>> sponsored by
BUSCH'S
Fielk
tiesk Fwd./Ha/4er
1 Tbsp. chopped fresh parsley
Horseradish Garlic Sauce:
1 tsp. minced garlic
1 Tbsp. drained capers, optional
'/3 cup white or red prepared horse-
radish
V4 cup lemon juice
1 cup regular or light mayonnaise
To make beef kabobs: Season the strips
lightly with salt and pepper, and place
in a large zipper-style plastic bag. Add
the remaining ingredients, and close the
zipper bag. Turn the bag several times
to coat kabobs well with the marinade.
Chill the meat for 2 or more hours, up to
overnight.
Soak a dozen 10- to 12-inch bamboo
skewers in water for 30 minutes or more.
Thread the meat strips on the skewers
with a sewing motion. Discard the mari-
nade.
Preheat the broiler, and place the top
rack about 6 to 8 inches from the top
of the oven. Arrange the kebabs on a
rimmed baking pan, and cook them,
turning once, for about 8 minutes for
medium-rare. Serve hot or warm with
horseradish garlic sauce.
To make the sauce:
Combine all the ingredients in a medi-
um bowl, and mix well. Cover and chill
up to 4 days before serving. Makes about
11/2 cups of sauce
Makes 8 appetizer servings.
QUINOA TABOULEH
ON ENDIVE
1 cup quinoa (any color)
3 cups water
2 cups chopped, seeded tomatoes
2 cups chopped fresh parsley
'/2 cup fresh minced scallions
% cup fresh lemon juice
% cup chopped fresh mint, optional
2 Tbsp. olive oil
salt and pepper to taste
whole Belgian endive spears or
leaves, for serving (1 to 2 heads of
Belgian endive)
Combine quinoa and water in a
small saucepan, and bring to a boil over
high heat. Reduce heat to simmer, and
cook the quinoa for about 10 minutes.
Remove from heat, cover and allow the
quinoa to soak up any remaining water
(if there is still water, drain the quinoa
with a sieve).
Add remaining ingredients, and adjust
seasonings to taste. Chill until ready to
serve. Serve with endive spears on the
side or with the tabouleh spooned onto
the leaves.
Makes 12 or more appetizer servings.
TURKEY MEATBALLS WITH
BROWN-SUGAR/BEER SAUCE
Meatballs are hot! They're back from the
'60s and more interesting and unusual
than ever. For variety, serve these with a
simple cranberry sauce instead.
Sauce:
1 can (28 oz.) tomato sauce
1 cup barbecue sauce, any kind
1 cup beer, any kind
1 cup finely chopped onions
'/2 cup brown sugar
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic
Meatballs:
2 lbs. lean ground turkey, cold
1 cup plain breadcrumbs
1 cup finely chopped onions
1 Tbsp. dried parsley flakes
2 tsp. salt
1 tsp. pepper
2 eggs
Make the sauce: Combine all sauce
ingredients in a large pot over medium-
high heat, and bring to a boil. Reduce
heat to low, and cook sauce, stirring occa-
sionally, while you make the meatballs.
Make the meatballs: Preheat oven
to 350 degrees. Combine all meatball
ingredients in a large bowl, and use your
hands to "mash" the mixture as you mix
it until all the ingredients are incorpo-
rated. Shape the mixture into 1-inch balls.
Arrange the meatballs on a baking sheet,
and bake uncovered for 20 minutes, turn-
ing once or twice. Remove the meatballs
from the oven, carefully drop them into
the sauce and cook on low for 1 hour.
To serve, reheat the meatballs until
hot, and serve them in the sauce (pro-
vide toothpicks) or on a platter with a
small bowl of the sauce on the side.
Makes about 36 meatballs.
FETA AND OLIVE CROSTINI
1 French baguette, cut into 1/4-inch
rounds (these should be thin)
% cup olive oil for brushing on
bread
Topping:
2 cups finely crumbled Feta cheese
1 cup finely chopped red bell pepper
'/2 cup finely minced scallions
'/2 cup chopped, pitted Kalamata
olives
% cup honey
2 Tbsp. fresh oregano
Garnish:
Grape tomato halves
freshly ground black pepper
Preheat oven to 350 degrees. Brush
the bread rounds with olive oil, and
arrange them on 1 or 2 baking sheets
(no need to grease the pan). Bake for 10
minutes
Combine topping ingredients in a
medium bowl, and stir well. Top the
bread rounds with the mixture, mound-
ing it slightly (be generous). Press a
grape tomato half into each crostini.
Bake the crostini uncovered for 15
minutes or until the topping is very hot.
Serve hot, warm or at room tem-
perature, sprinkled with freshly ground
pepper.
Makes about 24-36 crostini.
71 1r
FRESH
argu/Schl/
FRESH
EMPIRE
BONELESS,
SKINLESS
CHICKEN BREAST
•
•
EMPIRE
GROUND
TURKEY
4. 4 9 1b.
5.591b.
• 5 \b.bat
RUBY RED
GRAPEFRUIT
BROCCOLI
CROWNS
5 LB. BAG
2/$5
L491b.
[
£Gup OU 4 OM
itcWie
eat ta4plical
Sale prices are good through Sunday, January 6, 2013. Not all items available at all stores.
Save even more time
with online shopping!
BUSCH'S
buschs.com/MyWay
rizesk 7c-o-c / A4a4ket
WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
Grand River Avenue at Drake
248-539-4581
248-427-7400
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1796000
Do you want to have a
14,41_1Y EXCITING
New Years Eye?
Come party with the JET
as we welcome 2013!
Our New Year's Eve extravaganza includes tickets to the 9 p.m. performance of the fantas-
tic hit musical comedy / Do! I Do!, based on the play The Fourposter. It will be followed by
dancing to all your favorite tunes, a scrumptious buffet, a midnight champagne toast and the
pleasure of being with a lively, friendly crowd. Whether you're a single or a couple, come
enjoy a splendid farewell to the year 2012 with us at the JET.
Tickets are $85 per person. (Subscribers with tickets to another performance may
exchange them for the New Year's Eve show at a pro-rated price.)
To order, please call JET at
248.788.2900 or stop by our box office.
(Be sure to specify that you would like the "play + party" celebration package.)
www.JetTheatre.org
JET performs in the Aaron DeRoy Theatre - Corner of Maple & Drake roads in West Bloomfield.
1800600
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
JN
December 27 • 2012
53