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Market Basket
of Franklin
CHEESY from page 97
MARINATED FETA WITH
OLIVES AND HERBS
A great appetizer served with crack-
ers or French bread, or as a topping
for your favorite salad.
12 ounces Feta cheese, cut into
1/2-inch cubes
1/2 cup good-quality dry cured
olives, or other olives
3/4 cup olive oil
2 t. fresh minced garlic
1 T. dried parsley flakes
1 t. dried red pepper flakes
1/2 t. dried oregano
1/2 t. ground black pepper
1/2 t. whole cumin seeds
Place Feta cubes in a small bowl.
Set aside.
Combine the remaining ingredi-
ents and whisk well. Pour this mix-
ture over the cheese and toss well.
Cover with plastic wrap and chill
overnight (may be made up to two
days ahead).
Before serving, toss again.
Transfer the cheese to a serving dish
and drizzle the oil mixture over.
Makes 8 10 servings.
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CHICKPEA, CUCUMBER,
TOMATO AND CHEVRE SALAD
2 cups cooked chickpeas (canned
is fine), drained
1 cup diced, seeded, unpeeled
cucumber
1 cup halved grape or cherry
tomatoes
1 yellow bell pepper, chopped
1/2 cup chopped purple or
Bermuda onion
1/2 cup crumbled Chevre or other
soft goat cheese
1/4 cup fresh chopped parsley
2 T. chopped fresh dill
1/4 cup red wine vinegar
1/4 cup olive oil
Kosher salt and pepper, to taste
Combine all ingredients in a
large bowl and toss well. Cover with
plastic wrap and chill until ready to
serve, up to one day ahead.
Makes 8 10 servings.
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GRILLED THREE CHEESE,
ROASTED PEPPER
PITA POCKETS
Here's a great last-minute meal.
4 small whole-wheat pita pocket
bread
4 thin slices Swiss cheese
4 thin slices Monterrey Jack
cheese
4 T. crumbled Feta cheese
1 roasted red bell pepper (jarred
is fine), thinly sliced
1/4 cup thinly sliced red onion
1/2 cup thinly sliced cucumbers
1/2 cup alfalfa sprouts
Olive oil for brushing on pita
Cut the top inch off the pita
breads. Lay one slice each of the
Swiss and Monterrey Jack cheeses in
each of the pita pockets. Sprinkle
the Feta cheese over the other
cheese slices. Divide the roasted
pepper and onion among the pita
pockets.
Heat a skillet or grill over medi-
um-high heat until hot. Brush the
pita pockets with olive oil and
"grill" them in the skillet or on the
grill grate until lightly colored.
Turn over and grill the other side. If
the cheese is not completely melted,
microwave for 15 seconds.
Pry open the pockets slightly and
insert the cucumber slices. Stuff a
quarter of the sprouts in the top of
the sandwich. Serve immediately.
Makes 4 servings.
TUNA, GOAT CHEESE AND
ARTICHOKE CROSTINI
2 cans (6 1/2-ounces each) white
tuna in water, drained
1 T. drained capers
1 t. fresh minced garlic
1/2 cup Chevre or other goat
cheese
1/2 cup cream cheese
1 T. dried parsley flakes
1 cup drained marinated arti-
choke hearts, cut into small
pieces
Kosher salt, to taste
Fresh ground pepper, to taste
1 cup fresh grated Parmesan
cheese
Fresh dill, garnish
30 thin slices French-bread
baguette
Preheat oven to 350F. Combine
the tuna, capers, garlic, Chevre,
cream cheese and parsley flakes in a
medium bowl and beat or mix until
well combined.
Spoon two teaspoons of the mix-
ture over the bread, spreading it
slightly with the back of the spoon
over the bread rounds (do not
spread thin, the topping should
have a little height). Press a few
pieces of the cut artichokes into
each mound of topping.
Arrange the topped breads in a
single layer on a baking sheet.
Sprinkle the salt, pepper and
Parmesan cheese over the breads.
Bake for 10 minutes, uncovered,
until the cheese is melted. Serve
immediately.
Makes 10 12 appetizer servings.
RASPBERRY CHEESECAKE
SWIRL BROWNIES
Chewy brownies with a layer of
cheesecake filling on top. Make
these the day before you serve
them.
Brownies:
2 cups semisweet chocolate chips
1 stick (1/2 cup) butter
1 cup sugar
3 eggs
1 t. vanilla extract
1/2 t. salt
3/4 cup all-purpose flour
Topping:
8 oz. (1 package) cream cheese,
softened
2/3 cup sugar
1 egg
1/2 t. vanilla
2 T. flour
1 cup seedless raspberry jam
Nonstick cooking spray
Preheat the oven to 350F. Spray a
9x13-inch baking pan well with
nonstick cooking spray.
Make the brownies: In a
microwave safe bowl, combine the
chocolate chips and butter. Cook,
uncovered, on high for 2 minutes.
Stir the mixture until the choco-
late melts into the butter and the
mixture is smooth. Stir in the sugar
until combined. Stir in the eggs,
one at a time, until incorporated.
Stir in the vanilla and salt. Finally,
stir in the flour until incorporated.
Spread this mixture in the pre-
pared pan. Do not bake.
Make the topping: Place cream
cheese and sugar in a medium bowl
and beat with an electric mixer
until smooth. Alternately, you may
process this mixture in the bowl of
a food processor. Beat or process in
the egg, vanilla and flour until
smooth.
Randomly spoon small amounts
of the cheesecake topping over the
brownie layer. Spoon small amounts
of the seedless jam in other spaces
over the brownie layer. Use a tooth-
pick or thin knife to swirl the
cheesecake and raspberry jam over
the brownies.
Bake the brownies for 30-35
minutes, until the cheesecake layer
is lightly colored. Remove from the
oven and cover in plastic wrap.
Chill for at least 8 hours.
Carefully cut brownies into
squares, the size you desire. Serve at
room temperature.
Makes 20 24 servings. ri
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16
32654 Franklin Road
in the Village of Franklin
248.626.2583
Fax
248 .626 9275
Let Chef Carl
cater your
Chanukah Party
Traditional Potato Latkes
Sweet Potato Latkes
Homemade Applesauce
Apricot Strudel
Award-winning
Macaroons and Strudels
Fruit Platters
the finest produce available
Vegetable Platters
— raw or grilled veggies
Smoked Salmon Platters
— cream cheese, capers, red onion
Baked Salmon Platters
— dill sauce
Oven-Fried Chicken
— baked, not fried
Salmon Patties
— Chef Carl's favorite
Turkey Breast Platters
— freshly roasted
Beef Tenderloin. Platters
— horseradish sauce
Blue Sky w/Cherry Clouds Salad
— mixed greens, blue cheese,
Michigan dried cherries, walnuts
and balsamic dressing
Beef Brisket
— smothered with onions,
ready to slice
Other items available!
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2002
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