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October 17, 2013 - Image 46

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-10-17

Disclaimer: Computer generated plain text may have errors. Read more about this.

13 (80

DETROIT

SYMPHONY ORCHESTRA

LEONARD SLATKIN Musk Director

A COMMUNITY-SUPPORTED ORCHESTRA

-

DEBU§)

LA MER

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.

_11111V

Wake up and smell the waffles!

Wagner Overture to The Flying Dutchman
Britten Piano Concerto
Sibelius The Oceanides
VSO
PVS Chemicals, Inc.
Debussy La Mer

N

GROSVENOR

ORDER YOUR TICKETS NOW

TICKETS START
AT JUST

ONLINE

$15*

dso.org

313.5 76.5111

GROUPS OF 10 OR MORE CALL 313.576.5130

*CLASSICAL CONCERTS

HiTzs
co,j[TgO°0

Happy Hour
Tuesday thru Frida y
3:00 fill 6:00



4

OF
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•:

FOOD PURCHASE
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.

Hours:

Tues-Thur 3pm — lOpm • Fri 3pm — 11pm
Sat 4pm — 11pm • Sun 3pm — 9pm
Closed Monday

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2440 Orchard Lake Road • Sylvan Lake, , Michigan
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Try Our New Boneyard
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Dine in only • Expires 11/15/13 JN

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Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

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46

October 17 • 2013

JN

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
mean it.
Still, as much as I try
to keep things simple, I
still find myself planning
more elaborate fare —
even when I'm cooking at
10 a.m.
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

SPICED WAFFLES
WITH PECANS
Dry ingredients:
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
Wet ingredients:
2 eggs
1% cup milk or orange juice
'/2 cup melted butter
1 Tbsp. brown sugar
1 tsp. vanilla extract
Garnish:
real maple syrup

Combine all dry ingredients in
a large bowl, and whisk well. Set
aside.
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
brunch.



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
iron).
Serve with real maple syrup.
Makes 6 servings.

ROASTED VEGETARIAN
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
potatoes, unpeeled
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

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