Star Deli slow-cooks
its owl,' +eider teiiiptatiosis"
DAsmy Raskin, 2012
r2 Spec a ccasions
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24555 W. 12 MILE ROAD
Just west of Telegraph Road • Southfield
Getting ready for Rosh Hashanah:
There are many options for entrees.
osh Hashanah, which tradi-
tionally begins with a lovely
comes early this year, on
Sunday evening, Sept. 16.
Because this year's High
Holidays start early, we
are bringing you Rosh
Hashanah recipes early, too,
so you'll have loads of time
to plan your feast.
We are serving up reci-
pes by courses rather than
menus — starting this
week with entrees, or main
dishes. The next few weeks
will focus on side dishes,
vegetables and dessert.
Unless I'm hosting just a few folks, I
like to offer two entrees — a meat dish
HONEY, GINGER AND
If you decide to use all chicken
breasts for this recipe, cut the initial
roasting time to 10 minutes.
2 whole chickens (about 7-8 lbs.),
cut into 8 pieces each
kosher salt and pepper to taste
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of $30.00 or more
2 Lunch Entrees
One coupon per table. Not to be combined with
any other coupon or offer. Expires 9/16/12.
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 peop!e
Augist 16 • 2012
2 /3 cup honey
3 Tbsp. grainy mustard
3 Tbsp. fresh tarragon
1 Tbsp. minced fresh ginger
1 tsp. minced fresh garlic
1 tsp. finely grated orange or
Preheat oven to 350 degrees. Line a
rimmed baking sheet or roasting pan
with foil. Spray the foil with nonstick
cooking spray. Season the chicken
pieces well with salt and pepper.
Arrange them on a large rimmed
baking dish or two, or in a roasting
pan, and cook for 20 minutes.
Prepare the glaze: While the chicken
is cooking, combine the glaze ingre-
dients in a small bowl, and heat in
microwave until melted. Brush this
mixture all over chicken pieces at
and a poultry dish. My go-to meat is
— you guessed it — beef brisket.
But while I usually serve
brisket and chicken, it's
seldom the same recipe
twice. Side dishes are always
cook's choice. So while
some things stay the same,
there is variety and newness
— a wonderful way to start
And since, for many, the
holiday is celebrated on two
days, the second meal may
consist of lamb or veal or a
prime rib for variety.
The following recipes
may not be your usual fare,
but they are apropos for this meaning-
ful yom toy. 0
the 20-minute mark, and continue
to cook, uncovered, for about 15
minutes more. Turn over the pieces,
brush the other sides with the glaze
and cook an additional 15 minutes.
Allow to stand for 5-10 minutes
Makes 8-12 servings.
ROAST PRIME RIB
OF BEEF WITH
Horseradish Mustard Sauce:
1 cup mayonnaise
/4 cup white horseradish
/4 cup grained Dijon mustard
9- to 10-1b.prime rib beef roast,
excess fat trimmed
kosher salt and pepper to taste
8 cups chopped onions
1 Tbsp. chopped garlic
Combine all the sauce ingredients
in a small bowl, and stir well.
Preheat oven to 450 degrees. Place
beef, fat side up, in a large roasting
pan or 2 stacked disposable alumi-
num pans. Season the meat well
with salt and pepper. Roast the beef,