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