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Jeff Shanbom of Huntington Woods
and Ashley Israel of Farmington Hills
CAULIFLOWER PUREE
2 heads cauliflower, cut into florets and chopped
(12 cups)
OTHERS WILL BE
GREEN
1 teaspoon minced garlic
2 cups water or vegetable broth
1/2 tablespoon half-and-half
1 tablespoon butter
Salt and white pepper to taste
Ground paprika for garnish
WITH ENVY.
CRESSBROOK
LUXURIOUS DETACHED CONDOMINIUMS IN HISTORIC FRANKLIN
Cressbrook sets the gold—or should we say green—
standard for living in Southeastern Michigan.
Nestled on the Franklin River on the site of the original
Albert Kahn estate, Cressbrook offers everything you'd expect
and more. With windows that highlight lush ravine and garden
views, incredible lower level options, spectacularly appointed
gourmet kitchens and first floor master bedroom suites,
Cressbrook exemplifies gracious living at its finest.
Excellence is a family tradition
www. robertson-brothers corn
From the low $900,000's
Model open daily, Noon to 6 p.m.—Closed Thursdays
(248) 282-1464 Sales Office
*Prices and availability subject to change without notice.
24 • FEBRUARY 2007 • platilltiln
Bring cauliflower, garlic and water to a boil over
high heat. Reduce heat slightly, cover the pot
and cook until cauliflower is very tender — 15-
20 minutes. Remove from heat and puree the
mixture with half-and-half and butter in a food
processor, or mash with an electric mixer until
smooth.
Heat oven to 300°F. Divide the mixture among
eight ramekins (or a medium casserole) and cook
for 15 minutes, or until very hot. Sprinkle paprika
on top and serve. Makes 8 servings.
PINK PASSION
2 cups passion-fruit juice
1 cup Grand Marnier
1/2 cup vodka
5 tablespoons grenadine, chilled
2 cups ice cubes
Combine all ingredients in a pitcher and stir well.
Serve in champagne flutes or martini glasses.
Makes 8 servings.
BROWNIE HEARTS WITH
RASPBERRY SAUCE
This recipe yields a whole baking (or
cookie) sheet MI of very rich and dense
brownies. For a 9x13-inch pan, halve
the recipe. For an 8x8-inch pan, quarter
the recipe.
2 pounds semisweet chocolate pieces or chips
2 cups butter or margarine, cut into pieces
2 3/4 cups sugar
2 teaspoons vanilla extract
8 large eggs
4 cups flour
Preheat oven to 350°F. Line a baking sheet with
parchment or foil. Set aside.
Combine chocolate and butter in a large
microwave-safe bowl. Cook the mixture in the
microwave for 2 minutes on high. Remove from
heat and stir until smooth (if the mixture is not
smooth, microwave 30 seconds more). Stir in the
sugar and vanilla. Stir in the eggs one at a time
until incorporated. Stir in the flour.
Spread the mixture in the prepared pan and
smooth the top. Bake, uncovered, for 25 minutes.
Do not overbake (brownies should be soft and
fudgy). Allow to cool completely before using a
small heart-shape cookie cutter to cut into hearts.
(For easier cutting: Run a knife along the edges
and turn the entire cookie sheet over onto a cut-
ting board. Peel off the parchment paper and cut
the brownies while still upside down.) Makes
about 30 brownie hearts (or 48 squares). Serve
with Raspberry Sauce (recipe below) on the side.
Raspberry Sauce
1/4 cup sugar
1/4 cup water
2 tablespoons framboise or other berry-flavored
liqueur
4 cups fresh or frozen raspberries
Combine water and sugar in a small saucepan
over medium-high heat. Bring to a boil and
cook until the sugar is dissolved. Allow to cool.
Combine the berries, sugar/water mixture and
liqueur in the bowl of a food processor and pro-
cess until smooth. Serve as is or strain the mixture
to remove the seeds. Makes 1 1/2-2 cups sauce. ❑