LIS
Tovah

arts & entertainment

George,
Teresa
and the
staff

High Holidays: Break-the-fast.

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Open
7 Days
A Week

GEORGES

Carry-Out
Service At Our
Northeast
Entrance

RESTAURANT
www.ggeorgesrestaurant.com

Catering

Carry-Out

33080 Northwestern Highway
West Bloomfield, MI
Phone: 248-539-8300 • Fax: 248-539-8303
Hours: Mon-Fri 10-9 SAT & SUN 9-9

Have a Ham, Heady 84 Prosperous New Year!

Siegeh Deti at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555
99 Roast Chicken, Beef Short Ribs

;DINNER SPECIALS

1

Beef Brisket, Stuffed Cabbage expires 9/15/13.:

.1

I LB. of Sable $26.99

LB. of LOX $14.99
LB. of chopped LOX $6.99
1
Lb. kippered salmon $12.99
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expires 9/15/13

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1 i
11

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Deli Tray $8.99 per person :
Dairy Tray $ IA
- ..-
00
- per person i

I I will receive fresh fruit basket free

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99:1

: SPECIAL FOR TWO $ lI

1 Any Salad with two
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bowls of soup

expires 9/15/13

expires 9/15/13 1
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$799 I

LOX, SABLE, KIPPERED
1 : SALMON OR WHITEFISH
I I APPETIZER Includes free coffee

LB of C
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LB
11 LB of Potato Salad, $ 1
expires 9/15/1311 Loaf of Rye Bread

: OX OR SABLE FOR TWO $ 1799::

I INCLUDES FRESH FRUIT

I AND 2 COFFEES

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1

1

expires 9/15/13 1

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99 I

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expires 9/15/131
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I BUY ANY LB. OF CORNED BEEF GET LB. OF ii 1
I ROAST TURKEY $3.99, LB. OF ROAST BEEF II
$1.99 & LB. OF HOT DOGS $.99

execs 9/15/13

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SA LAMI $79w ,
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LB, OF SMOKED TURKEY FREE etres 9/15/13]

SOUP, SANDWICH $
expires 9/15/1311 AND DRINK

:ANY DINNER $999
'SPECIAL

1

99

MEW 131Q DADDY'S

GREEK & AMERICAN CUISINE

\t, OADLI

44

(between 7 & 8 Mile next to Embassy Suites)

734 744 5555 • www.newbigdaddys.com

-

124

-

August 29 • 2013

JN

99

The staff of
New Big
Daddy's
Daddl
wish our customers
a Happy & Healthy
New Year!

r •

19333 Victor Parkway, Livonia, MI

9

expires 9/15/13 1

4 PIECE LAMB $11 9911 SIEGEL'S HOMEMADE $
CHOPPED LIVER expires 9/15/13
CHOP DINNER
expires 9/15/13 1 1

1149

KALE APPLE-CHERRY-
CASHEW SALAD
Salad:
1-2 bunches curly kale (about 1
lb.)
1 cup chopped parsley
1 cup'/4-inch diced apples
'/2 cup dried cherries
1 cup roasted, salted cashews
1 /4 cup shaved red onions
kosher salt and pepper to taste
Dressing:
% cup white balsamic vinegar
1 /4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. honey
1 Tbsp. sesame seeds

DIJON EGG-WHITE
SALAD
It's a pity to throw away perfectly
good cooked egg yolks, so chop them
and serve them as a garnish for lox.
2 dozen whole large eggs
IA cup regular or low-fat mayon-
naise
1-2 Tbsp. grained Dijon mustard
to taste
1 cup finely chopped celery
kosher salt to taste
freshly ground pepper to taste

❑

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before serving.
Also on this week's menu, egg salad
gets a "skinny" makeover with an all-
egg-white version that's punctuated
with a bit of sharp Dijon mustard.
Salmon, beyond lox, is per-
fect when poached. It's meant
to be served cold so preparing
a day ahead is best. A yogurt
cucumber sauce is the natural
accompaniment.
As an excellent alternative
to shmearing those bagels
with cream cheese, try soft
goat cheese, mild and creamy,
mixed with fresh herbs and
a surprise of honey. It will
enhance the lox.
Finally, try the challah
bread-pudding recipe below, excellent
as a dessert or a side dish. I like mine
studded with golden raisins and lots
of cinnamon.
May you be inscribed in the Book
of Life for a good year.

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, r

✓

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I I Deli tray and Dairy tray for 10 or more

t seems strange to be writing
about Yom Kippur before Labor
Day. But, because the holidays are
so early this year, there's no time to
waste.
As a rule, most
American Jews break
the Yom Kippur fast
with a milchig, or non-
meat, meal. Smoked
fish, lox, bagels, blin-
tzes, fresh fruit or com-
pote, and sweets often
are included in this
mostly buffet meal.
Though this tradi-
tional menu is deli-
cious, there's plenty of
room for food diversity.
For instance, try a salad — always
apropos. The recipe below is made
with kale — everyone's new favor-
ite. Because kale stands up to being
left out for a while without wilting,
you can make it ahead, and toss just

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Your total food bill
includes dining-in,
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carry-out and catering I

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Not valid on holidays or brunch. Most present
coupon. One coupon per customer/party.May
. not
I be combined with any other offer Expires 9/30/13

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Make salad: Wash and dry the
kale. Cut away leaves from thick cen-
ter stems, and cut into thin shreds.
Transfer to a large bowl. Add remain-
ing salad ingredients.
Prepare dressing: Combine dress-
ing ingredients in a small bowl, and
whisk well.
To serve: Toss the salad with about
half the dressing. Add more dressing
to taste, and adjust salt and pepper to
taste. Makes 6-8 servings.

Place the eggs in a large saucepan.
Add enough cold water to cover the
eggs by an inch. Bring to a boil over
high heat. Cover, and cook for 3
minutes. Remove from heat, and let
stand for 15 minutes. Rinse the eggs
under cold water to cool. Allow to
cool to the touch. Roll the eggs on a
clean surface to crack open, and peel
the eggs.
Break the eggs apart, and remove
the yolks (keep for another use, or
discard). Chop the egg whites on a
cutting board with a sharp knife,
and transfer to a medium bowl. Add
remaining ingredients, and fold to
mix.
Makes 6-8 servings.