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Lovin’ Spoonful

16 Dec

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I just published a review of Ina Garten’s new book Cooking for Jeffrey (Clarkston Potter; $35) in the Detroit Jewish News.

The book cover is a sweet photo of Garten and Jeffrey with one of his favorite desserts. The Devil’s Food Cake with Coffee Meringue Buttercream is a “showstopper,” according to Garten, who loves the combination of moist chocolate cake and the light buttercream frosting — although  the Pecan Rum Raisin Ice Cream and the Chocolate Creme Brulee look equally scrumptious. The book’s dedication sums up the premise: “For Jeffrey, who makes everything possible.”

Here is a link which features recipes for perfect potato pancakes and the most Googled brisket recipe ever.

Sweet Treats for a Cause

13 Sep

 

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Here’s a recipe for success — Take eight creative women, mix in a artist’s home and a great cause for a winning event all to benefit the Detroit Jewish Hospice.

The women are jewelry and accessory designers. To sweeten the event, Stacie Berman, pastry artist, of SloMo Cakes and Cookies will be there.

The artists include: Olga Babushkina, Stacie Berman, Carol Ellis, Linda Golden, Arlene Lullove, Diane Mondry, Laurie Winston and Terrie Voight.

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The event is this Sunday, Sept. 18 at the home of Linda Golden. For more information, call 248-592-2687 or blaker@jewishhospice.org

Photos include pastries by Stacie Berman and necklace by Linda Golden.

 

Master Chefs for a Cause

27 Aug

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Combine a popular TV show with gourmet food, and you will have a spectacular event — especially it’s for a good cause like the Friendship Circle.

The Friendship Circle is an organization for children with special needs. With over 79 locations worldwide the Friendship Circle has cultivated friendships between 5,000 special children and close to 11,000 teen volunteers. Each independent Friendship Circle is operated by its local Chabad Lubavitch Center, and entirely supported by each local community to benefit local children with special needs.

On Monday, Sept. 19 at 7 p.m. in metro-Detroit, three professional chefs will compete in an exciting culinary battle to test their creativity and cooking skills. Like in the television show MasterChef, these stars in the kitchen will be presented with an astonishing assortment of ingredients and quick-fire challenges (including inexperienced sous chefs) as they battle before your eyes.

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The three chefs competing in the competition are Chef Reva Constantine (above) of the Great Lakes Culinary Center, Chef Derik Watson of Bistro 82 in metro-Detroit and Chef Sarah Welch of Republic Tavern. The emcee is Michelle Bommartio (below), a renown cake designer and TV personality.

 

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All proceeds from this event will benefit the Friendship Circle in West Bloomfield. For more information about the event in West Bloomfield, MI, go to this site. http://www.friendshipcircle.org/events/masterchef/

 

 

Fresh Peach Oatmeal Muffin Cups

19 Aug

A healthy, delicious muffin — no oil, no sugar and no flour!

Ann Arbor Vegan Kitchen

Fresh Peach Oatmeal Muffins

Glorious fresh peaches are the star here.

Rolled oats, bananas, and applesauce combined with juicy peaches create these very portable little muffin cups. I’ve fallen in love with them, and have been making a batch or two weekly.

Here’s the bonus – NO sugar, flour, or oil. Yes, this is good, good stuff.

These are lovely warm from the oven, and perfect for breakfast, of course, but I think they’re an ideal afternoon snack as well.

When fresh peaches are not in season, frozen peaches work great. Fresh or frozen blueberries or/and cherries are a delicious swap, too.

One more thing…I recently purchased a silicone muffin pan to eliminate the need for so many parchment paper liners. If you’re on the fence (as I was), I can report that I’m very pleased with how well it performs. If you don’t have one, no problem. Just use paper liners instead.

FRESH PEACH OATMEAL MUFFIN CUPS
Inspired by Chef AJ’s “Just…

View original post 130 more words

A Very Berry 4th of July

28 Jun

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Celebrate the 4th with a red, white and blue patriotic dessert from House of Harper blog.

