LEONARD SLATKIN Musk Director
A COMMUNITY-SUPPORTED ORCHESTRA
Teddy Abrams, conductor
Benjamin G rosvenor, piano
Fri., Oct. 25 at 10:45 a.m.
Sat., Oct. 26 at 8 p.m.
Sun., Oct. 27 at 3 p.m.
Wake up and smell the waffles!
Wagner Overture to The Flying Dutchman
Britten Piano Concerto
Sibelius The Oceanides
PVS Chemicals, Inc.
Debussy La Mer
ORDER YOUR TICKETS NOW
GROUPS OF 10 OR MORE CALL 313.576.5130
Tuesday thru Frida y
3:00 fill 6:00
WITH COUPON •
Coupon Must Be Presented. Not valid with other specials or promotions.
Not valid Friday, Saturday or Holidays. Subject to House Rules. Expires 11/14/13.
Tues-Thur 3pm — lOpm • Fri 3pm — 11pm
Sat 4pm — 11pm • Sun 3pm — 9pm
Check out our website
Like us on
2440 Orchard Lake Road • Sylvan Lake, , Michigan
48320 • 248-682-9500
Try Our New Boneyard
Orchard Lake Rd.
South of 14 Mile
Excluding tax, tip and beverages • With this ad
Dine in only • Expires 11/15/13 JN
Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"
SUPPORT OUR COMMUNITY,
SHOP WITH OUR ADVERTISERS!
Mention that you saw them in the JNI
October 17 • 2013
ow that it's getting somewhat
chilly in these parts, I find
myself planning a lot more
for indoor entertaining,
and my favorite meal to
serve (and eat) is brunch.
I often say, "What's bet-
ter than a bagel with lox
and cream cheese?" And I
Still, as much as I try
to keep things simple, I
still find myself planning
more elaborate fare —
even when I'm cooking at
One of my most popular
brunch items is waffles, steaming hot,
with a crisp, crunchy crust and tender
insides. My spiced waffles bring to
mind the cider mill, with lots of cinna-
mon and hints of nutmeg and cloves.
Although I make my waffles with
milk or orange juice, feel free to sub-
stitute apple cider for the liquid in this
week's recipe. Then toss in a couple of
handfuls of pecans, and when those
waffles are ready, drizzle (or drown)
them in pure maple syrup.
Along with those waffles, there
2 cups flour
4 tsp. baking powder
1 tsp. ground cinnamon
'/2 tsp. ground nutmeg
'/2 tsp. ground cloves
1/2 tsp. salt
1 cup chopped pecans
1% cup milk or orange juice
'/2 cup melted butter
1 Tbsp. brown sugar
1 tsp. vanilla extract
real maple syrup
Combine all dry ingredients in
a large bowl, and whisk well. Set
Combine wet ingredients in a
medium bowl, and whisk well. Pour
this mixture into the dry ingredi-
ents, and stir until combined (don't
are eggs (for protein) and vegetables
in the form of hash — made in the
oven so the dish is practically no-
fuss. Onions, potatoes and
winter squash are the twist
here. No meat, not greasy,
but modern and fall-like
with a pop of color thanks
to the red pepper.
Last but not least on the
menu this week is smoked
whitefish salad. Whitefish
is a wonderful alternative
to smoked salmon and
often is locally caught.
Delicately mild white-
fish gets a big flavor boost
when smoked. Rather than smother it
in mayonnaise, I often choose to use
sour cream — it's light and so fresh-
tasting. Adding fresh herbs and a bit
of onion, in the form of scallions, only
adds to the whitefish experience.
Wake up and smell the waffles this
fall. With one extra hour coming our
way with the end of daylight savings
time on Sunday, Nov. 3, you won't
even have to set your alarm clock
to make a memorable breakfast or
worry if there are a few lumps).
Spoon the batter into the waffle
iron (you'll have to experiment to
see how much is perfect for your
Serve with real maple syrup.
Makes 6 servings.
HASH AND EGGS
Typically, hash is prepared in a
large skillet and contains corned
beef, sausage or bacon. This one is
vegetarian and cooked in the oven
so it's super easy.
1/2 cup vegetable oil
3 cups 1-inch diced redskin
3 cups 1-inch diced, peeled hard
squash, such as butternut squash
11/2 cup chopped onions
1 red bell pepper, chopped
2 tsp. chopped garlic
kosher salt and pepper to taste
'/2 cup chopped parsley
6 large eggs