Now Open in Keego Harbor!
r
Purchase of I I ''
I I
II
$10.00
NO more
1 or
Oti
:
I I
11
II
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Not valid with any other offer. Not valid on breakfast specials.: :
I I
With coupon. Exp 6/15/13
arts & entertainment
$ .00 Off
Kick off the warmer weather with
a fresh berry terrine.
Purchase of $20.00 or more
Not valid with any other offer. Not valid on
breakfast specials. With coupon.
Exp 6/15/13
a
IL
V
Graduation Cate ng
Open 7 days a week
breakfast lunch and dinner
www.leosconeyisland.com
"Much-heralded Star Deli slow-cooks it's own
tender temptations"
— Danny Raskin ,2012
Hol iday Tray'
Specialities
TAR
DELI
COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!
M EAT TRAY
$8.99
$9.99 person
DAIRY TRAY
$19.99 person
HOURS: MON-SAT 7-9:30 • SUN 7-8
* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
*Homemade Potato Salad
&Coleslaw
SALAD TRAY
per
SALAD TRAY W/
LOX & CREAM CHEESE
$13.49
person
On Star's beautiful
already low-priced
meat or dairy trays
Expires 6/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE
L
FRESH BERRY TERRINE
Just west of Telegraph Road • Southfield
NiTnict Sushi
Japanese Restaurant
DAILY SPECIALS
EVERY DAY SPECIAL
r
$7.99
Bento Box & Sushi lunch
I Your total food bill
THURSDAYS
All You Can Eat Lunch
-
-
-
$9.99
Delivery and online ordering
wwwwbninja.com
44
May 16 • 2013
1833630
Open 7 Days a week
Mon-Sat open at 11
Sunday open at 4
JN
20% OFF
quarter of it all by myself.
What to serve with this jeweled des-
sert? My friend served lamb chops,
but, of course, it goes with anything
you want. So I've put together a menu
that includes basil chicken skewers, a
spicy vegetable and a sassy
side dish.
The protein is grilled
— it's May after all — and
the sides are summery and
made ahead. The beans are
essentially picnic food. The
potatoes are my dairy-free
baked version of Duchesse
potatoes (the kind you find
in Northern Michigan,
piped into a wavy border
around planked whitefish).
While I don't pipe my
recipe here, feel free to use a pas-
try bag to create small mounds of
the potatoes on a parchment-lined,
rimmed baking sheet, and bake for
about 10-15 minutes (or spoon the
mixture into ramekins to make indi-
vidual portions).
❑
I
24555 W. 12 MILE ROAD
248-352-7377
M
ore times than I can
remember, I've cobbled
together entire dinner-party
menus based on the momentary pas-
sion of single inspirational dishes.
Usually, my meals begin with some-
thing that's grabbed me
visually and with ingredi-
ents that make me giddy.
Recently, at a friend's
house, I was treated to a
stunning fresh berry ter-
rine (loaf) that was out of
this world. Although it was
served as a side dish, to
me, it was dessert.
I've been dreaming about
this berry mold ever since.
The hostess quickly pho-
tocopied the recipe, and I
went home with the precious paper in
my hot hand.
I'm including my version of her reci-
pe, made with champagne or sparkling
cider, instead of grape juice, as the liq-
uid. And, while the recipe supposedly
serves eight, I could have easily eaten a
•1
Serve this terrine with fresh,
sweetened, whipped cream on the
side. This recipe can be doubled and
placed in a tube pan, if desired.
2 envelopes ('4 oz. each)
unflavored gelatin
2 cups champagne or sparkling
cider
'/2 cup sugar
6 cups (about 2 lbs.) mixed
fresh berries, such as strawberries
(hulled and halved), raspberries,
blackberries and blueberries
Not good with any other offer or coupon & daily
specials Expires 6/15/13
J
33214 W.14 Mile
at Farmington Road
West Bloomfield MI 48322
248-737-4188 183340
Sprinkle gelatin over 1/4 cup room-
temperature champagne or sparkling
cider in a small bowl, and allow it to
soften for 3 minutes.
Meanwhile, combine sugar with
another 14 cup champagne or
sparkling cider in a small saucepan
over medium-high heat, cooking and
stirring until dissolved.
Remove from heat, and stir in
softened gelatin until dissolved.
Stir in remaining 11/2-cups
champagne or sparkling cider.
Place berries in a 4- by 8-inch (6
cup) loaf pan, and pour the gelatin
mixture over, pressing berries gently
to submerge completely (if not all the
berries are covered with the liquid,
remove them from the loaf pan; the
berries must be completely covered
by the liquid).
Cover the loaf pan with plastic
wrap, and chill until firm, several
hours up to a day ahead.
To unmold, dip bottom of pan in
hot water for about 10 seconds (to
soften the gelatin), and invert onto a
serving platter. Shake the pan firmly
to release the mold. Slice to serve.
Makes 6-8 servings.