A Bar/Bat
Mitzvah
That's A
Rousing Success
Without
The Stress.

Now That's
A MITZVAH!

• Available dates as early as 2003.
• Accommodates up to 250 guests.
• Complete catering packages available.
• Ideal for adults and kids: dancing
, pool • sports
• and more
• Convenient location.

Packages include complete
catering, rental and gratuity.

BKC

DEVEQLY HILL8 CLUB

31555 Southfield Road,
Beverly Hills, MI

A Country Club Environment
Without The Country Club Price.

For More Information:

3/15
2002

C34

Call 248.642.8500

CELEBRATE!

LIFE

Is A LEMON from page 33

20 minutes or until the cookie is
cooked through but not darkened. Let
cool and sprinkle with powdered sugar
before serving. Makes 16 thumbprints.

Lemon Curd With Fresh Berries
And Whipped Cream
Lovely and so spring. In a pinch, use
lemon yogurt or lemon pudding (mix
or canned) with an extra dose of
lemon juice or use store-bought lemon
curd.
Lemon Curd:
1 cup sugar
4 large eggs
4 large egg yolks
1 cup fresh lemon juice
1/2 cup (1 stick) butter,
cut into pieces
Whipped Cream:
2 cups whipping cream
1/4 cup sugar
8 cups fresh berries, any type

Make curd: Combine sugar and eggs
in a medium bowl and whisk well. Set
aside.
Combine butter and lemon juice in
a medium saucepan and bring to a
boil over medium-high heat. Carefully
whisk the lemon butter into the egg
sugar mixture a little at a time.
Transfer the mixture back into the
saucepan over low heat. Cook the
curd, whisking constantly, until thick-
ened to almost a gravy texture. (Be
careful not to cook too quickly or the
eggs will scramble). Transfer the curd
to a bowl and cover with plastic wrap.
Chill until ready to use, up to two
days.
Up to 8 hours before serving, whip
cream with sugar until stiff (You may
fold the lemon curd into this mixture
to make a lemon mousse if you wish).
Divide the berries among 8-12
dessert bowls, champagne flutes, wine
or martini glasses. Spoon the lemon
curd over the berries and serve with
whipped cream on the side. Makes 8-
12 servings.

Lemon, Blueberry And Coconut
Challah Pudding
Three of my favorite flavors together.
One 1-pound loaf challah bread,
crusts trimmed, slices cut
in half, diagonally
1 cup dried blueberries (or cherries

or cranberries)
6 large eggs
2 cups canned coconut milk,
regular or light
2 cups 2% milk
1/2 cup sugar
1/2 cup sweetened shredded coconut
Grated peel of 1 lemon
1 T lemon extract
Confectioners sugar, for sprinkling
on cookies
Extra coconut to sprinkle over
pudding

Preheat oven to 325E Spray a large
baking dish (9x13-inch, or equivalent)
with nonstick cooking spray. Arrange
bread the dish, overlapping slightly.
Sprinkle with blueberries. Set aside.
Combine the eggs, coconut milk,
milk, sugar, coconut, peel and extract
in a large bowl and whisk until
smooth. Pour this mixture over the
bread. Let the pudding sit for 5 min-
utes before baking.
Bake, uncovered until pudding is set
and golden brown, about 1 hour. Let
cool a bit before serving warm, sprin-
kled with more coconut, confectioners
sugar and mango sorbet, if desired.
Makes about 12 servings.

Tangy Lemon Cheesecake
This makes a rich, large cheesecake.
Sure, there are 2 1/2 pounds of
cream cheese, but you're only
eating a little. For a not-so-
decadent version, use light
cream cheese.
Crust:
1 cup graham cracker
crumbs
1/4 cup sugar
4 T butter or margarine,
melted
1 t. lemon extract
Filling:
2 1/2 pounds (8 oz.
pkgs.) cream
cheese, softened
1 3/4 c. sugar
1/4 cup flour
Finely grated
peel from 1 lemon
1/2 cup lemon juice
2 t. lemon extract