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PEAR, ALMOND AND
SALTED CARAMEL
CROSTATA
Crust:
11/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1/2 cup (1 stick) unsalted butter or
margarine, chilled and cut into small
pieces
1 /4 cup ice water
Filling:
6-7 firm, ripe pears (peeled or
unpeeled) halved, cored and cut
lengthwise into Vs-inch wedges
1 /4 cup sugar
1 h tsp. ground cinnamon
/2 tsp. ground ginger
/2 tsp. ground nutmeg
Caramel:
1/2 cup sugar
2 Tbsp. butter or margarine
1/2 cup heavy whipping cream or
Rich's non-dairy coffee creamer
Topping:
1/2 cup sliced almonds, lightly
toasted
1/2 tsp. kosher salt
Pulse together the flour, salt and
sugar in a food processor. Add the but-
ter. Pulse until the mixture resembles a
coarse meal. With the motor running,
drizzle in the ice water until the dough
forms a ball on top of the blade (this
should take just a few seconds). Stop
processing immediately.
Remove pastry, and place onto a
lightly floured surface. Pat it into a
1-inch-thick flattened disk. Wrap in
plastic, and refrigerate for at least 1
hour.
Lightly flour the pastry disk, and set
on a sheet of parchment. Roll out the
pastry to a 14- to 16-inch round.
Toss the pears with sugar, cinnamon,
ginger and nutmeg in a large bowl.
Spread the pears over the crust. Fold
the edge of the pastry up and over the
pears, and press and crimp the edges
over the pears (the crust will be irregu-
lar, exposing the pears in the center for
a rustic look).
Bake the crostata in a preheated
350-degree oven for one hour or until
the pastry is golden. Cool for at least 30
minutes.
While the crostata is baking, make
the caramel. Place sugar in a heavy-
bottomed saucepan over medium heat.
When the sugar begins to melt around
the edges of the pan, start stirring it.
When the color begins to turn golden
(be patient), stir in the butter or marga-
rine (the mixture will bubble and "spit"
a bit). When the butter is incorporated,
stir in the whipping cream until the
sauce is creamy and thickened a bit
(you can make the caramel ahead of
time and reheat it in the microwave
oven in 30-second intervals, stirring
each time, until warm and melted).

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To serve, sprinkle the almonds over
the crostata, and drizzle with caramel
sauce. Sprinkle V2 tsp. kosher salt over the
caramel. Cut crostata into wedges, and
serve. Makes 8-10 (or more) servings.

SHORTCUT CHOCOLATE
FONDUE
1 /2 cup half-and-half or nondairy
almond creamer
12 ounces bittersweet chocolate chips
2-4 Tbsp. of your favorite liqueur
(optional)
Heat the half-and-half in a saucepan
over medium heat until hot. Stir in the
chocolate chips until melted. Stir in the
liqueur, if using.
Pour the mixture into a fondue pot,
or place in a microwave-safe dish and
reheat on medium-high heat for about
1 minute; stir until re-melted (you may
have to reheat more than once in the
microwave).
If you serve right away, the mixture
will remain melted for 20 minutes or
so. Serve with your favorite dipping
ingredients. Makes 20 servings.

From

4 Seafo °"

MEAL MART
KOSHER
FLAT CUT
BEEF BRISKET

Counte r

FRESH
WHITEFISH
FILLETS

Wild Caught—Canada

2.491b.

BROCCOLI

BUNCH

MY FAVORITE
HONEY CAKE
31/2 cups flour
1 Tbsp. baking powder
1 tsp. baking soda
1 /2 tsp. salt
1 tsp. ground cloves
11/2 Tbsp. ground cinnamon
ih tsp. ground nutmeg
3 eggs
1 cup vegetable oil
1 cup sugar
Y2 cup brown sugar
1 cup honey, any type (except very
dark honey)
1 1/2 cups strong coffee
1 /4 cup orange juice
1 Tbsp. grated orange peel or zest
1 cup raisins, any kind
powdered sugar (optional)
Preheat oven to 350 degrees. Spray a
bundt pan or other tube pan with non-
stick cooking spray.
Stir together flour, baking powder,
baking soda, salt, cloves, cinnamon and
nutmeg in a large bowl. Set aside.
In another bowl, lightly beat together
the eggs and oil. Add the sugars, honey,
coffee and juice, and beat until com-
bined. Slowly beat in the flour mixture
just until incorporated and a thick
batter is formed. Stir in the grated peel
and raisins.
Transfer the batter into the prepared
pan, and bake for 70-90 minutes or
more, depending on your oven, until a
toothpick inserted into the cake comes
out clean. Remove from oven, and let
cake cool at least 20 minutes before
turning over onto a cake plate. Let
cool completely before sprinkling with
powdered sugar, if desired. Makes 20
servings.

Is 3

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MIX

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BREDE
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1.39

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4.29

Sale prices good through Sunday, September 16, 2012.
Not all items available at all stores.

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

September 6 • 2012

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