BAR/BAT MITZVAH
Create The Celebration Of Your Dreams
After my son's Bar Mitzvah at Franklin Athletic
Club, I knew where I wanted to celebrate my
daughter's Bat Mitzvah. Now, with my third
daughter, there is no doubt, that this will be
another incredible party at Franklin!
Jodi
Honey round cake.
CALL NOW!
248.352.8000
Mazel To- v!
the onions around the chicken. Pour the
wine in the pan and cook for 30 minutes.
Reduce heat to 250F and roast, uncov-
ered, for 4 hours, basting once every
hour.
Remove from oven and allow the
chicken to rest for about 10 minutes
before cutting into pieces and serving.
Makes 6 servings.
Roasted Olive Oil and
Garlic Cauliflower
2 heads cauliflower (about 2 to 2
1 /2 pounds)
3 Tbsp. extra-virgin olive oil, plus
extra to drizzle
1 Tbsp. minced fresh garlic
Kosher salt and pepper to taste
1 /2 cup breadcrumbs
Preheat oven to 400E Cut away the core
of the cauliflower and cut the cauliflower
into florets and place in a large bowl.
Drizzle with olive oil and top with garlic.
Toss well with your hands. Add salt and
pepper and toss well again. Transfer to
a baking dish and bake for 20 minutes.
Sprinkle with breadcrumbs, drizzle with
more oil and bake for 10 minutes more.
Serve hot. Makes 8 servings.
Apricot Almond and
Orange Wild Rice
1 1/2 cups wild rice
5 cups water
1 /4 cup olive oil
1 cup chopped dried apricots
2 Tbsp. dried parsley flakes
1 cup slivered almonds, lightly
toasted
1 /2 cup finely chopped scallions
1 Tbsp. finely grated orange zest
or peel
Kosher salt and pepper to taste
water over. Stir. Bring to a boil over
medium-high. Reduce heat, cover and
cook for about 40-minutes, or until just
tender (the rice should be al dente, not
soft or mushy). Transfer the rice to a
large bowl. Pour the oil over and toss
well. Add the apricots and dried parsley
and toss well. Set aside to cool. When
cool, add remaining ingredients and toss
well. Cover and chill until ready to serve,
up to a day ahead. Serve at room tem-
perature or heat in a microwave oven (in
a covered dish) for 10 minutes on high
heat. Makes 8 or more servings.
Crumb Top Apple Pie
Noodle Kugel
12 oz. medium egg noodles
1 can (20 oz.) apple pie filling
6 eggs
1 cup golden raisins
1 /3 cup brown sugar
1 /2 cup honey
Topping:
/4 cup vegetable oil or melted but-
ter or margarine
1 /2 cup flour
2 Tbsp. sugar
1 tsp. ground cinnamon
Preheat oven to 350E Spray a 9x13-inch
baking dish with nonstick cooking spray.
Set aside. Prepare the kugel: Cook the
noodles in boiling water, according to
package directions. Drain well (do not
rinse) and transfer to a large bowl. Add
remaining ingredients and stir well.
Transfer to the prepared baking dish.
Make topping: Combine topping ingre-
dients in a medium bowl and toss well
with your hands. Sprinkle over the kugel
and bake for 1 hour. Cool completely
before cutting into squares. Reheat by
covering in foil and baking at 250F for 1
hour. Makes 12-18 servings. r-1
1
29350 Northwestern Highway I Southfield, MI 480341248.352.8000
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Place rice in a large saucepan and pour
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September 2 • 2010
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