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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