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March 13, 2014 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-03-13

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

ri3 ONG H

arts & entertainment >> food

T u
h e
M e n

FINE CHINESE DINING

'A wonderful adventure in fine dining" — Danny Raskin

01114.-
p--

Passover entrees.

I

÷-21

1I

t's hard to believe
we're already think-
ing about Passover,
which begins this year on
the evening of April 14. If
your holiday experiences
are anything like mine,
phone calls are being made,
menus are being planned,
tables are being mentally
arranged and food assign-
ments are in the works.
Some dishes are com-
pulsory — the soup, the
fish and everybody's favorite [fill in the
blank]. Still, there is plenty of room for

!

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.com

LIKE US ON FACEBOOK!

at

Sieger6Wi

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

r

SOUP
I 99 COMBO
H I lb ea of Corned Beef,
SANDWICH $ 1 I
I
expires 3/27/1411 Turkey and Roast Beef
& DRINK

L

SPECIAL FOR TWO

1

II
,,,,,, II

99 .

expires 3/27/14 1

1

SPECIAL FOR TWO

1 Any Two Half Sandwiches $14V
V 1 1 Any Two Half Salads $1499.
1 i
Includes 2 Cups of Soup
" Includes 2 Cups of Soup
I
expires 3/27/14 1
expires 3/27/14 • •

1.

A L

DINNER SPECIAL $1099; ;

Roast Turkey, Beef Brisket, 1
I Stuffed Cabbage
expires 3/27/14

I

LOX OR SABLE
' FOR TWO

I r

Includes Fresh Fruit,
And 2 Coffees

$1

I I
L
r
11

A

1°° EXTRA

for Matzo ball or Kreplach soup

With any specials

expires 3/27/141

9

99

LOX, SABLE, KIPPERED &
99 11 SALMON OR WHITEFISH
I APPETIZER

expires 3/27/141

9



I Includes Coffee
L

expires 3/27/141

r

LB of any Meat,
Deli Tray $8.99 per person i I I I LB
I
'Dairy Tray $14.99 per person I I LB of of Coleslaw,
Potato Salad,

I

I Deli tray and Dairy tray for 10 or more
1 1
expires 3/27/14.1 I
IL will receive a fresh fruit basket
.1 L

99 : 1

$

Loaf of Rye Bread

1

expires 3/27/141

,4 PIECE LAMB $1199 :: SPECIAL FOR TWO$ 13
, 1 Any Salad with two
'CHOP
DINNER •
ibowls of Soup
1 I

9

r

1

expires 3/27/14

L

I L

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Brass
24234 Pointe QJ - T,,,/

Orchard Lake Rd., N.E. corner of 10 Mile • 476 - 1377

Open 7 Days a week for lunch & dinner

60

March 13 • 2014

i

expires 3/27/14 I

10% OFF

Dine in or Carry out. Expires 4/3/14

99

I

CHICKEN WITH DRIED
FRUITS AND OLIVES
4 lbs. (about 12) boneless, skin-
less chicken breasts (if the breasts
are large, split horizontally so each
breast makes 2 thin halves)
salt and pepper to taste
1 cup matzah cake meal or potato
starch
vegetable or olive oil (not extra-
virgin) to saute chicken
1 cup pitted prunes
1 cup dried apricots
1 cup golden raisins or sweetened
dried cherries
'/2 cup pitted Spanish green olives
(optional)
1 /3 cup capers with a bit of juice
(optional)

Sauce:
2 cups white wine
2 cups chicken broth or stock (or
1 15-oz. can)
1/2 cup red wine vinegar or white
balsamic vinegar
1 cup brown sugar
1 Tbsp. minced garlic
1 Tbsp. dried oregano

Garnish:
'4 cup fresh chopped parsley

Preheat oven to 300 degrees.
Season the chicken breasts with
salt and pepper. Dredge them in mat-
zah cake meal or potato starch, and
set aside.
Heat about Vs-inch of oil in a large
skillet over medium-high heat. Saute
the chicken breasts in the hot oil until
lightly colored on both sides. Set
aside in a baking dish (or disposable
aluminum pan), overlapping breasts
in the pan. You will need to cook the

innovation.
This week's menu is all
about some of my favorite
main dishes, or entrees:
aromatic brisket with thick-
ened gravy, punctuated with
orange, fresh ginger and
cinnamon; sweet and savory
chicken with dried fruits
and olives; another chicken
dish, with fresh fennel and
potatoes, boasting the tart,
bright flavor of fresh lemon;
and for the non-meat eater,
layered lasagna with lots of spinach
and fresh tomato sauce.



chicken in batches (the chicken will
not be completely cooked through).
Combine the sauce ingredients in a
large saucepan, and bring to a boil over
high heat. Reduce heat to simmer, and
cook for 10 minutes, uncovered.
Arrange the fruit over the chicken.
Add the olives and capers (if using)
over the fruit.
Pour the sauce over the chicken.
Cover the chicken with foil, and
bake for 1 hour.
Serve the chicken with the fruit,
olive and capers spooned over the
chicken, and garnish with the fresh
parsley. Makes 8-12 servings.

ORANGE GINGER
BRISKET
4-5 lb. trimmed beef brisket
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
'4 cup olive oil
3 cups chopped onions
1 Tbsp. minced garlic
1 cup diced carrots
1 cup chopped celery
2 Tbsp. fresh chopped, peeled
ginger
1 Tbsp. grated orange zest or peel
2 cups red wine
2 cups water
1 cup orange juice
1 cinnamon stick
2 bay leaves

Preheat oven to 400 degrees.
Place brisket in a large roasting
pan. Season it with salt and pepper,
and roast, uncovered, for 15 minutes.
Turn brisket over, and roast another
15 minutes.
While the brisket is roasting, heat
the oil in a large skillet over medium-
high heat. Add the onions, garlic,

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