celebrate

a guide to simchahs

R 0 STE RTAI L—

Detroit's Premier Catering Venue

www. Roostertail.com

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Shawna Eaton-Peplinski

President of Sales & Creative Development

100 Marquette Drive
Detroit, MI, 48214
(313) 822-1234 ext.149
Fax (313) 822-7988
Cell (313) 574-8245
shawna@roostertail.com

1990730

ISRAELI STORE

For garnish:
1 /2 cup pepitas (or sunflower
seeds)
1 /2 cup dried cranberries or
other dried fruits
1 /2 cup golden raisins

Located at the West Bloomfield JCC

Coby carries the largest selection of
ISRAELI-made TALITS & MEZUZAH cases
in Michigan & a magnificent selection
of JUDAICA for every Jewish occasion!

6600 W. Maple Rd.
West Bloomfield

GRANOLA WITH
GREEK YOGURT
1/4 cup brown sugar
1 /2 cup maple syrup or honey
1 /3 cup canola oil
2 Tbsp. water
3 cups old-fashioned oats
1 /2 cup wheat germ or oat or
wheat bran
1 /2 cup sesame seeds
1 cup sliced almonds,
toasted
2 tsp. ground cinnamon

11111
2 4 www.cobysjudaica.com
8. 6 61 . 6 8 0 0

Preheat oven to 275°F. Spray 1-2
rimmed baking sheets with non-
stick cooking spray. Set aside.

Wedding and Event Planner
Perfection made simple

6405 Tamerlane Drive
West Bloomfield, Michigan 48322
Office: 248.626.3421 • Cell: 248.535.0402
andrea@andreasolomon.com • andreasolomon.com

1976060

411.15MF.R
SKINZ-

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ith handfuls of high qua ity
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celebrate! I March 2015

RABANADA (BRAZILIAN
FRENCH TOAST)
In Brazil, where my family is
from, this dish is called rabanada.
Although the recipe doesn't look
that much different than the "reg-
ular" French toast we often make,
this recipe is prepared with French
bread (baguettes) and served at
room temperature, sprinkled with
cinnamon and sugar.

Dipping custard:
4 large eggs
3 cups milk
1 tsp. vanilla
1 large baguette, cut into
1/2-inch slightly diagonal
slices
Vegetable oil for frying
(any kind: corn, canola, etc.)
1 /2 cup sugar
1 Tbsp. ground cinnamon

Bring sugar, honey or syrup,
oil, water and any flavorings to
a simmer in a saucepan over low
heat. Drizzle over oat mixture and
stir to combine. Meanwhile, com-
bine oats, germ, seeds, almonds
and cinnamon in a large bowl.
Pour the liquid mixture over the
oat mixture and toss well. Transfer
the mixture to the prepared bak-
ing sheet. Bake for 30-minutes.
Stir in remaining ingredients and
let cool.
Makes about 8 cups of granola
(can be stored in an airtight tin
for up to two months). Serve with
store-bought Greek yogurt.

Make the dipping custard:
Combine all custard ingredients in
a large bowl and whisk well.
Coat a skillet lightly with veg-
etable oil and heat over medium-
high heat. When the oil is hot, dip
the bread slices in the dipping
custard and let it soak up some of
it (do not allow the bread to sit in
the custard too long or it will be
too mushy). Place the bread in the
hot skillet and repeat to fill up the
skillet.
Cook the French toast until it
is browned on the bottom. Turn
the bread over and cook on the
other side. As the French toast is
cooked, transfer it to a serving
platter, arranging the pieces by
overlapping them slightly. Repeat
with remaining bread and custard,
adding more oil as needed.
Combine the sugar and cin-
namon in small bowl and sprinkle
it over the French toast (you may
not use it all). Serve as is or with
fresh berries on the side.
Makes about 10 servings.

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