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 .