• 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.