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FRESH SALMON CAKES
WITH GINGER-CORN
RELISH
Salmon cakes:
2 lbs. fresh, raw, boneless and
skinless salmon fillets, cut into
1/4-inch cubes
1 cup finely chopped red or
Bermuda onion
1/2 cup breadcrumbs (plus 1/2 cup
more for dredging cakes)
'/2 cup mayonnaise
'/3 cup finely chopped fresh basil
2 large eggs
'/2 cup chopped scallions, white
and green parts
2 Tbsp. fresh chopped dill
1 Tbsp. Dijon mustard
1 tsp. hot sauce (such as Tabasco)
1 tsp. salt
1/2 tsp. ground black pepper
canola oil for frying
Relish:
2 cups fresh cooked corn (or
frozen corn kernels, thawed)
1 red bell pepper, chopped
1 cup chopped red or Bermuda
onion
% cup cider vinegar
1 Tbsp. minced fresh ginger
2 tsp. dried thyme
1 tsp. minced garlic
1 Tbsp. sugar
salt and freshly ground black
pepper to taste
Prepare the relish: Combine all
ingredients in a medium bowl, and
stir well. Chill until ready to serve.
Make the salmon cakes: Line a bak-
ing sheet with a couple of layers of
paper towel. Set aside.
Combine all salmon cake ingredients
in a large bowl, and stir until mixed.
Form the mixture into 12 patties,
about 11/2-inches thick.
Pour about 1/2 cup breadcrumbs
into a small bowl. Dredge the cakes
in breadcrumbs, and set aside.
Heat about 1/4-inch of oil until hot
in a large skillet over medium-high
heat. Add as many patties as you can
to the skillet without crowding them.
Cook until golden on the underside.
Turn, and cook on the other side for
about 2 minutes more. Transfer to
the prepared baking sheet to drain.
Repeat with more cakes if necessary.
Serve hot or at room temperature
with the corn relish on the side.
Makes 6 servings.
ROASTED GREEN BEAN
SALAD WITH GRAPE
TOMATOES AND MINT
1 lb. green beans
6 cloves of garlic, sliced thin
% cup olive oil
1 pint cherry or grape tomatoes,
halved lengthwise
1/2 cup chopped fresh mint
3 Tbsp. balsamic vinegar
kosher salt and pepper to taste
Preheat oven to 425 degrees. Line
a rimmed baking sheet with parch-
ment. Set aside.
Toss beans, garlic and olive oil
together in a large bowl. Arrange on
the prepared baking sheet. Roast the
beans for 10 minutes. Remove from
oven, and allow to completely cool.
Arrange the cooled beans on a
serving platter, and sprinkle with the
tomatoes and mint. Drizzle with the
balsamic vinegar and salt and pepper
to taste. Serve at room temperature.
Makes 6 servings.
CANDIED GINGER AND
OLIVE-OIL COOKIES
2 cups flour
1 tsp. baking soda
11/2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1/2 tsp. salt
1 cup dark brown sugar
1/2 cup olive oil (not extra virgin)
1/3 cup unsulfured molasses
1 large egg
1 cup chopped crystallized ginger
1/2 cup sugar (garnish)
Preheat oven to 350 degrees. Line
2 rimmed baking sheets with parch-
ment. Set aside.
In a large bowl, combine flour,
baking soda, cinnamon, ginger,
cloves, nutmeg and salt, and whisk
well. Set aside.
Combine the brown sugar, oil,
molasses and egg in another bowl,
and use an electric mixer to beat well.
Add the dry ingredients 1/2 cup at a
time to the bowl, and mix well after
each addition. Add the crystallized
ginger, and mix until incorporated.
Make a test cookie: Use wet hands
to form the dough into a 1 1 /4-inch
ball.
Place 1/2 cup sugar in a small bowl,
and roll the dough ball in the sugar
to coat.
Place the ball on the prepared
baking sheet. Bake cookie until
dry and cracked on top, about 12
minutes. If the test cookie does not
spread, you will need to flatten the
cookie balls before baking. If the
cookies spread too much, you will
need to mix in a bit more flour into
your cookie mixture.
Form the remaining dough into
balls, roll in sugar, place on prepared
baking sheets and bake according to
test cookie results.
Allow the cookies to cool com-
pletely before removing from the
baking sheet.
Makes about 21/2 dozen cookies.
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Wishing your family a very
Happy and Healthy New Year!
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for your patronage this past year.
BUSCH'S
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with online shopping!
buschs.com/MyWay
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A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1834600
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Happy
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New Year!
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DINE AL FRESCO OUR GARAGE & OUTDOOR PATIO ARE OPEN
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Reservations I johndbistro.com I 248.398.4070 (after 3)
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
September 12 • 2013
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