MANICOTTI DI ZUCCA Sauce: 4 lbs. fresh tomatoes, chopped 2 cups chopped onions 1 Tbsp. minced garlic salt and pepper to taste 1 cup half-and-half Crepes: 3 large eggs 1 12 cups water 1 1/4 cups flour 1/2 tsp. salt 1 2 tsp. paprika Filling: Ph cups pumpkin puree (cooked "pie" or "sugar" pumpkin, mashed, or canned pumpkin) 11/2 cups ricotta cheese 1 cup fresh grated Parmesan cheese 3 eggs V2 tsp. nutmeg salt to taste white pepper to taste Preheat oven to 350 degrees. Make sauce: Combine the tomatoes, onions, garlic, salt and pepper in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to simmer, and cook for 1 hour. Adjust seasoning to taste. Add half-and-half, and remove from heat. Set aside. (The sauce may be made up to 2 days ahead and refrigerated.) Make crepes: Combine all the crepe ingredients in the pitcher of a blender, and blend well. Let stand for 15 minutes. Spray a small (8-inch) nonstick skillet with nonstick cooking spray. Place over medium-high heat until hot. Blend the crepe mixture again for a second or two, and pour about 1/4 cup batter into the skillet. The crepe batter should just coat the skillet. Don't worry if you pour too much; just quickly tip the pan to pour excess batter back into the pitcher. Cook the crepe for about 30 seconds, until the top is no longer wet-looking. Turn the pan over and release crepe onto a dinner-sized plate. (Don't worry if the first crepe isn't perfect, this is your test crepe.) You will not need to repeat the spraying of the skillet with each crepe, only as necessary. Repeat with remaining batter, adjusting the heat if it's too hot. Stack the crepes on top of one another. ess o ns SAFER Get your children in the SWIM of things today and begin learning the life-long skill of swimming. (Offered Mon. - Thurs. and on Sundays throughout the year) (4 months - 12 years of age) (Weekdays from 12:00pm-1:00pm & Fridays from 6:30pm - 8:00pm) Make filling: Combine all filling ingredients in a large bowl, and stir until smooth. Assemble the manicotti: Spray a large glass or ceramic baking dish with nonstick cooking spray. Lay a crepe on a clean surface. Spoon a couple Tbsps. of filling down center of crepe. Fold the edge closest to you over the filling. Fold both short sides of crepe over filling. Roll the crepe into a log. Place the manicotti, seam side down, in the baking dish. Repeat with remaining crepes and filling. (The manicotti may be made up to a day ahead and chilled until ready to cook.) Cook the manicotti: Pour the sauce over the manicotti. Cover the baking dish with foil, and bake for 30 minutes. Remove foil, and bake for another 10 minutes. Makes 6 servings. Pre-register for lessons online at goldfishswimschootcom goldfish Now Franchising a GOLDEN! experience at goldfishfranchise.com Birmingham (248) 644-1914 Farmington Hills (248) 596-1914 Ann Arbor (734) 864-5555 Call now to register! Coming to Rochester, Clarkston & Grand Rapids in 2012! etifv1/2/ Banquets Weddings z.ei, etre ■ ivyte,j,t— cet Showers Bar/Bat MitzvahsReunions Anniversaries Birthdays WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR C ICE 1.0* WEL le/Jt -- 4 104A. • tc. CLASSIC CUISINE Approved by Council of Orthodox Rabbis KOSHER CATERERS ICE CREAM WITH GINGER- PEACH-ROSEMARY COMPOTE 3 lbs. fresh peaches 1 Tbsp. fresh lemon juice 1/2 cup sugar 3 Tbsp. fresh peeled and sliced gin- ger 3 Tbsp. fresh rosemary leaves vanilla ice cream or gelato Bring a large pot of water to a boil. Cut an "X" on the bottom of the peaches. Meanwhile fill a large bowl with ice, and fill the bowl with water. Drop the peaches in the boiling PHILIP TEW[I, food Beveraqe Director water (as many as you can without crowding the pot), and cook for 3 min- utes. Use a slotted spoon to transfer the peaches to the ice and water-filled bowl. Repeat with all the peaches. Use a small sharp knife to peel the peaches. Halve, pit and dice the peach- es (about a 1/2-inch dice). Combine all the ingredients except rosemary in a large pot over medium- high heat, and bring to a boil. Cook for 30 minutes, until the mixture is thickened. Add the rosemary, and cool completely. Serve as a topping for good-quality vanilla ice cream or gelato, or spoon over your favorite pound cake. Makes 6 servings. 148-6614050 farmingon Hills BIRMINGHAM Kids Karate Call for your FREE Trial Class Birmingham Martial Arts 2219 Cole Street • Birmingham Mt 480Q 248.646.6608 wvvw.bmartialarts.com All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com . .1N October 13 2011 55