SPECIAE RENT! CST NICUT ()SLY!
Celebrate New Year's Eve with Patty, Maxine & Laverne at JET
An Evening with the Andrews Sisters
3
Starring Company 13
with fresh vegetables and tossed with a creamy peanut sauce. Pair the
noodles with a crisp, crunchy sal ad with mango. Protein from salmon (or
any fish of your choice) with lots of spices and onion is so flavorful and quite gor-
geous to look at.
Two performances: 6 p.m. & 9 p.m. (Season subscriptions do not include this show.)
❑
You may see the 6 p.m. show and stay for a gala dinner or dine first
and enjoy the 9 p.m. production. Then...enjoy an afterglow with dancing,
dessert and a champagne toast at midnight.
PEANUT SESAME NOODLES
For a main dish, you may add 3 to 4
Ticket for either the 6 p.m. or 9p.m. show: $60 • Ticket for the 7:30 pm dinner: $50
Ticket for the 10:30 pm afterglow party: $20
Dinner, show & afterglow package: $125
For more information visit our website at
www.JetTheatre.org
TICKETS: 248.788.2900
www.JetTheatre.org
tOSelinh
"
JI II T
JET performs in the Aaron DeRoy Theatre
6600 West Maple Road • West Bloomfield
MILI1
EXQUISITE
CATERING
KOSHER
CATERIM
IMPECCABLE
SERVICE
A DIVISION OF
MILK & HONEY
TRAY and SHIVA CATERING
SHOWERS and WEDDINGS
BAR and BAT MITZVAHS
CORPORATE and
PRIVATE DINNERS
ON-SITE as well as
OFF-PREMISE CATERING
HONEY
KOSHER-CHOLOV YISROEL
Jewish Community Center
phone 1(855) 543-EPIC
fax
1(248) 785-0123
milkhoney©theepicureangroup.com
www.theepicureangroup.com/kosher
* * * * * * * *
SEE
WEBSITE
FOR COMPLETE
HANUKKAH
MENU
Person
With party tray order. With this
coupon when placing order.
Buy 1 dozen get 2nd dozen 50% off.
Limit 1 dozen 50% off.
Please present printed coupon.
No digital coupon accepted. Not valid with
any other offers or discounts.
Expires 1-4-15. JN
Please present printed coupon.
No digital coupon accepted. Not valid with
any other offers or discounts.
Expires 1-4-15. JN
6646 Telegraph
At Maple
Bloomfield Plaza
58
December 4 • 2014
* *
* * * * * * * * * *
CALL
www.stevesdeli.com
Di
cups of shredded cooked chicken.
Pasta:
12 oz. uncooked spaghetti
3 Tbsp. Asian sesame oil
8 scallions
1 cup shredded carrots
1 red bell pepper, cut into thin
matchsticks
1 cup fresh mung bean sprouts
1 Tbsp. sesame seeds, any variety
salt and pepper to taste
Sauce:
1 Tbsp. minced fresh ginger root
% cup peanut butter
% cup soy sauce
2 Tbsp. red wine vinegar
% cup hot water
2 Tbsp. sugar
2 medium cloves garlic
1-2 tsp. hot pepper sauce (such as
Tabasco), more if you like your
sauce spicy
Garnish:
'/2 cup chopped roasted peanuts
(salted or unsalted)
GLATT KOSHER
Adat Shalom Synagogue
1948680
* * * * * * * * * * *
n this week's menu are noodles — served at room temperature, loaded
248-932-0800
19513340
Bring a pot of water to a boil over
high heat. Add the spaghetti, and cook
until al dente according to package
directions (do not overcook). Drain well,
and transfer to a large bowl. Toss with
sesame oil, and set aside.
While the pasta is cooking, combine
the sauce ingredients in the bowl of a
food processor. Add to the cooked pasta,
and season with salt and pepper to taste.
Cut the green ends off of scallions,
and reserve for later use. Thinly slice the
white parts of the scallions, and add to
the pasta. Add the carrots, red pepper,
bean sprouts and sesame seeds, and toss
well.
Serve the pasta garnished with the
chopped peanuts.
Makes 6 dinner-sized portions (more
as part of a buffet).
CHOPPED SALAD WITH
COCONUT-CURRY DRESSING
Dressing
1 cup coconut milk
% cup fresh lime juice
2 Tbsp. sweet chili sauce
1 Tbsp. yellow curry powder
Salad:
8 cups chopped Romaine or iceberg
lettuce
Y2 cup fresh cilantro leaves
1 cup 1/2-inch-diced seeded tomatoes
1 cup 1/2-inch-diced mango
1 cup 1/2-inch diced seeded cucumber
(peeled or unpeeled)
Y2 cup chopped red or yellow bell
pepper
Y2 cup chopped radishes
fine sea salt and pepper to taste
Combine dressing ingredients in a
bowl, and whisk well. Set aside.
Combine all salad ingredients in a
large bowl. Add half the dressing, and
toss well. Add more dressing to taste,
and season with salt and pepper if need-
ed. Serve immediately.
Makes 6 servings.
SPICED ONION SALMON
Topping
1 cup finely chopped red or
Bermuda onion
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
% tsp. ground cumin
% tsp. paprika
'/s tsp. ground cinnamon
'/s tsp. freshly ground black pepper
Salmon:
1 boneless and skinless salmon fillet
(about 21/2 lbs.)
Preheat oven to 425 degrees.
Combine topping ingredients in a bowl,
and stir well.
Spray a rimmed baking sheet with
nonstick cooking spray, or brush with
extra-virgin olive oil. Arrange the fish
on the baking sheet.
Sprinkle all of the topping mixture
over the fillet. Cook for 12 minutes or
until just cooked through (do not over-
cook).
Serve hot, warm or at room tempera-
ture.
Makes 6-8 servings.
❑
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .