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.