Place mound of salmon salad cross-
wise about 2 to 3 inches from the
bottom. Top with sprouts and
cucumber. Gently fold in facing
sides about 1/2 inch each, then roll
lavash from bottom to top. Secure
with three evenly spaced toothpicks.
Slice into three serving pieces.
Repeat with remaining wraps.
Refrigerate until serving. Makes 30-
36 appetizer-size pieces.

BLUE MARTINIS
6 parts chilled vodka
1 part blue Curacao
1 part pineapple juice
crushed ice
orange peel

Setting the mood ... sophisticated, vibrant. The party's
waiting at Somerset Inn. . . Elegant banquet facilities, adding a "touch of-
class" to wedding days, rehearsal dinners, showers, bar mitzvahs, birthdays,
and more. Our friendly Somerset staff can provide professional assistance .
Our new 7200 square foot Grand Ballroom offers style that is unmistake-
ably Somerset...Or for more intimate yet distinctive gatherings, Somerset
suggests The West End...available for special occasions....Whatever your
pleasure, it's Somerset Inn when your special times deserve only the best.
Come entertain...Somerset Style.

Please call our sales and catering
office at (248) 643-2286.
Monday-Friday 8 AM - 5 PM

Place first four ingredients in cock-
tail shaker and shake. Strain into
glass, garnish with twisted orange peel
and serve. Makes one cocktail.

MARBLED BISCOTTI
3 eggs
2/3 C sugar plus 2 T sugar
1 t vanilla
3 C sifted flour
1 t baking powder
1 C melted butter
3 T unsweetened cocoa
2-1/2 T water

2601 W. Big Beaver Rd.

(just east of Coolidge),

Troy, Michigan

Preheat oven to 350 degrees. Coat
a cookie sheet with cooking spray.
Combine eggs, 2/3 cup sugar and
vanilla in a large bowl; beat thorough-
ly. In a separate bowl, mix flour and
baking powder. Alternately and in
small amounts, stir in flour mixture
and butter to egg mixture, making
sure to incorporate thoroughly after
each addition.
In a small bowl mix cocoa, water
and 2 tablespoons sugar to form a
pasty dough. Add to batter and cut
in with a knife to give a marbled
effect. Divide batter into three por-
tions, then place each crosswise on
cookie sheet to make three loaves
each, about 1/2 inch high. Bake for
30 minutes. Remove from oven,
maintaining oven temperature. Cut
each loaf on the diagonal into about
16 slices. Lay each slice on its side
and return to oven for 15 minutes.
Makes about 48 pieces. ri

4/9

1999

Detroit Jewish News

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