arts & entertainment

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ookstock.

USED BOOK AND MEDIA SALE

SUPPORTING THE NEED TO READ
1 OTH ANNIVERSARY

Annabel
Cohen
Food
Columnist

DONATE USED BOOKS AND MEDIA NOW:

All kinds of gently used books plus
audiobooks, videos, records, cds and dvds

COLOSSAL COLLECTION
DRIVE-THRU & DROP-OFF:

ADDITIONAL DROP OFF SITES:

0

ne of my six favorite daily
meals is breakfast: It is not
only the most expeditious
of meals to prepare for your family or
guests — it's also the easiest on the
pocketbook.

Check our website or call
for exact dates and hours:
www.bookstock.info
248-645-7840 ext, 365

icc West Bloomfield

loading dock

Jewish Community Center, Oak Park

Jewish Community Center, West Bloomfield

Laurel Park Place, Livonia

Sarah and Ralph Davidson Hadassah House,
West Bloomfield

bookstock

REMEMBER TO SHOP OUR SALE APRIL 22-29, 2012

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February 23 2012

A pancake breakfast is perfect
anytime of the year but is especially
apropos during the winter months
when warm and toasty is always
appreciated. ❑

Jewish Community Center, Ann Arbor

Sunday, February 26, 2012
11:00 an.-1:00 p.m.

111

Pancakes for breakfast!

ISM

in MIME MEM NM IIIIIIII MEM MN IMO

SOUR CREAM PANCAKES
WITH MAPLE CINNAMON
GLAZE
Pancakes:
1 large egg
1 cup sour cream
3 /4 cup milk
1 /4 cup melted butter
1 cup sifted flour
1 tsp. salt
llh Tbsp. sugar
1 /2 tsp. baking soda
butter for frying
Maple Cinnamon Glaze:
V2 cup real (pure) maple syrup
1/2 cup butter, melted
1 /2 cup brown sugar
1 Tbsp. ground cinnamon
2 tsp. vanilla extract
Make batter: Combine egg, sour
cream, milk and melted butter in
a large bowl, and beat well with an
electric mixer or by hand with a
large whisk. Add remaining ingre-
dients, and beat or whisk until just
combined.
Prepare the cinnamon drizzle:
Combine all ingredients in a small
saucepan over medium heat. Cook,
stirring frequently, until the sugar
is melted. Keep warm until ready to
serve.
Make pancakes: Heat a large
nonstick skillet over medium heat.
Brush the surface of the skillet with
butter, and drop 1/4-cupfuls of bat-
ter into the pan. Cook until bubbles
appear on the surface of the pan-
cakes and the tops are almost dry.
Flip the pancakes, and cook until
golden, about 30 seconds more.
Serve warm with the maple cin-
namon glaze drizzled over. Makes 6
servings.

FLORENTINE CODDLED
EGGS
olive oil, for brushing ramekins
1 package (10 oz.) frozen
chopped spinach, thawed and
drained well
6 large eggs
1 /4 cup half-and-half
2 Tbsp. minced chives or scal-
lions (white and green parts
1 /2 cup shredded Gruyere or
other Swiss cheese
salt and freshly ground pepper
to taste
boiling water
Preheat oven to 350 degrees. Place
4- or 6-oz. ramekins, or small bak-
ing dishes, in a large baking dish,
and brush them with olive oil. Divide
the spinach among the ramekins.
Break an egg over the spinach in each
ramekin (do not break the yolk).
Pour the half-and-half over the eggs,
and sprinkle the chives over. Divide
the cheese among the ramekins.
Season with salt and pepper to taste.
Pour boiling water into the pan to
about half way up the sides of the
ramekins. Cover the entire pan tight-
ly with aluminum foil. Bake for 20
minutes. Serve immediately. Makes 6
servings.

BAKED LEMON-SCENTED
BLUEBERRY COMPOTE
Substitute your favorite berry or
combination of berries if desired. In
a pinch, use frozen berries.
3 pints (6 cups) fresh blueber-
ries
grated zest of 1 lemon
1 /2 cup sugar
Preheat oven to 400 degrees.
Combine all the ingredients in a large
bowl, and toss 147e11. Transfer to a
glass or ceramic baking dish. Cook
for 20 minutes. Cool to warm or room
temperature before serving. Makes 6
servings.

NMI =II NM

All recipes © Annabel Cohen 2012; annabelonthemenu@gmalcom.