100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

September 20, 2012 - Image 65

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-09-20

Disclaimer: Computer generated plain text may have errors. Read more about this.

>> sponsored by

USC

ri/es4 re -e-ci Aathet

APPLE AND GOLDEN-
RAISIN STRUDEL
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,
thawed
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.

MARINATED
MOZZARELLA, TOMATO
AND ROASTED-PEPPER
SALAD
i/2 lb. fresh mozzarella or Buffalo
mozzarella cheese
1 pint grape tomatoes, halved
lengthwise
V2 cup chopped oil-packed
sundried tomatoes
1 Tbsp. fresh oregano leaves
'/2 tsp. cumin seed
'/2 tsp. dried red pepper flakes
'/2 tsp. kosher salt
freshly ground black pepper to
taste
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.

immenew

;Ca m&

e2r) it/

Have a Happy
and Healthy
New Year!

tieet&i tt-

PNILADEIPNIA s

DUCKTRAP
RIVER
SMOKED
ATLANTIC
SALMON

SELECT VARIETIES
4 OZ.

6.9

DILLED SALMON-GREEK
YOGURT SALAD
For a change from tuna ...

1 boneless and skinless salmon
fillet (about 2 lbs.)
'/4 cup fresh chopped dill (not
packed)
'/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
to taste

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
taste.
Makes 8-12 servings.

RED OR GOLDEN
DELICIOUS. FUJI.
ROYAL GALA OR
GRANNY SMITH

.9

Is4

SELECT VARIETIES
(EXCLUDES INDULGENCE)
8 OZ.

ALL VARIETIES
BAKERS DOZEN
13 CT.

HASS
AVOCADOS

10/8 10

lb.

MANISCHEWITZ
MATZO BALL
MIX

MANISCHEWITZ
EGG
NOODLES

4.5 OZ. OR

MATZO BALL
& SOUP MIX

5 OZ.

ALL VARIETIES
12 OZ.

2.49

1.99

BUSCH'S
GRADE A
LARGE
WHITE EGGS

MANISCHEWITZ
WINE

DOZEN

We

ALL VARIETIES
750 ML

3.99

1.39

1111113=3__

Sale prices good through Sunday, September 30, 2012.
Not all items available at all stores.

BUSCH'S COOKING CLASS

MINUTE

Dressing:
'/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;
annabelonthemenit@gmail.com .

• PHILADELPHIA
SOFT TUB
CREAM CHEESE

LUNCH BOX
APPLES

CABBAGE, ALMOND,
CRANBERRY AND
SESAME SALAD
1 cup sliced or slivered almonds,
lightly toasted
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,
and serve.
Makes 8-12 servings.

NEW YORK
BAGEL CO.
BAGELS

BUSCH'S

JN

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 • •

,"

-

BUSCH'S

BUSCH'S

WI/ 4 Y

Save even more time
with online shopping!

buschs.com/MyWay

Aes4 rotvi

WEST BLOOMFIELD

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 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

17 76460

September 20 2012

65

Back to Top

© 2021 Regents of the University of Michigan