-5( * * * * * JOIN US FOR DINNER IN OUR OUTSIDE PATIO * * * * * -0( 5( - - 4( I I OFF1 'S PARTY TRAYS ' RN omuls3 R Present this printed coupon when I placing order. Excludes all other specials & offers. Exp. 8/10/14. JN 40 II I 1 Or Carryout or Catering I ,Orders Of $59.95 or more A I, 1,11 '.. s N, Present this printed coupon when placing order. Excludes all other I JN specials & offers. Exp. 8/10/14. * * 6646 Telegraph at Maple * -0( ,Or ne ■ With any $29.95 or More 5( arts & entertainment >> food Dine-In / Carry Out / Catering Bloomfield Plaza www.stevesdeli.com Call 248-932-0800 J N ********* Come in and experience great service and a relaxing environment! o JESSICA QUINN WELCOMES YOU! sAL0N d (COLOR/DESIGN) FREE HALF OFF Haircut and Blow Dry Haircut and Blow Dry WITH FIRST COLOR SERVICE ! INCLUDES HIGH AND LOWLITES ' ($40 and up) Value $40 I JESSICA ONLY . New clients or returning clients after I 6 months. With coupon, not valid with other offers. Expires 8/06/14. Pravana Smoothing Treatment Call for consultation. I 6171 Haggerty Rd West Bloomfield 248.669.1910 OPEN 7 DAYS A WEEK ALL AMERICAN FAVORITES & GREEK SPECIALTIES May be extra charge for longer hair. New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 8/06/14. Men's Haircuts 5 ' $10 JESSICA ONLY FOR BREAKFAST, LUNCH, DINNER. JESSICA ONLY New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 8/06/14. FISH FRY $10.95 SPECIALS, r Join us at our beautiful Farmington Hills Restaurant and Patio overlooking Farmington Hills Golf Course or Carry Out! Birthdays, Weddings, Bar/Bat Mitzvahs, Showers, Graduations, we can help make your event special!! 37777 11 Mile Ct. Farmington Hills, MI 248-957-6734 www.greekislandsconey.com ALSO IN Birmingham, West Bloomfield, Plymouth We Know How to Save! Get The Jewish News For Only $4911 Feature your business with OyWhataDeal to acquire quality and eager new customers via risk-free By running an offer with OyWhataDeal, your promotion will be e-mailed to thousands of loyal subscribers who will read about your offer, visit your website, share your business with their friends and follow you on social networks like Twitter and Facebook. Midsummer's night feast. S adly, this gorgeous summer with our not- so-sweltering temps and sunny weekends is galloping toward fall. We need to remember that summer in these parts is short so we have to get our good times in when we can enjoy the patio. These are my picks for this week's summer menu; perhaps add a sliced tomato salad and, for dessert, cool sorbet or fresh-cut fruit. ❑ HONEY BLUE-CHEESE BALSAMIC SALMON 1 boneless and skinless fillet of salmon (about 21/2 lbs.), whole or cut into portions kosher salt and pepper to taste 0 /4 tsp. cayenne pepper 1/2 cup honey, melted 1 cup crumbled blue cheese (such as Gorgonzola), or goat cheese if desired 0 /4 cup balsamic vinegar 1 cup lightly toasted almond sliv- ers or slices FRIDAY NIGHT All you can eat includes dessert (Homemade Rice Pudding)! DAILY LUNCH VienU Value $20 JESSICA ONLY Blow Dry New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 8/06/14. In Bloomfield Avenue Shoppes ISLANDS $ 1 N Preheat oven to broil. Arrange the salmon portions on a baking sheet with sides or on a roasting pan, and season lightly with kosher salt, pepper and cayenne pepper. Drizzle the honey over the salmon. Roast, uncovered, for 8-10 minutes (do not overcook). Immediately top with crumbled blue cheese. Drizzle with balsamic vinegar, and sprinkle almonds over. Makes 6-8 servings. SAGE POPOVERS Popovers are taller than they are wide; a popover pan looks like a muffin tin but with deeper, straight sides. Regular muffin pans won't rise as high or have the traditional "crown" pop- overs are famous for. Switch up the herbs or leave them out as desired. melted butter to brush popover pan 2 large eggs 1 cup flour 1 cup whole milk 3 Tbsp. finely chopped fresh sage leaves 1/2 tsp. salt butter (garnish) Preheat oven to 450 degrees. Brush 8 popover cups with melted butter. In a medium bowl, beat eggs slightly with an electric mixer. Beat in flour, milk, herbs and salt until just smooth (do not overheat). Fill cups half-full. Bake for 20 minutes. Decrease tem- perature to 350 degrees, and bake for 20 minutes more. Immediately pull the popovers from cups, and serve immedi- ately with butter on the side. JALAPENO AND ROASTED- RED PEPPER CORN FRITTERS 0 /2 cup (or more) flour 1 cup cornmeal 1 tsp. kosher salt 0 /2 tsp. ground black pepper 2 large eggs, beaten lightly 2 cups fresh or frozen corn kernels (thawed) 1 roasted red pepper (jarred is fine), chopped % cup chopped scallions (white and green parts) 0 /2 cup (or more) water 0 /4 cup vegetable oil 2-3 Tbsp. minced jalapeno pepper (to taste) additional vegetable oil for frying salsa or sour cream for garnish (optional) Combine all batter ingredients in a large bowl, and stir well to combine. Let stand for 10 minutes before frying. Heat the oil in a large skillet over medium-high heat until very hot. Test-fry a fritter by pouring 1 heaping Tbsp. of the batter from the tip of the spoon (not from the sides or the pan- cake may not be round) and frying until golden on each side. If the batter is too thin and spreads beyond the round borders of the fritter, add more flour to the batter. If the batter is too thick (doesn't spread slightly when dropped into the hot pan), add more water. Taste your test fritter for season- ing, and adjust salt, pepper and jalapeno pepper to taste. Cook the remaining batter, add- ing more oil to the skillet as needed. Transfer the finished fritters to a dish or pan topped with several layers of paper towel. Eat warm or at room temperature, plain or with salsa or sour cream. These may be made up to a day in advance and reheated at 300 degrees for 15-30 min- utes. Makes about 3 dozen fritters. All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . 72 July 24 • 2014