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APPLE AND GOLDEN-
6 cups peeled, '/2-inch-diced
Granny Smith apples
'/2 cup sugar
1 cup golden raisins
1 tsp. ground cinnamon
4 Tbsp. cold butter, chopped
1 sheet frozen puff pastry,
1 egg, lightly beaten
Preheat oven to 375 degrees. Line a
baking sheet with parchment. Set aside.
To make the filling, combine apples,
sugar, raisins and cinnamon in a
large bowl, and toss well with hands.
Sprinkle cold butter over the filling.
Place puff pastry on a clean surface.
Roll with a rolling pin until the pastry
is 1 inch wider on each side. Arrange
filling down the center of the pastry
lengthwise. Fold the pastry lengthwise
around the mixture. Seal edges of pas-
try by pinching them together well.
Carefully transfer the strudel to the
baking sheet, turning it over on the
baking sheet so that the seam side
is down. Tuck the ends under the
strudel. Brush the pastry with the egg
(you will not use all the egg). Use a
sharp knife to cut slits into the top of
the strudel (about 6 slits).
Bake for 30-40 minutes, or until
golden brown. Remove from the oven,
and cool before cutting into slices. Dust
with confectioners' sugar if desired.
Makes 10-12 servings.
i/2 lb. fresh mozzarella or Buffalo
1 pint grape tomatoes, halved
V2 cup chopped oil-packed
1 Tbsp. fresh oregano leaves
'/2 tsp. cumin seed
'/2 tsp. dried red pepper flakes
'/2 tsp. kosher salt
freshly ground black pepper to
1 roasted red pepper (jarred is
fine), sliced thin
16 Kalamata olives
3 Tbsp. extra-virgin olive oil
Garnish: 3 Tbsp. balsamic vinegar
Cut the cheese into 1/2-inch cubes,
and transfer to a large bowl. Add
remaining ingredients, except bal-
samic vinegar, and toss well. Chill
until 1 hour before serving. Transfer
the salad to a serving dish, and serve,
drizzled with the vinegar.
Makes 8-12, or more, servings.
Have a Happy
For a change from tuna ...
1 boneless and skinless salmon
fillet (about 2 lbs.)
'/4 cup fresh chopped dill (not
'/4 cup chopped scallions
3 Tbsp. Greek yogurt
3 Tbsp. fresh lemon juice
1 Tbsp. drained capers, optional
1 Tbsp. Dijon mustard
salt and freshly ground pepper
Place salmon on a rimmed bak-
ing sheet, and bake in a preheated
400-degree oven for 12 minutes or
until just cooked through (do not
overcook). Allow to cool completely.
Transfer the salmon to a large
bowl, and break apart a bit with a
fork. Add remaining ingredients, and
stir well. Adjust salt and pepper to
Makes 8-12 servings.
RED OR GOLDEN
ROYAL GALA OR
4.5 OZ. OR
& SOUP MIX
Sale prices good through Sunday, September 30, 2012.
Not all items available at all stores.
BUSCH'S COOKING CLASS
'/2 cup white sugar
V2 cup cider vinegar
V2 cup vegetable oil
3 Tbsp. toasted sesame seeds
1/4 tsp. ground cayenne pepper
All recipes © Annabel Cohen 2012;
1 cup sliced or slivered almonds,
8 cups shredded green cabbage
1 cup dried cranberries
1 cup chopped celery
salt and pepper to taste
Combine all salad ingredients in a
large bowl. Set aside. Whisk together
the dressing ingredients. If serving
immediately, pour over the salad, and
toss well. Adjust salt and pepper to
taste. If serving later, chill the salad
(dressing need not be chilled) until
ready to serve, up to a day ahead.
Toss salad up to two hours ahead,
Makes 8-12 servings.
Presented by Busch's and
Detroit Jewish News
WHEN: Thursday, October 4th • 6:00 p.m. - 7:30 p.m.
WHERE: Busch's Fresh Food Market in West Bloomfield
33300 West 14 Mile Rd. • West Bloomfield, MI 48322
Tickets are $ I 0 at Busch's Service Counter
or by calling 248-539-4581
a • •
WI/ 4 Y
Save even more time
with online shopping!
W. 14 Mile at Farmington
248-539-4581 • ® 248-855-1745
Grand River Avenue at Drake
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
September 20 2012