DON'T JUST SERVE ANY SANDWICH

SATURDAYS AND SUNDAYS TIL SUPERBOWL
TREAT YOUR TEAM TO A

x

TA.ILGAiL I ACKLE

A

$39 serves 6-8

2 pounds of your choice of meat

1 loaf double baked hand sliced rye

Place pasta in a large bowl. Set
aside.
Heat oil and curry powder in a
large skillet over medium heat until
the curry begins to darken. Add
the cayenne, onions and garlic and
saute for 2 minutes. Add this and
remaining ingredients to the pasta
and toss well. Adjust seasonings
if desired. Drizzle with sesame oil
and serve with lime wedges on the
side.
Makes 6-10 small servings.

WHEAT BERRY,
ROASTED PEPPER AND
OLIVE TABBOULEH
Wheat berries are chewy and sat-
isfying. This salad is not really a
tabbouleh, per se, since there's no
bulgur; but it's got all the other
ingredients — and then some — of
regular tabbouleh.
2 cups wheat berries
6 cups water
1/2 cup thinly sliced red onion
1 cup seedless diced cucumber
1 cup diced fresh tomatoes
1 roasted bell pepper, diced
(jarred is fine)
1 cup chopped parsley
1/2 cup chopped, pitted Greek or
Kalamata olives, optional
1 tsp. minced fresh garlic
1 tsp. ground cumin
1 Tbsp. red-wine vinegar
'/3 cup extra-virgin olive oil
1 /4 cup fresh lemon juice or to
taste
Salt and pepper to taste
1 /4 cup fresh minced dill

Combine wheat berries and
water in a large saucepan over high
heat. Bring to a boil. Reduce heat
to simmer and cook for 1 hour,
or until wheat berries are tender.
Remove from heat, drain the wheat
berries well and transfer to a large
bowl. Allow the wheat berries to
cool and transfer to a large bowl.

X 1/2 pound sliced cheese

Add remaining ingredients and
toss well. Adjust salt and pepper to
taste.
Makes 8 servings.

XXX 1 quart either potato salad or cole slaw

X mustard, mayo & Russian dressing

X

X and of course... PICKLES!

CHOCOLATE MOUSSE
Dense and creamy, mousse is
rich, so I like to serve it in liqueur
or shot glasses. Just a few lush
spoonsful are plenty.
11/2 pounds dark chocolate
chunks or chocolate chips
Y2 cup Kahlua (or other fla-
vored liqueur of your choosing)
4 eggs, separated
1 cup heavy whipping cream
% cup sugar
pinch of salt

Place chocolate in a microwave-
safe bowl and cook on high for 2
minutes. Remove from oven and
stir with a spoon (a regular soup
spoon is best), until the chocolate
is smooth. If the chocolate is still
not completely melted, cook in
30-second intervals, stirring after
each time. Stir in the egg yolks, one
at a time.
With an electric mixer, whip the
cream until thickened, then gradu-
ally beat in sugar. Continue to whip
until cream is stiff. Transfer the
cream to a bowl. Clean the beaters
well and dry them before beating
egg whites with a pinch of salt until
stiff peaks form. Gently fold egg
whites into cream.
Stir about Y3 of cream mixture
into chocolate. Transfer the choco-
late mixture to the cream mixture
and fold together gently, until no
white streaks remain. Pour into
12-20 individual bowls or shot
glasses on a serving dish. Chill for
at least one hour.
Makes 12-20 servings. *

X

ORDER AHEAD - 24 HOUR NOTICE IS APPRECIATED!

PLAZA DELI

t. 248.356.2310

29145 Northwestern

la Plaza-Deli.com

Southfield, MI 48034

PlazaDeliMichigan

2038010

Open
Christmas Eve,
New Year's Eve
and New Year's
Day!

Now Serving Brunch!
Sat & Sun 10ant-2pm!

Holiday Gift Card
Promotion

Buy a $50 Gift Card and
receive a $10 Bonus Card.

free
appetizer

$5 off
brunch

with purchase
of 2 entrees*

$20 purchase
minimum
Most present coupon. Not valid

*Must present coupon. Not valid
with other offers or prior purchases.
Expires 1-30-2016.

with other offers or prior purchases.
Expires 1-30-2016.

XensteinWrille

XensteinWrille

Commerce Twp. 248-624-4100

Commerce Twp. 248-624-4100

food & cocktails

eWenstein grille

food & cocktails

All recipes ©Annabel Cohen 2015

annabelonthemenu@gmail.com.

fl

35 Benstein Road • Commerce T
Between Maple and Glengary
248-624-4100

Mon.-Thurs. 4-10pm • Fri. 4-11pm • Sat. 10am-11pm • Sun. 10am-8pm

www.bensteingrille.com

2038890

JN

December 17 2015

41

