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Papaya

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Kiwi

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wine and raspberry vinegar over the
chicken, and bring to a boil. Reduce
heat to simmer, and cook the chicken
for 10 minutes. Sprinkle the pears and
macadamia nuts over and around the
chicken, cover the skillet with a lid,
and cook for 5 minutes more.
While the chicken is cooking,
whisk together the sauce ingredients,
whisking in the salt and pepper to
taste. Set aside.
Serve the chicken with the pan
sauces, including the pears and nuts,
and with the honey-mustard sauce
spooned over.
Makes 6 servings.

MIXED GREEN SALAD
WITH PAPAYA AND
PASSION-FRUIT
DRESSING

Dressing:
2 passion fruits (or 1/2 cup pas-
sion fruit juice)
1 /3 cup extra-virgin olive oil
1 /4 cup balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. grained Dijon mustard
1 Tbsp. minced fresh gingerroot
1 tsp. minced garlic
1 Tbsp. dried parsley flakes

Salad:
12 cups mixed salad greens
(about 10 oz.)
1 /2 cup chopped celery
1 /2 cup thin-sliced red or
Bermuda onion
2 cups 1-inch diced fresh papaya
(or mango)
1 /4 cup fresh chopped parsley

Make dressing: Halve passion
fruits crosswise, then scoop out the
pulp and force through a fine sieve
into a large bowl, discarding seeds.
Whisk together the passion fruit and
remaining dressing ingredients in a
medium bowl until well combined.

Assemble the salad: Place greens,
celery and onions in a large bowl,
and toss well with about half the
dressing. Toss well again, and add
more dressing if needed. Arrange the
salad on six dinner-sized plates, and
sprinkle the salad with more salt and

pepper to taste. Arrange the fresh
fruit over the salad, sprinkle with
parsley and serve.
Makes 6 servings.

ORANGE, KIWI AND
CHOCOLATE TRIFLES

Orange syrup:
1 /2 cup Grand Marnier or other
liqueur (optional)
1 /4 cup orange juice
1 /4 cup sugar

Chocolate sauce:
8 oz. semisweet or bittersweet
chocolate (chips or chopped)
1 /4 cup heavy whipping cream or
nondairy creamer
4 Tbsp. butter or margarine

Trifle:
/2 of a pound cake (butter or
chocolate, homemade or pur-
chased)
1 orange, peeled and sliced into
'A-inch rounds and chopped
2 kiwi, peeled and cut into
%-inch dice

1

• RUSSET
POTATOES

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Sale prices are good through Sunday, November 4, 2012. Not all items available at all stores.

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BUSCH'S

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Save even more time
with online shopping!

buschs.com/MyWay

Peso reet/ jilaikket

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington

Grand River Avenue at Drake

248-539-4581

248-427-7400

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1776510

"Milford's Gravity Restaurant brings Raves"
— Danny Raskin

Make the syrup: Combine liqueur
(if using), juice and sugar in a small
saucepan over medium-high heat, and
bring to a boil. Cook stirring occa-
sionally, until the mixture is reduced
by half and has a syrup consistency.

Make chocolate sauce: Combine
chocolate, whipping cream and
butter in a microwave-safe bowl.
Microwave on high for 2 minutes.
Stir with a spoon until smooth. If
the chocolate is not melted, cook for
30-second intervals, and stir again.
Set aside.

Assemble trifles: Cut the cake into
/2-inch cubes. Divide the cubes
among about 6 wine glasses, mar-
tini glasses or champagne flutes.
Divide the oranges and kiwi among
the glasses. Drizzle with the orange
syrup. Chill until ready to serve.
Reheat the chocolate for 1 minute
in the microwave oven, stir well and
drizzle the chocolate sauce over the
desserts.
Makes 6 servings.

At the end of the
day it's nice to feel
grounded by the
finer things in life.

1

experience
the force of

Lunch: 11:00 am - 3:00 pm, Mon-Fri
340 N. Main Street • Downtown Milford
Dinner : 4:00 pm, Mon-Sat
248.684.4223 • www.gravityrestaurant.com'

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

October 25 . 2012

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