UNIQUE HOLIDAY GIFTS FOR
FRIENDS, FAMILYAND BUSINESS!
arts & entertainment >> f o o
ANAL
MONTY'S BEEF CO HAS 3 WAYS TO GIFT —
GIFT CARDS,
GIFT BASKETS,
MEAT FOR 6 MONTHS
OR 1 YEAR
„PI
ALL WRAPPED AND DELIVERED
FOR YOU.
Holiday appetizers.
CALL FOR CORPORATE RATES
F
www.MontysBeefCo.com
100% Pure PiedmonteseTM Beef.
(Delivery Available)
324 E. 4th Street • Royal Oak, MI 48067
01111
(3 blks East of Main Street)
248.439.0895
info@montysbeefco.com
MONTY'S BEEF
COMPANY
1876230
,ETROIT SYMPHON
co
oNei • hborhood
MADE POSSIBL
THE WILLIAM DAVIDSON FOUNDATION
ENJOY 4 DSO CONCERTS IN YOUR
NEIGHBORHOOD FOR JUST $100!
BERMAN CENTER FOR
THE PERFORMING ARTS
IN WEST BLOOMFIELD
CONGREGATION
SHAAREY ZEDEK
IN SOUTHFIELD
THURSDAYS AT 7:30 P.M.
THURSDAYS AT 7:30 P.M.
6600 W. MAPLE RD.
27375 BELL RD.
January 16
MOZART & BACH
January 9
BEETHOVEN
PIANO CONCERTO
March 13
COPLAN D'S
CLARINET CONCERTO
May 8
MOZART & HAYDN
July -17
MOZART & SCHUBERT
February 20
DIVINE DVORA
April 24
BEETHOVEN VIOLIN CONCER
June 26
ROMEO & JULIET
Call 313.576.5111 or visit dso.org/neighborhood to subscribe today.
Book your Holiday Party Now!
Great time to get a big group together!
LOCCINO
ITALIAN GRILL & BAR
15%
OFF
TOTAL FOOD BILL
UP TO $30.00
Expires 12/26/13
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
48
December 12 • 2013
vim
finger foods, canapes, amuse-
bouches, hors d'oeuvres, appe-
tizers. Call them what you will,
but I say they're "better than
any main dish"
What I mean is that I (and
so many others I know)
prefer the tiny morsels of
savory — though sometimes
sweet and salty, or super-
fresh and raw — tidbits to
actual entrees. We morsel-
lovers love the variety that
comes from sampling so
many different flavors and
textures and load up on
them at parties and celebra-
tions, only "picking" at our dinners.
BABY ARUGULA,
WALNUT AND PEAR
SALAD MARTINIS
This salad is so simple and so easy.
If arugula is too bitter for your taste,
substitute chopped romaine and/or
baby greens.
Salad:
10 oz. baby arugula
1 cup chopped walnuts, lightly
toasted
1 pear, chopped
Dressing:
4 cup olive oil
1
3 Tbsp. lemon juice
1/4 cup fig preserves
4 cups red wine vinegar
salt and pepper to taste
Place salad in a bowl. Combine
dressing ingredients, and whisk well.
Pour dressing over the salad, and toss
well. Divide among 12-16 martini
glasses (depending on the size of the
martini glasses). Serve immediately.
GOAT CHEESE, HONEY
AND ALMOND TOASTS
1 thin baguette or other bread,
cut into 1/4-inch rounds
2 10-oz. logs soft goat cheese
(such as Chevre), softened
freshly ground black pepper to
taste
1/2 cup sliced almonds, lightly
toasted
1 cup melted honey
Preheat oven to 375 degrees.
I always say any food can be a starter
— soup in espresso demitasse cups, for
example, is easy. Serve salads in martini
glasses, and that's a starter.
Tiny little meatballs are
currently the rage. And
those big kebabs? Make
them smaller, thread them
on shorter skewers and
they're appetizers.
Each year, we offer hol-
iday-time appetizers just
in time for all those events
to which we're invited or
hosting. So on this week's
menu is small stuff you
can pop in your mouth to
celebrate the season.
❑
Arrange the bread rounds on one
or two baking sheets. Crumble the
cheese over the breads.
Bake uncovered for 10-15 min-
utes until the cheese is melted and
browning. Sprinkle the toasts with
black pepper, drizzle with honey and
sprinkle with the almonds.
Serve immediately, or keep warm
covered with foil, for up to 30 min-
utes. Makes about 36 appetizers.
BLACK BEAN SMOKED
PAPRIKA AND CUMIN
HUMMUS
1 can (about 15 oz.) black beans,
drained well
1 Tbsp. tahini paste
1 Tbsp. extra-virgin olive oil
(plus more as garnish)
1 Tbsp. fresh lemon juice
1 medium garlic clove (or more
to taste)
1 tsp. kosher salt (or more to
taste)
1/2 tsp. freshly ground pepper
1/2 tsp. smoked paprika (plus
more as garnish)
1/2 tsp. ground cumin
Combine all ingredients in the
bowl of a food processor, and pulse
until almost smooth. Adjust salt and
pepper to taste. Transfer to a serving
bowl, drizzle with olive oil and sprin-
kle with more smoked paprika. Serve
with pita chips or fresh pita wedges.
Makes 12 servings.