hofrorkeil9r. kernels, thawed 1 1/2 cup cooked, drained chick- peas 1 /4 cup fresh chopped parsley 2 tsp. fresh finely grated lemon zest or orange zest salt and pepper to taste Rinse rice in cold water, and drain well. Bring 6 cups water and 2 tsp. kosher salt to a boil in a large sauce- pan over high heat. Add rice, and bring to boil. Reduce heat, and sim- mer uncovered until rice is tender but still a bit chewy, about 45 minutes. Transfer to a strainer, and drain well. Transfer to a medium bowl. While the rice is cooking, heat oil in a large nonstick skillet. Add the leeks, and saute for 2 minutes. Add 1 /2 cup water, and cook until the leeks are tender, about 8 minutes. Add the leeks, corn, chickpeas, parsley and zest to the rice, and toss well. Add salt and pepper to taste. Serve warm or at room tem- perature. May be made a day ahead, covered and chilled in a covered, microwave-safe container; reheat by microwaving on high for 10 minutes. SWEET GLAZED BRUSSELS SPROUTS 2 lbs. Brussels sprouts, stem ends trimmed (and halved if the sprouts are large) 1 /2 cup water 1 /4 cup ( 1/2 stick) butter or mar- garine 1 /3 cup packed brown sugar 1 Tbsp. balsamic vinegar kosher salt and pepper to taste Bring a pot of water to a boil over high heat. Add the Brussels sprouts, and cook for 10 minutes. Drain well. Bring water, butter (or margarine) and brown sugar to a boil in a large skil- let over medium-high heat. Stir until sugar dissolves; cook until the mix- ture is reduced by half. Add Brussels sprouts and vinegar, and cook, turning the sprouts constantly, until the veg- etables are well glazed. Serve hot. STUFFING IN A PUMPKIN Serve this stuffing in a hollowed pumpkin for a dramatic presentation, or cook the stuffing directly in the pumpkin. 1 /4 cup butter or margarine 2 cups chopped onions 1 1/2 cups chopped celery 2 cups thinly sliced mushrooms (optional) 12 cups good quality coarsely crumbled toasted bread (or bagged stuffing bread) 1 tsp. dried sage 3-4 cups chicken or vegetable broth salt and pepper Cut off the top (stem end) of a medium- sized pumpkin (keep the lid). Scoop out the seeds and fibers. Set aside, and keep the pumpkin, with lid replaced, chilled. (You may do this a day ahead; a cold garage is a natural refrigerator.) Preheat the oven to 350 degrees. Heat butter or margarine in a large nonstick skillet over medium-high heat. Add the onions and celery, and saute until very soft, about 8 minutes. Add the mushrooms, if using, and cook, stirring every few minutes, until the mushrooms are softened and have released all their liquid. Combine all the stuffing ingredients (including the liquid from the mush- rooms) — except broth, salt and pep- per — in a large bowl, and toss well. Pour 2 cups broth over the mixture, and toss well with your hands. Add more liquid, as needed, to make for a moist mixture (not wet or soggy). Season to taste with salt and pepper. Spray a large baking dish with non- stick cooking spray. Transfer the stuff- ing to the dish, and cover with foil. Bake for 1 hour. Remove the foil, and bake for 20 minutes more, until the top is browned. Transfer this mixture to the room-temperature pumpkin. Replace the pumpkin lid, and serve. ALTERNATELY: Cook the stuffing in the pumpkin: This must be made the same day you plan to eat the stuffing. Preheat the oven to 375 degrees. Spray a baking dish, large enough to accom- modate the pumpkin, with nonstick cooking spray. Spoon the stuffing into the cavity of the pumpkin, and replace the pumpkin lid. Bake until the pumpkin is brown and softened (it will collapse a bit), about 1 hour. Transfer the pumpkin to a serving dish, and serve hot. SPICED ORANGE PECAN CRANBERRY SAUCE 1 14 oz. can mandarin oranges with juice 3 /4 cup white sugar 1 12 oz. package fresh cranber- ries 1 cup chopped pecans, lightly toasted in a 325-degree oven for 10 minutes 1 /2 tsp. salt 1 tsp. ground cinnamon 1 /2 tsp. ground nutmeg Combine all ingredients in a large saucepan over high heat, and bring to a boil. Cover, and simmer for 30 minutes, stirring occasionally. Remove from heat, and allow to cool to room temperature. Chill until ready to serve. Let come to room temperature before serving. All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com . . oue -Rumplestiltskin •L'USA -Persuasion -Ccissens Murphy Band -Simone Vitale Band ightline -Sun Messengers -Radio City -Newsmaker -Skyline and the Back Street Horns -The Jerry Ross Band •..Joyride S S 11 (...) 1 STIF RUNIC ENTERTAINiv Ili\I 1 I-- ENTERTAINMENT AGENCY Visit our web site www lonotoss com Call for free video consultation 248-398-9711 •1 t IBIR INGHAIVII Kids Karate Call for your FREE Trial Class Birmingham Martial Arts 2219 Cole Street* Birmingham MI 4800 248.646.6608 www.bmartialarts com .. • DJs, Dancers M Us i c COO I Lighting Staging The Original 6th Grade DANCE EXPERIENCE November 10 • 2011 51