•

vxONG 1-1 U4

FINE CHINESE DINING

wonderful adventure in fine dining" — Danny Raskin

Get ready for Rosh
Hashanah: Desserts.

Annabel Cohen
Food Columnist

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

F

or Rosh Hashanah desserts, we're including
apples — bushels of them — in the following
recipes. We're also adding a recipe for pears
(which you may substitute with apples if you desire) and
a chocolate fondue (in which you can dip apple wedges).
For tradition's sake, I've also included my favorite honey
cake recipe — it's spicy, dark and heavy, with a complex
and distinct coffee flavor.

Siegero Deli at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555
Yom Kippur Specials

I

LB. of Sable $26.99
LB. of Mired Salmon
2.99
U3, OF LOX $13.99

Den Tray $7.99 per person
I
Dairy Tray $13.99 per person j

Both include fresh fruit.
expires 9/20/12
----------- — -------

L

✓

I SPECIAL
I FOR TWO

ABA 99

Any Salad with two
bowls of soup

I

APPLES, HONEY AND
CHOCOLATE LOAF

r

LOX OR SABLE
" 11 APPETIZER

expires 9/20/1211

Two-oggs, hash browns, choicer 1. LB, o f
I of moat 84 toast- 7 days a wook I I

S 99

potato salad,

of Rye Bread

e2ires 9/20/12, I.

expires 9/20/12

r

I in ( )kw FOR TWO $ 1699:: ANY LB.

II OF MEAT

FRESH FRUIT AHD
COFFEE

99

INCLUDES FREE COFFEE -- expires --------

$ 99 r i LB of any Meat, $
„ LB of Coleslaw,

BREAKFAST
SPECIAL

L

I

$799

expires 9/20/12, L

expires 9/20/12

r

I
I

LAMB CHOPS $119911 ANY DINNER SPECIAL$699 1

DINNER

I 46 PIECES

INCLUDES DRINK AND DESSERT

expires 9/20/12

✓

I LB. OF
SOFT SALAMI

expires 9/20/72 I

I

F

$A99:: SOUP, SANDWICH $ 1099:

exp. 9/20/12 II

AND DRINK

—

? LB.

----

--

----

e2".7 L/22/12

OF_HOMEMADE RICE PUDDING$1 99 :727, % .. 1

MILK&

Exquisite Catering
Impeccable Service

CORPORATE EVENTS

BAR & BAT MITZVAHS

CEREMONIES & RECEPTIONS

TRAY CATERING/SHIVA TRAYS

SHOWERS & REHEARSAL DINNERS

ON-SITE & OFF-PREMISE CATERING

(248) 432-5654
Fax (248) 785-0123

Phone

CHOLOV YISROEL KOSHER
Jewish Community Center

38

Email milkhoney@theepicureangroup.com

wwwtheepicureangroup,com/kosher

September 6 2012

IN

EPIC

KOSHER

CATERIN

A DIVISION OF
MILK & HONEY

GLATT KOSHER
Adat Shalom Synagogue

Loaf:
2 cups flour
1 /2 tsp. salt
1 /2 tsp. baking powder
1 /2 tsp. baking soda
1 tsp. ground cinnamon
1 /2 cup (1 stick) butter or marga-
rine, softened
1 /2 cup white sugar
2 eggs
3 Tbsp. honey
1 tsp. vanilla extract
1 1/2 cups chopped apples
1 cup mini semi-sweet chocolate
chips
Topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
Y2 cup rolled oats
2 Tbsp. butter or margarine
Preheat oven to 350 degrees. Spray
a 9- x 5-inch loaf pan with nonstick
cooking spray. Set aside.
Make the loaf: Combine flour, salt,
baking powder, baking soda and cin-
namon in a bowl, and whisk well. Set
aside.
In another bowl, use an electric
mixer to cream together the butter and
sugar. Add the eggs, honey and vanilla,
and beat well. Gradually beat in flour
mixture until just combined (do not
over-mix). Stir in the apples and choc-
olate chips. Transfer to the prepared
loaf pan.
Combine the topping ingredients in
a small bowl, and stir well. Sprinkle
the topping over the loaf.
Bake for 50-60 minutes. Cool for 10
minutes before removing the loaf from
the pan. Cut into slices, and serve.
Makes 12 servings.

DORIE'S TALL APPLE PIE

Crust:
1 /2 cup (1 stick) butter or margarine
1 /4 cup sugar
1 /2 tsp. salt
1 large egg
1 tsp. baking powder
4 tsp. milk
2 cups flour
Filling:
6 cups (or more) peeled and sliced
apples (preferably Macintosh)
1 1/2 tsp. ground cinnamon
1 /4 cup sugar
Preheat oven to 375 degrees. Spray a
9- or 10-inch springform pan with non-
stick cooking spray.
Combine butter, sugar, salt, egg, bak-
ing powder and milk in the bowl of a
food processor. Pulse to combine. Add
1 1/2 cups of flour, and pulse just until the
dough forms a ball on top of the blade (if
the dough is too soft and doesn't form a
ball, add the remaining 1/2 cup of flour).
Save IA of the dough for the top crust.
Roll out the remaining dough on a
floured surface, and transfer the dough
to the prepared pan. Press the dough
into the bottom and up the sides of the
pan (if the dough tears or breaks, press
it together to seal).
Place apples into the pastry shell (they
should completely fill the shell — add
more apples if needed). Sprinkle the
apples with cinnamon and then sugar.
Roll remaining dough into a 10-inch
round and carefully place it on top of the
apples. Press edges of the dough together
tightly (the top will look "bumpy").
Bake for 15 minutes. Reduce heat to
350 degrees, and continue baking for
35-45 minutes — or until the crust is
nicely browned. Let cool before remov-
ing the sides of the pan and serving.
Makes 12 or more servings.