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breakfast specials. With coupon.

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Catering Available
Open 7 days a week for breakfast lunch and dinner
www.leosconevisland.com

FINE CHINESE DINING

"A wonderful adventure in fine dining" — Danny Raskin

. 1

Brunch ... a little bit breakfast, a little
bit lunch.

j

anuary is all about
possibilities. Perhaps the
longer days and the march
toward spring are inspiring
you to get in the kitchen
on a chilly morning. And
brunch — not too early,
let's say noon — seems like
a good idea.
While many of us lean
toward breakfast when we
think of brunch, it's really
a bridge meal so I like to
incorporate lunch as well.
For breakfast: muffins,
like mini carrot cakes,
sweet and full of golden raisins and
shredded coconut; and eggs, of course,
here in the form of a rolled omelet that

can even be made the day before and
simply heated before serving.
For lunch: garlic potatoes that will
make the kitchen smell
dreamy, as only roasting
garlic can, and a salad with
grapefruit and avocado
that adds a tropical feel
and added lightness to
your meal.
Of course, if you like
even more food (I do!),
provide some fresh bagels
and your favorite lox
and cream cheese (stir
in chopped scallions or
chives, tiny capers and fresh dill to the
cream cheese for added flavor).
Who wants to come over?

❑

CARROT MUFFINS WITH STREUSEL TOPPING

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

1802540

10% OFF TOTAL BILL

(with ad only) through 2/06/13

SUSHI S IMURi

Japanese Restaurant

www.mysushisamurai.com

• Catering and Carry-out Available
• Gift Certificates Available

4143 Orchard Lake Road
Orchard Lake, MI 48323

Ph: 248-737-4408

Fax: 248-737-5032

Pontiac Trail

Business Hours: Mon-Sat 11:30am - 10:00pm
Sunday 4:30 - 9:00pm

Lone Pine (17 mile)

30

arts & entertainment >> food

January 3 • 2013

This makes a bunch of muffins — 24
or so — enough for everyone to eat
and take home.

oil or spray 24 1 /2-cup muffin cups
with nonstick cooking spray. Set
aside.

Streusel Topping:
1 cup flour
'/2 cup packed light brown sugar
'/2 cup (1 stick) butter or
margarine, softened
1 tsp. ground cinnamon
1 cup chopped pecans or walnuts

Make streusel: Combine all the
streusel ingredients in a medium
bowl, and use your hands to make
a crumbly mixture. Or, place all
ingredients in the bowl of a food
processor, and pulse a few times to
make the crumbly mixture.

Muffins:
3 cups all-purpose flour
1 Tbsp. baking soda
2 tsp. ground cinnamon
'/2 tsp. salt
1 cup sugar
4 large eggs, lightly beaten
1 cup canola or other vegetable
oil
4 cups shredded carrots
% cup golden raisins
'/3 cup shredded sweetened
coconut

Make the muffins: Combine flour,
baking soda, cinnamon, salt and
sugar in a large bowl, and whisk to
mix. Stir in the eggs and oil, and stir
until just combined. Add the carrots,
raisins and coconut, and mix well.
Divide the batter among muffin
cups, and sprinkle with the streusel
topping. Bake for 20-25 minutes
until a toothpick inserted into the
center of the muffins comes out
clean.
Cool completely, and store,
covered well, for up to 2 days. Makes
about 24 muffins.

Preheat oven to 350 degrees, and