Sumptuous Sides
Two dishes to make your Thanksgiving memorable.
Fair Radom's Thanksgiving Sweet Potato Souffle
Cranbroo
Holiday
Tables 2008
Cranbrook Holiday Tables showcases
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V4
lbs. sweet potatoes, cut into
pieces
stick (1/2 cup) unsalted butter cut
into bits and softened
cup granulated sugar
large eggs
Tbs. self-rising flour
cup milk
tsp. salt
tsp. vanilla extract
tsp. coconut extract
cup chopped pecans
Tbs. firmly packed dark brown
sugar
tsp. cinnamon
In a large kettle, combine the potatoes and
enough cold water to cover them by 1 inch.
Bring the water to a boil and cook potatoes
for 30-45 minutes or until tender. Drain the
potatoes, peel them and transfer them to a
large bowl. With an electric mixer, beat the
potatoes until smooth; then beat in butter,
granulated sugar, eggs (one at time), flour,
milk, salt and extracts until the mixture is
well combined. Divide the mixture between
two 11/2-quart souffle dishes. In a small bowl,
combine pecans, brown sugar and cinnamon
and sprinkle on top of the souffles. Bake in the
middle of a preheated 350-degree oven for 1
hour. Serves 10-12.
the decorating talents of notable and ,,
creative individuals in Metro Detroit
with themed table settings on dis-
40 1
play for holidays throughout the yea
(including Chanukah) as well as for
special occasions, all within the his 4 41
torical Cranbrook House, located on
the Cranbrook campus in Bloomfield
Hills. Proceeds benefit the restoration
and preservation of Cranbrook House'
and Gardens and the Cranbrook
House and Gardens Endowment
Fund. Sharon Jacobs is the general
chair.
Pumpkin Chocolate Cake
From Jacques Torres' A Year in Chocolate
(Makes one 8-inch Bundt cake)
1/2
cup (1 stick) plus 1 Tbs. unsalted butter
3 /4
cup light-brown sugar
2
large eggs, at room temperature
1
cup canned pumpkin puree
1 Y4 cups cake flour
1
tsp. baking soda
1
tsp. ground cinnamon
1/2
tsp. grated nutmeg
1 /4
tsp. ground cloves
1 /4
tsp. coarse salt
3
oz. Oh cup) chopped 60 percent bittersweet chocolate
1/2
cup dried cranberries
1 h cup chopped walnuts
2
Tbs. confectioner's sugar, optional
1
Tbs. Dutch-processed cocoa powder
Preheat oven to 350 degrees. Lightly butter and flour an 8-inch
Bundt pan. Set aside.
Place the butter in the bowl of an electric mixer fitted with
the paddle attachment. Beat on medium speed to just soften.
Add the brown sugar and beat for about 4 minutes, or until very
light and creamy. Reduce the speed to low and add eggs (one at
a time), beating well after each addition. Add the pumpkin and
beat to blend. Combine flour, baking soda, cinnamon, nutmeg,
cloves and salt and, with the motor off, sift the dry ingredients
into the pumpkin mixture. Turn the speed to low and beat to
incorporate the dry ingredients into the pumpkin mixture.
When well blended, remove bowl from mixer and, using a rub-
B14 • NOVEMBER 2008 • IN platinum
ber spatula, fold in the chocolate, cranberries and nuts. Scrape
the batter into the prepared pan. Bake for about 40 minutes
or until a cake tester inserted near the center comes out clean.
Remove from the oven and invert onto a wire rack. Remove
the pan and allow the cake to cool at room temperature. When
cool, transfer the cake to a serving plate, placing the decorative
side up. Place the confectioner's sugar and cocoa powder in a
fine-mesh sieve and, tapping gently on the side of the sieve,
lightly dust the cake with the sugar-cocoa mix. Cut into slices
and serve. The cake will keep, covered and refrigerated, for up
to 4 days or frozen for up to 3 months.
Benefactor Gala:
Cranbrook House
6:30-9 p.m. Wednesday, Nov. 19
380 Lone Pine Road
Bloomfield Hills
Co-Chairs: Maureen D'Avanzo and
Fair Radom
Tickets start at $175
Patron Tea:
Cranbrook House
12:30-4:30 p.m. Thursday, Nov. 20
Co-Chairs: Robyn Jacobson and
Reva Rosen
Tickets: $60
General Admission Days:
Cranbrook House
10 a.m.-8 p.m. Friday, Nov. 21
10 a.m.-4 p.m. Saturday, Nov. 22
12-4 p.m. Sunday, Nov. 23
Tickets: $20
For more information, call (248) 645-3149
or visit www.cranbrook.edu/housegardens.