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Grosse Pointe News - Local History Archives

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May 16, 1991<br />

<strong>Grosse</strong> <strong>Pointe</strong> <strong>News</strong><br />

tened. It contains phOllphorus,<br />

POtassium, magnesium, iron<br />

and vitamms.<br />

There are many types of rhubarb,<br />

with stalks ranging from<br />

green to varying shades of<br />

mauve. The stalks should be<br />

firm, thick, and crisp and release<br />

sap when snapped.<br />

Often lemon zest or gmger<br />

add flavor to rhubarb compotes<br />

and jams. The compote may ac.<br />

company fISh or chicken dishes.<br />

Rhubarb Sauce<br />

Cut enough rhubarb into 1.<br />

Inch pieces to measure 4 cups.<br />

Heat 3/4 to 1 cup sugar and 1/2<br />

cup water to boiling, stirring<br />

occasionally. Add rhubarb; slm.<br />

mer about 10 minutes or until<br />

rhubarb is tender and slightly<br />

transparent. If desired, stir in a<br />

few drops red food color. Makes<br />

5 servings.<br />

Orange Spice Rhubarb<br />

1 cup fresh orange juice<br />

1 cup sugar<br />

112 cup water<br />

2 T grated orange rind<br />

Elegant<br />

Eating<br />

112 t cinnamon<br />

1/4 t ground cloves<br />

1/4t lP"Ound em.er<br />

1 pound rhubarb, cut into<br />

one inch pieces (4 cups)<br />

3 T cornstarch<br />

114 cup Tawny Port<br />

In a stainless steel saucepan<br />

combine the orange juice with<br />

the sugar, water, grated orange<br />

rmd, cinnamon, cloves, and ginger<br />

and bring the mixture to a<br />

boil over moderate heat, stir.<br />

ring. Add the rhubarb and simmer,<br />

stirrIng OCC88iolU' lIy, until<br />

the rhubarb IS tender but retains<br />

its shape Increase the<br />

heat to moderately l,igh and<br />

bring the syrup to a boil.<br />

By Irene H. Burchard<br />

In a small cup dIssolve the<br />

cornstarch in the Port and add<br />

the mixture to the pan, stirring.<br />

Cook over moderate heat,<br />

stirring for 1 minute. Transfer<br />

the rhubarb mixture to a bowl<br />

and let cool. Garnish with the<br />

julienne orange rind and serve<br />

with sour cream and brown<br />

sugar, if desired. Serves four.<br />

Strawberry Rhubarb<br />

Pie<br />

3 cups fresh sliced rhubarb<br />

1 cup fresh sliced strawberries<br />

1 cup sugar<br />

Entertainment<br />

A pie isn't the only delicious reason to cook up some rhubarb<br />

In the United States rhubarb<br />

is grown either in a hothouse<br />

or outdoors, with the latter considered<br />

more flavorful and<br />

deeply pink in color. It is a<br />

hardy perennial plant, originally<br />

from northern Asia. The<br />

English fIrst introduced rhu.<br />

barb to the kitchen In the nineteenth<br />

century. The etymology<br />

of the word goes back to the<br />

Greek, rha, which probably derived<br />

from the fonner name for<br />

the Volga River, Rha, where<br />

rhubarb was grown.<br />

Rhubarb pie, fU'St mentioned<br />

in print in the United States in<br />

1855, was to become one of the<br />

two most popular preparations<br />

of the food; the other was<br />

stewed, sweetened rhubarb<br />

served as a dessert. Rhubarb<br />

pie became so popular that the<br />

plant was called the "pie<br />

plant." (The leaves contain a<br />

large amount of oxalic acid and<br />

should not be eaten.)<br />

The average rhubarb grow.<br />

ing season lasts from May to<br />

July and it has a calorific value<br />

of only 16 calories per 100 g.<br />

Rhubarb is very sour and<br />

