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in a microwave-safe bowl for 30 sec-
onds on high; dressing may be served
warm.
Make Salad: Toss all ingredients
together just before serving. Toss
with dressing, and serve.
Makes 6-8 servings as a side dish.
PLUM AND PINE NUT-
STUFFED FREEFORM PIE
2 sheets frozen puff pastry
(about 17 oz.), thawed
12 large plums, unpeeled, cut
into 8 wedges each
2 Tbsp. orange or berry liqueur
1 /2 cup flour
1 tsp. ground cinnamon
1 /2 cup white sugar
1 /2 cup brown sugar
4 Tbsp. butter (or vegan marga-
rine) cut into pieces
1 /4 cup sliced pine nuts
fresh whipped cream, garnish
(optional)
Preheat to 400 degrees. Spray a
cookie sheet or baking pan with
nonstick cooking spray, or line with
parchment paper. Set aside.
Lightly roll out puff pastry sheets
on a lightly floured surface, overlap-
ping them slightly to make the two
sheets into one large square. Place
the square of pastry over the cookie
sheet (the sides will overlap the edges
of the.pan).
Place cut plum wedges in large
bowl. Add the liqueur, and toss well.
Add the flour, cinnamon and white
sugar, and toss well. Pile the plums in
the center of the puff pastry, allowing
at least 4 inches all around for folding
over the plums.
Sprinkle the brown sugar over the
plums, and dot with butter. Sprinkle
the pine nuts over the plums. Fold all
the edges over the plum filling, fold-
ing the dough over where necessary
to make the tart a freeform round
shape.
Bake tart until pastry is golden-
brown and puffed and plums are
tender, about 30-40 minutes. Remove
the pie from the oven, and cool.
Using two spatulas, loosen the pie
from the pan, and slide it onto a
serving dish. Serve cut into wedges
and garnished with a dollop of fresh
whipped cream.
Makes 8 servings.
CHARITY WINE & BEER TASTING
Saturday, October 6 th
7:00-9:30 p.m.
VisTaTech Center
Tickets $40 at Busch's Service Counter.
60 Wines and
r Over
Unique Craft Beers
This event will provide financial support
to Forgotten Harvest. For more info visit
www.Buschs.com/WineEvent.
7
111
Save even more time
with online shopping!
SCWS
buschs.com/MyWay
ripes4 edjilaipket
WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
248-539-4581 •c 2248-855-1745
248-855-1745
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.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
1776470
.41r-± •
AAP Ultr7 1.,*-
Cooking Lessons
-
Traditional techniques with a modern twist.
A major theme of the
enver-based
DVD is that our grandmoth-
Joanne Pepper
ers' recipes can be more eas-
and Jackie
ily made with today's conve-
Frazin have a com-
niences. Pepper and Frazin
mon memory of going
introduce cooking shortcuts
to their grandmoth-
that enhance rather than
ers' houses for dinner
detract from what one could
and finding a large,
imagine as Bubbie's soup,
live fish swimming in
Jackie Frazin and Joanne
they say. For example, one
the bathtub. It was not
Pepper
bouillon cube added with a
uncommon for fish to
stewing hen, carrots, celery,
be purchased alive and
onion and parsley does the trick.
kept in the tub until they were needed
The two cooks traded and reworked
for cooking. This, of course, pre-dates
recipes before deciding what should go on
refrigeration.
the video cookbook. The key to the DVD,
In Pepper and Frazin's new Jewish
they say, is the readily accessible online
Mothers Video Cookbook, released this
recipes accompanied by the ability to fol-
summer, the chefs share memories of
low the techniques they show viewers in
growing up in those kitchens while
how to prepare wonderful Jewish foods.
introducing viewers to how best re-
Making things easier, the two use the
create the wonderful recipes of a bygone
same dough in making challah, pletzel
day. Anyone purchasing the DVD also
and sweet rolls. "It's the same dough,
can access all the recipes online.
with all the different things you can do
For these chefs, there is no opening
with it," says Pepper.
a jar of gefilte fish or defrosting store-
The Jewish Mothers Video Cookbook
bought frozen kreplach from the freezer.
has
16 recipes, including brisket,
Pepper and Frazin demonstrate how to
strudel,
kasha with varnishkes, kugel,
make everything from scratch. Jewish
prakas (stuffed cabbage) and mandel-
cooking is an art form, they say, and even
broit.
in these days of low cholesterol and low-
The DVD is 90 minutes, has interac-
fat recipes, few can take issue with the fact
tive menus and scene access. It sells for
that a hearty chicken soup still does won-
$29.95. Go to www.ergomedia.com.
ders in combating the common cold.
Buy tickets at disneyonice.com , ticketmastere Retail Locations,
The Palace of Auburn Hills Box Office or call 1-800-745-3000
OCT. 3 - 7
AL
E
Regular Ticket Prices:
$18 • $25 • $47 VIP
$55 Rinkside
Additional fees may apply.
*Offer excludes Rinkside and VIP seats. No double discounts. Additional fees may apply.
JINI
September 27 2012
67