>> 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