therefore must always be swee-<br />

1/4 cup orange juice<br />

2 T quick.(looking tapioca<br />

1/4 t nutmeg<br />

1/4 t salt<br />

1 T butter<br />

Preheat oven to 450 degrees.<br />

Make a pastry dough. Roll out<br />

1/2 of the dough to form 9 Inch<br />

pie shell.<br />

Mix rhubarb, strawberries,<br />

SL&gar, orange JUice, tapioca,<br />

nutmeg and salt together In<br />

large bowl. Turn into prepared<br />

pie shell.<br />

Dot filling with butter Roll<br />

out remaining dough to form<br />

top crust. Place over filling<br />

Moisten, seal and flute edges.<br />

Cut slits In crust in several<br />

places. Bake at 450 degrees for<br />

10 minutes Reduce tempera.<br />

ture to 350 degrees, and bake<br />

for an additional 30 minutes, or<br />

l.,til top crust is lightly<br />

browned. Makes one 9-inch pie<br />

Rhubarb<br />

Crisp<br />

1 pound rhubarb. trimmed<br />

and cut into 3/4 inch<br />

MOT's 'Madama Butterfly' continues at Masonic Temple<br />

As the finale to Michigan beth Hynes alternating in the May 19 at 2 p.m. The last depth as wen as impressive vo- rus master completes the erea.<br />

Opera Theatre's 20th anniver- title role, and distinguished performance will be AmeriCL'.n cal qualities." tive team.<br />

sary season, the company will American tenors Jonathan Sign Language-interpreted f"r The production is under the Tickets for "Madama Butterpresent<br />

Giacomo Puccini's Qri. Welch and Hans Gregory Ash. the hearing impaired. musical leadership 0{ American fly" are available at the MOT<br />

ental masterpiece, "Madama baker as Lt. B. F. Pinkerton. Watanabe"as been lauded conductor Louis Salemno in his ticket office, 6519 Second Ave.<br />

Butterfly," for three more Metropolitan Opera mezzo-so- around the world for her pro- company debut. Maestro Sal- nue, Detroit, or by calhng 874-<br />

performances May 17-19 at the prano Gail Dubinbaum sings trayal of Puccini's beloved her- emno made a successful debut SING and usIng a major credit<br />

4300-seat Masonic Temple The- the role of Suzuki in all perfor- ione, Cio-Cio-San, a role in with the New York City Opera card. Tickets are also available<br />

atre. mances. The production is spon. which she triumphed in Flor. this summer, conducting a new at all TicketMaster outlets, m.<br />

Sung in Italian with English sored by Royal Maccabees Life ence, Milan's La Scala, Covent production of Lucia di Lammer. eluding Hudson's, Harmony<br />

surtitle translations projected Insurance Company. Garden, the Metropolitan Op. moor and a revival ofTosca. House and Sound Warehouse,<br />

above the stage, Michigan Op. era, Canadian Opera Company The aettings and costumes of or dial 645-6666. Half.price<br />

era Theatre's production of Performances are scheduled and Opera Pacific. turn-of.the-century Nagasaki tickets are available one hour<br />

"Madama Butterfly" features for 8 p.m. Friday, May 17, and Of her portrayal of Butterfly were created by Ming Cho Lee before curtain to seniors and<br />

two outstanding casts of sing- Saturday, May 18 (performance for The Washington Opera, the and Zack Brown, originally for full-time students, subject to<br />

ers, including renowned Japa. sponsored by ANR Pipeline Washington Post proclaimed The Washington Opera. Light- availability. For group ticket<br />

nasa soprano Yoko Watanabe Company). One matinee perfor- her to be "a Butterfly of con- ing has been designed by Ken discounts, dial Kathleen Bordo<br />

and American soprano Eliza. mance is scheduled for Sunday, vincing dramatic presence and Smith. Suzanne Acton as cho- Crombie at 874-7878.<br />

