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September 17, 2004 - Image 74

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-09-17

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

Arts & Life

O olt Sfteciatiel eadade:

•Chicken Greek Salad
•Homemade Spinach Pie
•Fresh-Made Pita Bread
•Moussaka • Gyros

r-
I /19% . 1f4

I

FOOD

total
bill

I

One coupon per table.
Not good with any other offers.
Expires Sept. 30, 2004

1/2 cup mayonnaise
2 T. Dijon mustard
2 T dried parsley flakes
salt and pepper to taste
As you chop the apples, place them in
a large bowl. Add the lemon juice and
toss well to coat. Add remaining ingredi-
ents and toss well.
Arrange the salad in a serving dish or
platter and chill, up to a day ahead, until
ready to serve. Makes 12 servings.

OPEN 7 DAYS for Breakfast, Lunch & Dinner

Hours: Mon-Sat 8:00 am-9:00 pm, Sun 8:00 am-8:00 pm

39650 14 Mile Rd., Commerce • in Newberry Plaza at 14 Mile & Haggerty

248-926-1486

881900

May the coming year be filled
with sweetness, health and happiness
for all our family and friends.

Debra and Alex Winkler
and the entire staff of Bread Basket Delis

888710

What Quality Checked Certified Pre-Owned Means to You!

• 115-Point Quality Check
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Located in theitAf Southfield for over 40 years

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Quick Clean

• Dry Cleaning . . . .$2.25 (sweaters, pants, plain only)
11,11
$5 SO
• Men's Suit
• Shirts on Hangers . . .99C (SAME DAY SERVICE - NO LIMIT)

9/17
2004

74

887550

31519 W. 13 Mile Rd., Farmington Hills

from page 73

248-489-0953

HOMEMADE SMOKED SALMON
This smoked-on-a-grill recipe results in
salmon that has a smoky flavor but is
still flakey, like regular grilled salmon.
Don't confuse this recipe for "lox-style"
smoked salmon or gravlax.
4 cups wood smoking chips, any
"flavor," soaked in water for an hour
or more
4 cups water
2 cups brown sugar
3 T. salt
1 boneless, skinless salmon fillet (about
2 1/2-3 pounds)
Combine the water, sugar and salt in a
large saucepan over medium-high heat
and bring to a boil. Reduce heat and stir
another minute or so until the sugar is
dissolved. Allow to cool completely.
Meanwhile, place salmon flat in a
large glass or plastic dish (you may cut
the salmon into pieces if you wish). Pour
the water/sugar/salt mixture over the
salmon.
Place several layers of plastic wrap over
the salmon (not over the whole dish)
and press down on the plastic wrap to
submerge the salmon. Place another
baking dish or a piece of wood that's
smaller than the original dish over the
fish. Place several filled cans in the pan
or over the wood (the object is to weight
the pan so that it presses down on the
fish — this is important).
Chill for 8 hours or up to 2 days —
the longer it soaks, the sweeter the
salmon.
To smoke the salmon: Remove the
salmon from the soaking liquid and
rinse well under cold water. Place the
rinsed salmon on a baking dish that's
been sprayed with non-stick cooking
spray. Chill the salmon again, uncov-
ered, for one hour.
Drain the smoking chips. Preheat grill
to a low setting, about 250F. If you have
a wood smoking box, place the drained
chips in the box and place the box on
top of the charcoal briquettes or on the
briquettes of the gas grill.
If you don't have a smoking box,
make your own by loosely wrapping the
drained chips in a packet made of several
layers of foil that's been poked with

holes on its top side. When the chips
begin to smolder and smoke, place the
salmon that's on the baking sheet over
the grill grate, close the grill cover and
cook it slowly for 1-2 hours until cooked
through.
Cool the salmon completely before
serving. To serve, transfer the salmon to
a serving dish (break it into chunks). To
remove a whole salmon side from the
cooking sheet without breaking it, slide
a cookie sheet that has no edges under
the salmon and lift it to the long serving
dish.
Sprinkle with fresh ground pepper
and serve cold or at room temperature.
May be made up to 2 days in advance.
Makes 12 or more servings.

PFLAUMEN KUCHEN
This old-fashioned coffeecake takes
advantage of summer fruits. You can
make this not-too-sweet kuchen with
peaches or apples as well.
Topping:
1 t. cinnamon
1/4 cup sugar
Kuchen:
1 1/2 cups all purpose flour
1 1/2 t. baking powder
1 1/2 t. ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1 1/2 cups sugar
3 large eggs
1 T vanilla extract
5-7 large plums, halved, pitted, and cut
into eighths
Preheat oven to 350E Spray a 9x13 bak-
ing dish or 9-inch springform pan
equivalent with non-stick cooking spray.
Set aside. Place the topping ingredients
in a small bowl and stir to combine. Set
aside.
Place butter and sugar in large bowl and
beat well with an electric mixer until
creamy. Beat in the eggs. Add flour, bak-
ing powder and cinnamon and beat
well. Spread batter into the prepare pan.
Arrange plums over the batter, pressing
them into the batter slightly. Sprinkle
the kuchen with the cinnamon and
sugar topping.
Place the kuchen in the center of the
oven and bake 60-70 minutes or until
the top is golden and the batter is set.
Cool and serve warm or at room tern-
perature, cut into squares. Serves 12-16,
heartily. fl

For additional recipes, see
wvvw.detroitjewishnews.com

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