The Bra Fitting Specialists

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celebrate

a guide to simchahs

intimates

continued from page C62

\ I 60

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Place the brie fruit-side up on
a cookie sheet. Bake for 40 or so
minutes until the filo is golden
and the cheese is melted. Serve
with crackers or French bread
rounds.
Cook's note: The brie can be
made ahead of time and frozen,
wrapped well in plastic wrap for
up to two months. You can also
make mini bries if serving fewer
people. Try experimenting with
different ingredients — stuff
the brie with different mustards,
smoked meats or vegetables (for

example: goat cheese, sundried
tomatoes, almonds and pine nuts;
pesto, caramelized onions, walnuts
and blue cheese; roasted garlic,
tomato sauce, grilled vegetables
and onions; cinnamon, dried
apples or fresh apple chunks,
toasted pecans and brown sugar;
or frozen chopped spinach, water
chestnuts, scallions and pine nuts).
It's very versatile.
Serves 15-25 as an appetizer.

iN DETROIT IEWISN NEWS

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20141,

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517 S. Washington Avenue
Downtown Royal Oak
248 582 7286 bravointimates.com

-

FRESH SALMON CAKES
WITH GINGER-CORN RELISH

-

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5-fistoly Elegance & Romance

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Merge to form magica(memories at

T6e Masonic

THE MASONIC OF DETROIT • 500 TEMPLE AVENUE • DETROIT, MI 48201
P: 313.832.7100 EXT. 251 • F: 313.832.2922 • WWW.THEMASONIC.COM

C 6 4

celebrate!

I

March 2015

Relish:
2 cups fresh or frozen corn
1 cup chopped red bell
pepper
1 /2 cup finely chopped onion
1 /2 cup chopped scallions,
white and green parts
1 /4 cup shredded fresh
basil leaves
3 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 Tbsp. peeled, minced
fresh ginger
1 tsp. minced garlic
Salt and pepper to taste

Salmon Cakes:
2 pounds fresh boneless and
skinless salmon, chopped
1 /2 cup fresh breadcrumbs
1 /2 cup mayonnaise
1 cup minced red or
Bermuda onion
2 Tbsp. chopped fresh dill
2 large eggs, lightly beaten
1 Tbsp. Dijon mustard
1 tsp. red pepper sauce, such
as Tabasco
1 tsp. salt
1 /2 tsp. fresh ground pepper
1 /2 cup olive oil

To cook:
1 cup bread crumbs
Vegetable oil

Prepare relish: Combine all relish
ingredients in a large bowl and
toss well. Set aside (can be made
a day ahead).
Prepare salmon cakes: Combine
all salmon-cake ingredients in a
large bowl and toss well using
your hands until uniform. Form
the mixture into 12 3-inch cakes
about 1-inch thick.
Place breadcrumbs in a bowl
and gently dredge the salmon
cakes in the crumbs. Set aside.
Line a baking sheet with several
sheets of paper towel and set
aside.
Heat about 1 /8inch of oil in a
large nonstick skillet over medi-
um-high heat. Place 4-6 salmon
cakes into skillet and cook, 3 min-
utes per side, turning only once.
Salmon cakes should be golden
brown. Transfer to the prepared
baking dish. Serve immediately,
hot, or at room temperature with
the relish.

continued on page C66