Week at a glance<br />

78<br />

pieces (about 4 cupS)<br />

1 cup granulated sugar<br />

1.114cups aU.purpose flour<br />

112t cinnamon<br />

1 cup firmly packed datk<br />

brown sugar<br />

112 cup old.fashioned rolled<br />

oats<br />

1 stick (112cup) unsalted butter,<br />

melted and cooled<br />

Vanilla ice cream or creme<br />

fraiche as an accompaniment<br />

Preheat the oven to 375 degrees<br />

and butter the bakmg<br />

dish In a large bowl combme<br />

the rhubarb with the granulated<br />

sugar, 1/4 cup of the<br />

flour, and the cinnamon and<br />

transfer the mIXture to the bak.<br />

mg dish.<br />

In a bowl, thoroughly combme<br />

the remainmg 1 cup flour,<br />

the brown sugar, rolled oats,<br />

and melted butter. Spnnkle the<br />

streusel over the rhubarb mixture<br />

and bake in the middle of<br />

the oven for 35 minutes Let<br />

the dessert cool and serve it<br />

With the ice cream or creme<br />

fralche Serves SlX<br />

~<br />

RAM'S HORN<br />

aaTAUUNT<br />

".-1902<br />

17410 MACK AT ST. CLAIR<br />

DAILY DINNER SPECIALS<br />

11 a.m. to 11 p.m. only<br />

HOMEMADE SOUP DAILY<br />

WE ARE FAMOUS lor OUR DESSERTS<br />

WEIGHT Senior CitIZen<br />

WATCHERS Age 65<br />

Frosted Treat Discount 10%<br />

& Desserts MInimum Order<br />

Lo Cal Menu $2.50<br />

NOW AVAILABLE<br />

Try our de6aous<br />

SwordfISh. Yellowfin Tuna<br />

Halibut. Orange Roughy<br />

lloollf~' __ ,,,,,,,,<br />

ow. 2llO IloftOIllll ......<br />

Items for thl.S column must be<br />

submitted by 10 a.m Monday<br />

the week before the event. Items<br />

wtthm the <strong>Grosse</strong> <strong>Pointe</strong>s will<br />

be gwen preference.<br />

Thursday, May 16<br />

"Lover's Cove," a new play<br />

about love, deception and con.<br />

spiracy for mature audiences,<br />

opens at the Detroit Repertory<br />

Theatre and runs Thursday<br />

through Sunday until June 23.<br />

Curtain IS 8:30 p.m.; 2 and 7:30<br />

p.m. Sundays. Tickets are $10.<br />

For more information, call B68-<br />

1347.<br />

Friday, May 17<br />

The Golden Lion Dmner<br />

Theater presents "Steel Magnolias,"<br />

the off-Broadway play<br />

that took America by stonn.<br />

Tickets are $23.95. The show<br />

follows dinner, which is served<br />

at 7 p.m. Call 886-2420 for tickets<br />

and information.<br />

Castle Inn (formerly Marc<br />

Anthony's) and ON "Q" Pr0-<br />

ductions present the comedy<br />

"Any Wednesday" by Muriel<br />

Resnik. See how funny the<br />

game of love can be. The show<br />

runs Fridays and Saturdays<br />

through May 18, Wlth shOWtime<br />

at 8 p.m. Tickets are $10.<br />

Dinner and drinks are optional.<br />

For reservations and information,<br />

call 469-0440 or 772.2798.<br />

Castle Inn is located at 43785<br />

Gratiot, Mt Clemens<br />

More than 2,000 art works in<br />

all medla will be on dISplay at<br />

the Center for Creative Studies<br />

- College of Art and DeSign'S<br />

65th Annual Student Exhibition.<br />

At 6:30 p.m. a PreVlew<br />

Party will be held at the college<br />

located at 245 E Kirby,<br />

behmd the DIA. For ticket information,<br />

call 872.3118, ext<br />

218. The show IS open to the<br />

public beginning May 19.<br />

"Brady of Broadway," a one.<br />

man show starring Roy K. Dennison<br />

as CiVlI War photographer<br />

Mathew Brady, makes Its<br />

world premiere tonight through<br />

Sunday at the Lila Jones Johnson<br />

Theatre on the campus of<br />

Oakland CommunIty College in<br />

Royal Oak. Shows are 8 p.m.<br />

tonight and Saturday and 2<br />

p.m. Sunday. For more information,<br />

call 4~27.<br />

