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