arts & entertainment
10% OFF TOTAL BILL (with ad only) through 12/15/13
SUSHI S MUR
Beer
& Wine
now
available
Japanese Restaurant
• Catering and Carry-out Available
• Gift Certificates Available
4143 Orchard Lake Road
Orchard Lake, MI 48323
Ph: 248-737-4408
Cookbook Corner
www.mysushisamurai.com
N
Pontiac Trail
Fax: 248-737-5032
Business Hours: Mon-Sat 11:30am - 10:00pm
Sunday 4:30 - 9:00pm
1
Thanksgiving recipes from the
"Queen of Kosher."
Gail Zimmerman
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g
Arts Editor
g
I
H
Lone Pine (17 mile)
ailed as the "Queen of Kosher" and
the "Jewish Rachael Ray:' Jamie
Geller is the co-founder of the Kosher
Media Network, publisher of the Joy of Kosher
with Jamie Geller magazine
and companion website
joyofkosher.com, and author of
the Quick & Kosher cookbook
series. The following three
recipes for Thanksgiving are
from Geller's new cookbook,
Book your Holiday Party Now!
Great time to get a big group together!
LOCCINO
15%
OFF
ITALIAN GRILL & BAR
Jamie Geller
Joy of Kosher: Fast, Fresh
Family Recipes (William
Morrow).
❑
Jamie Geller's Joy of Kosher
is stocked with more than 100
authentically kosher recipes.
TOTAL FOOD BILL
UP TO $30.00
Expires 12/15/13
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 people
Jefamy Rerotzurant 4 Bar
the perfect venue for private parties
9
Seating for up to 75 for:
Holiday Parties, Family Dinners, Weddings, Corporate
Occasions, Luncheons, Birthdays, Brunches, Showers
Call 248-681-2124 and let us design a
wonderful menu for your special event.
Conveniently located just minutes from Bloomfield Hills,
Farmington Hills and West Bloomfield
I
Schedule your event with us by December 31
and present this ad to receive 10% or the
booking of any gathering for 10 or more.
ER MY
Restaurant & Bar
www.JeremyRestaurantAndBarcom
1978 Cass Lake Road, Keego Harbor
248-681-2124
SOUR MASH WHISKEY-
GLAZED WHOLE
ROASTED TURKEY
The ultimate entree for a crowd. It's
got a slightly sweet and edgy kick, and
is a juicy, delicious beauty, this bird.
1 cup Jack Daniel's Tennessee
Whiskey
'/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup Dijon mustard
1/2 cup packed light brown sugar
15 lb. whole turkey, rinsed and
patted dry
kosher salt
freshly ground black pepper
1/2 cup (8 tablespoons/1 stick)
margarine, softened
4 cups chicken broth, such as
Manischewitz All Natural Chicken
Broth
2 Tbsp. all-purpose flour
-
'Excludes beverages, tax and gratuity; only valid on new bookings; not valid on NYE; cannot be
combined with gift cards or other promotional offers; additional exclusions may apply
Now inside B'nai Moshe
Full Chanukkah and Thanksgiving takeout
Have us cater your event here or your choice of venue
Wedding packages, Kiddush Shiva Platters, Bar/Bat Mitzvahs
invo •
0 00 01•
nr
& Pre Order Carry Out
alftosilen
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WWW.CHEFCARI.com
CHEF CART KOSHER CATERING LLC 248-770-6521
66
November 14 • 2013
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Preheat the oven to 375 degrees.
Make the glaze: Whisk together
the Jack Daniel's, soy sauce, vinegar,
mustard and sugar in a medium
bowl; set aside.
Place the turkey, breast side up, on
a rack in a large roasting pan. Season
all over with salt and pepper. Tuck
the wings underneath the body, and
tie the legs together. Spread a thick
layer of margarine all over the turkey.
Pour the chicken broth into the
bottom of the roasting pan.
Roast the turkey for 30 minutes.
Pour and brush about half the glaze
all over the turkey, and return it to the
oven. Roast for 30 minutes more. Pour
and brush the remaining glaze over
the turkey, and return it to the oven.
Roast for another 60 minutes. Check
the temperature with a thermometer
inserted into the thickest part of the
thigh. Continue roasting until the
temperature registers 165°F on an
instant-read thermometer. Remove the
turkey from the roasting pan, and let it
rest on a cutting board, loosely tented
with foil, for 15 to 20 minutes before
carving.
While the turkey is resting, prepare
the gravy: Pour the accumulated pan
juices into a bowl or a fat separator.
Let sit for a minute or two to allow
the fat to separate and rise to the top.
If you are using a bowl, carefully tilt
it and skim off the fat from the pan
juices with a large spoon, reserving 2
Tbsp. and discarding the rest, or use a
fat separator. Set aside the pan juices.
Return the 2 Tbsp. fat to the roasting
pan. Whisk in the flour slowly to
prevent lumps from forming. Cook
on top of the stove over medium heat,
stirring up any browned bits, until
the flour is incorporated and the
mixture is smooth. Gradually add 2
to 3 cups of the pan juices to the pan,
stirring continually. Cook until the
gravy is thickened, about 5 minutes.
If you'd like it a little thinner, add up
to 1 additional cup of the pan juices.
Season with additional pepper, if
desired. Strain the gravy through a
fine-mesh sieve.
Makes 13-16 servings.