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Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com
Leo's Grand River location
is available for your next
special occasion.
Up to 200 people, no charge for the room and
pick from Leo's regular menu or from our
catering menu featuring, wing dings, ribs,
shish kebobs, pizza and full bar service
40380 Grand River
between Haggerty & Meadowbrook
248-615-2102
--
Check out Moe's
Outdoor Patio!!
or
1
CC X23
■ '7.M
WM
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with coupon. Expires 09125/11 Dine in only
1 I
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in tam ass sis
$5' ■ 00 off
any purchase of $20.00 or more
(not to include alcoholic beverages)
with coupon. Expires 09/25/11 Dine in only
us um all
17_ :
Moe's on Ten
Leon's Family Dining
39455 West 10 Mile, Novi
29710 Wixom Road • Wixom
248.478.9742
248.926.5880
www.leonsofwixom.com
www.moesonl O.com
open for breakfast - lunch - dinner
Keep your company top of mind with our readers.
ADVERTISE WITH US! CALL 248.351.5107
Visit theJEWISHNEWS.com
52 August is • 2011
114
SWEET AND SOUR
AVOCADO SALAD
Avocado is one of my favorite
fruits. Its neutral taste goes well with
a variety of unusual flavors. In this
salad I created a sweet-and-sour
combination. Its quick and easy to
prepare — just make sure you have
all the ingredients on hand.
Serves approximately 6.
Salad:
2 firm, ripe avocados
5 dates
1 red or orange pepper
1 /4 red onion, diced
2 scallions, cut into thin strips
2 Tbsp. dried cranberries
1 /2 cup salted roasted almonds,
coarsely chopped
Dressing:
2 Tbsp. olive oil
2 Tbsp. orange juice
1 /2 tsp. salt
1 pinch black pepper
1 Tbsp. date syrup or honey
Peel avocado and cut into small
chunks. Pit dates and cut into cubes.
Dice the peppers and red onion, and
cut scallions into thin strips. Transfer
fruit and vegetables to a deep bowl.
Add the dried cranberries and
almonds. In a small bowl, mix the
dressing, pour over the salad, and toss.
CREAM CHEESE,
CHOCOLATE AND
PEANUT BUTTER
MOUSSE CAKE
On one of my visits to New York, I
studied alongside the proprietor of
a large Brooklyn bakery. At the end
of the course, she approached me
and offered to share "a wonderful
recipe: cream cheese–peanut butter
mousse." I thanked her with a smile,
even though inside I was cringing
from the mere thought of a cream
cheese–peanut butter combination.
When I returned to Israel I found
the recipe, along with detailed
instructions, in my inbox, and I
decided to try it. To my surprise, I
discovered that it really was wonder-
ful, and I made a few additions that
upgraded it to a must-try recipe.
Makes 1 7-inch by 11-inch pan.
Base:
2 Tbsp. cocoa
1 /3 cup boiling water
1 /2 cup flour
1 tsp. baking powder
1 pinch salt
'A cup softened butter
3 /4 cup raw cane sugar
1 egg
1 tsp. vanilla extract
3 heaping Tbsp. sour cream
Chocolate mousse:
7 oz. milk chocolate
1 8-oz. container heavy whip-
ping cream
Peanut butter mousse:
8 oz. cream cheese
1 /2 cup confectioners' sugar
1 /2 cup chunky peanut butter
1 8-oz. container, minus 4 Tbsp.,
heavy whipping cream
2 Tbsp. sugar
Topping:
1 /2 cup brown sugar
5 Tbsp. butter
1 /4 cup milk
4 Tbsp. heavy whipping cream
3 Tbsp. corn syrup
31/2 oz. white chocolate
Base: Preheat oven to 350 degrees.
Mix cocoa with boiling water. Add
remaining ingredients. Transfer to a
7-inch by 11-inch baking pan lined
with parchment paper, and bake for
20 minutes. Let cool slightly.
Chocolate mousse: Heat choco-
late with heavy whipping cream,
and stir until completely combined.
Refrigerate for 8 hours. Beat mixture
for a few seconds until the color
lightens. Spread mousse over the
cake and freeze for half an hour.
Peanut butter mousse: Beat cream
cheese with confectioners' sugar for
about 4 minutes. Add peanut but-
ter. In a separate bowl, beat heavy
whipping cream with sugar until
stiff peaks form, and fold into cream
cheese mixture. Spread over choco-
late mousse and freeze for 2 hours.
Topping: Cook all topping ingredi-
ents except white chocolate, stirring
until well mixed. Add white chocolate
and stir until completely combined.
Chill for half an hour. Pour topping
over peanut butter mousse and
freeze for 3 hours. Slice cake into
squares or rectangles. Serve partially
frozen.
Tip: For an extra chocolate gar-
nish, melt 3 1/2 oz. bittersweet choco-
late, and spread in an even layer on
3-inch by 1/2-inch acetate sheets, 1
sheet for each mousse square or rect-
angle. Place the sheets on an upside-
down egg carton (for hygienic rea-
sons, make sure it's plastic) to create
chocolate waves, as pictured. Freeze
for 10 minutes, leaving sheets on
egg carton. Remove chocolate waves
from acetate sheets, place atop cake,
and serve.
Recipes reprinted from Kosher Elegance: The Art of Cooking with Style by Efrat
Libfroind (Feldheim Publishers; Hardcover/$39.99).