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August 30, 2002 - Image 98

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-08-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

Hi. I'm Mark Dizik,

This is
NAPA Marketplace.

FOOD

from page 95

Arrange the breasts on a platter and
pour the sauce over. Sprinkle more fresh
ground pepper and fresh parsley and
serve.
Makes 8 servings.

HONEY ROASTED HERBED
SWEET POTATOES
3 T. olive oil
1/4 cup honey

I

have a terrific selection of wines and
gourmet gifts from Napa Valley.

Not another party store ...

... a unique wine experience.

NAPA Marketplace

Fine Wine • Gourmet Gifts • Specialty Coffee • Spirits

3290 Pontiac Trail,
Just west of Haggerty,

across the street from WAL•IVIART

(248) 668-9344

647130

ailabie!

Exclusively at
Ocac Ridge Supermarkets!

At AU Four Locations:

3/240 Groesbeek (At 13 Mae) FRASER
E
• 26700 Ryan Rd. (Near
Mite) WARREN
• 2560 Crooks Rd. (At 'Webster) ROYAL OAK
! • 217 E. 12 Mile (East of Main) ROYAL OAK

Did you see

the great hou

8/30

2002

98

on page 120?

1 T. lemon
1/8 t. ground cayenne pepper
9 cups peeled sweet potato or yam
chunks
1 t. dried rosemary
1/2 t. dried oregano
1 T. dried parsley flakes
1/2 t. coarse ground black pepper
1 t. kosher salt
2 T. butter or margarine, cut into
pieces
Preheat oven to 375E Combine the
oil, honey, lemon and cayenne in a large
bowl and whisk to combine. Add the
potatoes, rosemary, oregano, parsley,
pepper and salt. Toss well to lightly coat
the potatoes.
Spray a large baking dish or dispos-
able aluminum pan well with nonstick
cooking spray. Arrange potatoes in a sin-
gle layer. Dot the potatoes with the but-
ter or margarine.
Roast the potatoes until tender, turn-
ing occasionally until tender, about one
hour. Adjust the salt and pepper to taste.
Transfer the potatoes to a serving dish
and serve hot.
Makes 8 servings.

BLACK AND WHITE SESAME
AND HONEY LACE COOKIES
You also may make these all one color by
using either all black or all white sesame
seeds.
1 1/2 T. butter or margarine
1/2 cup powdered or confectioners'

sugar
1 1/2 T. honey
1 T. fresh lemon juice
1/4 cup white sesame seeds
1/4 cup black sesame seeds
2 T. flour
Combine the butter, sugar, honey and
lemon juice in a medium saucepan over
medium heat. Bring to a boil and cook
for one minute, stirring constantly.
Remove the pan from the heat and stir
in the seeds and flour. Cool the mixture
completely before making cookies (do
not refrigerate).
Preheat the oven to 350F and line 2
large baking sheets with parchment
paper.
Form the dough into very small balls,
about 1/2 teaspoon in size (these spread
a lot so must be kept small). Arrange the
cookies on a cookie sheet (remember

these spread, so leave large spaces
between them). Bake in the center of
the oven, for 6-8 minutes, until the
cookies are flattened.
Remove from the oven and cool the
cookies on the cookie sheet (you will
need two cookie sheets if you want to
make these one after the other).
When cool, carefully remove the
cookies from the parchment and arrange
on a serving dish.
Makes 24-30 lace cookies.

HONEY AND LIME
MARINATED FRUIT
Simply toss with fresh fruit for a refreshing
end to a meal.
2 T. orange or berry liqueur

(optional)
1/2 t. vanilla extract
1/4 cup honey
1/4 cup fresh lime juice
Grated peel or zest from 1 lime
1/4 cup or more chopped fresh mint
leaves
Whisk all ingredients together in a
large bowl. Add 12 cups or more of
fresh fruit chunks, such as cantaloupe,
honeydew, pineapple, orange segments,
apples, halved strawberries; kiwi, blue-
berries, watermelon and seedless grapes.
Toss to combine. Cover and chill for
several hours.
Makes 8 or more servings.

HONEY PECAN SQUARES
Crust:
5 T. butter

1 cup flour
1/4 cup brown sugar
1/4 t. salt

Topping:
1 1/4 cups chopped pecans

4 T. butter or margarine, cut into
pieces
1/2 cup brown sugar
1/4 cup honey
Make the crust: Preheat oven to 350E
Line an 8x8-inch baking pan with
parchment paper or spray very well with
nonstick cooking spray. Set aside.
Combine all crust ingredients in the
bowl of a food processor and pulse to
combine. Spread the crust over the bot-
tom of the pan and press down to flat-
ten. Bake for 15-20 minutes, until the
crust is lightly colored.
Make the topping: While the crust is
baking, melt the butter, sugar and honey
in a saucepan over medium heat, stirring
occasionally. Add the pecans and stir well
to combine. Transfer this mixture to the
hot, baked crust and spread evenly.
Bake for 10 minutes, or until the top-
ping is hot and bubbly. Cool completely
before cutting into small squares or dia-
monds, of any size you choose.



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