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

On The

Menu

— Danny Raskin, 2012

TA
IIELI

• Order your
Holiday Trays &
Specialties today!

Passover desserts.

D

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

$9.99

DAIRY TRAY

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$20.99

SALAD TRAY

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$10.99

SALAD TRAY W/ LOX & CREAM CHEESE

$14.49

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HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM

On Star's beautiful already
low-priced trays

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield I

248-352-7377

www.stardeli.net

person

0 FF

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

Expires 5/12/14. One Per Order. Not Good Holidays. I
10 Person Minimum. With this coupon.
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DELIVERY AVAILABLE

1570 OFF

• CHICKEN PAPRIKASH • POLISH COMBO

YOUR TOTAL
FOOD BILL

• SZEKELEY GOULASH • HUNGARIAN GOULASH

• HUNGARIAN BEEF TIPS • MACEDONIAN MIXED GRILL
• BEEF STROGANOFF

With Coupon. Exp. 4-30-14

2033 Coolidge Hwy. Berkley, MI 48072
Telephone: 248.691.4441 Fax: 248.691.4495

HOURS: Mon- Fri 11 am 8:00pm
Sat. 9am - 8:00pm • Closed Sunday

-

Danny Raskin

S

T
Daily Special to choose from folluneh &dinner...

Dinner specials come with complimentary rice or chocolate pudding Oen°

. _

OPEN 7 DAYS:

MON.- SAT. 7 a.m.- 9:30 p.m.
SUN. 8 a.m.- 9 p.m.

Now Serving
Beer & Wine

Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-031
www.thegalleryrestaurant2.com

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58

March 27 • 2014

JN

VANILLA QUINOA
CUSTARD
Use coconut milk for a nondairy ver-
sion.
3'/2 cups milk or 3 cups coconut

milk
3 cups sugar

/4 tsp. kosher salt
1 cup uncooked quinoa,

1

rinsed
2 Tbsp. potato starch
water (about 3 Tbsp.)
1 tsp. vanilla extract
1/2 cup golden raisins (optional)
ground cinnamon (garnish)
honey (garnish)

1900580

"For 40 years, Gallery Restaurant has served up masterpieces"

0••••I'N%

to sponge cakes and such.
In my opinion, we're thinking
about Passover baking all
wrong. Instead of trying to
re-create non-Pesadik des-
serts, embrace the non-flour
recipes and the desserts that
require so little flour that
the use of matzah cake flour
really makes little difference.
So, in this spirit, use
my baking tricks to create
Passover sweets that taste
delicious any time of the
year.

❑

1906360

LUNCH & DINNER SPECIALS

THE GA

esserts are, by far, the tricki-
est of Passover foods. The
flour made from
matzah can be heavy in
texture and rustic in fla-
vor. And, since leavening
is not customary (even
though there are many
who contend that baking
soda and baking powder
for Passover are "legal"),
we rely on eggs (usually
whites, whipped up to
snowy stiffness) as the
ingredient that gives loft

Combine milk, sugar, salt and
quinoa in a medium saucepan over
medium-high heat, and bring to a
boil. Reduce heat to simmer and
cook, stirring occasionally, for 30
minutes (stirring will keep the qui-
noa from sticking to the bottom of
the pan).
Combine potato starch and about
3 Tbsp. of water in a small bowl, and
stir to dissolve. Stir into the custard.
Cook, stirring until the custard
begins to boil and is thickened. Stir
in the vanilla and raisins (if using).
Don't cook until the custard is too
thick because the custard will con-
tinue to thicken as it cools.
Transfer to a serving bowl (or indi-
vidual serving dishes or shot glasses).
Press plastic wrap directly on the
surface of the custard, and chill until
ready to serve. Before serving, sprin-
kle with cinnamon, and drizzle with
honey. Makes 8-12 servings.

CHOCOLATE CHIP
BROWNIES

6 oz. semisweet chocolate pieces
or chips, plus 1/2 cup more

1 stick (1/2 cup) margarine or but-
ter, cut into pieces
1 cup sugar
3 large eggs
3 % cup matzah cake meal

Preheat oven to 350 degrees. Line
bottom and sides of an 8-inch square
baking pan with parchment paper.
Combine the 6 oz. chocolate
and the margarine or butter in a
microwave-safe bowl. Microwave on
high for 2 minutes. Remove from
microwave, and stir until the mixture
is smooth. If the chocolate is not
completely melted, cook and stir in
30-second intervals until smooth. Stir
in the sugar.
Stir in the eggs one at a time until
incorporated. Stir in the matzah cake
meal. Stir in the other 1/2 cup choco-

late.
Spread batter in baking pan, and
bake for 30 minutes. Cool completely.
Run a knife around the edge of the
pan, and invert the brownies onto
a cutting board. Cut brownies (you
can cut them upside down and turn
the brownies over) into 16 squares.
Makes 16 servings.

PASSOVER CHOCOLATE
CHIP MANDELBREAD

1 cup vegetable oil
2 cups sugar
4 large eggs
1/2 tsp. salt
23/4 cups matzah cake meal
1 cup chocolate chips
juice of 1/2 orange
juice of 1/2 lemon

Topping:

'4 cup sugar

