arts & entertainment >> food looks for I. Food from page 51 opening soon in the otvay.:Center 1.00 Off Purchase of $10.00 or more I II I: it II 1 1 10 % 1 11 1 11 1 $ 2E0 Off : Purchase of $20.00 . . 11 II 1 I1 . . or more I Not valid with any other offer Not valid on breakfast specials I I With coupon I Exp 9/15/11 if II I I I Not valid with any other offer I I Not valid on breakfast specials I I I I With coupon I I Exp 9/15/11 S. .111 L I I . Off Your . Total Bill Not valid with any other offer Not valid on breakfast specials I I I I With coupon I I Exp 9/15/11 I I L 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 HALF OFF 11 with coupon. Expires 09125/11 Dine in only 1 I 1 1 entree with purchase of another entree of equal or 1 II greater value. 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).