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December 26, 2013 - Image 45

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-12-26

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

■ 4.e.

>> sponsored by

BUSCH'S

tiesk rety/ Awkier

slightly. Sprinkle the garlic, oregano,
cumin, pepper flakes, salt and pepper
over the cheese. Arrange the red pepper
slices around the cheese, and dot with
the olives. Drizzle the olive oil over, and
cover the dish with plastic wrap.
Chill 8 hours or up to 2 days. Just
before serving, drizzle with balsamic
vinegar. Serve at room temperature.
Makes 8 servings.

RICOTTA, ROASTED-RED
PEPPER AND SPINACH
FRITTATA
Frittata, the Italian version of a luncheon
omelet, is easier to make than a quiche
and can be prepared well ahead of time.
It's almost always served at room tempera-
ture, cut into wedges like a pie.
I make this in a large nonstick skillet.
Since the skillet goes in the oven, the
handle needs to be ovenproof. Many
skillets with plastic handles can take
heat up to about 400 degrees.

3 Tbsp. olive oil
1 cup chopped onion
4 cups fresh spinach (or frozen; use
10 oz. thawed and drained well)
8 large eggs
3 slices of white or whole wheat
bread, crumbled
1 chopped roasted red bell pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tsp. kosher salt
'/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees.
Heat oil in large nonstick ovenproof
skillet (it's very important that the skil-
let be nonstick) over medium-high heat.
Add onion, and saute until tender. Turn
the heat off, add the spinach, cover and
allow the vegetables to cool for about 10
minutes. Stir to incorporate the spinach
into the mixture.
Whisk the eggs in a large bowl. Add
the cooked vegetables, crumbled bread
and remaining ingredients to the bowl,
and whisk until well combined.
Spray the same skillet used for the vege-
tables (do not clean the skillet beforehand)
well with nonstick cooking spray. Pour the
egg mixture into the skillet, and cook on
the stove on medium heat for 5 minutes
(the eggs will not be cooked through).
Place the skillet in the oven, and bake
until the eggs are set (about 15-20 min-
utes). Remove from oven, and cool for
about 15 minutes.
To serve, tip the frittata out of the pan
onto a serving dish (do not serve the
frittata upside down). Cut into 8 wedges,
and serve warm or at room temperature
(the frittata may be made up to a day
in advance and chilled. Bring to room
temperature before serving, or reheat at
250°F for 20-30 minutes before serving).
Makes 8 servings.

VANILLA BERRY TRIFLE
'/2 cup sugar
1 /4 cup fresh lemon juice
'/4 cup water
2 Tbsp. white rum (optional)
3 cups prepared vanilla pudding,
any type
'A cup fresh lemon juice
1 16-20 oz. pound cake, thawed
4 cups fresh or frozen berries (any
kind) thawed, plus more berries for
decorating top of trifle
2 cups whipping cream
'A cup confectioner's sugar

Make sugar syrup: Combine sugar,
lemon juice, water and rum in a small
saucepan over medium-high heat. Cook
stirring occasionally until the sugar dis-
solves. Set aside.
In a medium bowl, combine pudding
with the lemon juice, and stir until the
mixture is uniform in texture. Set aside.
Cut cake crosswise into 12 slices and
then into 1-inch cubes. Line a small trifle
bowl with half the pound cake. Drizzle
with half the sugar syrup. Top with pud-
ding mixture and berries. Repeat with
remaining layer of cake, syrup, pudding
and fruit.
Cover the trifle with plastic wrap, and
chill for 8 or more hours. Up to 2 hours
before serving, whip the cream with con-
fectioner's sugar until soft peaks form.
Remove the trifle from the refrigerator,
and spread the whipped cream smoothly
over the top. Decorate with extra berries
and serve. Makes 12-16 servings.

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CHOCOLATE-DIPPED
SPOONS
2 cups semisweet or bittersweet
chocolate chips (or chopped choco-
late, your favorite kind)
1 Tbsp. vegetable oil (any kind —
canola, soy, grapeseed, etc.)
12-20 attractive plastic (or real)
teaspoons
coarse sugar or granulated sugar or
candy "sprinkle" (optional)

Line a baking sheet with wax paper
or parchment. Set aside.
In a microwave-safe bowl or large
glass measuring cup (I use a 4-cup
measuring cup because the bowl should
be taller instead of wider for better dip-
ping), melt chocolate and oil together
on high heat for 2 minutes. Stir until
smooth.
Dip the bowl end of each spoon into
the chocolate, and allow some of the
chocolate to drip back into the bowl.
Sprinkle sugar or candy sprinkles on
the spoons if desired. Place the coated
spoons on the prepared baking sheet,
and allow them to sit until the chocolate
is hardened.
These keep for months in an airtight
container. Makes 24 chocolate spoons.

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

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