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Day4ance

32605 W.12 Mile
Suite 140
Farmington Hills • 488-0033

INTIMATE DINING page 100

1 small red bell pepper
1 small yellow bell pepper
2 medium tomatoes
2 small yams
4-6 oz mesclun (mixed
baby salad greens)
1 ripe mango
1 lime
cranberries
frozen orange concentrate
Soy Vay Teriyaki Sauce or
teriyaki sauce
maple syrup
8 oz salmon fillet, thick
center cut
4 small meringue shells
2-3 small macaroon
cookies
white chocolate bar
semisweet chocolate bar
fresh raspberries

WORK SCHEDULE:
1. Chill champagne and set
table for two, with candles.
2. Prepare Crimson Relish
and refrigerate (may be done
day before)
3.
Assemble Salmon
Shishkebab. Refrigerate.(may
be done day before)
4. Prepare and cook Delicate
Rosemary Cream.Let sit at

BRONZED SALMON
SHISH:KEBAB

ROLEX

room temperature until ready
to serve (not more than 1 hour.)
5. Assemble and refrigerate
Mesclun Mango Salad
6. Prepare ingredients for
Decadent Raspberry "Quiche".
Assemble when you're putting
on the coffee.
7. Prepare Maple Roasted
Yams and keep warm in 250F
oven
8. 10 minutes before serving
dinner, cook Bronzed Salmon
Shishkebab. Keep warm, cov-
ered in 250F oven.

THE ROLEX LADY DATEJUST.

AVAILABLE IN STEEL, STEEL AND 18 KARAT GOLD

OR ALL 18 KARAT GOLD, WITH OR WITHOUT DIAMONDS.

PRICED FROM $2,350 TO $15,500. ACCESSORIES

PRICED FROM $1,050 TO $4,000.

GREENSTONEIS

CREATORS OF FINE JEWELRY SINCE

1925

528 North Woodward • Birmingham, MI • 4 Blocks North of Maple Rd. • (810) 642-2650
Monday-Saturday, 9:30 - 5:30

104

large pinch salt
2 rosemary sprigs
Preheat oven to 325 degrees
Set 2 egg shells in miniature
muffin pans or propped with
crumpled foil in custard cups.
In cup or small bowl, whisk
egg, cream, rosemary, pepper
and salt.
Pour into prepared egg shells.
Set muffin pan into 11x14-inch
baking dish and pour enough
cool water around to come
halfway up the cups. (If using
custard cups, place in small
baking dish and pour in water
to come half way up custard
cups.) Bake in preheated oven
for 20-25 minutes until firm at
edges and quivering in center
when pressed with finger. Cool
at room temperature. To serve:
set each egg in an egg cup and
garnish with rosemary sprig.

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RECIPES for TWO
Use empty egg shells for
unique containers: Carefully cut
off tops of two eggs (about V2-
inch down). Empty eggs into a
cup saving the shells. Tops may
be discarded. (Only 1 egg is used
for this recipe, so refrigerate the
other for breakfast). Set each
shell in a miniature muffin cup
or set each in a custard cup sur-
rounded with crumpled foil to
avoid toppling over.

DELICATE ROSEMARY
CREAM IN A SHELL

1 egg
scant 1/4 cup heavy cream
2 teaspoons snipped
rosemary leaves
pinch pepper

8 oz salmon fillet, cut into
6 chunks, each about
11,2-inch chunks
4 medium size
mushrooms, cleaned
1 small yellow bell pepper,
seeded and cut in
quarters
1 small red bell pepper,
seeded and cut in
quarters
1 large beefsteak tomato,
cut in quarters
1 12 cup Soy Vay Teriyaki
Sauce
lightly oil 4 wooden skewers,
about 8-inches long. Place two
skewers together and thread on
half the salmon, mushrooms,
bell peppers and tomatoes al-
ternating ingredients.(shishke-
bab chunks are cut larger than
usual so that double skewers
are needed to hold). Place on
broiler pan and repeat with re-
maining ingredients. Coat
shishkebab with half the teriya-
ki sauce.Turn and coat the oth-
er side. Marinade 10 minutes
at room temperature. Preheat
broiler. Broil for 5-7 minutes
each side until nicely browned
and salmon is cooked as de-
sired.

CRIMSON RELISH
1 cup cranberries
'/4 cup sugar
1 tablespoon frozen
orange juice
concentrate
1 tablespoon currant jelly
or red preserves, melted
In processor, place cranber-