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Preheat oven to 425, wash the
eggplant and roast After 20 -25 min-
utes turn the eggplant being care-
ful not to puncture it, roast for
another 20 -25 minutes until tender.
Remove from the oven, allow to cool,
remove the peel and cut in half
lengthwise. Remove as many seeds
as possible, place in food processor
with other ingredients, puree until
smooth. If there is too much mois-
ture to form quenelles place on top
of the stove and evaporate as much
as possible without scorching. Set
aside until time of service.

Hot Music,
Refreshing Cocktails and Fabulous Food at our Seventh Annual Cool
Notes Concert Series.
It's A Poolside Party Every Thursday Night From 6:30 p.m.-9:30 p.m.

The Sheraton Oaks of Novi would like to invite you to COOL off this summer with

Steve King & The Dittilies
Nouveaute
The Gratutlde Steel Band
C. J. Leftus
Steve King & The Dittilies
Nouveaute
The Gratitude Steel Band

July 21
Jack Dryden's Sounds of Brazil
July 28
C. J. Leftus
August 4 Nouveaute
August 11 King David
August 18 C. J. Leftus
August 25 Jack Dryden's Sounds of Brazil
Sept. 1
Steve King & The Dittilies

Immediately following Cool Notes, we will have live Top "40"
music in Eli & Denny from 9:30 p.m. until close.

So, mark your calendar every Thursday for a complete night of
entertainment at the Sheraton Oaks, Novi. And, don't forget we
have live Top "40" entertainment in Eli & Denny every Friday
and Saturday night, as well.

r

THIS COUPON ENTITLES
BEARER TO

'1.00 OFF

Sheraton Oaks

2.
"1 44mwow —"er$1161001,0,

52 • SUMMER 1994 • STYLE

the pan, add to stock. Add herbs.
Simmer an additional two hours.
Strain, allow to cool and refrigerate.
The next day remove any hard fat
from the top. The yield should be two
quarts. Reduce by 1/2 for the sauce.
For the sauce: Season reduced
stock with salt and pepper, tighten
slightly with dissolved arrowroot to
the consistency ofjus lie. Whip in soft
butter. Set aside until the time of ser-
vice.

EGGPLANT QUENEI I E:
1 large eggplant
4 Tbsp extra virgin olive oil
salt and pepper
2 Tbsp freshly squeezed lemon
juice

Your Host, _Wino Czitraro

June 2
June 9
June 16
June 23
June 30
July 7
July 14

(continued from page 51)

27000 Sheraton Drive
Novi, MI 48377
810 348-5000

COOL NOTES COVER CHARGE

Sheraton Oaks

(One coupon per person - Goad thru W1/94)

a hot saute pan on both sides, top
with bread crumb mixture and finish
in the oven. Sauce a serving plate,
place two noisettes on top, make a
quenelle from warmed eggplant and
serve a wedge of the tart.

Matt Prentice, Unique
Restaurant Corporation,
Birmingham
GRIJ J ED TURKEY WITH
MUSTARD THYME BUTTER
For large skinless, boneless,
breasts of turkey (7 oz. each)
Marinade:
4 Tbsp. mustard seed
8 oz. chardonnay
12 oz. cider vinegar
12 oz. apple jack
2 oz. sugar
1 Tbsp and 1 tsp. fresh thyme
2 Tbsp. fresh rosemary
1 Tbsp. fresh sage
2 Tbsp. chopped garlic
4 Oz. corn oil
2 Tbsp. kosher salt

Combine mustard seed, chardon-
nay, cider vinegar, apple jack and sug-
ar in a stainless pan (not aluminum)
and bring to a boil. Simmer until re-
duced by half. Cool to room temper-
ature.
Add herbs, garlic, oil and salt to
cooled mixture. Put turkey in stain-
less steel container. Cover with mari-
nade. Marinate for two days, turning
occasionally.

Mustard thyme butter.
4 oz. softened butter
2 Tbsp. fresh thyme
leaves
1/4 cup Dijon mustard
1 1/2 Tsp. kosher salt
8 Turns of fresh pepper (turns of
the pepper mill)

To finish the turkey, drain the
ROAST TOMATO TART:
turkey breasts of marinade. Brown
1 recipe pate brisse
in heavy frying pan. Bake in 300 de-
10 roma tomatoes, peeled
gree oven for 10 minutes. Garnish
1 bunch fresh basil
with mustard thyme butter and a
10 pitted black olives
sprig of fresh thyme.
1/4 cup parmesan cheese
line 8" tart shell with pastry. Bake YELLOW TOMATO GAZPACHO
blind until golden. Cut tomatoes in
(8 servings)
half lengthwise, remove seeds and
4 Lbs. Yellow tomatoes (cored
place in a 350 oven for 30 minutes or and seeded)
until they have lost most of their
2 Tbsp. minced garlic
moisture (this oven roasting intensi-
1 red pepper minced
fies the flavor). Remove and allow to
1 yellow pepper minced
cool.
1 English cucumber minced
Assembly of tart Place the picked
4 green onions sliced thin
basil leaves in the bottom. Line the
1/2 cup Olive Oil
tomatoes on top, sprinkle with
1/2 Tsp. Cayenne Pepper
chopped olives, parmesan cheese
2 Tbsp. kosher salt
and extra virgin olive oil. Bake in a
Cook tomatoes approx. 20 min-
350 oven until hot. Cut into wedges.
utes (to reduce juice content by one-
Assembly of plate: Season the
half). Puree cooked tomatoes and
lamb with salt and pepper, brown in
(continued on page 56)

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