WRCJ 90 .9 FM PRESETS
*
DETROIT SYMPHONY ORCHESTR
Neighborho
BY THE WILLIAM DAVIDSON FOUNDATION
HEAR THE DSO CLOSE TO HO
Beethoven
Piano Concerto
DSO in Southfield
Thurs., Jan. 9 at 7:30 p.m.
at Congregation Shaarey Zedek
27375 Bell Rd.
Jeffrey Kahane, conductor and piano
Mozart & Bach
o matter what
your night before
was like, there's
really no reason to toil
especially hard when enter-
taining on the first day of
2014. Here are my rules:
No company before noon.
No last-minute cooking as
guests arrive. Casual (even
if elegant) is key. Serve
bagels and lox if you'd like
(nothing better, folks).
And/or prepare any of these make-the-
day-before recipes.
DSO in West Bloomfield
Thurs., Jan. 16 at 7:30 p.m.
Berman Center for the Performing Arts
6600 W. Maple Rd.
DSO in Bloomfield Hills
BACH Concerto for Two Violins
GABRIELA LENA FRANK
Elegia Andina
BARTOK Romanian Folk Dances
MOZART Symphony No. 40
I
N
Fri., Jan. 10 at 10:45 a.m.
Ford Community Performing Arts Center
15801 Michigan Ave.
Jaime Laredo, conductor and violin
Yoonshin Song, violin
DETROIT
New Year's Day brunch.
DSO in Dearborn
BEETHOVEN Piano Concerto No. 4
KODALY Dances of Galanta
WEILL Symphony No. 2
Sat., Jan. 18 at 8 p.m.
Kirk in the Hills Presbyterian Church
1340 W. Long Lake Rd.
tS0
1.101CetS
$25
ItISt
3 — for chl1dren
$10
or students
under 18.
SYMPHONY ORCHESTRA
A COMMUNITY-SUPPORTED ORCHESTRA
Call 313.576.5111
or visit dso.org
--C
Groups of 10 or more call 313.576.5130
MY MOM'S
SALMON MOUSSE
Note: Gelatin is not always considered
parve. Use at your discretion.
13fteakfaot Speciato
-
Pancakes ❖ Crepes ❖ French Toast ❖ Omelets
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I I
Buy Any Lunch and Two I
II Beverages at Regular Price I
ii
I
I I and Receive the 2nd one
ii
..
Original House of Pancakes 248-351-0777 I I
With Coupon. Dine-in only. Not Valid with Senior
II
Discount or any other Offer or Special.
Expires 1 /15/14. Southfield Location Only
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----
I I
. .
FREE
Original House of Pancakes 248-351-0777 I
With Coupon. Dine-in only. Not Valid with Senior
Discount or any other Offer or Special. Up to $6 Value.
Expires 1 /15/14. Southfield Location Only
-----JI.---------
Hours: Sunday-Saturday 7AM-3PM
I
I
------.1
29221 Northwestern Hwy. Southfield (248) 351-0777
vegetable or olive oil (not extra-
virgin)
2 Tbsp. cold water
1 Tbsp. fresh lemon juice
1 envelope unflavored gelatin
'/3 cup boiling water
1 lb. (16 oz.) baked or microwaved
cooked salmon, skin and bones
removed (canned is fine), flaked
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. drained chopped capers
1 tsp. salt
% tsp. white pepper
'/s tsp. ground cayenne pepper
'/4 cup fresh chopped dill or 1 Tbsp.
dried dill
1 cup heavy whipping cream (not
whipped)
1 English or seedless cucumber,
sliced into very thin rounds (garnish)
bagels, water crackers or pumper-
nickel bread slices for serving
1884140
AittuS
S110 r
0,110,0,
Dine at Moe's for New Year's Eve!!.
Cal for reservations vIT:kis: f
ome CELEBRATE 30 years with Mod I
30% OFF TOTAL BILL*
r
*After 5pm, Dinner Entrees only,
Now through2/2/14, Both Locations, Dine-in only.
mmmmmmmmmmm
Moe's on Ten
wio imme
39455 West 10 Mile, Novi
Buy one
Dinnerget I
One 50% OFF' I
With coupon. Not valid with any other offers.
— Expires
Leon's of Wixom
29710 Wixom Road • Wixom
248.478.9742
248.926.5880
www.moeson10.com
www.leonsofwixom.com
in Breakfast, Lunch, Dinner & Caterin
1874840
44
December 26 • 2013
DI
Generously brush vegetable oil or olive
oil (not extra-virgin) in a 5- or 6-cup
mold (I use a metal fish-shaped mold).
In a medium bowl, combine the cold
water and the lemon juice, sprinkle
the gelatin over the mixture and let it
soften for a few minutes. Add the boil-
ing water, and stir the mixture until the
gelatin is dissolved.
Combine salmon, sour cream, may-
onnaise, mustard, capers, salt, pepper
and cayenne, and stir until smooth. Stir
in the gelatin mixture and dill.
In a separate bowl, beat the cream
with an electric mixer until it holds soft
peaks. Fold the cream into the salmon
mixture. Transfer the mousse into the
prepared mold, and chill 8 hours or
On this New Year's Day
brunch menu is my mom's
salmon mousse — the
one I've been making for
decades; a simple mozza-
rella and marinated pepper
salad; a delicious frittata
and a luscious trifle.
For that needed cup of
coffee, chocolate-dipped
spoons turn a cuppa Joe
into dessert. Top everything
off with lovely mimosas
(equal parts champagne and orange
juice) to use up that leftover bubbly.
❑
overnight (may be made up to two days
ahead).
To serve: Dip the mold into a large
pan of hot water for 2 seconds, and run
knife around the edge of the mousse.
Invert the mold onto platter, and,
holding the platter and mold together,
shake hard a few times to loosen the
mousse. When you hear and "feel"
the mousse fall onto the plate, slowly
remove the mold.
Garnish the mold with the cucumber
slices (and fresh dill if desired. I use an
olive for the eye of my fish mold and a
sliver of red pepper for the mouth just
like my mother does).
Serve as a spread for the cucumber
rounds, bagels, crackers or pumper-
nickel bread. Makes 12-16 servings.
FRESH HERB, MARINATED-
ROASTED-PEPPER AND
MOZZARELLA SALAD
For variety, add 1/2 cup chopped oil-
packed sundried tomatoes, or serve
over a bed of greens or with fresh
sliced tomatoes tucked between the
cheese slices.
1 lb. fresh water-packed mozzarella
cheese balls, drained
1 tsp. granulated garlic
1 tsp. dried oregano
1/4 tsp. cumin seed
1 tsp. dried red pepper flakes
1/4 tsp. kosher salt
freshly ground black pepper to
taste
1 roasted red pepper (jarred is
fine), sliced thin
16 Kalamata olives
'4 cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
Slice cheese into thin slices (about 8
per ball). Layer them on a serving dish
with sides (so the marinade doesn't
leak over the edge), overlapping them