MAY 6 • 2021 | 35
with liquid (I use my hands).
Add the bananas and pecans
and toss again Pour this mixture
into the baking dish.
Wrap plastic wrap and
place in the refrigerator for
1-24 hours.
When ready, preheat the
oven to 350°F. Remove the
French toast from the refrig-
erator and when the oven
reaches temperature, unwrap
and place in the center of the
oven.
Bake 45-minutes to 1 hour
until very puffy and golden.
You can either serve as is in
the baking dish or wait 10
minutes for the French toast
to cool a bit and turn the
entire baking dish over onto
a serving dish (it will be cara-
melized).
Serve with a large spoon or
cut into servings. Makes 12 or
more servings.
MARINATED MINI FRESH
MOZZARELLA BALLS WITH
MIXED GREENS
Ingredients
Mozzarella:
½ pound fresh water-packed
mozzarella cheese balls, halved
(about ¾-inch in diameter)
12 grape or cherry tomatoes,
halved lengthwise
3 Tbsp. extra-virgin olive oil
3 Tbsp. white balsamic vin-
egar
¼ cup chopped fresh parsley
or basil leaves
¼ tsp. dried red pepper flakes
(optional)
1 tsp. kosher salt
Fresh ground black pepper
to taste
Salad:
2 heads small butter lettuce,
core removed and leaves sep-
arated and torn (or about 3-
5-ounces mixed baby greens)
Directions
Combine all mozzarella
ingredients in a medium bowl
and toss well to coat. Cover
with plastic wrap and chill for
2 or more hours (up to a day
ahead), turning the balls once
or twice. Serve the Mozzarella
over the greens, drizzled with
additional balsamic vinegar if
desired. Makes 6 servings.
INDIVIDUAL BERRY TARTS
WITH WHIPPED CREAM
The easiest, prettiest dessert I’ve
ever made.
Ingredients
1 sheet (½ package) frozen
puff pastry sheets thawed
1 8-ounce block of cream
cheese
⅓ cup powdered sugar
2 Tbsp. lemon juice
1 tsp. vanilla extract
2-3 cups berries (raspberries,
blueberries, blackberries) frozen
Whipped cream (the kind in
the can is fine)
Directions
Preheat oven to 400°F. Line
a rimmed baking sheet with
parchment. Cut one sheet of
the puff pastry into 6 squares.
Transfer to the prepared baking
sheet. Use a fork to poke lots of
holes in pastry square. Set aside.
Melt the cream cheese in a
microwave-safe bowl (uncov-
ered) for 40 seconds. Add the
powdered sugar and lemon
juice and stir until smooth. Stir
together cream cheese, pow-
dered sugar and lemon juice
until smooth. Spread mixture
all over the puff pastry squares
(not to the edges).
Arrange the berries on top.
Bake for 20-25 minutes, or
until the pastry is golden. Serve
immediately or at room tem-
perature with whipped cream.
Makes 6 servings.
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