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December 27, 2002 - Image 75

Resource type:
The Detroit Jewish News, 2002-12-27

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


Market Basket

of Franklin

the refrigerated section of the gro-
1/4 cup raisins or dried cranberries
1 T. cinnamon
2 T. granulated sugar
Preheat oven to 350F. Combine the
butter, brown sugar and syrup in a
microwave-safe bowl and cook on
high in the microwave oven for 1
minute. Stir to combine. Heat again
for 1 minute more and stir.
Set aside while you spray a mini-
muffin pan with non-stick cooking
spray. Spoon a couple of teaspoonfuls
of the mixture among the 12 mini-
muffin cups, reserving unused syrup
mixture. Divide the nuts among the
muffin b , tins. Set aside.
Unroll the crescent dough on a
lightly floured surface, being careful
not to tear the dough apart at the per-
forated seams. Press the perforated
seams together to form a seamless rec-
Brush the dough rectangle with
some of the reserved syrup mixture.
Sprinkle the raisins, cinnamon and
sugar over the dough.
Beginning with the edge closest to
you, carefully roll the dough into a
log. Stretch the log slightly by placing
one end in each hand and pulling in
opposite directions.
Cut the dough log into 12 even
slices. Place each slice cut side down
in each of the syrup and nut lined
muffin cups, pressing gently to fit the
bottom half of the slices into the cups.
This recipe can be done up to this
point up to 2 days before baking.
Remove from refrigerator one hour
before baking. Place the muffin tin
on a clean cookie sheet and bake for
15-20 minutes, until the schnecken
are puffy and golden. Remove from
oven and let cool for 3 minutes.
Carefully remove the schnecken
from the pan with your fingers and
place upside down on a serving dish.
If there are still nuts and syrup in the
muffin cups, spoon them onto the
Makes 12 schnecken.

For variety, add 1/2 cup chopped, oil-
packed sundried tomatoes or serve
over a bed of greens or with fresh
sliced tomatoes tucked between the
cheese slices.
1 pound fresh water-packed moz-
zarella cheese balls, drained
1 t. granulated garlic
1 t. dried oregano
1/2 t. cumin seed

1 t. dried red pepper flakes
1/2 t. kosher salt
Fresh ground black pepper, to taste
1 roasted red pepper (jarred is fine),
sliced thin
16 Kalamata olives
1/4 cup extra-virgin olive oil
3 T. balsamic vinegar
Slice cheese into thin slices (about
8 per oval). Layer them on a serving
dish with sides (so the marinade does-
n't leak over the edge), overlapping
them slightly.
Sprinkle the garlic, oregano, cumin,
pepper flakes, salt and pepper over the
cheese. Arrange the red pepper slices
around the cheese and dot with the
olives. Drizzle the olive oil over and
cover the dish with plastic wrap.
Chill 8 hours, up to 2 days. Just
before serving, drizzle with balsamic
vinegar. Serve at room temperature.
Makes 8 servings.

Called a tortilla in Spain, serve this
oversized baked omelet warm or at
room temperature for utmost ease.
2 T. olive oil
1/2 cup chopped onions
2 cup 1/2-inch diced potatoes, any
kind (peeled or unpeeled)
2 slices white bread
8 large eggs, lightly beaten
1/2 t. salt
Ground black pepper to taste
1 package (10-oz.) frozen Swiss
chard, thawed (or spinach), and
1 T. dried parsley flakes
Preheat oven to 375F. Heat veg-
etable oil in large ovenproof nonstick
skillet over medium heat. Add onions
and potatoes. Cook, stirring occasion-
ally until the potatoes are tender. Cool
Meanwhile, hold bread under run-
ning water until soaked. Use your
hands to squeeze out liquid. Crumble
the bread into a large bowl.
Add the eggs, potato mixture, salt,
pepper, Swiss chard and parsley, and
stir well using a rubber spatula or
wooden spoon so that the potato
doesn't break up too much.
Spray skillet very well with nonstick
cooking spray. Pour the egg mixture in
the skillet and bake for 20-25 min-
utes, until the top of the frittata is just
Run a spatula or knife around the
edge of the frittata to loosen it from
the pan. Turn the pan over onto a
serving plate (this is served upside
down), and allow the frittata to cool
slightly before cutting into wedges and

serving warm or at room temperature.
May be made the day before.
Makes 8 servings.

1/2 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
2 T. white rum, optional
3 cups prepared lemon pudding,
any type
1/4 cup fresh lemon juice
1 16-20 oz. pound cake, thawed
4 cups fresh or frozen berries, any
kind, thawed, plus more berries for
decorating top of trifle
2 cups whipping cream
1/4 cup confectioners' sugar
Make sugar syrup: Combine sugar,
juice, water and rum in a small
saucepan over medium-high heat.
Cook, stirring occasionally, until the
sugar dissolves. Set aside.
In a medium bowl, combine lemon
pudding with the lemon juice and stir
until the mixture is uniform in tex-
ture. Set aside.
Cut cake crosswise into 12 slices
and then into 1-inch cubes. Line a
small trifle bowl with half the pound
cake. Drizzle with half the sugar
syrup. Top with pudding mixture and
Repeat with remaining layer of
cake, syrup, pudding and fruit.
Cover the trifle with plastic wrap
and chill for 8 or more hours.
Up to 2 hours before serving, whip
the cream with confectioners' sugar
until soft peaks form. Remove the tri-
fle from the refrigerator and spread
the whipped cream smoothly over the
top. Decorate with extra berries and
serve. Makes 12 16 servings.


Regular mimosas are made with
equal parts chilled orange juice and
champagne. This version is a little
more festive with a splash of cranberry
juice or grenadine.
6 cups chilled orange juice
1 bottle (750 ml) chilled sparkling
wine or champagne
2 cups cranberry juice
Fresh strawberries or raspberries,
Pour orange juice into a large
pitcher. Just before serving, add the
champagne and stir lightly. Pour the
mimosas into champagne flutes or
wine glasses and top with a splash of
cranberry juice.
Serve with a strawberry, pointed
end cut and pushed onto the rim of
the glass, or with a few raspberries
floating on top. ❑


z._ kite i

.. .


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in the Village of Franklin




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