A Foretaste Of The Kulanu Scholarship Dinner, October 30

Recipes

Written by 5TJT Staff

Thursday, 28 October 2010 10:34

The 10th Anniversary Kulanu Scholarship Dinner is scheduled for this Saturday evening, October 30, at 8:00 p.m. at the Sands in Atlantic Beach. Mauzoneâ€™s Catering by Celebration has provided us a sneak peek at the delicious dairy buffet. To captivate your taste buds with new sensations, executive chef Marty Levin, a graduate of the Culinary Institute of America, provides novel new dishes, such as filet of sole franchaise served golden brown with light cream sauce or cheese cream banana foster, and stuffed french toast with a fresh strawberry and blueberry compote.

For more information about the Kulanu event, visit www.kulanukids.org or call 516-569-3083, ext. 106.

Blueberry Strawberry Fruit Compote

Ingredients:

1 cup frozen blueberries
1 cup fresh strawberries, cut in quarters, tops removed
2 Tbsp. water
1/4 cup sugar
1 tsp. lemon juice

Directions:

Combine blueberries, water, sugar, and lemon juice in a small saucepan. Cook over a medium heat for about 5 minutes. Remove pan from heat and add strawberries while stirring.