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August 29, 2003 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-08-29

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

Love's Labors

dients and toss well. Chill until ready to serve (up to
a day ahead). Just before serving, toss again to dis-
tribute the dressing and adjust seasonings to taste.
Makes 8 10 servings.

A few delicious twists for the last holiday of summer.

SHORTCUT MUSTARD
ROASTED POTATOES

ANNABEL COHEN

Special to the Jewish News

L

abor Day, the first Monday in September,
is the unofficial end of summer. It is also
the first national holiday since
Independence Day and the only one until
Thanksgiving.
Hot dogs and burgers — the regulars of summer
grilling — are an easy choice for paper-plate eating.
For those slightly more
ambitious, the recipes
below have the same
laid-back attitude of summer
chow, but with more adult flavors.
The chicken with apple cider sauce
is really your old barbecued chicken
with a few twists. The salads take no
longer to prepare than everyday
potato salad or cole slaw.
Shortcut potatoes will become
a family fave anytime of
the year. And blueberry
pie screams summer's
bounty.
kt i,Y OKZ
After you've eaten, why
not relate a little story to
your guests. Do a little
research and write down the
most important aspects of this
holiday. As is the Jewish way, teach your
children about the historical meaning of
Labor Day. Remind them that work
places weren't always humane and that
even children in the "old days" had to
work hard and in terrible
conditions before laws
were passed ensuring safe,
clean working conditions.
Remind them, too, that
around the world, many people still labor in the
worst conditions. It'll remind you, too, about the
true significance of this special day.

" • "

CIDER MILL GRILLED CHICKEN

8/29

2003

72

each (or 12 chicken breasts with bones and skin)
Pour the cider into saucepan over high heat and
bring to a boil. Reduce heat and cook, stirring occa-
sionally until the cider is reduced to 2 cups. Add the
sugar, chili sauce, salt, pepper, vinegar, garlic, pars-
ley, pepper sauce and thyme. Bring to boil, reduce
heat and cook for 10 minutes, more.
Place the chicken pieces in a large baking dish and
pour the sauce over. Cover with plastic wrap and
chill several hours to overnight to marinate, turning
the pieces once or twice. Alternately, you may place
the chicken in a large
zipper-style bag and
pour the sauce over.
Seal the bag and
turn it to coat the
chicken. Chill until
ready to cook.
Heat grill to medium-high.
Grill the chicken, turning it
once or twice, until it is begin-
ning to color. Reduce the heat
or place the pieces on
a cooler spot of
AREItu,
the grill and cook
slowly, brushing
grk,.-tp
with the marinade,
. until the chicken is cooked
through (chicken breasts cook
quickest, so remove those and
keep warm in the oven until
other pieces are cooked through).
Makes 8-12 servings.

:

,

0 IN

-

With Labor Day comes the opening of cider mills
around the state. Make lots of this chicken because
the leftovers are great.
6 cups apple cider
1/4 cup brown sugar
1/4 cup chili sauce
1 t. kosher salt
1/2 t. course ground pepper
1/4 cup red wine vinegar
2 t. granulated garlic
1 T. dried parsley flakes
1 T. hot pepper sauce, such as Tabasco
2 t. dried thyme
2 chickens (about 3 pounds each), cut into 8 pieces

GRILLED CORN, PEPPER
AND TOMATO SALAD

Sometimes I add a can (15 oz.)
of drained black beans to the
salad for color and an added
boost of protein.

6 ears of corn
olive oil for brushing on corn
green onions
3 T. olive oil
2 cups diced red bell peppers
2 cups grape tomatoes, halved vertically
2 cups chopped scallions
1 cup chopped cilantro leaves
1 T. red pepper sauce, such as Tabasco
1 T. red vinegar
juice of 1 lemon or lime
kosher salt and pepper to taste
Preheat grill to medium-high. Brush the corn with
a little oil and grill it on all sides until many of the
kernels are colored and lightly charred. Remove
from grill and cool.
Cut the kernels from the cob using a small sharp
knife and transfer them to a large bowl, breaking up
the kernels into the bowl. Add the remaining ingre-

Every once in a while, when I'm really rushed, I'll
make these potatoes using one of those enormous
No.10 cans of small cooked potatoes I usually pur-
chase at a warehouse club. They're so easy and great
to make for a crowd in a pinch. If you use less pota-
toes, just cut the seasonings a bit.
1 can (#10) small white potatoes, drained
1/2 cup olive oil
1/2 cup Dijon mustard
2 cups chopped onions
3 T. minced garlic
2 T. dried rosemary
2 T. dried parsley flakes
kosher salt and pepper to taste
Preheat oven to 375E Combine all ingredients in a
large bowl and toss well with your hands to coat well
(the potatoes are cooked and soft and may fall apart
if not handled gently).
Arrange the potatoes in a single layer on in large
baking dish, baking sheet or disposable aluminum
roasting pan. Roast, uncovered, for 30-40 minutes,
turning once or twice, until the potatoes are nicely
colored. Serve hot or warm. Makes 20 servings.

ASIAN ROASTED VEGETABLES

Sauce:
1/4 cup soy sauce
1 T. olive oil
1 T. sesame oil
1 T. minced fresh gingerroot
2 T. sugar
1 T. red wine vinegar
1 T. sesame seeds
1 t. hot red pepper sauce, such as Tabasco
1 t. minced garlic
1 t. black pepper
Vegetables:
2 zucchini, cut into 1-inch rounds
2 red, yellow or green bell peppers, cut into 1-inch
chunks
2 cups green beans, whole, with stem ends trimmed
2 cups carrot sticks, about 1/4 inch thick and 2
inches long
1 pound asparagus, trimmed and cut into 2-inch
lengths
1 medium eggplant, cut into 1 1/2-inch chunks
2 cups 2-inch lengths scallions, white and green
parts, garnish
Preheat oven to 400E Combine sauce ingredients
and whisk well. Pour over the vegetables in a large
bowl and toss well to coat.
Arrange all the vegetables — except scallions — on
one or two baking sheets that have been sprayed with
non-stick cooking spray. Spread them out so that
they're in a single layer.
Roast, uncovered, for 10 minutes. Turn the veg-
etable with a spatula and roast for 10 minutes more.
Remove from oven, add the scallions and allow the
vegetables to cool to warm. Toss well and arrange on
a platter. Makes 8-12 servings.

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