Mixed Berry Cobbler

Makes 8 – 10 Servings
Prep: 15 minutes | Bake: 55 minutes

Ingredients:

1 (12 oz) package (frozen or fresh) blackberries
1 (12 oz) package (frozen or fresh) raspberries
1 (12 oz) package (frozen or fresh) blueberries
1 1/2 cup sugar
1/2 all-purpose flour
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract

1 (15 oz) package of refrigerated pie crust
1 large egg, lightly beaten
1 tablespoon sugar

Optional: Serve with Bluebell Vanilla Ice-cream

Photographed by Kate Robinson

The House of Harper post features some delightful photography with kids in the kitchen.

Summer Spritzer

14 Jun

Kick off the summer with this refreshing drink, courtesy of Lark & Linen who adapted it from Reading My Tea Leaves. It’s a Rhubarb Lilac Spritzer. It can be alcoholic or non-alcoholic.

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INGREDIENTS (serves 20)
  1. 5-6 stalks rhubarb, chopped into 1″ pieces
  2. 1 cup granulated sugar
  3. 1 cup water
  4. 1 large handful of lilac blossoms, removed from the stem
INSTRUCTIONS
  1. In a medium sized pot, over medium heat, bring all ingredients just to a boil.
  2. Turn to low, cover and simmer for 15-20 minutes until sugar is disolved and rhubarb begins to separate. Strain through a fine mesh sieve and store in a glass jar in the fridge.
NOTES
  1. Mix your syrup into sparkling water, add vodka to make it sinful, or pour over vanilla ice cream.
CALORIES: 42 (minus the vodka and ice cream!)
FAT: OG
PROTEIN:OG
CARBS:11G

Bon Apetit in New York

10 Jun

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There are many fantastic restaurants in New York. On a recent visit, I ate at La Grenouille in Midtown. It’s an authentic French restaurant in Midtown.The food and the atmosphere were superb. The decor is awash in pink with flowers galore. Just the perfect place to enjoy a glass of wine with fine food.

Marvelous Maurice Salad

26 Apr

 

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HUDSON’S MAURICE SALAD

If you’re from Motown,  you have tasted the marvelous Maurice Salad. It was first at the J.L. Hudson Company based in Detroit. My friends shared it on Facebook, posted from Cooked Just Right.

DRESSING:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

Healthy New Year: Finding a Greener Space

3 Jan

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So, let’s start this New Year off healthy. Joel Kahn, a Detroit cardiologist, opened up a Motown restaurant with his son Daniel. It’s GreenSpace Cafe  located in Ferndale, Michigan, a suburb of Detroit. Not only do you get to experience great food, you have the stamp of approval from a heart doctor.

The menu features some delicious vegan options like the teriyaki mushrooms (above) which are glazed with house-made bourbon teriyaki and garnished with Asian slaw, bib lettuce and chives.

Of course, there’s a Michigan salad with dried cherries and home-made cashew herb chevre. The root salad is another healthy choice.  A crowd pleaser is the pad thai, gluten free with rice noodles that can also be served nut free.

The unique feature is the raw juice bar complete with hard liquor. The number one selling drink is the Greenhouse made with gin, Drought #3  (apple, kale, lemon, celery & ginger), elderflower, orange and Cava.  A healthy cosmopolitan!

What are your healthy tips for starting off the New Year?

 

Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

22 Nov

Spice up Thanksgiving with these pumpkin cupcakes with cinnamon frosting!

Ann Arbor Vegan Kitchen

MINI-PUMPKIN CUPCAKES with CINNAMON CREAM CHEESE FROSTING

A few years ago, I shared my favorite recipe with readers for Pumpkin Muffins, but since I recently created this Cinnamon Cream Cheese Frosting, these muffins have graduated all the way to cupcakes. My kids love them. Correction: LOVE them!

Allow me to backtrack for just a moment…

Kite Hill vegan cream cheese has been getting lots of attention lately, and there’s a really good reason for all this buzz. It’s delicious. What’s even more impressive to me is the ingredient list: almond milk, cultures, and that’s about it. The simplicity of ingredients and its delicate flavor actually inspired this delightful Cinnamon Cream Cheese Frosting recipe.

So here we go, just in time for Thanksgiving…the reintroduction of these pumpkin cuties, transformed into scrumptious mini cupcakes with this very easy and delicious frosting.

MINI PUMPKIN CUPCAKES (with CINNAMON CREAM CHEESE FROSTING)

1 cup canned cooked pumpkin
6 tablespoons unsweetened applesauce
1 cup sucanat or organic…

View original post 190 more words

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