This holiday season, isn't it time for a little "•:A.RNAF-'r"
JET presents the Midwest Premiere of the Tony Award winning comedy...
DAY
DATE
THURS.
SAT.
MON.
TOES.
WED. THURS. WED, THURS. SAT
SUN.
DEC. 14 DEC. 15 DEC. 17 DEC. 18 DEC. 19 DEC. 20 DEC 21 DEC. 22 DE. 28 DEC. 29 DEC. 31 JAN, 1
7:30 p.m. 7:30 p.m. 5 p.m. & 2 p.m. & 7:30 p.m. 7:30 p.m. 2 p.m. & 7:30 P.M. 2 p.m. 7.30 p.m. 7 p.m. & 2 p.m. &
8:30 p.m, 6:30 p.m.
7:30 p.m. 'V Series
9:30 p.m. 810 p.m.
Two schoolchildren get into a fight. Now their parents are set to have
a cordial discussion. Yet there is little cordiality about it...
WM NW YOU ROPOP
torr Pandir 40.11 VS1 iMR'S gilri
2 Shows! 7 p.m. & 9:30 p.m.
Celebration Package: 9:30 p.m. show followed by food, dancing and a midnight champagne toast
It's the perfect holidPv
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fhp ,, last!
www.lErtkemsF4 ORO
2145.71313.2900
This production will be presented in The Berman Center for the Performing Arts in the JCC
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad.
Dine in or Carry out. Expires 1/15/12
Brass Pointe
arts & entertainment >> food
A simple New Year's Day repast.
ew Year's Day is about sim-
plicity. We'll be celebrating
the end of the old year in our
own fashion and sleeping
in before we really dive
into 2012.
It's a day of watching
football, your favorite
TV series or even a
movie marathon — and
hunkering down with
the Sunday New York
Times.
Simple, yet considered,
eats are called for.
On the menu is food
that's basic and comfort-
able: the best grilled-
cheese sandwich you'll
ever find (and make yourself), with
a big hot bowl of tomato soup. Add
some quick and easy veggie kebabs,
and you've got some highbrow low-
brow food that's sure to make even the
most gourmet gourmand unasham-
3-CHEESE GRILLED
CHEESE AND ROASTED
BALSAMIC ONION
SANDWICH
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
1717740
Weddings
Banquets
Bar/Bat Mitzvahs
Showers
birthdays
Reunions
Anniversaries
WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE
le'ei‘eat--
"4,
/
JEWEL
CLASSIC CUISINE
Approved by Council
of Orthodox Rabbis
KOSHER
CATERERS
PHILIP BEL, food & Beverage Director
30
December 29 • 2011
IN
148-6614050
Farmington Nills
Roasted Onions:
1 large onion (any variety),
peeled and cut into 1/2-inch slices
extra-virgin olive oil
balsamic vinegar, to taste
kosher salt and freshly ground
pepper, to taste
Sandwich:
2 slices good-quality sliced
bread or pocket pita (2 inches
from the top cut off)
softened butter
3 slices (about 2 oz.) room tem-
perature cheese: such as Cheddar,
Muenster, Gruyere, Monterrey
Jack, Fontina, Gouda, Brie, Buffalo
Mozzarella
sliced ripe tomatoes (optional)
edly smack his or her lips.
Want to make your grilled cheese
and soup even more special?
For the sandwich, grill it
on a panini press instead of
cooking it in a skillet. Drizzle
some honey over the cheese,
or spread a bit of grainy Dijon
mustard or pesto on the bread
before grilling.
For a bit more flair, add a
top layer of fresh, raw spinach
leaves or baby arugula.
For the soup, stir in some
fresh dill or basil leaves. Add
acini de pepe or orzo pasta
(or some alphabet pasta if
you can find it) when you
reheat the soup. Or, forgo
the half-and-half and instead drop a
big spoonful of creme fraiche with a
sprinkling of fresh scallions or chives
on top just before serving.
It's going to be a good year.
Prepare the onions:
Preheat the oven to 400 degrees.
Spray a rimmed baking sheet with
the nonstick cooking spray. Place
the onion slices on the baking sheet
(do not separate into rings). Drizzle
the onion with the oil and the vin-
egar. Sprinkle with salt and pepper
to taste. Roast the onions for 20-30
minutes. Allow to cool a bit before
handling.
Make the sandwich:
Preheat a large skillet over medium
heat. Butter one side of each slice of
bread. Place bread butter-side-down
into the skillet. Add the cheese slices
and a slice of onion and tomato, if
using. Place a butter-side-up piece of
bread on top of sandwich. Grill until
the bottom bread is golden, and flip
the sandwich. Grill on other side until
the cheese is melted.
Repeat for as many sandwiches as
desired.