>> sponsored by

BU SCE'S

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Michi

REDSKIN POTATO SALAD WITH F-'EP:TAS

Salad:
21/2 lbs. small redskin potatoes,
halved
1 /4 cup red wine vinegar
1 /2 cup chopped red or Bermuda
onion
1 /2 cup pepitas or shelled squash
seeds
1 /2 cup chopped celery
salt to taste
freshly ground black pepper to
taste

water over high heat, and bring to
a boil. Reduce heat to simmer, and
cook for about 15-20 minutes, until
the potatoes are just tender when
stabbed with a fork or sharp knife
(do not overcook — the potatoes
will be mushy). Drain the potatoes
well, and transfer to a large bowl.
Sprinkle the vinegar over the pota-
toes, and allow them to cool to room
temperature. Add the onions, pepitas
and celery to the bowl.

Dressing:
1 /2 cup mayonnaise (or more to
taste)
3 Tbsp. grainy Dijon mustard
1 /4 cup fresh lemon juice
1 /2 cup chopped fresh dill

Make the dressing: Combine the
dressing ingredients in a small bowl,
and whisk well.
Pour the dressing over the salad,
and toss well. Add salt and pepper to
taste. Chill until ready to serve.

A cooking class to honor the great
state of Michigan! Class recipes will
feature Michigan made and grown
ingredients!

Led by Beaumont's
Chef Donald Crock

Makes 6 servings.

Your $ I 0 ticket includes:

Live Cooking Demonstration

Presented by Busch's and
Beaumont Hospital

Recipes and Cooking Tips

Delicious Samples

BUSCH'S Beaumont'
m<4.44-4,-

$ I 0 Off coupon for Busch's

Tickets are available at Busch's Guest Services Counter or by calling

248-539-4581. Seating is limited - purchase your ticket today!

4fr-
1*) USCHS

-

Prepare potatoes:
Place the potatoes in a large pot of

Busch's in West Bloomfield
Thursday, June 2Ist
6:00 p.m. - 7:30 p.m.

I

7--

BUSCH•S

9ftil/ r nY

BUY MICHIGAN

Save even more time
with online shopping!

buschs.com/MyWay

Peso raoralaipiet

WEST BLOOMFIELD

BLUEBERRY CRUMB-TOPPED PIE

W. 14 Mile at Farmington
248-539-4581 • ® 248-855-1745

FARMINGTON HILLS

Grand River Avenue at Drake

248-427-7400

Visit www.buschs.com to find all IS convenient locations.

I once read a berry recipe that used
tapioca as a thickener, and I've been
a believer ever since. Make this pie
with mixed berries or cherries for
variety.

Pie Crust (makes 1 bottom crust):
1 1/4 cup all-purpose flour
1 /2 cup (1 stick) cold unsalted
butter, cut into pieces
1 /4 tsp. salt
2-3 Tbsp. ice water

Filling:
1 cup sugar
3 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1 /4 tsp. salt
8 cups blueberries
Crumb topping:
5 Tbsp. flour
2 Tbsp. oats (any kind)
5 Tbsp. butter, softened
1 /3 cup chopped walnuts or
pecans
2 Tbsp. sugar
1 tsp. ground cinnamon

Make crust:
Combine flour, butter, and salt in the
bowl of a food processor, and pulse
to combine (or place in a medium
bowl, and break up the butter into
the flour with your fingers or a pas-
try blender). Note that there still will
be tiny pieces of butter in the flour
mixture. With the motor running,
add water a drop at a time until a
crumbly dough is formed (the dough
should not be smooth). (Or add

water a bit at a time to the bowl, and
stir with a fork or your fingers until a
crumbly dough is formed.) You may
not need all the water.
Remove dough to a lightly floured
surface, and knead for about 30 sec-
onds. Form into a ball, flatten slightly
and wrap in plastic wrap for 1 hour.

Make crumb topping:
Combine all ingredients in a medium
bowl, and stir well to break up the
butter into the mixture. Set aside.

Roll out dough:
Roll out dough on floured surface to
a 13-inch round. Transfer to a 9-inch
glass pie plate. Fold edge under, and
crimp the edges. Chill while you
make the filling.

Make filling: Place sugar, cornstarch,
tapioca and salt in a large bowl, and
whisk to combine. Add blueberries,
and toss well. Transfer the filling to
the pie shell

Bake pie:
Preheat oven to 400 degrees. Place
pie on a hot baking sheet in middle
of the oven for 15 minutes. Reduce
oven temperature to 350 degrees,
and continue to bake for 20 minutes
more. Sprinkle the crumb topping
over, and bake for 25 minutes more
until the topping is golden. Cool
completely before cutting into wedg-
es and serving.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1743500

Ma id

Tod

Danny...Thank you for continuing to connect all of us for the past
70 years through your clever, fun and informative column and articles.
You are and will always be a positive role model and legend.
Congratulations!

Love,
Lisa Lapides Sawicki and Mida Giragosian

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Au" CA *0 • ..ar_

11 1410,

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Congratulations!

DANNY, YOU'RE
A TRUE MENSCH !

Joe, Lois and the staff
of Sposita's Ristorante

Makes 8-10 servings.

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

June 14 2 012

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