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354-6620

MATERNITY AND
WOMEN'S UPSCALE
RESALE BOUTIQUE

2141 Cass Lake Road

Keego Harbor

248.682.1866

2/6
1998

72

Children's New and Resale
Clothing &Accessories

1 - lappy ew
To The Trees

1/2 - 3/4-pound shaved, fresh-roast_
ith the freezing tempera-
ed turkey breast ,
tures we have in these
1 cup thin-sliced cucumber
parts, it's hard to believe
2 ripe, medium tomatoes, sliced thin
that somewhere in the world nature
2 ripe, medium avocados, sliced thin
Alfalfa sprouts, for garnish.
is coming back to life —
Spread a small amount of
with sap beginning to flow
mayonnaise on inside of
in sleeping fruit trees.
each pita pocket.
In Israel, that's just what's
Divide turkey breast
happening. And the 15th
among four pita pockets.
day of Shevat, referred to
Divide remaining ingredi-
as Tu B'Shevat, is a joyous
ents among sandwiches
holiday celebrating the
and top with alfalfa
rebirth of the fruit trees.
Annabel Cohen
sprouts. Serve with sliced
Not unexpectedly, those
AppleTree
fresh fruit as a garnish_
Staff Writer
commemorating this holi-
Makes 4 sandwiches.
day eat fruits and nuts of
all types. It's traditional to celebrate
Mixed Field Greens Salad with
by eating up to 50 different fruits
Dried Cherries, Pecans and
and nuts. Most folks, however, stop
Raspberry Vinaigrette
at 15 types of fruits, the same num-
3/4 - 1 pound mixed field greens or
ber as the date of the holiday.
mesclun
Some even observe the holiday
Shaved red onion for .garnish —
optional
by performing a seder, or orderly
Diced red bell pepper — optional
meal, symbolizing the seasons
1 cup pecans, chopped and toasted
and cycle of the trees. Fruit-filled
in a 350-degree oven for 6-8 minutes
foods are eaten while special fruit
3/4 cup dried cherries
drinks mark the seasons. White
1/2 cup fresh chopped parsley
wine or grape juice signifies the
Raspberry Vinaigrette
3 Tbsp. raspberry jam or preserves
white cold of winter. Pale or rose
2 Tbsp. white vinegar
wines or apple juice symbolize
1 tsp. Dijon mustard
spring. Slightly darker wine or
1/4 cup vegetable or olive oil (not
cranberry juice means ripe, sum-
extra virgin)
mer fruits are ready to eat. Finally,
Salt and pepper to taste
rich, deep red wine or dark
2 Tbsp. heavy whipping cream
(optional)
grape juice signifies the fall har-
Place jam, vinegar and mustard in
vest.
a bowl. Whisk well to combine.
To accompany these salubrious
Slowly drizzle in the oil, whisking
refreshments, try any of these fruity
constantly until incorporated. Add
foods. You'll almost feel the spring-
salt and pepper. Whisk in whipping
time with each fresh, juicy bite.
cream if desired.
Turkey Pita with Avocado,
Arrange greens on individual
Cucumber and Tomato
salad plates.
Sandwich
Garnish with onion and bell pep-
2 large pitas, cut in half
per if desired. Sprinkle with pecans,
2 Tbsp. low-fat mayonnaise
dried
cherries and parsley. Chill if
2 Tbsp. Dijon mustard (optional)
desired until ready to serve. Just
mixed with mayonnaise

before serving, drizzle dressing
over the- salad. Serves 8.

Fresh Strawberries and Kiwi
with Banana Sauce
2 pints fresh strawberries, cut in half
lengthwise
6-8 kiwi, peeled and cut into 6
wedges each
2 Tbsp. fresh lemon juice
Banana Sauce
4 ripe bananas
.1/4 cup orange juice
1/2, tsp. vanilla

Toss fruit with lemon juice. Spoon
into 6 bowls. Set aside.
Place bananas, orange juice and
vanilla in pitcher and blend until
smooth. Spoon over the fresh_ fruit.
Makes 6 servings.

Summer Pudding
6-8 slices slightly stale white bread,
crusts removed, torn into 1-inch pieces
1 pound peeled, sectioned oranges
1-1 1/2 pounds mixed berries (if
fresh are not available, thawed,
drained [juices reserved], frozen will
do)
3/4 cup sugar
Whipped cream as garnish

.

Spray a medium serving bowl with

non-stick cooking spray. Cover bot-
tom and sides of bowl with bread
(reserve some for topping). Set aside.
In a large saucepan overmedjum-
high heat, place fruif:anlre46ged
liquid, or if fi,uit is fr6Sh, add :t
Tbsp. water.tAdd4 ar and =cook
until fruit is s eye, ; about 10 min-
and spoon into
utes. Let cool s
the preparedbbwL4loce remaining
bread on top.- -
Place a plate over top of bowl
and weigh down with a large can
to compress pudding. Chill for sev-
eral hours or overnight. To serve,
spoon small amounts into individual
bowls and top with whipped
cream. Makes 8 servings.

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