I FOOD I

ANNOUNCING THE FIRST US-TOO CHAPTER
FOR SOUTHEASTERN MICHIGAN

PROSTATE CANCER
SUPPORT GROUP

For Patients And Their Families

MICHAEL D. LUTZ, M.D.

Coordinator

Thursday, July 9th, 7:30-8:30 p.m.

JEWISH COMMUNITY CENTER - WEST BLOOMFIELD CAMPUS
6600 West Maple Road

Please call 353-3060 for more information

A SUMMER, GULL O VUN AT THE

Children's Entertainment Company

JCC

produced and directed by Henry K. Martin & Eugene Rosenberg

Peanut Butter &
Jam-Boree
featuring
Ebony & Ivory
Tuesday, July 7,

Mickey's Greatest
Show Tunes
Tuesday, July 28
7:30pm

7:00 pm

Jack & The Beanstalk
Tuesday, July 14 & 21
7:30pm

For Information Call: 661-1000 ext: 293
Jewish Community Center of Metropolitan Detroit
Maple/Drake Building
Admission: $4.00 per person

al

PPG 36 month
paint performance
guarantee

Maxie Collision, Inc.

32581 Northwestern Highway, Farmington Hills, MI 48018

(313) 737-7122

F10% OFF

I

ON ANY PURCHASE

Excluding Sale Items
L Expires 7/10/92

VISIT OUR
r 1 GIFT
SHOP

Up
L

To 50% OFF

Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165

Hours: Monday-Saturday 9 to 9; Sunday 11-6

7A

FRIDAY

Hansel & Gretel
Tuesday,
August 4 & 11
7:30pm

Heartfelt wishes
sent with delicious
gift baskets from .. .

A TISKET A TASKET

(313)661,4789

Packaged
and
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7 Days a Week

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YOU SHOULD 100
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15-25 %

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FRAMERY ONE

31596 Grand River
Farmington

474-7070

New World Cuisine

Continued from Page 72

4-5 pound duck breast, skin
removed
1/4 teaspoon fresh dill, fine-
ly chopped
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
salt to taste
8 cups mixed salad greens,
rinsed and dried
1 small red onion, peeled
and sliced thinly

Mince 5 cloves garlic into a
shallow, non-metal dish. Mix
with sugar, soy sauce, 1/4 tea-
spoon of black pepper, sherry,
lemon grass and 2 tablespoons
of the oil. Place duck breast in
dish and brush all over with gar-
lic mixture. Cover and marinate
in refrigerator for 3 hours or
overnight. Preheat grill or broil-
er. Grill duck 5 to 7 minutes on
each side to medium or medium
rare (longer for well done.) Pour
off fat. Slice cooked duck at an
angle, 1/4-inch thick. Keep
warm.
Prepare salad dressing:
Mince remaining garlic and mix
with dill, mustard, remaining
pepper, vinegar and remaining
oil. Season with salt. Mix sal-
ad greens with onion and toss
with dressing. Divide on 4 plates
and arrange duck on top. Serves
4.

POTATO AND BLACK
BEAN PANCAKES WITH
WARM CILANTRO GOAT
CHEESE
(Adapted from Chef Carmen
Gonzalez's recipe)
3 Idaho potatoes, finely
grated
2 eggs
3 scallions, chopped
11/2 cups canned black
beans, drained
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly
ground pepper
2 tablespoons white vine-
gar
Warm Cilantro-Goat
Cheese Sauce:
6-8 oz. goat cheese
1 cup cilantro, minced
3/4 cup heavy cream
1/2 cup olive oil to saute
cilantro sprigs to garnish

Squeeze any excess water
from potatoes. Mix potatoes
with eggs, scallions, black beans,
flour, salt, pepper and vinegar.
Using an ice cream scoop to por-
tion pancakes, make patties con-
tinuing to squeeze out excess
moisture. Place pancakes on
plastic wrap lined sheet pan. Re-
frigerate until ready to use.
Prepare sauce: In heavy-bot-
tomed saucepan, whisk togeth-
er goat cheese, cilantro and
heavy cream until smooth. Set
aside. In large skillet, heat 2 ta-
blespoons oil over medium heat.
Fry pancakes, flattening each
slightly, cooking on each side 2

to 3 minutes until crisp. Drain
on paper towels. Repeat with re-
maining pancakes. Place pan-
cakes on a sheet pan and finish
in preheated 350 degrees oven
for 6 minutes.
To serve: Place 2 pancakes on
each plate, garnish with a dol-
lop of cilantro goat cheese sauce
and a sprig of fresh cilantro.

KEY LIME PIE
(This is Chef "Pauly Sr." Wil-
son's original recipe)

Crust:
1 1/4 cups

crushed graham
crackers
1/3 cup butter, melted
1/4 cup sugar

Filling:
2 cans (14 oz. each) con-
densed milk (NOT evap-
orated)
1 cup lime juice
5 egg yolks
zest of 2-3 limes
To garnish: whipped
cream

To prepare pie crust: Preheat
oven to 350 degrees. Mix to-
gether graham cracker crumbs,
melted butter and sugar. Line
10-inch pie pan with mixture.
Bake in preheated oven for 8
minutes. Cool.
Prepare filling: Combine con-
densed milk and lime juice. Beat
in egg yolks and zest of limes.
Pour into cooled crust. Bake 8
minutes in preheated 350F
oven. Chill, then freeze for 1
hour before serving. Garnish
with dollops of whipped cream.
Serves 8 to 10.

STIR-FRIED BERRIES
WITH ASIAN CARAMEL
SAUCE
(David Pantone's recipe,
Breakers Hotel)
Asian Caramel Sauce:
1 cup unsalted butter
1 cup light brown sugar
1 tablespoon rice vinegar
or wine vinegar
Berries for Stir Fry:
1 pint strawberries, hulled
1/2 pint fresh raspberries
1/2 pint fresh blackberries
2-3 kiwis, peeled and each
cut in 6 wedges
1 cup canned lychees
4-6 scoops fruit sorbet

Prepare Sauce: In heavy-bot-
tomed saucepan, melt butter
over low heat. Stir in brown sug-
ar and raise heat to medium.
Stir constantly until sugar is
melted. Remove from heat and
stir in vinegar. Keep warm.
Toss all berries together. Pour
sauce into medium skillet and
heat to boiling. Add berries toss-
ing quickly for 10 to 15 seconds
until fruits are just coated.
Spoon onto plates or into shal-
low bowls and top with scoop of
sorbet. Serve at once. Serves 4
to 6. CI

Copyright © Ethel Hofman 1991.

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