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the beets for 1 hour. Remove the
beets from the oven, and carefully
open the packet. Transfer the hot
beets to a glass or plastic bowl, and
sprinkle with balsamic vinegar to
cool. Chill until ready to serve.
Just before serving, drain the beets,
and arrange in a serving dish. Sprinkle
the beets with salt and pepper, and
top with crumbled goat cheese and
walnuts. Serve cold or at room tem-
perature. Makes 6-8 servings.
CASHEW AND RAISIN
CHOCOLATE CHIP
BISCOTTI
Not as dry and hard as traditional
biscotti, these have more of a man-
delbrot texture. They are extra-deli-
cious with the slightly salty taste that
comes from the cashews.
2 cups flour
11/2 tsp. baking powder
1 4 tsp. salt
5 Tbsp. butter or margarine,
softened
% cup sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup golden raisins
11/2 chopped, roasted, salted
cashews
1 cup mini chocolate chips
Position the oven rack in the cen-
ter of the oven, and preheat oven
to 325 degrees. Line a baking sheet
with parchment, or spray it with
nonstick cooking spray. Set aside.
Combine flour, baking powder
and salt in a medium bowl, and stir
together with a fork. Set aside.
Combine butter, sugar and
vanilla extract in a large bowl. Beat
with an electric mixture for about 3
minutes, until fluffy. Beat in eggs,
one at a time, until incorporated.
Beat in the flour mixture, a little at
a time, until just combined. Beat in
remaining ingredients until incor-
porated.
Divide the dough in two. Shape
half of the dough into a long log
on the baking sheet. Flatten the log
slightly with the palm of your hand.
Repeat with the other log, leaving a
large space between the logs. Bake
for 30 minutes or until golden.
Remove from oven (leave the
oven on), and cool for about 10
minutes before slicing into 1/2-inch
slices.
Place the slices back on the
baking sheet, cut side down, and
bake for 10-15 minutes more until
lightly golden. Let cool completely.
Makes about 3 dozen biscotti.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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MILK&
CORPORATE EVENTS
Nominee from page 45
EPIC
BAR & BAT MITZVAHS
CEREMONIES & RECEPTIONS
with a ritual where we would remem-
ber all the people we had lose
Not long after his backyard bar
mitzvah, Zeitlin traveled with his fam-
ily to New Orleans, which he found
to be "an almost supernatural place
where both death and joy are in the
air.
"All Jews are obsessed with death,
right?" he added, only half joking.
"It's recalling all the people before you
who have died and using their knowl-
edge in your own life."
Zeitlin moved to New Orleans after
graduating from Wesleyan University
in Connecticut, initially to make a
short film, Glory at Sea, and then to
embark upon Beasts of the Southern
Wild. He began writing the film sev-
eral years ago while recovering from
a shattered pelvis after a drunk driver
rammed his car as he was on his way
to a film festival.
When he could walk again, he
returned to Isle de Jean Charles,
hanging out with his laptop at the
town's marina and interviewing
locals, who initially hazed him as an
outsider.
Over seven weeks in 2010, his
largely improvised production came
together in 100-degree heat, amid
swarming flies and mosquitoes, with
sets cobbled together, in part, from
abandoned scrap metal. After Zeitlin's
pickup truck exploded in a fiery
maelstrom, his crew transformed the
charred shell into the boat in which
Hushpuppy and her father traverse
the swamp in the film.
Zeitlin persevered even after the BP
Deepwater Horizon oil spill occurred
on the first day of production, jeopar-
dizing the locals as well as the movie.
The shoot, which took place in 20
locations, proved to be an exercise in
independent filmmaking at its most
extreme — which is why the low-key
Zeitlin particularly appreciates his
movie's Oscar buzz.
"It's certainly not why I make films:'
he said, "but any time a film that was
made outside of the film industry gets
recognition, the more leverage it gives
to other filmmakers who are trying to
tell stories in ways that are unconven-
tional. So it's just trying to forge that
space in the world:'
❑
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