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1,06 Detroit Jewish News
To Feed A Lot,
Try A Buffet
A
buffet seems to be the easi-
est way to go if you have a
lot of people to feed. And
while I'm all for the lox,
bagel, cream cheese or deli platter
route, it sure would be nice -- if just
for once -- we could put out some-
thing just a little different and a little
more interesting.
All of the following recipes can be
used for a brunch, lunch or even sup-
per buffet. Add a nice kosher Asti or
champagne and a few presents and
everyone is sure it have a great time.
2 c. sliced plums
1 c. sliced peaches
1 c. orange segments
1 c. sliced peeled kiwi
1/2 c. Grand Marnier or other
orange liqueur
1/2 c. orange juice
2 T. sugar
Combine all ingredients in large bowl.
Cover and refrigerate up to 8 hours.
Serves 8.
FRUIT SALAD BUFFET
An added pleasure of this salad lunch
is that you can mix your own. Take a
large tray and line it with grape leaves
or large flat leaves of leaf lettuce. In
the center place a shallow dish piled
high with heart leaves of lettuce,
watercress and spikes of French
endive. Around this dish, on the grape
leaves, arrange fruit according to your
liking, such as:
Crescents of peeled cantaloupe
Crescents of peeled honeydew
Bartlett pears, unpeeled, cut into
eighths
Clusters of stemmed seedless grapes
Half-rounds of fresh pineapple
Bananas split and quartered
Pitted bing cherries
Mounds of strawberries or raspberries
Sections of orange
Sections of grapefruit
Sprigs of lemon mint
Decorate the tray with sprigs of
lemon mint. Provide bowls of various
dressings. Let each guest compile a
salad with a dressing of his own
choosing. The fruit salad buffet could
be accompanied by date-nut sand-
wiches filled with cream cheese; hot
cheese or herb biscuits; Melba toast;
buttered scones or garlic bread.
HERBED TOMATO TARTS
1 sheet (about 1/2 pound) frozen
puff pastry, thawed
1 c. coarsely grated mozzarella
(about 4 ounces)
1/2 c. freshly grated parmesan
1 1/2 pounds vine-ripened toma-
toes (8 small to medium) sliced
thin 1 small red onion, halved
lengthwise and sliced thin
2 t. chopped fresh rosemary leaves
2 t. chopped fresh thyme leaves
Preheat oven to 425 degrees E On a
lightly floured surface with a floured
_rolling pin, roll out pastry into a rectan-
gle roughly 17 by 15 inches and trim
edges to form a 16- by 14-inch rectan-
gle.
Hall7e pastry lengthwise, forming
two 16-by 7-inch rectangles. Brush
edges with water and fold in edges to
form a 1/2-inch wide border on each
rectangle. With tines of a fork press
border to seal. Transfer rectangles to a
large baking sheet.
Sprinkle each tart evenly with 1/2
cup mozzarella and 2 tablespoons
parmesan. Arrange tomato slices in one
layer on cheese. Scatter onion slices
and herbs over tomatoes and sprinkle
with remaining 1/4 cup parmesan and
salt and pepper to taste. Bake tarts in
upper third of oven 12 to 15 minutes,
or until crust is golden. Tarts may be
made 2 days ahead and chilled, covered
loosely. Reheat tarts before serving.
Serve tarts warm or at room tempera-
ture. Makes 2 tarts.
GRAND FRUIT SALAD
Here's a colorful and delicious addi-
tion to a brunch menu. It also makes
a lovely light dessert on its own.
2 c. green grapes
2 c. sliced strawberries
HASH BROWN BRUNCH
CASSEROLE
1 2-pound package frozen hash
brown potatoes, unthawed
1 10 3/4-ounce can cream of celery
soup, undiluted
K./