!RICAN BULK FOOD
6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-9:30pm • MON.-THURS. 7:30am-9:30pm
FRI. 7:30am-10:30pm • SAT. 7:30am-10:30pm • 248-737-1610
Foid
An Exotic English Tea
For A Change Of Pace
OFFERS EXPIRE 1/15/98
FANCY • FRESH ROASTED
•SALT & NO SALT
ETHEL HOFMAN
Special to The Jewish News
CASHEWS
S
$399
LB.
SAVE $1.00
trj
Limit 2 lbs.
SAVE 50e
MILK CHOCOLATE
COVERED RAISINS
TURKISH DRIED
APRICOTS
$199
$199
SAVE $1.00
Limit 4 Pints
SAVE $1.00
SUGAR FREE
HARD CANDY
SAVE $1.00 $
2 99 Limit 2 lbs.
Vargettes
Mediterranean
Salads
TAHINI • HOUMMOUS • EGG PLANT SALAD
•
OASIS
SAVE 750
2
• SLICED EGG PLANT • BABA GANOUSH
• PLUS MANY OTHERS
SAVE $1.00
Limit 2 lbs. CI
Limit 2 lbs.
&Mae SLICED
NOVA LOX
SVP .
SAVE $2.50
W Limit 2 lbs.
MICHIGAN TART
DRIED CHERRIES
$59!
8 oz. S3
pkgs.
Limit 6 Packages
SAVE $1.00
Limit 2 lbs.
WHERE TO GO!
WHAT TO DO!
WHOM TO SEE!
Find out in this week's
JN Entertainment
section.
1/2
1998
lira young things in frothy,
chiffon-trimmed hats and
silk dresses, conservative
matrons in tailored linens
and sensible shoes, and young — and
mature —businessmen, natty in col-
servatively striped ties and jackets.
They all came recently to Four
Seasons Hotels across the country,
which, for $25 per person, held pre-
views of an "Exotic Afternoon Tea."
The tea was modeled after the
one served in London's Four
Seasons Hotel.
The culinary stars on the tea
tour were Sam H.G. Twining,
OBE, of The House of
Twining Teas, and Eric
Deblonde, executive chef at
London's Four Seasons Hotel. The
duo chatted with admiring guests,
setting the proper, civilized tone for
an afternoon tea.
At the event, while tea was sipped
and scones nibbled on, Mr. Twining
spoke about the history, etiquette
and new and old traditions of after-
noon tea.
For the best cup of tea, the success
is in the brewing. Mr. Twining's rules:
Empty the kettle and fill with freshly
drawn water from the cold tap. While
the water is heating, warm the pot
with hot water and drain. Do not use
aluminum or chipped enamel pots as
these metals may spoil the tea.
Measure a good quality tea to your
taste — as a guide, one teaspoonful
per person and one for the pot. As
soon as the kettle reaches a boil, bring
the teapot to the kettle and pour boil-
ing water over the leaves. Cover with
the lid and let stand for three to five
minutes according to the size of
leaf. Stir the pot before pour-
ing.
Never ever use a tea
cozy as this allows the
tea to stew. When
using tea bags, the
same rules apply,
although you can
make the tea in a
cup or mug.
And if you've
ever wondered about
the role of the three-tiered
cakestand that appears on every
English tea table, Mr. Twining noted
that it is "functional and orderly."
Sandwiches go on top; the second
tier is for scones; the bottom tier is
for a sampling of little cakes.
If you happen to be in London,
Afternoon Tea is served daily in the
Lounge at the Four Seasons Hotel
from 3 to 6 p.m. The cost is 17.50
pounds (about $28) per person, and
includes service and tax.
The recipes below are adapted for
the kosher kitchen and are sure to
add a new dimension to your cup of
tea. Focaccia and olive breads are
available from local bakeries or you
can use a good, grainy bread.
SEARED TUNA WITH AVOCADO
ON OLIVE BREAD (PAREVE)
1/2 avocado, thinly sliced
1 tablespoon lemon juice
1 tablespoon lemon pepper
seasoning
1 teaspoon paprika
4 ounces fresh tuna, thinly sliced
1-2 tablespoons olive oil
2 tablespoons dijon mustard
2 slices olive bread, thinly sliced,
about 6 inches by 3 inches
Brush avocado with lemon juice. Set
aside. In a small shallow dish, mix
lemon pepper seasoning and paprika.
Add tuna and turn to coat both sides
with mixture.
Heat olive oil in small skillet. Add
tuna and cook over high heat, about
one minute on each side to sear and
cook to desired doneness. Spread
mustard thinly over olive bread. Top
with seared tuna. Cut each slice
into three pieces. Garnish with
sliced avocado. Makes six
open-faced tea sandwiches.
PLUM TOMATO AND
ARTICHOKES ON SUN-
DRIED TOMATO
FOCACCIA (DAIRY
OR PAREVE)
, 6 marinated baby
artichokes
aac 2 plum tomatoes,
diced
4 slices sun-dried tomato focaccia,
about 6 inches long by 3/4-inch
thick
1-2 tablespoons softened butter or
margarine
ENGLISH TEA on page 112