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 0 SUSHI SpMUR/),I 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 cor,enhe WWW.CHEFCARI.com CHEF CART KOSHER CATERING LLC 248-770-6521 66 November 14 • 2013 fig F iltb7,:;,' 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.