"For 40 years, Gallery,Restaurant has served masterpieces" Danny Raskin THE GA LE Food from page 48 Daily Special choose from foiluneh ‘ Dinner specials with coliitinentary rice ce or chocolate pudding orfjello &ow r 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 • 248-851-0313 www.thegalleryrestaurant2.com Try Our New Boneyard Beef Ribs! Orchard Lake Rd. South of 14 Mile • Farmington Hills 851 -7000 0 Thy-17 Excluding tax, tip and beverages • With this ad • Dine in only • Expires 12/3/14. JN Not valid on Holidays Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs" -n- Buy $100 worth of gift cards and get a $20.00 Complimentary gift card for yourself ! Kids Eat Free Monday Restaurant Italian Cuisine 248.476.0044 Buy o lunch or dinner entree 1 and get the second 1/2 off Of equal or lesser value 15% off mseazo Tradition... MOVING FORWARD. 4" . 111 1111P . I Dining & Spirits 34965 WOODWARD BIRMINGHAM 248.644.5222 PEABODYSRESTAU RANT.COM 50 November 20 • 2014 PUMPKIN CHOCOLATE-CHIP PECAN BARS 21/2 cups flour 11/2 cups sugar 1 cup finely shredded sweetened coconut 2 tsp. baking powder 2 tsp. baking soda '/2 tsp. salt 1 cup coconut milk 1/2 cup vegetable oil 2 eggs 1 tsp. lemon extract 1 cup orange juice 2 tsp. grated orange zest 2 tsp. grated lemon zest Orange Glaze: 2 cups confectioner's sugar 'A cup fresh orange juice 21/2 cups all-purpose flour 1 tsp. ground cinnamon 1/2 tsp. ground cloves % tsp. ground ginger 1/2 tsp. salt 3 /4 cup vegetable oil 1 cup brown sugar 1/2 cup sugar 1 egg 1 Tbsp. vanilla extract 1 15-oz. can pure pumpkin puree 1 cup semisweet or bittersweet choc- olate chips 1 cup white chocolate chips 1 cup chopped pecans Preheat oven to 350 degrees. Spray a large tube or bundt pan well with nonstick cooking spray. Combine flour, sugar, coconut, baking powder, baking soda and salt in a bowl, and whisk well. Set aside. In a separate bowl, combine coconut milk, oil, eggs, lemon extract, orange juice and zests, and mix well using an electric mixer. Add the flour mixture to the bowl, and mix until incorporated. Transfer the batter to the prepared pan. Bake 40 to 50 minutes, or until a tooth- pick inserted in the center comes out clean. Let cool completely before remov- ing from pan. Make glaze: Whisk together confec- tioner's sugar and orange juice. Pour glaze over cooled cake. Makesl6 servings. Old Jews from page 42 Not good with any other coupon. Not good with any other coupo Not good on holidays. One coupon per couple. Up to $30 I Not good on holidays. One coupon per couple. Up to $30 Expires 11/30/14 Expires I 1/30/ 14 • CITRUS COCONUT BUNDT CAKE Preheat oven to 350 degrees. Line the bottom of an 8- x 8-inch baking pan with parchment. Set aside. Combine flour, cin- namon, cloves, ginger and salt in a bowl, and whisk well. Set aside. In another bowl, using an electric mixer, mix together oil and sugars until creamy. Add the egg and vanilla, and mix until just combined. Add the pumpkin, and mix well. With the motor running, add the flour mixture a little at a time until incorporated. Stir in the remaining ingredients until incorporated. Transfer batter into the prepared bak- ing pan, and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edges of the pan, and turn the pan over onto a cutting board. Cut into squares or rectangles, and turn the bars over onto a serving dish. Makes 16 servings. All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . total food bill Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills arts & entertainment PRESENT THIS AD FOR 30%OFF YOUR SECOND ENTREE NOT VALID WITH ANY OTHER OFFER planning process. "This did not come about as some- thing I needed to make a living or step into anything else," Okrent says. "I had a blast doing it." The Jewish aspects often relate to Okrent's upbringing. "We weren't a very religious family, but there was Yiddishkeit," recalls Okrent, whose family belonged to Temple Israel. "There are some very funny rabbi and synagogue jokes in the show. "It's more about Jewish attitudes, and in that sense, I grew up in a very Jewish household. My mother was an immigrant; my father's parents were immigrants, and he spoke Yiddish before English. "Most of my friends in Detroit were Jewish, and I remember Sunday morn- ings, going to New York Bagel on Schaefer near Seven Mile and picking up the bagels, cream cheese and lox as well as the New York Times. All that, to me, was a very Jewish experience." Okrent and his wife, poet Rebecca Okrent, have two grown children, dancer Lydia Okrent and Dr. John Okrent, a physician. A Tiger fan in his youth, the writer-editor has been known for his interest in baseball history and gained prominence in the development of fan- tasy baseball. Because Old Jews Telling Jokes was a hit in New York, a sequel is being con- sidered. "I've always felt like a Detroiter, and I'm delighted that the show's going to be in the area," Okrent says. "I'm very excit- ed to see what JET is doing with it." ❑ Old Jews Telling Jokes will be performed Nov. 26-Dec. 21 in the Aaron DeRoy Theatre at the Jewish Community Center in West Bloomfield. Curtain times are at 7:30 p.m. Wednesdays, Nov. 26 and Dec. 17, and Thursdays, Dec. 4-18; 5 and 8:30 p.m. Saturdays, Nov. 29-Dec. 20; 2 p.m. Sundays, Nov. 30-Dec. 21, and Wednesday, Dec.10; and 7 p.m. Sunday, Dec. 7. $41-$48. (248) 788-2900; www.jettheatre.org .