RENT A TROWBRIDGE APARTMENT
AND WELL THROW IN A CHEF,
A HOUSEKEEPER AND A DRIVER
♦ DINNER SERVED NIGHTLY
♦ PROFESSIONAL
TRANSPORTATION
♦ SPACIOUS ONE AND TWO.
BEDROOM APARTMENTS
♦ RECREATIONAL ACTIVITIES
AND PROGRAMS
♦ INDEPENDENT AND ASSISTED
LIVING
♦ 24-HOUR CONCIERGE
♦ EMERGENCY RESPONSE SYSTEM
AND TWO DAILY CHECKS
THE TROWBRIDGE
24111 CIVIC CENTER DRIVE
SOIIIHFIELD, MI 48034
(810) 352-0208
THE
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THE FINEST IN SENIOR LIVING
Before
Need to get away
from it all with a
great vacation?
NEWS
H
EWIS
DETROIT J
THE
108
After
Check out the
UK IND URN
D114(11 0111
in our
Classified Section
RHUBARB page 106
•:‹ .
pulse several times to form 1/4
inch pieces. Transfer the nuts to
a small bowl and set aside. In an-
other bowl, stir together the flour,
brown sugar, orange zest and nut-
meg. Add the flour mixture and
butter to the food processor and
pulse until the mixture just begins
to hold together. Add the nuts and
pulse 3 or 4 more times until even-
ly distributed.
To make the filling, trim the
tough ends and the leaves from
the rhubarb stalks and then cut
crosswise into 1 inch pieces. Place
in a bowl with the strawberries,
flour and 1/2 cup sugar, adding
more sugar if the strawberries are
not particularly sweet. Toss until
well mixed. Place the fruit in a 2
to 2 1/2-quart gratin dish or oth-
er shallow baking dish and sprin-
kle the topping evenly over the
surface.
Bake until a skewer inserted
into the center enters without any
resistance and the top is golden
and bubbling around the edges,
35 to 40 minutes. Remove from
the oven and let cool for 20 min-
utes before serving.
To serve, spoon the crisp into
individual dishes. Serves 8.
ROASTED CORNISH
HENS WITH RHUBARB
CHUTNEY
For the rhubarb chutney:
3/4 cup red wine vinegar
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup sugar
1/2 cup golden raisins (sultanas)
11/4 lb rhubarb, trimmed and cut
into 1-inch pieces
1/2 cup boiling water
For the Cornish hens:
6 Cornish game hens, about 1
pound each, halved
salt and freshly ground pepper
11/2 tablespoons unsalted butter,
melted
To make the chutney:
In a saucepan, combine the
vinegar, doves, ginger, sugar and
raisins. Bring to a boil, reduce the
heat to medium-low and simmer,
uncovered, until the raisins soft-
en, about 5 minutes.
Add the rhubarb and boiling
water.
Continue to cook, stirring occa-
sionally, until the rhubarb is soft,
about 20 minutes. If any liquid
still remains, simmer over high
heat until it almost evaporates.
Transfer the chutney to a bowl
and let cool.
To prepare the hens, preheat
an oven to 500 degrees. Rinse the
hen halves well, then pat dry with
paper towels. Sprinkle on all sides
with salt and pepper. Place the
hen halves, skin side up, in a sin-
gle layer in a roasting pan. Brush
the hens lightly with some of the
melted butter. Roast the hens,
basting with the remaining but-
ter and the pan juices for about 12
minutes, until they are golden and
the juices run clear when a thigh
is pierced, about 25 minutes total.
Remove from the oven, cover with
aluminum foil andlet rest for 10
minutes before serving.
To serve, place 2 hen halves on
each warmed individual plate.
Spoon the chutney on the side.
Serves 6.
SUGAR SNAP PEA AND
MINT SALAD
11/2 pound sugar.snap peas,
Pi
1 tablespoon
lest orn Champagne vinegar
1 small shallot, minced
3 tablespoons extra-virgin olive
salt andfreshly ground pepper
1/4 cup fresh mint leaves, cut into
thin strips, plus mint sprigs
for garnish
Have ready a bowl of ice water.
Bring a large saucepan three-
fourths full of salted water to a
boiL Add the sugar snap peas and
simmer until bright green and al-
most tender, 11/2 to 2 minutes.
Drain immediately and transfer
to the ice water to halt the cook-
ing. Let stand for 5 minutes, then
drain and set aside.
To make the dressing, in a
small bowl, whisk together the
vinegar, shallot, olive oil and salt
and pepper to taste.
To serve, place the sugar snap
peas and thin strips of mint in a
bowl and drizzle with the dress-
ing. Toss to coat the ingredients
evenly. Transfer to a serving bowl
and garnish with mint sprigs.
Serve immediately, arranging the
salad attractively on each plate,
if desired. Serves 4-6.
ROASTED RED AND
YELLOW BEETS WITH
BALSAMIC GLAZE
11/2 pounds red beets, with
greens attached
11/2 pounds yellow beets, with
greens attached
2 tablespoons olive oil
1/4 cup water
1/2 cup balsamic vinegar
3 tablespoons firmly packed
brown sugar
salt and freshly ground pepper
Preheat an oven to 400 degrees.
Trim off the beet greens and
reserve for another use. Rinse the
beets well, but do not peel, and
place in a shallow baking dish. In
a small bowl, stir together the
olive oil and water. Pour the mix-
ture over the beets and toss to
coat them completely.
Cover with aluminum foil and
bake until the beets are tender
45 to 55 minutes. Remove from
for
cool.
and let coo for
10 oveu
in nte us n. cover
them
Meanwhile, in a small
saucepan, stir together the bal
samic vinegar and brown sugar.
Bring to a boil over medium heat,
stirring to dissolve the sugar.Boil
until reducedby one-third, about
10 seconds. Remove from the
heat.
Peel the beets by slipping off
the skins, then cut them cross-
wise into thin slices. Place the
sliced beets in a warmed serving
bowl and drizzle them with bal-
samic glaze. Season to taste with
os s to coat and
ppiearthly.
peed
an im
d m
serve
1* 4 s-
. Serves: 6.
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