fine
art fair
33rd
annual
Combine all ingredients except
olives in a large bowl, and toss well.
Cover, and chill for 2 or more hours
(up to overnight).
Heat grill to high heat. Remove
the chicken from the marinade, and
place on the hot grill. Grill for 4 min-
utes. Turn over, and grill for about 4
minutes more or until the chicken is
just cooked through (don't overcook
or the chicken will be dry).
Remove from grill, and arrange on
a serving platter. Garnish with the
chopped olives. Makes 6 servings.
JERUSALEM KUGEL
This parve kugel is sweet and pep-
pery. If you like pepper, you'll like
this kugel. If you love pepper, add 3
tsp. instead of 2.
1 lb. dry noodles, fine or medium
Y3 cup vegetable oil
1 /2 cup white sugar
1 /2 cup brown sugar
1 tsp. salt
2-3 tsp. ground black pepper (not
finely ground)
5 eggs, lightly beaten
Preheat oven to 325 degrees. Spray
a 9- x 13-inch baking dish with non-
stick cooking spray. Cook noodles
according to package instructions,
but for slightly less time (until al
dente). Drain, and rinse under cold
water. Drain very well. Transfer the
noodles to a large bowl. Set aside.
Place the oil in a medium pot, and
add the white sugar over medium-
high heat. Cook the mixture, stirring
occasionally until the sugar caramel-
izes (it may be lumpy). Pour this
mixture over the noodles, and stir
well (the sugar may clump). Wait for
the sugar to cool enough to touch,
and break apart the clumps with your
fingers as much as possible (don't
worry if this is difficult; the clumps
melt during baking).
Add the brown sugar, salt, pep-
per and eggs, and stir well. Pour the
mixture into the baking dish, and
bake, covered with foil, for 40 min-
utes. Uncover the kugel, and bake for
30-40 minutes more, until the kugel
is set.
Allow to cool a bit before cutting
and reheating, if necessary. Serve
warm or at room temperature. Makes
20 servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
www.ArtBirmingham.org
birmingham
Produced by
Artittifii
A Mother's Day Weekend Tradition in
Downtown Birmingham's Shain Park
MAY 10-11,
2014
Saturday, 10am - 6pm
Sunday, 10am - 5pm
lusiG sp
4;4' /
44
R
o
+
-;*
In association with
With Special
thanks to
Guild
"Blue Jay on Red Chair"by Candace Compton Pappas
734.662.3382
NOW
SERVIN
H OMEMADE
GREEK
YOGURT!
in Us for a Beautiful Mother's Day Buffet Brunch!
Cookbook Corner
0
rly Ziv has been offering popular
cooking classes and culinary
tours of Israel for years. Her new
cookbook, Cook in Israel: Home Cooking
Inspiration (Orli Ziv; 2013; $35), draws on
her Jewish-Greek heritage and the Middle
Eastern and Mediterranean flavors of her
Tel Aviv home. It features more than 100
healthy (she's a former nutritionist), easy-to-
follow recipes that allow all cooks to bring
the flavors and colors of Israeli food to their
kitchen. Each recipe is accompanied by a
full-color photograph. For more informa-
tion, go to www.cookinisrael.com .
COOK IN
HOMEtOOKING
❑
CARROT AND PECAN
SALAD
This salad is so simple but so
delicious. It goes well with just
about any meal and, best of all, can
be made ahead. The flavors only
improve.
4-5 carrots, peeled
1 bunch chives or spring onion,
chopped
1 cup sweet pecans, roughly
chopped
3 Tbsp. canola oil
'A cup vinegar (white or red
wine, white balsamic or apple
cider vinegar all are good choices)
1 Tbsp. mustard
2 Tbsp. brown sugar
1 clove garlic, minced (optional)
Grate the carrots on the medium
side of a box grater, and put them
in a salad bowl. Add the chives and
pecans. In a separate bowl, whisk
together the canola oil, vinegar,
mustard, sugar and garlic, if using.
Pour the dressing over the salad, and
toss until fully coated. Serve imme-
diately, or store in a covered con-
tainer in the fridge until ready to eat.
Buffet includes Carving Station...
Broiled Lamb Loin Chops... Chicken Meatballs ...
Chicken Lemonato...
Greek favorites ike 'Mach Pie...
Big T's Choppe. ; . ;rips...
Oven Brown • • • I .
Omelette Station (until 3PM)... e etables .nd
Fresh Fruit...top it off w
Buffet: 11 am-7pm Adults $24.99
Kids 10 & under $12.99
ULL AR ARR r U • ND CAT RING!
1915260
'OPEN 7 DAYS A WEEK FOR BREAKFAST - LUNCH - DINNER
.380 Grand River Between Haggerty & Meadowbrook on the north side • Novi • 248-615-2102 • Bigtommys.com
3258 Orchard Lake Rd.
Just N. of Commerce Rd.
(248) 683-3344
&MN , 10ay 4527696168
co El. Le I fflowno PARTY a DELI TRAYS
RESTMRZANT
Dine-In • Carry-Out • Catering
Open 7 Days — Breakfast, Lunch & Dinner
rTh
6 PEOPLE
plus tax
TOTAL BILL OF $30 OR MORE
' lb. Corned Beef & Y2 lb. Turkey,
1 Loaf Rye, 11b. Cole Slaw, 1 qt. of Soup,
Pickles & Russian Dressing.
Must Present This Coupon
Not Valid With Other Offers • Expires: 7/31/14
Must Present This Coupon
Not Valid With Other Offers • Expires:6/01/14
May 1 • 2014
53