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March 07, 2013 - Image 50

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-03-07

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

arts & entertainment >> food

DETROIT SYMPHONY ORCHESTRA

WRCJ 90.9 FM PRESENTS

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MADE POSSIBLE BY THE WILLIAM DAVIDSON FOUNDATION

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TONIGHT!

THUR., MAR. 7 AT 7:30 P.M.

Congregation Shaarey Zedek

27375 BELL ROAD, SOUTHFIELD

ABRAMS

BEETHOVEN
AND MOZART

A COMMUNITY-SUPPORTED ORCHESTRA

Egmont Overture

Generously sponsored by The William
Davidson Foundation with additional support
from the National Endowment for the Arts.

Mozart Flute Concerto No.1

Brahms Symphony No. 2

T

his year, I'm focusing on additional dishes
served alongside entrees rather than filling
these pages with brisket and chicken recipes.
Why? Because entrees are easy — yes, easy — and
so many cooks already have their family favorites for
main dishes. The following side dishes will make your
holiday feast even more special — with a twist on
gefilte fish to boot.

ART WORKS.

CALL 313.576.5111
OR VISIT DSO.ORG

TICKETS JUST $25

(sio for children under 18 and students)

in

SYMPHONY ORCHESTRA

LEONARD SL ATKIN Music Director

Teddy Abrams, conductor
David Buck, flute

Beethoven

More Passover sides.

TS O

DETROIT



Find us on
Facebook

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cobening

CAROLE MILLER'S
PINEAPPLE KUGEL
I've altered Carole's recipe a bit to
make it easier to prepare, but the
results are the same — delicious and
sweet.

0

Kosher for Pesach
Desserts
by Chef cari!

-4(

;

.

5

8 large eggs

1 cup sugar
2 cans (about 20 oz. each)
crushed pineapple in water,
drained
3 cups matzah farfel
1/2 cup margarine, melted
ground cinnamon to taste

From cookies, cupcakes,
pies, and of course cakes,
all non-gbrokts
and gluten-free!

1 11 i 1 VT Y U

Available at Farm Fresh
and Johnny Pomodoro's Market!

Catering for your every Occasion!!

Inside Farm Fresh Market 248.770.6521
13151 W. 10 Mile Rd Oak Park

1821520

NEWLY RENOVATED

Parking Meters Got You Down?
NO WORRIES 1 Hour FREE Parking

Buy One

Get One El
I Half Off

When Dining at Leo's
Coney Island Royal Oak! I

Mon-Sat 11-1 0 • Sundays FREE

I

on any lunch or
Dinner Entree

as.

Not good with any other offer, 1 coupon per table.
For limited time only. Hurry in. Expires 3/31/13. 1
Valid only at 110 S. Main Street, Royal Oak only •

110 S. Main Street, Royal Oak, MI
(SW corner of Main next to Diablo's, parking in the rear )

248-336-8093

*We will reimburse you parking meter up to one hour, when you dine at Leo's Royal Oak!

Please bring ad or coupon for reimbursement

50

March 7 • 2013

1

No Pay Meters
7 Days A Week
until
11:00 a.m.

Preheat oven to 350 degrees. Brush
vegetable oil in a 9- x 13-inch baking
dish. Set aside.
Combine eggs and sugar in a large
bowl, and beat well. Stir in the pine-
apple. Set aside.
Place farfel in another bowl, and
add just enough warm water to
cover. Allow the farfel to sit for 3
minutes, and then drain in a colan-
der. Add the farfel to the egg mix-
ture, and stir well. Add the melted
margarine, and stir until incorpo-
rated.
Transfer to the prepared baking
dish, and sprinkle with cinnamon.
Bake for 45-60 minutes until the
kugel is set. When warm, cut into
squares and serve. Makes 12 serv-
ings.

SALMON GEFILTE
FISH LOAF
Made with salmon, this has a lovely
pinkish color.
2 lbs. boneless and skinless

salmon
1 cup finely chopped or shred-
ded carrots
1 cup finely chopped onions
'/2 cup matzah meal
4 eggs
1 Tbsp. sugar (depending on how
sweet you like your fish)
2 tsp. salt
Y2 tsp. ground white pepper
extra carrot slices, steamed or
boiled, for garnish

Preheat oven to 350 degrees. Spray
the inside of a loaf pan (8- x 4-inch-
es) with nonstick cooking spray. Set
aside.
Cut salmon into 1-inch pieces, and
put in the bowl of a food processor
fitted with a metal blade; pulse until
finely chopped.
Combine the salmon with all the
remaining ingredients in a large
bowl, and stir or beat with an elec-
tric mixer until well combined.
Spread the mixture in the prepared
loaf pan, and bake for 1 hour or until
the fish is set. Remove from oven,
and top with plastic wrap (press the
wrap right onto the fish surface).
Chill up to 2 days.
To serve, run a knife around the
loaf pan if necessary and turn the
fish onto a cutting surface. Cut the
fish into 6 large slices. Cut the slices
in half, diagonally, and arrange them
on dishes. Top with a slice of cooked
carrot (you may also serve this on a
leaf of lettuce or colorful kale or on
top of field greens). Makes 12 serv-
ings.

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