ORDER EARLY FOR NEW YEARS!!!

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Siegetto Deli at

On The

Menu

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

LB. of Sable $32.99
LB. of Lox $16.99

▪

expires 1/7/15

Both include 2 dozen latkes.

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FOR TWO

I Any Salad with two
bowls of soup

Deli Tray for 10 $9.99 per person
Dairy Tray for 10 $19.99 per person

( ` INCLUDES FREE COFFEE

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"'.5..ISOUP, SANDWICH $
'BREAKFAST $399 I L IAND DRINK
SPECIAL

expires

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Two-eggs, hash browns, choice
'of meat & toast. 7 days a week

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A New Year's Eve repast .

$ 99 9:

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exams 1/7/15,

ew Year's Eve is a week away. Still don't have
plans? Throw a party for six. Or 60. Cook a little,
or cook a lot. Make it easy, or make it fancy. With
the recipes below, you can make it easy but seem fancy.

991

expires 1/7/15, 1

❑

•ISIEGEL'S HOMEMADE $8991 I
expires 7/7/15 .1
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1CHOPPED LIVER
exees1/7/15a
7`

1LOX OR SABLE $ 18
99 ;;BEEF STEW FOR 2 $1599 1
:FOR TWO
II INCLUDES SOUP
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INCLUDES FRESH
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expires 1/7/15 II

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:LB. OF CORNED BEEF $1999::

: 1 DOZEN LATKES

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expires 1/7/15 1

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expires 1/7/15 j

1 DOZEN $1199:
LATKES

exams 1/7/15 4

„ail LB of any Meat, $1799:
199'1 LB of Coleslaw,

■ :LB.
LB. Turkey
Roast Beef

LB of
Salad,
of f Rye Bread

11 Dozen Latkes expires

$

OR SALAD

PASTA WITH LEEKS,
LEMON, DILL AND EGG
1 lb. pasta, such as fettuccine
Y4 cup olive oil
3 large leeks, white and light-green
parts, cut into thin rings and rinsed
1 Tbsp. minced garlic
'/3 cup lemon juice
2 Tbsp. grated lemon zest
'/2 cup half-and-half
1 cup freshly grated Parmesan cheese
sea salt and pepper to taste
5 hard-boiled eggs, chopped

1 00 Purchase of
$10.00
•
or more

off

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I Not valid with any other offer. Not valid on breakfast specials., 1
With coupon. Exp 1/08/15
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expires 1/7/15

$2 .00 OR

Purchase of $20.00 or more

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Not valid with any other offer. Not valid on

breakfast specials. With coupon.
Exp 1/08/15

a L

Party Catering
Open 7 days a week for breakfast lunch and dinner
www.leosconevisland.com

Fine Italian Dining in a Casual Atmosphere

SPOSITA'S

RISTORANTE

HAPPY HOLIDAYS

to all our Customers!

OPEN NEW YEAR'S EVE

call for reservations

Offer Good Friday-
Offer Good Sunday-
; 10% Saturday, dine-in
150/0 Thursday, dine-in
only not valid with
only not valid with
any other offer with
any other offer with
coupon
coupon
Not valid on holidays.
Not valid on holidays. .

Off

food bill

Off

food bill

(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

Fill a large pot with fresh cold water
and 1 tsp. salt. Cover, and bring to a boil.
Cook pasta, uncovered, according to
package instructions to al dente. While
the pasta is cooking, prepare the sauce.
Heat the oil in a large skillet over medi-
um-high heat. Add the leeks and garlic,
and saute for 3 minutes. Add the lemon
juice, lemon zest and half-and-half, and
cook, stirring until heated through.
Drain the pasta well (do not rinse),
and toss with the sauce, cheese, salt and
pepper. Arrange the pasta on a warm
platter or individual dishes, and garnish
with chopped eggs and more cheese, if
desired.
Makes 6-8 servings.

BLUE CHEESE SALAD
WITH PORTABELLA
6 medium portabella mushroom
caps (if larger, figure Y2 mushroom per
person)
Marinade:
1 cup olive oil
2 sprigs fresh rosemary
salt and pepper to taste
1 tsp. minced garlic
Vinaigrette:
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 tsp. brown sugar
Y2 tsp. salt
Y2 tsp. coarse ground black pepper
Salad:
10 oz. mixed baby greens
Garnish:
10 oz. good blue cheese, crumbled
Y2 cup chopped parsley

Mix ingredients for the marinade in a
large bowl. Place whole portabella mush-
rooms in the marinade, and turn well to
coat each one. Let the mushrooms mari-

nate for 1 hour up to overnight.
Make vinaigrette: Whisk together
vinaigrette ingredients in a small bowl.
Set aside.
Heat grill until hot, and grill the
mushrooms for 8 minutes on each side,
until tender. Or preheat oven to 425
degrees, arrange the mushrooms on a
rimmed baking sheet and cook for 10
minutes.
Arrange salad on individual plates.
Cool and thinly slice the mushrooms
into about 7 slices each (discard any
liquid). Arrange the mushrooms over
the salad, and drizzle with vinaigrette.
Sprinkle with blue cheese and parsley,
and serve.
Makes 6 servings.

ROAST SALMON WITH
QUICK BERNAISE
Salmon:
1 cup white wine
6 6-oz. salmon fillets, skin and bones
removed
salt and pepper to taste
Sauce:
2 egg yolks
3 Tbsp. minced shallots
3 /4 cup (1Y2 stick) butter, melted
and hot
Y4 cup lemon juice
2 tsp. fresh tarragon
Y2 tsp. hot pepper sauce (Tabasco)
salt and pepper to taste

Preheat broiler, and position the shelf
near the top of the oven.
Pour the wine on a baking sheet with
sides or into a baking dish. Rinse salmon,
and pat dry. Arrange salmon, skin side
down, in the prepared pan. Season salm-
on lightly with salt and pepper. Broil 12
minutes (don't overcook).
Make sauce: Place egg yolks and shal-
lots in the pitcher of a blender, and blend
until very smooth. With the motor run-
ning, drizzle the hot melted butter into
the yolks until incorporated and smooth.
Add remaining ingredients, and blend
until smooth.
Serve immediately with the sauce
spooned over or on the side. If you chill
the sauce, it will become very thick. To
thin the sauce, heat it over a double boiler
over simmering water, and whisk until
smooth.
Makes 6 servings

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

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December 25 • 2014