!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