>> sponsored by
BUSCH'S
tiesk reoriAaik ✓er
1 cup white wine
juice of 1 /2 lemon
2 Tbsp. brown sugar
'/2 cup chopped pitted Kalamata
(or your favorite variety) olives
2 Tbsp. drained capers
fresh chopped parsley, garnish
Spray a baking pan with nonstick
cooking spray. Arrange the fish por-
tions on the baking sheet. Drizzle the
olive oil over the fish, and sprinkle
with salt and pepper. Sprinkle the
tomatoes around the salmon. Set
aside.
Combine the wine, lemon juice
and brown sugar in a small saucepan
over high heat, and bring to a boil.
Reduce heat to medium, and cook
the sauce for 10 minutes.
Drizzle all the sauce over the fish,
and cover for up to 5 hours. Just
before serving, preheat oven to 400
degrees. Roast the fish, uncovered,
for 10-12 minutes. Serve cold or at
room temperature, garnished with
the olives, capers and parsley, or
over greens, drizzled with a bit of
balsamic vinegar. May be served hot,
garnished with the olives, capers and
parsley, as well.
Makes 6-12 servings, depending
on portion size.
BROCCOLI ALMOND,
ORANGE, CHEDDAR AND
CHERRY SALAD
This salad is equally good prepared
with asparagus or cauliflower.
1 lb. broccoli florets, cut into
small bite-sized pieces (if buying
whole heads of broccoli instead
of the florets, you may need more
than 1 lb.)
1 cup shredded sharp Cheddar
cheese
1 cup sweetened dried cherries
'/2 cup sliced or slivered almonds,
lightly toasted
1 can (about 10 oz.) mandarin
oranges, drained well
1 cup slivered red or Bermuda
onion
1 cup fresh chopped parsley
'A cup balsamic vinegar
3 Tbsp. extra-virgin olive oil
kosher salt and pepper to taste
Place broccoli in a microwave-safe
bowl with '1/4 cup water. Cover with
plastic wrap, and cook on high heat
for 3 minutes. Allow to cool slightly,
rinse with cold water and drain very
well. Transfer the broccoli to a large
bowl. Add remaining ingredients,
and toss well.
Makes 6-8 servings.
CHOCOLATE
SHORTCAKES WITH
COCONUT ICE CREAM
AND GANACHE SAUCE
Shortcakes:
2 cups flour
1 /2 cup sugar
Y3 cup unsweetened cocoa powder
1 tsp. baking powder
1 /2 tsp. baking soda
1 /2 tsp. salt
1 /2 cup pine nuts or chopped
pecans
11/2 cups whipping cream, not
whipped
Ice Cream:
2 quarts coconut ice-cream
or sorbet, softened slightly and
mixed with 1 cup sweetened flaked
coconut and refrozen (or 2 quarts
vanilla ice cream mixed with 2
cups sweetened flaked coconut and
refrozen)
Gouache Sauce:
1 cup semisweet chocolate chips
4 Tbsp. butter, softened
'/4 cup whipping cream, not
whipped
Save even more time
with online shopping!
BUS C H ' S
buschs.com/MyWay
Pies4 alattket
Visit www.buschs.com to find all 15 convenient locations.
Make the shortcakes:
Preheat oven to 350 degrees. Spray
a cookie sheet with nonstick cooking
spray, or line with parchment paper.
Combine flour, sugar, cocoa powder,
baking powder, baking soda and salt
in the bowl of a food processor, and
pulse to mix. Add remaining short-
cake ingredients, and pulse until just
combined.
Turn out dough onto well-floured
work surface. Using well-floured
hands, form dough into a circle,
about 3 /4-inch thick. Using a 3-inch
cookie cutter or glass, make circles
of dough (number will depend on
diameter of circle.) Gather excess
dough, and repeat until all the dough
is used.
Place shortcake rounds on the pre-
pared baking sheet, and bake for 20
minutes or until shortcakes are firm
to the touch. Remove from oven to
cool.
Make the ganache sauce:
Place chocolate in a microwave-
safe bowl, covered, and cook on high
for 2 minutes. Remove from micro-
wave, and stir in butter and whipping
cream until smooth. If the mixture
is lumpy, microwave on high for 30
seconds, and stir again (repeat until
sauce is smooth).
To serve:
Place uncut shortcakes on individ-
ual plates. Place a scoop of ice cream
next to or on top of the shortcake,
and drizzle with the ganache sauce.
Makes 8 servings.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1812570
FATHER'S DAY • GRADUATION •• 4TH OF JULY * * *4(
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Present this coupon when placing 1 li.
order. Exp. 7/13/13.1
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-0( 6646 Telegraph at Maple * ti;Olts cil
* Bloomfield Plaza Dine-In / Carry Out / Catering
* * * * * * * * * www.stevesdeli.com
GRAND OPENING OF
TDD - HUH
Restaurant
Open daily from 7a.m-10p.m
Our Everyday
Breakfast Special
$3 .9
4
browns and toast
2 e9 9s meat, hash
7an-11am Monday —Friday
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248-351-0777
29221 Northwestern Hwy.
(at 12 Mile)
Southfield, MI 48034
Call
248-932-0800
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Exp 6/27/13.
Not good on daily specials.
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www.rfamilydining.com
*Kids under 10 years old eat
off the children's menu for
*1.99 Every Monday!
10% DISCOUNT FOR SENIORS EVERY DAY
EXCEPT HOLIDAY AND SPECIALS
Carry Out, Catering and Delivery Available
$20.00 from Menu
before tax.
Exp 6/27/13.
Not good on daily specials.
*one child per adult
1842270
All recipes © Annabel Cohen 2013; annabelonthemenu@gmaiLcom.
June 13 • 2013
55