Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

July 06, 2006 - Image 57

Resource type:
The Detroit Jewish News, 2006-07-06

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

ood friends, steamy weather and grilled
foods — these are the ingredients of
summer entertaining. It may be 90
degrees in the shade, but who can complain about
the heat when the season is so fleeting? Instead, turn
your back yard into an atmospheric living room, fire
up the grill and throw a July barbecue.
On the menu? Anything that can be grilled
— and you can grill almost anything. When meats
and vegetables are cooked over flame, very little
additional flavor need be added. Try a variation on
the standard ketchup-covered hot dog: Served with
a sweet-and-sour sauce of bell peppers, onions and
tomatoes, the grilled dog is made over as one of Rio
de Janeiro's favorite street foods. And though most
everyone loves a grilled steak at a barbecue, leg of
lamb can be a showstopper, whether served with or
without the bone (it cooks quicker without). Serve it
up with ripe red tomatoes, cool cucumbers and sweet
Michigan corn; rubbed with a little oil and charred
all around, the ears need only a sprinkling of salt to
bring out their sweetness.
Finish off the feast with a dessert as enticing as it
is easy to prepare. Fresh strawberries served over ten-
der biscuits and topped with ice cream or whipped
cream can be prepared in advance and assembled at
the last minute. Great big wedges of juicy water-
melon make for a colorful and refreshing addition to
the table.
When creating an out-of-doors decor, almost
anything goes — even disposable plates become
acceptable. Begin by creating the feeling of a room.
Choose a shady spot in the yard, set up tables and
cover them simply — we used cheery red-check
cloths topped in burlap. Pull out as many vases as
you can find (they need not match) from your home,
fill them with red roses and stems of boxwood or
any branches from your own shrubbery and voila —
easy centerpieces. Create a buffet interspersed with
big ceramic bowls brimming with summer fruits and
vegetables — what are decoration one day become
dinner and dessert the rest of the week. ❑


Continued on page 18

Opposite page: Decorations for an

outdoor buffet can be as simple as

fresh-cut flowers, colorful linens

and ripe red strawberries — either

sliced or whole and dropped into

pitchers of water and lemonade.

This page, clockwise from top left:

The difference between grilling and

barbecuing: Grill (like this leg of

lamb) by cooking quickly over hot

heat; barbecue by cooking slowly

over lower heat on a covered grill.

Star-shaped bisquits for Strawberry-

Orange Shortcakes can be prepared

in advance and assembled at the

last minute. Cuter than a cooler: Fill

a metal tub or children's pool with

beverage bottles and cans, then

pack in the ice. Popped or grilled:

An antique-style popcorn cart can

he rented from Detroit Popcorn

Co. Summer corn from Michigan is

among the sweetest to be found.

Back to Top

© 2021 Regents of the University of Michigan