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February 21, 2013 - Image 50

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-02-21

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

TUESDAY, MARCH 19 • 7:30 p.m.

AT

THE BER VIAN

MIDORI

LIVE IN
CONCERT

Midori is one of the
world's most gifted and
innovative musicians.

I

Double the flavor: a Purim meal
perfect for the Oscars!

Please join us for
an unforgettable
performance, followed
by a meet and greet
with the artist.

T

"I will never hear a greater
performance of this greatest
violin concertos."

The Evening Standard

$56 / Admission
$46 / Member

For tickets call 248.661.1900
or go to theberman.org

1

4.4.73.703

THE CENTER

www.jccdet.org

THE BERMAN CENTER FOR THE PERFORMING ARTS
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

AdvertL,,

Celebrate is around the corner ... our annual Party
Planning Guide. A must-have for any Simcha!

Our annual party planning guide features party photographs from local
professional photographers plus articles on bands, parties and how-to

guides. A must have for any simchah.

AD DEADLINE: MARCH 18TH, 2017
PUB DATE: MARCH 28TH, 2013

DETROIT
JEWISH NEWS

JN

Call now to
advertise
248-351-5107!

50

February 21 • 2013

1811860

he spring holidays are coming
fast — and so early this year.
Purim begins
at sundown on Saturday,
Feb. 23. In about a month,
Passover will be upon us,
possibly with snow still on
the ground.
This year Purim coin-
cides with a non-holiday
that feels like a holiday: the
Academy Awards.
While I should be talk-
ing hamantashen and what
to put in those fun food-
filled gift baskets we call
shalach manot, I'm also
looking forward to Sunday for another
reason — it's when Hollywood puts
on its biggest prom. While I'm think-
ing about homemade Queen Esther

BRAISED LAMB WITH
PORCINI
4 Tbsp. olive oil
4-6 lamb shanks (about 5-6 lbs.)
2 cups finely chopped onions
'/2 cup chopped celery
1 tsp. minced garlic
1 Tbsp. fresh rosemary leaves
2 cloves
6 cups beef broth
1 cup red wine (such as Barolo)
4 oz. (1 small can) tomato paste
1 bay leaf
1 cinnamon stick
'/2 cup dried porcini mushrooms
kosher salt and pepper to taste

Heat the oil in a large pot over
high heat until very hot. Add the
lamb shanks, and brown well on all
sides. Remove the shanks to a plate,
and set aside. Add onions, celery
and garlic to the pot, reduce heat
to medium-high and saute for 5
minutes. Place the lamb in the pot,
and add the rosemary, cloves, broth,
wine, tomato paste, bay leaf, cinna-
mon stick, mushrooms and salt and
pepper to taste (about 1 tsp. salt and

costumes, I'm also thinking about the
couture on the red carpet.
Of course, the Purim
afternoon seudah, or feast,
isn't complete without all
the boozing that goes with
it. So for this week's menu,
I've created dishes not
only perfect to soak up the
Purim alcohol but also for
munching on while watch-
ing the Oscars.
And because the entree
can be made well ahead of
serving and the vegetable
doubles as a salad, it's apro-
pos for no-fuss eating.
For dessert, I've chosen sweet and
salty biscotti — equally welcome wear-
ing a strapless or tucked into goodie
baskets next to the hamantashen.



1/2 tsp. pepper). Bring to a boil then
reduce heat, cover and cook, stirring
occasionally, for 2 hours. Adjust salt
and pepper to taste. If making ahead,
reheat at 250 degrees for 1 hour.
Makes 4-6 servings.

FOIL-BAKED BEETS
WITH BLUE CHEESE AND
WALNUTS
3 lbs. beets, peeled and diced
into'/2-inch pieces (wear dispos-
able gloves)
juice of 1 lemon
1 /4 cup olive oil
1 /4 cup balsamic vinegar
kosher salt to taste
pepper to taste
1 cup goat cheese, crumbled
1 cup chopped walnuts, lightly
toasted
2 24-inch sheets of foil, stacked

Preheat oven to 400 degrees.
Arrange cut beets in center of foil.
Drizzle with lemon juice and olive oil.
Wrap the foil over the beets loosely,
and fold the edges of the foil together
to form a tightly sealed packet. Bake

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