>> sponsored by BUSCH'S ries4 re.odiklavpier 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 . BUSCH'S Save even more time with online shopping! buschs.com/MyWay Pies4 roc-dikkaket WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington Grand River Avenue at Drake 248-427-7400 248-539-4581 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. Exquisite Catering Impeccable Service 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:' ❑ TRAY CATERING/SHIVA TRAYS SHOWERS & REHEARSAL DINNERS ON-SITE & OFF-PREMISE CATERING Phone CHOLOV YISROEL KOSHER Jewish Community Center CATERIN (248) 432-5654 (248) 785-0123 Fax Email milkhoney@theepicureangroup.com www.theepicureangroup.com/kosher Ongina/ A DIVISION OF MILK & HONEY GLATT KOSHER Adat Shalom Synagogue Try Our New Boneyard Beef Ribs! Orchard Lake Rd. South of 14 Mile Farmington Hills Excluding tax, tip and beverages • With this ad Dine in only • Expires 3/15/13 JN 851-7000 Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs" February 21 • 2013 51