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. * EXQUISITE FOOD & EXCEPTIONAL SERVICE EpicKosher.com Catering@EpicKosher.com Supervised by the Council of Orthodox Rabbis of Greater Detroit CHOLOV YISROEL KOSHER CUISINE GLATT KOSHER CUISINE 2046060 31646 Northwestern Hwy., Farmington Hills 248.855.4600 Private room available for up to 85 people OFF 15% TOTAL FOOD BILL Expires 4/28/16 UP TO $30.00