1 'Your DSO in Your eighborhood arts & entertainment >> food Sponsored by: Simply Scrumptious Catering Personalized Catering for All Occasions www.simplyscrumptiouscatering.com • see our ad on page 51 G" The Menu 0 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.