bottom and up the 
sides the prepared pie pan or plate. 
Bake for 40 minutes, until the crust is 
set and hard. Cool on a rack (if you don
t 
have a rack, place on the cold grate of a gas 
stove). May be made up to two days ahead 
and well-wrapped with plastic. 
Make the filling: Combine the yolks, 
juice, zest, salt and sugar in a large 
saucepan and whisk well. Cook, stirring 
constantly, over medium heat about 10-12 
minutes, until mixture reaches 160F (on 
a candy thermometer) or is thick enough 
to coat the back of a metal spoon (do not 
rush this process  if you do, the eggs 
could curdle or if the mixture is not thick 
enough, the pie will not set). Remove from 
the heat. Transfer to a bowl, cover with 
plastic wrap (press the wrap right on to 
the surface of the filling), cool to room 
temperature. Chill several hours to over-
night. 
Fill crust with lemon mixture and 
chill, covered with plastic, until ready to 
serve. Top with berries or whipped cream. 
Makes 8-10 servings. *

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