From Party Trays to pretzelsil
we have everything you need
o cheer on your team!
t's not difficult to
turn an ordinary
by spending a few extra
minutes and adding a
few extra ingredients to
foods we eat often. Think
this week's chicken and
potatoes — a comforting,
winter-friendly meal that's
familiar yet the furthest
thing from mundane.
Simple roast chicken gets
a mini-makeover with a
sweet and spicy rub and a
built-in side dish of red bell
peppers and sweet onions.
Another side, potatoes —
with the surprise of curry,
cumin, lemon and fresh
cilantro — is a perfect
accompaniment to most any
entree. And before (or after)
the entree, try a creamy
baked brie that's an appe-
tizer or a dessert!
Save even more time
with online shopping!
BROWN SUGAR, FIG AND
WALNUT BAKED BRIE
So easy and delicious, this will
become an entertaining staple.
13- to 16-oz. uncut Brie cheese
1 cup fig (or raspberry or apri-
cot) preserves or jam
'/2 cup light brown sugar
11/2 cups chopped walnuts or
Preheat oven to 325 degrees.
Place the Brie round in an attrac-
tive baking dish. Spread the fig pre-
serves over the Brie, and sprinkle the
sugar and nuts over the preserves.
Bake uncovered for 20-30 minutes
until the preserves are bubbly and
the nuts browned. Serve immediately
in the baking dish with crackers or
French bread rounds. Makes 6 or
ROAST CHICKEN WITH
ONIONS AND BELL
This recipe is perfect with turkey
breast as well.
8-10 assorted chicken pieces
(thighs, drumsticks and breasts)
salt and pepper to taste
3 Tbsp. olive oil
1 Tbsp. dried thyme
1 Tbsp. minced garlic
'/3 cup honey
2 Tbsp. turmeric
1 tsp. red pepper flakes
1 cup dry white wine
2 large onions, cut into 1-inch
3 red bell peppers, cut into 1-inch
2 Tbsp. olive oil
Preheat oven to 350 degrees. Place
chicken in a large roasting pan, and
season with salt and pepper. Set aside.
Combine olive oil, thyme, garlic,
honey, turmeric and red pepper
flakes in another bowl, and whisk
well. Use your hands to rub the mix-
ture over the chicken pieces.
Prepare the vegetables: Combine the
onions, peppers and olive oil, and toss
well. Arrange the vegetables around
the chicken pieces, and pour the wine
over the vegetables. Cover with foil,
and cook for 30 minutes. Raise heat
to 400 degrees, remove foil and cook
another 20 minutes, until the chicken
is cooked through. Toss the vegetables,
and season to taste with salt and pep-
per before serving. Makes 6 servings.
W. 14 Mile at Farmington
Grand River Avenue at Drake
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
Let's toast to love
with a complimentar y
glass of bubbly!
Followed by a Olot
4 course menu for
3 lbs. new potatoes, cut into
3 Tbsp. extra-virgin olive oil
kosher salt and pepper to taste
2 tsp. cumin seed
1 Tbsp. curry powder
1/2 juicy lemon, cut into 4 wedges
1/2 cup fresh chopped cilantro
Preheat oven to 450 degrees. Spray
a large roasting pan with nonstick
Add the potatoes, oil, salt and
pepper, cumin seed and curry
powder, and toss well. Bake for 20-30
minutes, turning once, until tender
and browned. Just before serving,
squeeze lemon juice over, and toss
with cilantro. Makes 6 servings.
$65.00 per couple.
thru Thursday 2/14 41 .
Assaggi can accommodate
all parties large or small
Tuesday-Friday 11:00am -2:00pm
Friday & Saturday 5:00 11:00pm • Sunday 4:00-9:00
330 West Nine Mile Road. Ferndale • P 248 584 3499
Reservations welcomed. Requested for Friday and Saturday
www.assaggibistro.com Like us on
All recipes © Annabel Cohen 2013; email@example.com .
January 31 • 2013