1
v‘ONG HU4
Spirituality
FINE CHINESE DINING
Invites You To
'A wonderful adventure in fine dining" - Danny Raskin
Featuring Gourmet Oriental Cuisine
Excellent
Lunch
and
Dinner
Complete
At Purim, bake the gift
of breakfast pastries.
Menu
Carryout
Selections
7 Days
a Week
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•
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Certificates
Available
•
We Cater
To Private
Parties
27925 Orchard Lake Road, north of 12 Mile • Farmington Hills
248.489.2280
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lioai TREE
4111.11111111211111110
A36
Rash, Rash, Rash!
March 20 • 2008
Ai
33080 Northwestern Highway
West Bloomfield, MI
Phone: 248 539 8300 • Fax: 248 539 8303
Hours: Mon-Fri 10-9 • Sat & Sun 9-9
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Linda Morel
Jewish Telegraphic Agency
T
Purim recipes below are from
Marcy Goldman's A Passion
for Baking (Oxmoor House):
Lemon-Yogurt
Poppy Seed Muffins
A traditional Purim ingredient,
poppy seeds lend crunch to these
muffins that stay fresh for days. You
can make them extra large for a
splashy presentation or in miniature
for small mishloach manot containers.
Muffin Batter:
1 /2 cup unsalted butter, softened
11/2 cups sugar
2 large eggs
2 tsp. pure vanilla extract
Juice of 1 lemon
Zest of 1 lemon, finely minced
1 tsp. pure lemon extract
1 cup plain yogurt
23/4-21/2 all purpose flour
21/2 tsp. baking powder
1 /2 tsp. baking soda
'A tsp. salt
2 to 4 Tbsp. poppy seeds
Lemon Syrup:
3 /4 cup water
V4 cup lemon juice
1 tsp. lemon extract
1 cup sugar
Preheat oven to 375E Arrange oven
rack to middle position. Line a large
12-cup muffin pan or a 24-cup mini
muffin pan with appropriately sized
paper liners and place pan on a parch-
ment paper-lined baking sheet.
In a mixer bowl, cream butter until
smooth and creamy. Blend in sugar
and then eggs, vanilla, lemon juice,
zest, lemon extrac, and yogurt. Blend
well; fold in flour, baking powder, bak-
ing soda, salt and poppy seeds.
For large muffins, use a large ice
cream scoop to scoop a generous
amount of batter into prepared muffin
cups. Make sure you load muffin cups
full, but deposit one muffin first as a
tester — batter should stay in place.
If it topples over, add a bit more flour
to the remaining batter. For mini muf-
fins, use a mini ice cream scoop to fill
muffin cups.
For large muffins, bake until nicely
brown around the edges and muf-
fins are set, about 28-32 minutes. For
mini muffins, bake 25-30 minutes, or
until muffins spring back when gently
pressed with fingertips.
For lemon syrup, simmer water,
lemon juice, extract and sugar over
low heat for 5 minutes. Cool well.
Brush baked poppy seed muffins
2 or 3 times with lemon syrup while
they are still warm. Let cool 5 minutes
before removing from pan.
Yield: 12 large muffins or 24 mini
muffins.
Breakfast Cafe
Cinnamon Crumb Cake
This tender cake that can be divided
into individual servings and sealed in
plastic wrap for mishloach manot gifts.
Nonstick cooking spray
3 /4 cup unsalted butter, melted
21/4 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup white sugar
1 /4 tsp. salt
2 tsp. ground cinnamon
IA tsp. ground nutmeg
1 cup chopped walnuts
1 tsp. baking powder
1 tsp. baking soda
1 large egg
1 tsp. pure vanilla extract
1 cup buttermilk
Confectioners' sugar for dusting
Preheat oven to 350E Generously
spray a 9- or 10-inch springform pan
or a 13-by-9-inch pan with nonstick
cooking spray. Place pan on a parch-
ment paper-lined baking sheet.
In a mixer bowl, blend butter, flour,
both sugars, salt, 1 tsp. cinnamon
and nutmeg. Remove 3/4 cup of this
mixture and add chopped nuts and
remaining 1 tsp. cinnamon to it. Set
aside to become crumb topping.
To batter remaining in mixer bowl,
add baking powder, baking soda, egg,
vanilla and buttermilk. Using a hand
whisk, blend well.
Spoon batter into prepared pan.
Sprinkle on reserved crumb topping.
Bake until cake tests done and springs
back when gently pressed with finger-
tips, about 40-45 minutes. Serve warm
or at room temperature. Dust with
confectioner's sugar.
Yield: 10 to 12 servings L2