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October 06, 2011 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-10-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

BEST
LAMB CHOPS
IN TOWN

arts & entertainment >> food

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eriihtl

DINNER SPECIALS

STARTING AT $

1 2.9 5

INCLUDES BREAD BASKET
AND SOUP

PARTY TRAYS AVAILABLE

10% Off I I10 %Off

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Total .
I
Total .
' Food Bill " Food Bill '

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FULL SERVICE

ROOM

CATERING

r- Receive

I—Receive

Dine-In only.
Not valid with Specials.
Not valid with any other offers.
With coupon. Expires 10/30/11
Excludes Lamb Chops

I I

J L

CHILDRENS MENU

$ 4. 95

Dine-In only.
Not valid with Specials.
Not valid with any other offers.
With coupon. Expires 10/30/11
Excludes Lamb Chows ... I

4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD CROSSWINDS PLAZA

248-538-6000

For All Special Occasions!

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* Handcut Lox

* Our Regular

Tuna &

Fat-Free Tuna

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MEAT TRAY

ift
LR

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$7.99 Per 3017 kft

Can't Be Bean`

* Vegetarian

Hours:
Mon-Sat 7-9:30
Sun 7-8

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COMPARE OUR
LOW PRICES
WITH ANY
DELICATESSEN
IN TOWN!

* Potato Latkes

STAR
DELI

SALAD TRA Y

Chopped Liver

$9..99 per
pe rson

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s13.49 per

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SALAD TRAY VI I
LOX & CREAM CHEESE t R

* Homemade

Potato Salad

TRAYPejscn

& Coleslaw

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One Per Order • Not Good Holidays • 10 Person Minimum

WITH THIS COUPON

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D EL IVE RV "WILLI B LE

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24555 W. 12 MILE ROAD

just west

of Telegraph Road • Southfield

2484,3524, 7377

Restaurant

(

248.476.0044
Buy 'o lunch or dinner entree I
and get the second 1/2 off
15% off
I
total food bill
Of equal or lesser value

Not good with any other coupons
Not good on holidays. One coupon per couple.
Ex, 1/ 15/ 12

I

Not good with any other coupon
One coupon per table.
Exp 1/15/12

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

60 October 6 • 2011

Dinner in the sukkah.

FULL BAR

PRIVATE
DINING

1694470

T

he weeklong feast of Sukkot,
beginning the evening of
Wednesday, Oct. 12, is one of
Judaism's pilgrim festivals and a time
of rejoicing and celebra-
tion. It's also a time to offer
thanks for the harvest.
Today, eating in the suk-
kah largely takes the place
of actually living in the
traditional open-to-the-air
huts. Meals are chockfull of
fruits and vegetables — as
befits the harvest celebra-
tion — and dishes often
are of the "stuffed" variety.
Our menu includes kre-
plach, stuffed with meat or
chicken, as a starter course.
Then we dine on stuffed,
rolled chicken breasts, an elegant and
complete entree (just serve a salad or
simple steamed vegetables alongside).
Finish the meal with fruit- and nut-
stuffed apples with maple and apple
drizzle.

KREPLACH
I like my kreplach doughy, but if you
prefer yours lighter, roll the dough as
thinly as possible.

Dough:
2 cups flour
2 large eggs, lightly beaten
water

Filling:
1 /4 cup vegetable oil
3 cups chopped onions,
any variety
2 lbs. cooked chicken meat (no
bones or skin) or 2 lbs. cooked
beef, chopped or ground
salt and black pepper to taste

Make the dough: Place the flour
and eggs in the bowl of a food proces-
sor, and process with a metal blade
until dough is formed, adding water,
a few drops at a time, until the mix-
ture forms a ball on top of the blade.
Remove the dough from the processor,
and wrap in plastic. Chill while you
make the filling.
Make the filling: Heat oil in a large
skillet over medium-high heat. Add
the onions and cook, stirring fre-
quently, for 5 minutes. Add the chicken

or beef, and cook until no longer pink.
Allow to cool to warm before stirring in
the salt and pepper.
Prepare the kreplach: Remove the
dough from the refrigerator,
and pinch off a piece about
the size of a large egg yolk
(approximate!). Use your
fingers and thumb to form
the dough into a thin 3-inch
circle (do not use too much
dough or your final number
of kreplach will be less). Put
the circle down on a clean
surface, and place 1 tsp. of
filling in the center of the cir-
cle. Fold the circle of dough
over the filling, and pinch the
edges well (this will form a
half-moon pillow). Place the
finished kreplach on a parchment-lined
baking sheet. Continue with remaining
dough and filling.
Cook the kreplach: Bring a large pot
of lightly salted water to a boil. Drop
several kreplach into the boiling water
(don't crowd the pot). Cook until the
kreplach float to the top of the pan.
Remove the kreplach with a slotted
spoon. Alternately, you may cook the
kreplach in chicken broth. If you do
not want to cook the kreplach imme-
diately, you may freeze them until
ready to cook. Freeze them flat (with-
out touching one another other) until
solid. Remove from baking sheet and
place in a freezer zipper-style bag.
Makes 30-45 kreplach, depending
on the size.

CHICKEN WITH
MUSHROOM
AND APRICOT STUFFING
AND TOMATO ARTICHOKE
SAUCE
2 Tbsp. olive oil
1 cup chopped red or
Bermuda onions
2 cups sliced mushrooms
1 /2 cup chopped dried apricots
2 Tbsp. dried parsley flakes
6 boneless and skinless chicken
breast halves (about 2 lbs.)
1 /4 cup vegetable oil
1 cup flour
2 cups chicken broth
2 cups dry white wine
2 cups chopped, seeded, peeled
tomatoes

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