Sumptuous Sides Two dishes to make your Thanksgiving memorable. Fair Radom's Thanksgiving Sweet Potato Souffle Cranbroo Holiday Tables 2008 Cranbrook Holiday Tables showcases 4 1 1/2 4 3 1 1 /4 1 1 1/2 2 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.