Newspaper Page Text
Page 16 THE SOUTHERN ISRAELITE November 21, 1986
Try these new recipes forThanksgiving
Thanksgiving is the most
important secular holiday ob
served in America. The manner
of its observation, a festive fam
ily meal, is the same all over the
country. Helen Nash, gourmet
cook, food lecturer, teacher and
author of “Kosher Cuisine” agrees
that traditions are important but
feels that a little variation won’t
hurt, in fact, will enhance the
tastes and can surprise the guests.
Roast turkey, naturally, is the
centerpiece of the Thanksgiving
meal. Ms. Nash suggests adding
soy sauce to give the bird a
wonderful color and unique flavor.
Rice Pilaf with raisins and
cinnamon is a gently scented ac
companiment, more mid-Eastern
than mid-American, but an excel
lent accompaniment to the tur
key. You could even skip the
stuffing with this as a side dish.
Apple Crisp is the suggested
dessert. It is as American as
apple pie and easier to prepare.
Roast Turkey
Since most kosher turkeys are
sold frozen, buy them from a rel
iable butcher and ask for a young
turkey. Many experts maintain
that slower thawing produces a
more tender bird. I prefer un
stuffed turkey, but if you like the
stuffing, serve it separately. I
allow about 1 pound of uncooked
turkey per person. Calculate 15
minutes of roasting per pound
and 30 minutes of resting before
carving; but keep your own rec
ord as to how you like it.
1 young 14-lb turkey
Juice of 1 lemon
2-3 tbsps. black Chinese
soy sauce
Black pepper, freshly ground
1 tbsp. dried tarragon
2 onions
5 tbsps. unsalted margarine,
melted
1/2 cup bottled orange juice
1/2 cup dry white wine
I suggest you use a roasting
pan just large enough for the
turkey.
To thaw turkey: Place frozen
turkey on a tray in the refrigera
tor. Partially open or puncture
plastic bag and calculate 24 hours
thawing time for each 5 pounds
of turkey. In a pinch,the frozen
bird may be thawed submerged
in cool water in the unopened
plastic bag for 5 to 6 hours.
Change water freqently.
To cook turkey. Preheat oven
to 325°F. Rinse turkey and
remove excess fat and skin. Pat
dry inside and out with paper
towels. Place in roasting pan and
season with lemon juice, soy sauce
and pepper, inside and out.
Rub tarragon between fingers
to release more flavor and place
in cavity. Peel onions, quarter
one and cut the other into thin
slices. Scatter sliced onion around
bird and put onion quarters into
cavity. Smear bird with margarine.
Combine orange juice with
wine. Place turkey on its side and
roast for 1 hour, basting with
orange juice-wine mixture. Turn
turkey to the other side and do
the same. Turn turkey breast side
up and roast for 30 minutes.
Baste. Turn turkey breast side
down and do the same. If the
drumsticks begin to brown ex
cessively, cover with foil. Turkey
is ready when juices run clear
instead of pink, when the thick
est portion of the drumstick feels
tender when pressed, or when a
meat thermometer inserted in the
thickest portion reads 180° to
185°F.
COMPACT DISCS 2FOR»19.96
Records, Tapes, Kodar Blanks, Video Cassettes
2 FOR *9 98
Original Artists-Original Labels
Hock—Country—Spiritual—
Jazz—Classical—Comedy—
Children s. educational. Ltc. (Music Catalog Included)
"If it's Sold in a Record Store, We have it, too"
To Receive Your 20 Coupon Discount Book
Send *10.00 to:
ARROW MUSIC & VIDEO CLUB
P.O. Box 723483
Atlanta, Ga. 30339 Call (404) 951-2637
NOW OPEN
CHU’S DYNASTY
Contemporary Chinese Cuisine
Elegant Dining in the “Heart” of Dunwoody
Full Bar Service-Fast Takeout-Reservations Accepted
LUNCH: Tues.-Friday 11:30a.m.-2:30 p.m.
DINNER: Tues.-Thurs. 2:30-10:00 p.m. Sat. 4:30-10:30 p.m.