The mnth annual Renaissance<br />

City Storyfest begins at 6<br />

p.m. at the General Lectures<br />

Budding on the main campus<br />

of Wayne State University. included<br />

in the twOOay event<br />

will be a storytelling concert,<br />

workshops and receptions. At<br />

1:30 p.m. Saturday, there will<br />

be a free story hour for children<br />

of all ages For more InformatIOn,<br />

as well as times and<br />

pnces, call 577-6296.<br />

Saturday, May 18<br />

Talbot's In the Village in<br />

<strong>Grosse</strong> <strong>Pointe</strong> will present a<br />

get-away weekend packing<br />

seminar at 2 p.m. There will be<br />

packing tIps as well as clothing<br />

ideas for special weekends.<br />

The DetroIt Area Art Deco<br />

Society, a Michigan non-profit<br />

organization, holds its fourth<br />

Palmer Park Tour as part uf<br />

National Preservation Week.<br />

Tours will meet at the Unity<br />

Institute for Holistic Living, located<br />

at the corner of Second<br />

and Whitmore and will leave<br />

every half hour from noon to<br />

2:30 p.m. Reservations are not<br />

necessary. Ticket price IS $5 for<br />

members of The Detroit Area<br />

Art Deco Society and Preservation<br />

Wayne, and $7.50 for nonmembers.<br />

For Information, call<br />

864.1861.<br />

Sunday, May 19<br />

The Center for Creative<br />

Studies-InstItute of MUSIC and<br />

Dance will dedJ.cate Its annual<br />

Student Showcase Recital to<br />

the memory of CCS trustee<br />

Fredenck C. Ford Jr. The<br />

performance is at 3 p.m. at<br />

CCS-IMD in Detroit's Cultural<br />

Center. Ford, a <strong>Grosse</strong> Pomte<br />

resident, became a member of<br />

the school's board in the 19608<br />

and stayed with the school un.<br />

til his death this April. Adnussion<br />

is free.<br />

Wednesday, May 22<br />

The Jazz Forum will present<br />

Jimmy Wilkins, one of Detroit's<br />

finest jazz trombonists and<br />

bandleaders at the <strong>Grosse</strong><br />

<strong>Pointe</strong> Unitarian Church at 8<br />

p.m. Tickets and information<br />

on the Jazz Forum can be obtamed<br />

by calling 961-1714, or<br />

by writing the Jazz Forum, Box<br />

350, 18530 Mack, <strong>Grosse</strong><br />

<strong>Pointe</strong> Farms, 48236. Tickets<br />

are also available at Village<br />

Records and Tapes, 17116 Kercheval<br />

in <strong>Grosse</strong> <strong>Pointe</strong>.<br />

Castle Inn (formerly Marc<br />

Anthony's) and ON "Q" Pr0-<br />

ductions present Neil Simon's<br />

comic romp, "Last of the Red<br />

Hot Lovers." The show runs<br />

Wednesdays through June 26.<br />

Buffet and show are $15. Dinner<br />

starts at 6:30 p.m. For reservations<br />

and information, call<br />

469-0440 or 772-2798. Castle<br />

Inn is located at 43785 Gratiot,<br />

Mt. Clemens.<br />

-•<br />

(J~r 1Jmporlanrr of ~ing<br />

~ 16. 17. 18 ~~1 8:00 '.JR.<br />

.~/<br />

'manning<br />

Arts Q:mtrr<br />

707 lImrirr Eoab<br />

3-l3.ZOZ1<br />

'1farnrst<br />

•• •<br />

Historie Romeo'.<br />

ANTIQUE WEEKEND<br />

Saturday, May 18 10 a.m. - 6 p.m.<br />

Sunday, May 19 12:00 - 5 p.m.<br />

OPEN HOUSE<br />

50 DEALERS • 7 SHOPS<br />

Refreshments Seroed<br />

Walking Map Provided<br />

OUTDOOR HOME TOUR ON SUNDAY<br />

32 MUe and Vaa Dyke<br />

In the WIa,e of Romeo<br />

\\)~~,*o<br />

~O IIlAY 16 .,ual 16<br />

~ WE07""<br />

ltg.RlaPM<br />

WSPMl9PM<br />

~2flMl7PM<br />

COospor\5OfS;<br />

The Metro TImes<br />

8: ()lI1leIlrA Incllrpor_ed<br />

"UYee WOfS Home"<br />

.. poMKfIJ 1heafre<br />

that demOishes stereo1',

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