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JEWISH STYLE DELI

Dine In • Carry Out • Catering

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nit us at www.fionysDeli-Restaurant.com for Specials & Coupons

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Now taking orders for
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rat uation Parties & Mother's Day! 1 LPP
JOIN US FOR
MOTHER'S DAY MAY 8Th'

BIM

NM MI MIN LIM

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EMI

3258 Orchard Lake Road,
Orchard Lake, MI (N. of Commerce Rd.)

...

With coupon only.
Not valid with any other offers.

22

Family owned & operated since 1998
,Mon.-Fri. 10am-8pm, Sat. Sam-8pm, Sun. Sam-3pm

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7cgays

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PURCHASE
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*25
ONE COUPON
OFF ORMORE
PER TABLE

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Exp. 5/31/11

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WE'VE MOVED 2 DOORS DOWN!

& Dinner

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,Restaurant

10 %Off

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. •

•Featuring Authentic Chinese/Asian Cooking
•Complete Lunch Starts at $6.55
•Children's Menu
•Healthy, Low Fat, 'Sodium Free' Choices
•Vegetarian Dishes

Total Bill
DINE IN OR
CARRYOUT

Not good with any other offer
1 coupon per table • with coupon-
Expires 5/15/11

39470 14 Mile Rd.

(corner of Haggerty in the Newberry Square Plaza),

www.szechuanempire.com

248-960-7666

Chocolate
Flower
Brownies

Bouquet of Cupcakes!

248.626.9110

On the Boardwalk • 6879 Orchard Lake Rd. • West Bloomfield

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New

Location

Mediterranean cuisine

HOURS: MON- SAT I I AM-8PM
• CLOSED SUNDAY*
*(On Sunday Catering Orders
Available $200 or More)

Carry-out
Catering
for your
every occasion
10-500 people
-Free Delivery-

I 20% OFF

I

TOTAL BILL

- - _ ... .... ._ _ a - -- I
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Coupon expires June 4, 2011

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1 Buy I Dinner
I Get 2nd

60% OFF 1

Dinner Menu 4 pm-Close

Coupon expires June 4, 2011

I

FREE
DESSERT

With a purchase of $5.00 or MORE

with this coupon

L

Maher Shakarna
Owner-former Chef
Anita's Kitchen
Farmington Hills only

Homemade Cooking,
Award-winning Chef
Large selection of Special
Vegetarian Cuisine
Packages for
Pharmaceutical
Reps.

1 dm

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Coupon expires Juno
11

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15650 W. 11 Mile Rd. Southfield • 248-552-8100

46

April 23 2011

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1657060

GERMANY AND AUSTRIA
Judy Prussin's Spiked Mandel
Bread
Judy makes a traditional German
cookie, mandelbrot, from the
German meaning almond bread.
Yields: 28 cookies
Start to finish: under 3 hours
1 stick ( 1/2 cup) butter, room
temperature
3 /4 cup sugar
2 eggs
1 cup Amaretto
21/2 cups all-purpose flour plus
more if needed
1 /3 cup unsweetened cocoa
powder
1 1/2 teaspoons baking powder
1 /4 teaspoon salt
11/2 to 2 cups assorted nuts and
dried fruit: almonds, hazelnuts,
pistachios, macadamia nuts, dried
cranberries and dried cherries
(break up any large pieces)
11/2 cups chopped white choco-
late or 12 oz. white chocolate chips
Preheat the oven to 325 degrees
and grease and flour a 20-inch x
15-inch baking sheet.
Beat the butter and sugar in a
large bowl on medium speed, until
light and creamy. Lower the speed
and beat in the eggs and Amaretto.
In a separate bowl, combine the
flour, cocoa powder, baking powder
and salt. On low speed, stir the

flour into the butter mixture and
then blend on medium speed until
well combined. The dough will be
thick, pasty and wet. If the dough
is very wet, add a little more flour.
Thoroughly stir in the nuts, dried
fruit and white chocolate. Divide the
dough in half. On the prepared bak-
ing sheet, shape each half of dough
into a log about 14 inches long x
11/2 inches wide x 11/2 inches high
(lightly wet your hands or use the
spatula to help shape the logs). Space
the logs several inches apart, as they
will grow while baking.
Bake at 325 degrees for 30 to
45 minutes; the top of the cookie
should be firm. Carefully transfer
the logs from the baking sheet to a
cooling tray and let them cool for 1
hour. You can turn the oven off and
reheat it about 20 minutes before
you need to bake the cookies for the
second time. After an hour, using a
serrated knife, slice the logs, on the
diagonal, into pieces that are about
1-inch thick. Try not to use a rock-
ing motion, which might break the
cookies. Transfer the cut cookies
back onto the baking sheet, standing
them upright, about 1/4-inch apart.
Bake at 325 degrees for an additional
30 to 45 minutes, depending on how
crunchy you like them. Cool the
cookies on a tray and store them in a
sealed container.

GREECE
Luna Cohen's Fakee — Greek
Lentil Soup
Lentils come in a variety of colors,
but the brown and green lentils tend
to hold their shape better. These
legumes are rich in fiber and have
been eaten since biblical times. It
is written that Jacob used lentils to
buy his birthright from his brother
Esau. What makes this soup Greek is
the acidic "zing" that Rachel suggests
you add right before serving.
Yields: 6 to 8 servings
Start to finish: 1 1/2 hours
1 medium onion, chopped
(about 3/4 cup)
2 cloves garlic, chopped
2 Tbsp. olive oil
1 lb. lentils, rinsed
2 celery ribs, diced (about 1 cup)
2 carrots, peeled and diced
(about 1 cup)
2 bay leaves
Kosher salt and pepper
1 (6-oz.) can tomato paste
6 to 8 Tbsp. balsamic vinegar,
for serving
Heat the olive oil in a large soup
pot and cook and stir the onions

and garlic over medium heat until
lightly browned, about 10 minutes.
Add the lentils, celery, carrots, bay
leaves and 6 cups of water. Season
with salt and pepper. Cook, covered,
on low heat for 50 minutes. Check
the soup from time to time, adding
boiling water as needed if the soup
becomes too thick. After 50 minutes,
stir in 1 can of tomato paste and
cook for an additional 10 minutes.
Don't overcook the soup; the lentils
will become mushy and lose their
nutty bite. Remove the bay leaves
and drizzle 1 Tbsp. of balsamic vin-
egar into each soup bowl right before
serving. ri