Break-Fast Feast

End the holidays by indulging in these dairy delights.

STYLED BY CAROLYN KRIEGER-COHEN AND LAUREN MAIMAN PHOTOGRAPHS BY ANGIE BAAN

Jordan Dalalv, 25, and Constantine Carstea, 30, may be young and hip, but that doesn't mean they don't know good, old-school
deli. Since opening the doors of their Detroit Deli and Catering in Beverly Hills in October 2008, the owners have been welcoming
Metro Detroiters for their traditional Jewish-style recipes — many passed down from Dalay's grandmother and many developed by
the deli's chef, Tom Hyland. Here, Detroit Deli offers a few favorites to try at your own break-fast feast.

PATCHKA
WITH A BLINTZ

CREPE
3 eggs
1 cup flour
1/2 tsp. salt
1 cup milk
1 Tbsp. sugar
1 Tbsp. butter

FILLING
1 lb. farmer cheese
1 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1 egg, beaten with mixer
1 tsp. butter
1/2 tsp. salt

To make the crepes: Beat the eggs and milk together. Gradually sift in the flour,
salt and sugar. The mixture must be thin.
Melt butter in a small frying pan and when hot, pour a little batter into the
pan, enough to thinly cover. Tilt the pan from side to side to make the crepe
thin. Cook each crepe-pancake until it just begins to crown. Slide out of pan,
cooked side up, onto a waiting plate.
To make the filling: Mix filling ingredients together until they are smooth.
To put together: Place a heaping tablespoon of the filling in the center of the
crepe. Fold over from the four sides to protect the filling from leaking out, then
roll like a log (you may also fold three sides into a triangular shape). Fry in but-
ter until shell is a golden brown.
Serve with confectionary sugar or fruit topping. Serves 4-6.

P 1 2 •

SEPTEMBER 2009 •

platinum

VIOLET'S SCRUMPTIOUS SALMON MOUSSE
Prepare recipe in a shallow pan; double the recipe to fit in a Bundt mold.

1 can tomato soup
1 envelope Knox gelatin
8 oz. cream cheese
1 cup Hellmann's mayonaisse
1 1/4 cup finely chopped celery
1/2 cup finally chopped onion
1 15-oz. can sockeye salmon

Soften gelatin in 1/4-cup cold
water. Heat soup to boiling and
mix in gelatin. Using mixer,
blend softened cheese and soup.
Remove fish bones, if any; add
remaining ingredients. Mash fish
lightly and blend together.
Grease pan or Bundt mold,
pour in mousse mixture and chill.
Serves 12-15.