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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)