FRIDAY: 2:30-10:30 p.m. SUNDAY: 12:00-10:00 p.m.
5554 Chamblee-Dunwoody Rd.
Dunwoody Hall Shopping Center
395-7676
“LOVE” AND
“UNDERSTANDING”..
TWO WORDS THAT ARE OUR
FOUNDATION AND OUR PLEDGE
While undoubtedly KING SPRINGS VILLAGE Health Gere Center provides the finest
nursing facilities in the South, our goal is to make our residents comfortable, happy, and secure
by providing the ultimate in professional care and a wide range of social and recreational
programs.
That’s why KING SPRINGS VILLAGE Health Care Center provides the
little “extras” that assure a feeling of privacy, dignity, and independence.
Gur emphasis is always on the quality of life. Extra care . . . Extra service . ..
Extra interest.
Let us show you “love” and “understanding” in action. You are warmly invited
to visit and observe firsthand our wide range of social and recreational
programs, and to meet our dedicated staff.
We are confident that you will like what you see.
KING SPRINGS VILLAGE
HEALTH CARE CENTER
404 King Springs Village Pkwy.
Smyrna, Georgia 30080
(404) 432-4444
Dave Morgan,
Administrator
Kosher ^als upon Request
Approved lor Medic are
Admissions seven days a week
Please i all lor more information <
r drop by tor a lour
Owned By: Henry & Barbara Grossberg
Israel & Vetra Goldberg
Remove from oven and cover
pan with heavy foil. Leave to rest
for 30 minutes to permit juices to
flow back into the meat. Carve.
Skim fat from pan juices and
serve this sauce separately. The
roasting time plus the resting
time should be about 3'/ 2 to 4
hours. Serves 12-14 people.
Rice Pilaf
1- 1/2 cups brown rice
2 cups water
1/3 cup vegetable oil
2 onions, finely chopped
2 cloves garlic minced
2- inch piece fresh ginger,
peeled and finely minced
1/4 tsp. cinnamon
12 mushrooms, thinly sliced
1/2 cup golden raisins
4-6 ounces cashews, unsalted,
roasted and very coarsely
chopped
Combine water and rice in a
heavy saucepan. Place over low
heat and cook very slowly until
all the water is absorbed and the
grains are soft, about 45 minutes.
Heat oil in a large skillet. Add
onions and garlic and saute over
low heat until onions are trans
parent. Add ginger and cinnamon.
Increase heat and stir. Add mush
rooms and stir for a minute, until
mushrooms are slightly soft. Add
raisins, nuts and rice. Mix well.
Remove from heat. Season with
salt and pepper. Serves eight.
Apple Crisp
I suggest you use a 9-by-14
inch ovenproof dish.
1-1/2 cups flour
2/3 cup brown sugar,
(tightly packed)
1-1/2 tsps. cinnamon
1 stick plus 2 tbsps. margarine,
chilled and cubed
8 large McIntosh apples,
peeled, cored, thickly sliced
(I quarter apples and cut each
quarter into three slices.)
2 tbsps. cognac
1 cup walnuts, roasted and
coarsely chopped
Preheat oven to 375° F.
Topping: Combine flour, sugar,
V2 teaspoon cinnamon in a large
bowl. With a pastry blender or
by hand, crumble margarine into
the mixture. Add walnuts and
combine.
Apples: Place apple slices in an
ungreased dish. Sprinkle with
cognac and remaining cinnamon.
Mix well. Cover with topping.
Bake 30-45 minutes in upper third
of oven until topping is brown
and apples are tender. If topping
browns before apples are semi-
soft, cover dish with foil and con
tinue baking for a few minutes.
Serve warm or cold. Ten-12
servings.
Roast Turkey from “Kosher
Cuisine” (Random House, 1984)
Rice Pilaf and Apple Crisp are
new recipes created for Thanks
giving 1986.
“Kosher Cuisine" (Random
House) is available in book stores
or from Modern Cooking. Dept-
A, 784 Park A venue. N. Y. C.
10021. Send check or money order
for $17.95 (plus $1.50 shipping)