arts & entertainment For All Special Occasions! 11MaR111:1 ■ 11Larsl t11111111.7h111:1 Ti TI TI unispi (It 111Lar'1It11111A0111111Ntelftl IfZI * Potato Lathes * Hatulcut Lox * Our Regular Tuna & Fat-Free Tuna Can't Be Beat! * Vegetarian Chopped Liver * Homemade Potato Salad & Coleslaw STAR DELI TI TI TI TI Hours: Mon-Sat 7-9:30 Sun 7-8 TI TI TI Ti TI star*II VII *Man/ If COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN! MEAT TRAY IR IR I R iR in $7.99 per IR person SALAD TRAY IR SALAD TRAY W/ LOX & CREAM CHEESE tit I R $9.99 Per person 43..49 por rsan DAIRY TRAe IR 1019.99P°' TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR TI STAR'S TRAYS CANT BL BEAT FOR QUALITY&. PRICE! Ti TI OFF Ti ON STAR'S BEAUTIFUL ALREADY LOW-PRICED MEAT OR DAIRY TRAYS R R R Ti • Expires 1 2/15/11 • One Per Order • Not Good Holidays • 10 Person Minimum TI WITH THIS COUPON Ti lug& DELIVERV,WAWARI E Ti TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR 24555 W. 12 MILE ROA D 2484,35240'7377 Just west orrelegrapli Road • Soot NAONG H FINE CHINESE DINING 'A wonderful adventure in fine dining" — Danny Raskin A s I often say, man (and woman) cannot live on tur- key alone. Thank goodness! So on this week's menu, I've included some of my favorite side dishes — all are perfect for this har- vest day of giving thanks. And a hol- iday about celebrating abundance, SHORTCUT CURRIED ACORN SQUASH PUREE WITH APPLES AND RAISINS Don't like curry? Leave it out! This is an unusually delicious and lovely vegetable to add to your Thanksgiving menu. It goes remarkably well with turkey, and because you make it on the stove and can reheat it in the microwave oven, you don't waste precious oven space. 1 cup chopped onions Smith apples 1 /2-1 Tbsp. curry powder to taste 2 packages (10 oz. each) frozen acorn squash puree, thawed (or 4-5 cups cooked, mashed fresh squash) 1 /2 cup apple cider or juice 1 /2 cup golden raisins kosher salt and pepper to taste Open 7 days a week for lunch and dinner Catering and carryout available Gift certificates 27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills 248-489-2280 www.honghuafinedining.com Italian Dishes 6. - Pastas Fresh Sea food Fresh-Cut Steak Salad 6. Flat Pizza and Vl ore! Open 7 days a itreek for lunch and dinner, Sat. and Sun. dinner only. $20 OFF $10 OFF Minimum purchase $60.00 Minimum purchase $30.00 1 coupon per table Excludes holidays With coupon exp 11/30/11 1 coupon per table Excludes holidays With coupon exp 11/30/11 4 Dinner Entrees 2 Dinner Entrees 5600 Crooks Rd. (North of Long Lake Rd.) Troy, Ml • 248-813-0700 www.loccino.com Outdoor Patio Dining 50 November 10 • 2011 iN 1 /2 cup half-and-half or nondairy creamer 1 /2 cup maple syrup 1 tsp. vanilla extract 3 /4 tsp. salt 1 large egg, lightly beaten Topping: 1 /2 cup flour 1 /2 cup packed brown sugar 1 /4 cup (1/2 stick) butter or marga- rine, cut into small pieces 1 /2 cup chopped pecans 2 Tbsp. olive oil 2 cups peeled, diced Granny • I believe, deserves a profusion of popular options. Unless otherwise noted, these recipes serve about eight people; but if you're like me and make four, five, six or more dishes, they can stretch to serve more people. II Heat oil in large nonstick skillet over medium-high heat. Add onion, and saute until tender, about 10 minutes. Add apples and curry powder, and saute for 2 minutes more. Stir in squash, cider and raisins, and season with salt and pepper. Cook until the mixture is hot; keep warm until ready to serve. May be made a day ahead, covered and chilled in a covered, microwave safe container; reheat by microwaving on high for 10 minutes. TONYA'S SWEET POTATO PUREE WITH PRALINE TOPPING Tonya Silver of West Bloomfield made this dish for a holiday dinner, and we couldn't stop raving. It's a side dish but is actually good enough to be a dessert. Note: This is a sweet dish; if you prefer your potatoes less sweet (I do), then cut the maple syrup to just 2 Tbsp. Potatoes: 14 cups (about 5 lbs.) peeled sweet potatoes or yams, cut into 1-inch chunks Prepare the potatoes: Place cut pota- toes in a large pot, and cover with water. Bring to a boil over high heat. Reduce heat to medium, and cook until tender, about 12-15 minutes (check tenderness with a fork). Drain the potatoes very well. Preheat oven to 375 degrees. Spray a 9- x 13-inch bak- ing dish (or equivalent) with nonstick cooking spray. Set aside. While the potatoes are draining, combine half- and-half, maple syrup, vanilla, salt and egg in a large bowl, and whisk well to combine. Add the potatoes and, using an electric mixer, beat the mixture until smooth. Transfer this mixture to the prepared baking dish. Make the topping Combine flour and brown sugar in the bowl of a food processor, and pulse a few times. Add the butter or margarine pieces, and pulse a few more times. Add the pecans, and pulse a couple of times to combine. Sprinkle this mixture over the potatoes. Cover the dish with foil, and bake for 15 minutes. Uncover, and bake for 25 minutes more. Makes 12 or more servings. WILD RICE WITH LEEKS, CORN AND CHICK PEAS 1 1/2 cups wild rice 6 cups water 2 tsp. kosher salt 3 Tbsp. olive oil 2 cups finely chopped leeks (white part only) 1 /2 cup water Ph cups fresh or frozen corn