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November 21, 2013 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-11-21

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

11" 713 5 it-rt

arts & entertainment

FINE CHINESE DINING

.J

A wonderful adventure in fine dining" — Danny Raskin

Dishes for Thanksgivukah!

F

or the first time in 125 years, the first day of
Chanukah will fall on Thanksgiving Day. The
holiday has been dubbed Thanksgivukah, and
it's gotten a lot of buzz.
So, here are some recipes you can create just for this
special day, including my essential potato lathes (always
come out perfect; sweet potato latkes can substitute
for those yams with marshmallows, or use a healthy
zucchini-carrot mixture), my famous microwave apple-
sauce (this time with cranberries), stuffing made with
challah and a healthy apple pie-sweet potato kugel.

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.corn



1871310

"Much-heralded Star Deli slow-cooks its own NI
tender temptations"

— Danny Raskin, 2012

Trays

all

today!

COMPARE OUR LOW PRICES
III
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$9.99n

$10.99 person

SALAD TRAY W/
LOX & CREAM CHEESE

DAIRY TRAY

$20.99 P erson

HOURS: MON-SAT 7-9:30 • SUN 7-8

* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
*il
-lomemade Potato Salad
&Coleslaw

$14.49=.

On Star's beautiful
already low-priced
meat or dairy trays

Expires 12/12/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1875870

-70 Buy $100 worth of gift cards and get a $20.00 Complimentary gift card for yourself!!!

Restaurant

Italian Cuisine

248.476.0044
Buy one' lunch or dinner entree
15% off
and get the second 1/2 off
total food bill
Of equal or lesser value

Not good with any other coupons.
Not good on holidays. One coupon per couple. Up to $30
ices 12/15/13

Not good with any other coupon.
Not good on holidays. One coupon per couple. Up to $30
Expires 12/ 15/ 13

Farmington Hills • Corner of Grand River & Haggerty Road

Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

64

vember 21 • 2013

1878550

ESSENTIAL POTATO
LATKES
2 lbs. peeled Russet or Idaho
potatoes (peeled weight)
1 cup finely chopped onion
2 Tbsp. flour
2 eggs
1 tsp. kosher salt or to taste
'/2 tsp. ground black pepper or
to taste
vegetable oil for frying

Using a hand grater or a food pro-
cessor fitted with a shredding disk,
grate the potatoes (extra-long shreds
from the processor disk may be
chopped or pulsed in the processor).
Transfer potatoes to a large colan-
der, and allow them to become dark.
Rinse off the potatoes well, moving
them around with your hands until
they are white again. Use your hands
to press as much liquid from the
potatoes as possible (the drier the
better). Transfer the potatoes to a
bowl, and stir in the onions, flour,
eggs, salt and pepper.

Make a test latke: Heat Vs-inch of
oil in a large nonstick skillet over
high heat until hot but not smoking.
Spoon 2 Tbsp. of the mixture into
the hot oil, spreading the mixture
into a round with a fork or the tip
of a spoon. Reduce heat to medium,
and cook until bottom is golden,
about 5 minutes. Turn latke over,
and cook until golden on the other
side. Transfer to a baking sheet lined
with several layers of paper towel to
drain. Taste the lathe for seasoning.
Adjust salt and pepper to taste, and,
working in batches, fry the remain-
ing batter.
Serve immediately, or keep latkes
warm on the paper towel-lined bak-
ing sheet in a 250-degree oven.

Note: If the latke batter is too watery

(the egg mixture spreads beyond
the potato mixture), you may need
to add a little more flour to the bat-
ter to soak up the extra moisture.
Makes 24-30 latkes.

SWEET POTATO LATKES
2 lbs. sweet potatoes or yams
1 cup chopped red or Bermuda
onion
'/3 cup all-purpose flour
3 eggs
1 tsp. kosher salt or to taste
1 /2 tsp. black pepper
vegetable oil for frying

Peel the potatoes. Using a hand
grater or a food processor fitted with
a shredding disk, grate the potatoes
(extra long shreds from the proces-
sor disk may be chopped or pulsed
in the processor).
Transfer the potatoes to a bowl,
and stir in the onions, flour, eggs,
salt and pepper.

Make a test latke: Heat Ys-inch of
oil in a large nonstick skillet over
high heat until hot but not smoking.
Spoon 2 Tbsp. of the mixture into
the hot oil, spreading the mixture
into a round with a fork or the tip
of a spoon. Reduce heat to medium,
and cook until bottoms are golden,
about 5 minutes. Turn latke over,
and cook until golden on the other
side. Transfer to a baking sheet lined
with several layers of paper towel to
drain. Taste the latke for seasoning.
Adjust salt and pepper to taste, and,
working in batches, fry the remain-
ing batter.
Serve immediately, or keep latices
warm on the paper towel-lined bak-
ing sheet in a 250-degree oven.
Note: If the latke batter is too
watery, add a little flour to soak up
the extra moisture. Makes 18-24
latkes.

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