100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

September 29, 2011 - Image 83

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-09-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

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
serving.

TUNA SALAD WITH
LEMON, OLIVE OIL
AND CAPERS
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
to taste
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
butter
11/2 cup granulated sugar
1 can Solo Poppy Seed Filling
(121/2 oz.)
4 large eggs, separated
1 cup sour cream
1 tsp. pure vanilla extract

Place your
break the fas
tray orders
Now!!

BEST * DELI * EVER

ORIL

• me

Pill Al's Famous Deli • Royal Oak
32906 Woodward Ave
Ph: 248-549-3663

BIRMINGHAM

BIRMINGHAM

116

4

t

)‘•

MARTIAL ARTS

ROASTED SALMON
WITH MUSTARD CREAM
AND DILL SAUCE
Serve the salmon — hot, warm or
at room temperature — with this
delicious mustard sauce.

Salmon:
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
aside.
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
Waterford • 101 N. Telegraph • Ph: 248-683-2244
Ypsilanti • 4003 Carpenter Rd. • Ph: 734-677-7717
Detroit •17740 Woodward Ave. • Ph: 313-865-DELI
Detroit •15603 Grand River Ave. • Ph: 313-836-DELI
Redford • 26667 W. 8 Mile Rd. • Ph: 313-387-4767
Livonia • 11320 Middlebelt Rd. • Ph: 734-422-1100
Warren • 2201 E. 8 Mile Rd. • Ph: 586-754-0055 1476490

Kids
Karate

Call for your FREE Trial Class


2219

.

Cole Street* Birmingham MI 413009

248.646.6608
www.bmartialarts.com

..eWanct4

tovae

Mention the Jewish
News when you book
before October 1, 2011
and get $20 off any
session!

248.850.1508

www.tova h photog rap hy.com

Photography

1703910

All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .

September 29 • 2011

55

Back to Top

© 2021 Regents of the University of Michigan