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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

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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
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* Homemade

Potato Salad

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& Coleslaw

s119.99 Per

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24555 W. 12 MILE ROAD

just west

of Telegraph Road • Southfield

2484,3524, 7377

Restaurant

(

248.476.0044
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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

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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