arts&life
food
(248) 813-7800
14450 W. 10 Mile Rd.
(inside Temple Emanuel)
PASSOVER 2018
Deliciously Grand for 26 Years!!
APPETIZERS:
Mock Chopped Liver
Gefi lte Fish Loaf (serves 6-8)
Large Matzoh Ball
Chicken Soup w/Baby Carrots
Charoset
$12.00
$18.00
$2.00
$30.00
$15.00
per pint
each
each
per gallon
per pint
ENTREES:
Beef Brisket in Tomato Sauce
Brown Sugar Baked Salmon
Oven Poached Salmon
with Brazilian Peppers Sauce
Chicken Provencal
Grilled Marinated Boneless Skinless
Chicken Breast
$16.00 per lb.
$16.00 per lb.
$16.00 per lb.
$12.00 per lb.
$8.50 each
SIDES:
Tzimmes with Carrots, Dates, Prunes
and Raisins
$4.00 per person
Roasted Caulifl ower, Fennel
and Onion
$4.50 per person
Herb Roasted Redskin Potatoes
$4.00 per person
Garlic Mashed Yukon Gold Potatoes $35.00 per ½ pan
Balsamic Mashed Sweet Potatoes
$35.00 per ½ pan
Apple Matzo Kugel
$40.00 per ½ pan
DESSERTS:
Vanilla Cheesecake with
Fresh Strawberries
Passover Mandelbrodt
Chocolate Pistachio or
Dark Chocolate Truffl es
Fresh Cut Fruit
$50.00 for 10”
$8.50 per lb.
$2.25 per truffl e
$4.50 per person
Door to Door Delivery Available
46
March 15 • 2018
jn
Chef Hunny shared some of
her favorite Sephardic recipes for
Passover.
CHEESECAKE WITH
DULCE DE LECHE
Cheesecake:
2 pounds cream cheese,
softened
1 cup sugar
1 / 8 tsp. kosher salt
1 / 3 cup sour cream
2 tsp. lemon juice
1 tsp. lemon zest
2 tsp. vanilla extract
6 eggs
2 large yolks
Dulce De Leche:
4 cups whole milk
1½ cups sugar
½ tsp. baking soda
½ tsp. pink Himalayan sea salt
For cheesecake: Beat the cream
cheese, sugar and salt in a stand
mixer with the paddle attachment at
medium-low speed until combined
and smooth — about 10 minutes.
Add sour cream, lemon juice, zest
and vanilla and beat at low speed
until combined — about 1 minute.
Gradually add eggs, beating until
thoroughly combined.
Coat a springform or cake pan
with spray or butter. Pour in cus-
tard and gently bang the cake on
the counter to remove any air
pockets. Preheat the oven to 300
degrees. Bake cheesecake in a
water bath for 1-1½ hours or until
the center registers 165 degrees.
The cheesecake needs to set in
the refrigerator for at least 8 hours
before serving.
For Dulce de Leche: Combine all
the ingredients in a large saucepan.
Bring to a boil, and stir every 2-3
minutes. Reduce the heat to medi-
um/high and cook until mixture
reaches 225 degrees F or coats the
back of a spoon. Stir often. Strain.
Cool.
RICE OR QUINOA BOWLS
This recipe contains peanuts and
soy, which are kitniyot. Although the
Conservative movement recently
said kitniyot are acceptable for
Passover, many Jews traditionally
avoid such foods.
Rice/Quinoa Bowls:
2 cups cooked rice or quinoa
1 sliced avocado
2 cups cucumber half moons
2 cups blanched cauliflower
2 cups roasted butternut squash,
large dice
1 Tbsp. seeds (nigella, sunflower,
sesame)
1 cup thai peanut sauce (recipe fol-
lows)
Peanut Sauce:
1 tbsp. vegetable oil
2 tsp. curry powder or thai
red curry paste
1 Tbsp. brown sugar
2 tsp garlic, minced
1 cup coconut milk
1 / 3 cup chunky peanut butter
1 tbsp. lime juice
1 tbsp. soy sauce (optional)
For the bowls: Place rice or quinoa
at the bottom of the bowl. Arrange
vegetables over the grains. Spoon
dressing over and garnish with
sesame seeds.
For the peanut sauce: Heat oil in
a saucepan, add curry paste, sugar,
and garlic, stir until fragrant. Add
coconut milk and bring to a sim-
mer. Whisk in peanut butter until
smooth. Remove from heat, stir in
lime juice and soy sauce.
EGGPLANT DIP
1 whole eggplant
2 hard-boiled eggs
1 medium onion, diced
¼ cup mayonnaise
Salt and pepper to taste
Make three slits in the eggplant.
Broil until flesh is soft. Scoop out
the flesh and strain for 10 minutes.
Caramelize onion in oil until lightly
charred. Combine all the ingredients
in a food processor and process
until creamy. •