sheets, individually, by brushing each
one with butter/oil, pressing it over
the filling so that the pan or mold is
completely covered. Cut away pastry
from the pan or mold's center hole.
Place pan or mold on baking sheet
with edges, and bake for 75 min-
utes (1 1/4 hour) or until golden and
puffed. Let stand 20 minutes before
turning over the pan or mold and
un-molding the pie onto a serving
dish. If the crust is not crisp and
golden, return the pie to the oven
briefly to top-brown.
Makes 12 or more servings.
down, in the prepared pan. Combine
the soy sauce, mayonnaise and parsley
in a small bowl, and stir to combine.
Spread this mixture over the salmon
pieces. Broil the salmon for 12-15
minutes or until just cooked through.
Make the sauce: Combine all
ingredients in a medium bowl, and
stir until well combined. (This sauce
keeps up to a week.)
Makes 6 servings.
Note: This dish can be frozen,
unbaked. To serve, bake without
thawing for 11/2-2 hours. It also can
be baked ahead and reheated at 350
degrees for 20-30 minutes before
TUNA SALAD WITH
LEMON, OLIVE OIL
4 cans (6.5 ounces each) solid
white tuna, drained well
3 Tbsp. extra-virgin olive oil
3 Tbsp. minced celery
2 Tbsp. fresh lemon juice, or more
2 Tbsp. drained capers
2 Tbsp. fresh, minced parsley
salt and pepper to taste
Combine all ingredients in a medium
bowl, and mash or stir with a fork
until well mixed. Season with salt
and pepper to taste. Chill until ready
to serve (can be made a day ahead).
Makes 6 servings.
POPPY SEED CAKE
My friend Julie calls this favorite
family recipe "Solo Poppy Seed
Cake" — a nod to the famous canned
pie and pastry filling. I don't care
what she calls it; I call it a delicious
addition to any buffet.
21/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 lb. vegetable shortening or
11/2 cup granulated sugar
1 can Solo Poppy Seed Filling
4 large eggs, separated
1 cup sour cream
1 tsp. pure vanilla extract
break the fas
BEST * DELI * EVER
Pill Al's Famous Deli • Royal Oak
32906 Woodward Ave
WITH MUSTARD CREAM
AND DILL SAUCE
Serve the salmon — hot, warm or
at room temperature — with this
delicious mustard sauce.
1 cup white wine
1 1/2 pounds salmon fillet, bones
removed, cut into 6 pieces
2 Tbsp. soy sauce
2 Tbsp. mayonnaise
2 Tbsp. dried parsley flakes
Mustard Cream and Dill Sauce:
1 /4 cup grainy mustard
1 Tbsp. capers
2 Tbsp. cup water
1 /4 cup heavy cream
% cup chopped fresh dill
Prepare the salmon: Preheat broiler,
and position the top shelf to about
6 inches from the element. Pour the
wine on a baking sheet with edges or
into a baking dish. Rinse salmon, and
pat dry. Arrange salmon, skin side
Combine flour, baking soda and salt
in bowl, and whisk to combine.
Cream shortening or butter in the
large bowl of an electric mixer.
Gradually add the sugar, and beat
until fluffy. Add poppy seed filling,
and beat until blended. Beat in the
egg yolks one at a time, beating well
after each addition.
Mix in the sour cream and vanilla,
and beat just until blended. Add the
flour mixture 1 cup at a time. Set
In a separate mixing bowl, beat the
egg whites until they hold soft peaks.
Fold the egg whites into the batter.
Transfer the batter to a tube pan,
and bake for 60-75 minutes or until
a toothpick inserted in the middle
comes out clean.
This cake may be glazed with a
mixture of melted butter (1 Tbsp.),
confectioner's sugar (1 cup), pure
vanilla extract (1 tsp.) and water
(enough to reach a thin spreading
consistency). Place under the broiler
until the glaze just melts.
Makes 16 servings. F.1
Southfield • 29920 Southfield Rd. • Ph: 248-569-3354
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Warren • 2201 E. 8 Mile Rd. • Ph: 586-754-0055 1476490
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All recipes © Annabel Cohen 2011; email@example.com .
September 29 • 2011