uniniertime
oirees
made quilts also make great
table coverings. If they're too big,
pool them around the base of the
table or gather them up on the
table for a wavy surface.
Daisies, cornflowers and snap-
dragons plunged into glass vas-
es or pitchers are infinitely more
appealing than formal con-
structed arrangements. Or, com-
bine terra-cotta pots of annuals
on your tables — they'll also help
keep the cloths anchored on
windy days. Mix and match nap-
kins and flatware. Large baskets
carefully lined with plastic-wrap
and crisp lettuce or collard greens
Garden Party Fund-Raisers
To Market, To Market
Join Temple Israel for a gala celebration in the Genera-
tion to Generation Garden to celebrate the success of its corn
munity and social-action programs. Hers d'oeuvres
desserts donated from over 30 restaurants, cocktails and en-
tertainment by David Syme and his band will be featured.
Farmers markets are an excellent alternative to traditional fruit and
vegetable superstores. Here is a listing of some area markets:
Oakland County Farmers Market
2350 Pontiac Lake Road
Waterford
(810) 858-5495
Hours: Tuesday, Thursday and Saturday, 6:30 a.m.-2 p.m.
Garden Party
Saturday, July 13, 7:30-midnight
Tickets: $37.50 individuali$75 per couple
Temple Israel
5725 Walnut Lake Road, West Bloomfield
For more information, call (810) 661-5700.
Royal Oak Farmers Market
316 East 11 Mile Road
Royal Oak
(810) 548-8822
Hours: Tuesday, Friday and Saturday, 7 a.m.-1 p.m.
Eastern Market
Off Russell between Mack and Gratiot
Detroit
(313) 833-6260
Hours: Tuesday-Thursday, 7 a.m.-4 p.m.; Friday, 7
a.m-6 p.m.; Saturday, 5 a.m-4 p.m
Aim Arbor Farmers Market
315 Detroit St. (corner of 4th and Catherine)
in the Kerrytown District
Ann Arbor
(313) 761-1078
Hours: Wednesday and Saturday, 7 a.m.-3 p.m.; Sun-
day artisans market, 10 a.m.-4 p.m. (some pro-
duce)
are perfect for use as serving plat-
ters.
Whether you wish to delight a
few intimate friends or entertain
the troops, keep in mind that, like
the song says, it's "summertime
and the livin' is easy."
❑
lengthwise into half-inch wide
strips. Toss the vegetables with
remaining ingredients. Adjust
seasonings and serve warm or
cold. Serves 6.
BLUEBERRY PAVE
Shortbread Crust:
2 sticks (1 cup) cold, unsalted
butter, cut into pieces
2 cups dour
2 tsp. grated orange or lemon
peel
114 cup confectioner's sugar
Windsor Market
195 McDougal (between Pitt and Chatham,
near the Tunnel)
Windsor
(519) 255-6260
Hours: Tuesday-Thursday, 7 a.m.-4 p.m.; Friday, 7 a.m.-6 p.m.;
Saturday, 5 a.m.-4 p.m.
Pinch of salt
1/2 cup apricot preserves
1 12- to 16-oz. pound cake
Topping:
3 cups fresh berries (any
combination, rinsed and
trimmed)
1/2 cup sugar
1 cup water
Combine topping ingredients
in a saucepan and heat over
medium heat for five minutes,
stirring occasionally. Let cool.
Preheat oven to 350 degrees.
Make the crust by combining the
butter, flour, peel, sugar and salt
in the bowl of a food processor
fitted with a steel blade. Process
until the mixture is well com-
bined, about 30 seconds. Press
into the bottom of a 9-inch
springform pan and refrigerate
for 1 hour. Bake for 10-15 min-
utes until very lightly browned
on top. Spread preserves over
the warm crust andcool:
Trim the dark crust off the
pound cake, being careful not
.
The Cranbrook Art Museum is hosting "Serious Moon-
light," a midsummer's-night benefit. The setting for this par-
ty is the museum's Peristyle, built in 1940, and the beautiful
garden and sculpture pool. The evening will be filled with
music, fine food, libations and other surprise activities.
Guests are asked to come in "fun garden-party attire."
This first-time event will benefit the Cranbrook Art Mu-
seum and was the brainchild of local gallery owner David
Klein and his co-chairperson, Carlos Camona. "We want-
ed to provide fun, panache and some serious moonlight,"
said Klein.
Serious Moonlight
Saturday, July 13, 8 p.m.-midnight
Tickets: $75 person ($50 is tax
deductible)
Cranbrook Art Museum
1221 North Woodward Ave.
Bloomfield Hills
For more information, call
(810) 645-3323.
to cut away too much cake, and
discard. Cut the pound cake
into 1/2 inch slices and lay them
over the baked crust to form a
cake layer (you will need to
trim some slices to fit without
overlapping). When ready to
serve, remove the collar from
the pan and place the cake on
a serving plate. Spoon topping
over the cake and cut into
wedges. Serve with fresh
whipped cream if desired.
Serves 8. E.3