Grosse Pointe News - Local History Archives
Grosse Pointe News - Local History Archives
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 />
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'manning<br />
Arts Q:mtrr<br />
707 lImrirr Eoab<br />
3-l3.ZOZ1<br />
'1farnrst<br />
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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 />
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~O IIlAY 16 .,ual 16<br />
~ WE07""<br />
ltg.RlaPM<br />
WSPMl9PM<br />
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COospor\5OfS;<br />
The Metro TImes<br />
8: ()lI1leIlrA Incllrpor_ed<br />
"UYee WOfS Home"<br />
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that demOishes stereo1',