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BUSCH'S
Aesk reed Aavkier
Make herb rub:
Combine all rub ingredients in a
small bowl, and stir well. Set aside.
Place turkey breast in a large baking
or marinating dish. Using your hands,
spread the herb rub over the turkey
breast on all sides. Cover with plastic
wrap, and chill for 2 hours or up to one
day. Remove from refrigerator one hour
before grilling.
Preheat grill to medium. Place tur-
key breast on the grill, breast side up,
and grill for about 15 minutes per lb.,
turning the turkey every half hour or
so. The turkey is done when an instant-
read thermometer inserted into the
thickest part reads about 140 degrees.
Let stand 10 minutes before carving.
Alternatively, roast turkey in a roasting
pan in a 350-degree oven.
Makes 8-10 servings.
MAPLE PECAN BARS
This is an adapted recipe I've had for
years. I don't remember where it came
from, but it's sticky, sweet and good.
Crust:
PA cups flour
5 Tbsp. sugar
'/s tsp. salt
6 Tbsp. cold butter, cut into pieces
1 large egg yolk
1 Tbsp. orange juice
Filling:
'/3 cup real maple syrup
'/3 cup brown sugar
'A cup whipping cream
2 Tbsp. butter
11/2 cups chopped pecans
Make the crust: Preheat oven to 350
degrees. Spray an 8- x 8-inch baking
pan with nonstick cooking spray, or
line it with parchment paper.
Place the flour, sugar and salt in the
bowl of a food processor, and pulse to
combine. Add the butter, and pulse a
few more times to combine. Add the
egg yolk and juice, and process until a
crumbly dough is formed.
Place the dough in the prepared
pan, and press to cover the bottom and
partly up the sides of the pan (you need
these edges to keep the filling in place).
Bake for 20-30 minutes, until the crust
is lightly golden.
Meanwhile, combine the syrup,
brown sugar, cream and butter in a
saucepan, and bring to a boil over
medium-high heat. Stir in the nuts, and
cook for 1 minute more, until the nuts
are well coated. Pour this mixture into
the baked crust, and bake, uncovered,
for 8-10 minutes, until bubbly. Remove
from oven, and cool completely (you
may even chill). Carefully cut into
squares, bars or diamonds.
Makes 16 squares or bars.
CHANUKAH
Vadatear
CHOCOLATE FONDUE
This simple microwave recipe calls for
semisweet chocolate, but you may sub-
stitute milk chocolate if you prefer.
11/2 cups semisweet chocolate pieces
or chips
'/2 cup heavy cream
2 Tbsp. liqueur, any flavor, optional
Combine the chocolate and cream in
a microwave-safe bowl, and microwave
on high temperature, uncovered, for 2
minutes. Remove from oven, and stir
with a spoon until smooth. Stir in the
liqueur, if using.
Transfer the mixture into a fondue
pot, and keep warm according to manu-
facturer's directions. If you don't have
a fondue pot, spoon the mixture into
a serving bowl, and serve immediately
(if the chocolate hardens in a regular
bowl, microwave again for 30 seconds,
and stir).
Serve with cubed pound cake, fruit,
whole strawberries, cookies, biscotti or
others.
Makes about 6 servings.
Led by Annabel Cohen - gourmet chef, cooking
instructor and Detroit Jewish News food columnist
Thursday, November 29th
Hint: If you're not sure how big your
baking dishes are, pour water into a
measuring cup and fill up the dish; count
the number of cups you poured into the
dish (4 cups equal a quart).
N1s,"
BUSCI- rs
6:00 p.m. - 7:30 p.m.
14 Foo,A1Mt
JN
Your $10 ticket includes: Live Cooking Demonstration • Recipes and
Cooking Tips • Delicious Samples • $10 Off coupon for Busch's
Tickets are available at Busch's Guest Services Counter or by calling
248-539-4581. Seating is limited - purchase your ticket today!
BUSCH'S
BUSCH'S
Way
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with online shopping!
buschs.com/MyWay
leak rem Aavviet
WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
248-539-4581 • 248-855-1745
Grand River Avenue at Drake
248-427-7400
Visit www.buschs.com to find all 15 convenient locations.
PEAR-CRANBERRY
CRUMBLE
7 cups ripe, peeled, 1-inch diced
pears
1 cup fresh cranberries (not dried)
1/2 cup sugar
2 Tbsp. cornstarch
1/2 tsp. ground ginger
Topping:
1 cup rolled oats or quick oats
3 /4 cup flour
3 /4 cup brown sugar
1 tsp. ground cinnamon
1 /2 cup butter or margarine, softened
Preheat oven to 350 degrees. Spray an
attractive 2-quart baking dish with non-
stick cooking spray. Combine the pears,
cranberries, sugar, cornstarch and gin-
ger in a large bowl, and toss to combine.
Transfer this mixture to the prepared
baking dish. Set aside.
In another bowl, combine the oats,
flour, brown sugar and cinnamon. Use
your fingers to "crumble" the butter
over the oat mixture, and use your
hands to incorporate it into the topping.
Use your hands to sprinkle the mixture
over the filling (do not pat down).
Bake, uncovered, for 40-45 minutes
or until the topping is golden and the
filling bubbly. Cool, and serve warm
with fresh whipped cream or ice cream
if desired. This may be made in indi-
vidual bowls or ramekins as well.
Serves 8-12.
Presented by Busch's and
Detroit Jewish News
Busch's in West Bloomfield
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1782390
Bat Mitzvah
PHOTOGRAPHS
The Janice Charach Gallery needs
your bat mitzvah photographs for
an upcoming exhibit!
Pictures can be:
11 Candid ✓ Poised ✓
the, bezt
Beautiful✓ Cheesy✓
Please e-mail jpegs to gallery@jccdet.org .
Or send photos to:
Janice Charach Gallery
6600 W. Maple Road, West Bloomfield, MI 48322.
All photos must be received by February 10, 2013
(Photos may be picked up at the end of the exhibit.)
To be part of the exhibit, please make an $18 gift.*
(All proceeds to benefit the gallery.)
1/
Janice Charach
it,
a5
ehe too/-5e
'nes ...
GALLERY
Jewish Community Center of Metropolitan Detroit
D. Dan & Betty Kahn Building
Eugene & Marcia Applebaum Jewish Community Campus
6600 W. Maple Road • West Bloomfield, MI 48322
wwwjccdet.org www.charachgallery.org
1795010
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
November 15 • 2012
73