1
'Your DSO
in Your
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arts & entertainment >> food
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G" The Menu
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Welcome the warm weather with
a yummy breakfast on the patio.
DETROIT
SYNIPHONV ORCHESTR
Soisv ert
NEXT WEEK!
NEIGHBORHOOD CONCERT
All B eethoven
OATMEAL BUCKWHEAT
PANCAKES
If you want to keep these diary-free, try
almond milk or orange juice instead of
the buttermilk.
V2 cup buckwheat flour
1 /2 cup whole-wheat flour
1 /4 cup rolled oats
2 Tbsp. sugar
1 Tbsp. baking powder
1 /4 tsp. salt
1 cup buttermilk
2 Tbsp. canola oil
1 large egg, lightly beaten
toasted sliced almonds (optional)
fresh berries (optional)
Place the dry ingredients (flours,
oats, sugar, baking powder and salt) in
a medium bowl and whisk to combine.
In a separate bowl, whisk together the
buttermilk, oil and egg. Add the butter-
milk mixture to the dry ingredients and
stir well. Allow the mixture to sit for 30
Leonard Slatkin, conductor
Emmanuelle Boisvert, violin
In Southfield
Thursday, May 19, 7:30 p.m.
AT CONGREGATION
SHAAREY ZEDEK
In Beverly Hills
Sunday, May 22, 3 p.m.
AT SELIGMAN
PERFORMING ARTS
CENTER AT
DETROIT COUNTRY
DAY SCHOOL
Leonard Slatkin leads the
Detroit Symphony Orchestra
in one of Beethoven's towering
achievements. The epic
Symphony No. 3, the "Eroica."
This all-Beethoven concert
also features the delicate Violin
Romances with concertmaster
Emmanuelle Boisvert.
GENERAL ADMISSION @ $25
PREMIUM SEATING @ $50
STUDENTS & CHILDREN $10
ORDER TICKETS ONLINE AT
WWW. DSO.ORG
OR CALL:
313.576.5111
GROUPS OF 10 OR MORE CALL 313.576.5130
48
May 12 • 2011
iN
TURKEY AND APPLE
SAUSAGE
1 1/2 lbs. ground turkey (use a combi-
nation of light and dark meat)
1 1/2 cups finely chopped golden deli-
cious apples
3 /4 tsp. rubbed sage or 1 Tbsp. fresh
minced sage
1 1/2 tsp. salt
1 /2 tsp. freshly ground black pepper
V2 tsp. ground allspice
SCRAMBLED EGGS
WITH CHIVES
Though this favorite is a last-minute
deal, you may saute the onions and gar-
lic up to a day ahead.
2 Tbsp. olive oil
1 cup chopped onions
1 garlic clove, minced
2 Tbsp. butter or margarine
12 large eggs, beaten well
1/2 cup fresh chopped chives or
scallions
About 10 minutes before you want
to serve breakfast, heat oil in a large
r-- -
minutes.
Heat a large nonstick skillet over
medium heat. Brush the surface of
the skillet with oil or butter and drop
1 /4 -cup of the batter into the pan. Cook
until bubbles appear on the surface of
the pancakes and the tops are almost
dry. Flip the pancakes and cook until
golden, about 30 seconds more. Serve
warm with real maple syrup. Top with
toasted sliced almonds and fresh ber-
ries if desired. Makes 6-8 servings.
2 large eggs
Vegetable oil for frying
Combine all ingredients except oil in a
large bowl and use your hands to mash
together until uniform.
Form 20 3-inch diameter patties, using
1 /4 cup of sausage mixture for each, and
place them on a baking sheet. Cover until
ready to cook, up to a day ahead.
Heat a light coating of oil on a large
nonstick skillet over medium-high heat
until hot. Cook the sausage on both sides
until lightly browned (you will need to
cook these in batches). Keep warm in a
225-degree oven, until all the sausage is
cooked. Alternately, brush oil on a baking
sheet with sides, arrange the sausage on
the sheet and bake for 20 minutes in a pre-
heated 350-degree oven, turning once while
cooking. Serve warm. Makes 6-8 servings.
nonstick skillet over
medium-high heat.
Add onions and garlic
and saute for about
8 minutes until very
soft and beginning to
brown. Remove from
the skillet to a plate
and set aside. Use a
paper towel to clean
out the skillet (do not
wash).
Melt the butter or margarine in the
same skillet and add the eggs. Allow
ne of the best aspects
of warm weather in
Michigan is the opportu-
nity to eat outside. When it isn't
raining or terribly humid, I take
my plate and eat al fresco. I love
the smell of the freshly mown
grass and the music of the birds.
And the cleanup is a breeze. The
crumbs fall and stay on the patio.
Breakfast is particularly pleas-
ant open air. The temperatures are
usually cooler and the light muted.
Often I'll pick up the phone on
a Sunday morning and invite
whoever is
around to
come over for
some pan-
cakes. Lately,
I'm all about
whole grains
and fruit.
It's about
this time of
the year that
I dust off my
recipe for
buckwheat
pancakes.
Of course,
maple syrup,
the season's newest production
just a couple of months old, is
always drizzled on top. I like to top
the pancakes with toasted sliced
almonds and fresh berries as well.
The perfect accompaniment for
these nutty-flavored, slightly sweet
discs is homemade turkey sausage
with apples, spiked with sage from
my garden. And for those who
want to expand breakfast, perfect-
ly scrambled eggs, with a touch
of chives (again from the garden),
round out the meal.
The patio beckons, so out I go.
Contact Annabel Cohen at
annabelonthemenu®gmail.com .
the eggs to cook for
about 30 seconds before
using a rubber spatula
to scramble (do not
allow the eggs to sit too
long with scrambling or
they will brown on the
bottom). Cook the eggs
until well scrambled
but still very wet. Stir
in the onion mixture
and chives and cook 1 minute more or
until the eggs are cooked to your lik-
ing. Makes 6 servings.