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FROM A KITCHEN OR
BATHROOM REMODEL TO
AN ENTIRE UPSCALE RE-DO.
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248-593-0975
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0.1111
RENOVATIO
@MOW Mil
Mr" in mil gam
BUILDER•REALTOR®
MUSASHI
JAPANESE CUISINE
AND SUSHI BAR
Since 1985
Catering and Delivery
Open 7 Days
Large & Small Private Rooms
Romantic Getaway Packages
Happy Hours & More!
can 248-358-1911
or visit www.musashi-intl.com
10 Mi l e
II IIIIIIIIIIg
101/2 Mile
-
Ever9r
,
US /0
Evergreen
FREE Garage Parking
MOO Town Center, Southfield
ND=
9/26
2003
136
EfelaillegSrler.M. Merdeff. 47, ‘Wf4
Food
WORTH THE WAIT
from page 135
News
Co-owner Ron Asmar
The Vineyards
CALL US FOR A FREE ESTIMATE
Arts 85 Life
"Because of our
advertising in the
News, my
mother IA Bloom's
Kosher Catering
business
became a great
success and we
are very proud to
serve the Jewish
community with
wonderful
success."
-
Co-owner Shirlee Bloom
Lii Bloom's Kosher
Catering
Preheat oven to 350F. Cook the rice
according to package directions and
transfer to a large bowl to cool. Stir in
the eggs, salt, sugar, vanilla, raisins and
milk until combined.
Melt the butter in a 9x13-inch bak-
ing dish in the preheated oven and pour
half the butter into the rice mixture,
leaving the remaining butter in the pan.
Pour the rice mixture into the pan,
sprinkle with cinnamon and bake,
uncovered for 1 hour.
Cool a bit, cut into squares and
sprinkle with pistachios, if desired.
Makes 12 -15 servings.
FIG AND WALNUT BAKED BRIE
So easy and delicious, this will become
an entertaining staple.
2 pound brie round (or small brie if
you're making this for 4-6 people),
room temperature
2 cups fig preserves or jam
1 1/2 cup chopped walnuts or pecans
Preheat oven to 325E
Place the brie in an attractive baking
dish or in on a baking sheet that's been
lined with 2 pieces of heavy duty foil
(pulled up around the brie to form a
shallow "bowl" shape). Spread the fig
preserves over the brie and sprinkle the
nuts over.
Bake, uncovered, for 30-45 minutes,
until the preserves are bubbly and the
nuts browned. Serve immediately in the
baking dish with crackers or French
bread rounds. Or, carefully slide the brie
from the foil onto a serving plate and
serve. Makes 20-25 servings.
CARROT MUFFINS WITH
STREUSEL TOPPING
This makes 24 muffins, enough for
everyone and more.
Streusel Topping:
1 cup flour
1/2 cup packed light brown sugar
1/2 cup (1 stick) butter or mar-
garine, softened
1 t. ground cinnamon
1 cup chopped pecans or walnuts
Muffins:
3 cups all-purpose flour
1 T. baking soda
2 t. ground cinnamon
1/2 t. salt
1 cup sugar
4 cups shredded carrots
3/4 cup golden raisins
1/3 cup shredded sweetened
coconut
4 large eggs, lightly beaten
1 cup vegetable oil
Preheat oven to 350E and oil or
spray 24 1/2-cup muffin cups with non-
stick cooking spray. Set aside.
Make streusel: Combine all the
streusel ingredients in a medium bowl
and use your hands to make a crumbly
mixture. Or, place all ingredients in the
bowl of a food processor and pulse a few
times to make the crumbly mixture.
Make the muffins: Combine flour,
baking soda, cinnamon, salt and sugar
in a large bowl and whisk to mix. Add
the carrots, raisins and coconut and mix
well. Stir in the eggs and oil until just
combined. Divide the batter among
muffin cups and sprinkle with the
streusel topping. Bake for 20-25 min-
utes, until a toothpick inserted into the
center of the muffins comes out clean.
Cool completely and store, covered
well, for up to 2 days. Makes 24
muffins.
MY OWN MICHIGAN SALAD
This is my version of this salad with
dried cherries and toasted walnuts.
Perfect for breaking the fast, and if your
guests come at different times, just serve
the dressing on the side. I sometimes
keep salad plates in the fridge and have
people take them out "as needed."
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 T. raspberry jam
1 T Dijon mustard
1 t. kosher salt
1/4 t. fresh ground black pepper
1 T. dried parsley flakes
Salad:
12 cups mixed field or baby greens
2 granny smith apples, cut into thin
wedges, tossed with orange juice and
drained
2/3 cup dried cherries or other dried
fruit
2/3 cup chopped walnuts or
pecans (pieces and halves work
well, too)
1/2 cup crumbled blue cheese,
optional
1/2 cup slivered red or
Bermuda onions, optional
Make dressing: Combine all
ingredients in a jar with a tight-