>> sponsored by
USCHS
7`- es4, rev-W.1144 ker
pan to the pan with water, and bake
11/2-2 hours, until the custard no longer
shakes when you move the pan slightly.
Turn heat off, open oven door and
allow the cake to cool for two hours or
more before removing from the oven
and chilling, covered in plastic wrap,
until cold (or overnight).
To serve, run a thin sharp knife
around the inside edge of the spring-
form pan, and carefully remove the
outside of the pan. Place the cake (bot-
tom attached or removed) on a serving
plate. Sprinkle the cake with more cin-
namon if desired, and cut the cake with
a thin sharp knife or with dental floss
that's been stretched tightly between
your hands. Serves 16.
PUMPKIN MOUSSE
This pumpkin dessert is light and
airy and a fun alternative or addi-
tion to pumpkin pie. And because it
can be made with shortcut ingredi-
ents (canned pumpkin and premade
whipped topping — though real
whipped cream is better), it can be
made in a snap.
21/2 cups cooked, well-drained
pumpkin (or from a 29 oz. can)
i/2 cup sour cream (light is fine)
2 /3 cup sugar
1 /2-1 tsp. vanilla extract
2 Tbsp. grated orange rind or zest
1 tsp. ground ginger
- 1 tsp. (or more) ground cinnamon
1 /4 tsp. ground cloves
2 tsp. unflavored gelatin (1 pack-
age), dissolved first in cold water
and then microwaved on high for 30
seconds
2 cups whipping cream, whipped
until stiff
Combine all ingredients except
whipped cream, and beat until thor-
oughly mixed. Fold the whipped cream
in gently until the white streaks disap-
pear.
Pour the mixture into a serving bowl
or into individual serving contain-
ers, such as ramekins or hollowed-out
oranges or mini pumpkins. Serve with
fresh whipped cream, real maple syrup
and sugared walnuts or pecans, if
desired. Makes 12-16 servings.
PUREED CURRIED
PUMPKIN SOUP
This luxurious soup has just hints of
curry. For a different way to serve it,
slice the tops off of small pumpkins,
spoon out the seeds, ladle the soup into
the shells and put the tops back on as
"lids:"
1 /4 cup olive oil
2 cups chopped onions
3 Tbsp. flour
6 cups pureed pumpkin
12 cups chicken or vegetable broth
2 tsp. brown sugar
.
2 tsp. curry powder
1 tsp. ground cinnamon
'4 cup half and half or nondairy
creamer
1 /4 cup dry sherry
kosher salt and white or black pep-
per to taste
Heat oil in a large soup pot over
medium-high heat. Add the onions,
and cook for 5 minutes, until softened.
Add the flour, and cook, stirring fre-
quently, for 3 minutes more. Add the
pumpkin puree, chicken or vegetable
broth, sugar and spices, and bring to
a boil. Reduce heat slightly, and cook
the soup, stirring occasionally, for 30
minutes.
Allow the soup to cool to warm
before pouring it in batches into the
pitcher of a blender or bowl of a food
processor. Blend or process until
smooth.
Return the soup to the pot, add the
half and half (or nondairy creamer)
and sherry, and heat over medium heat
until very hot. Season to taste with salt
and pepper, and serve. Makes 8 serv-
ings.
HARVEST PUMPKIN
CHOCOLATE CHIP
SQUARES
2 cups flour, sifted
2 Tbsp. baking powder
1 Tbsp. baking soda
2 tsp. ground cinnamon
1 /2 tsp. ground cloves
i/2 tsp. ground nutmeg
1 tsp. salt
4 large eggs
1 cup sugar
2 /3 cup vegetable oil
2 cups cooked, mashed pumpkin
(or 15-oz. can pumpkin puree)
1 cup mini chocolate chips
Frosting:
4 oz. cream cheese, softened
1 /2 cup (1 stick) butter, softened
2 cups confectioners' sugar
Preheat oven to 350 degrees. Line the
bottom and sides of a 9- x 13-inch bak-
ing dish with foil. Set aside.
Sift together the 7 dry ingredients in
a medium bowl. Set aside.
Combine eggs, sugar, oil and pump-
kin in a large bowl, and beat very well
(about 3 minutes) with an electric
mixer. Stir in the flour mixture (about
1 cup at a time) until incorporated. Stir
in the chocolate chips.
Spread the batter evenly into pre-
pared pan, and bake 35-40 minutes,
until a toothpick inserted in the baked
batter comes out clean. Cool and chill
for several hours.
Combine all frosting ingredients in
a mixer, and beat until creamy. Spread
the frosting over baked mixture in
pan, and chill again before cutting into
squares. Makes 20 or more servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.coni.
11.
Hosting a Party
shouldn't be scary!
IN1 NP
DEVII.ISHIN Easy!
Our Festive 'arty ra s
DrIned Egg Tray
Layered
FIESTA Dip
4
BONtless Buffalo Wings tray
Bone•In Wings also available
Don't forget the cake! See our Deli Cake Book or
go online to www.buschs.com/cakes for a scary
design... or create one of your own.
/
BUSCH'S
Wg1414 5
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with online shopping!
buschs.com/MyWay
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Visit www.buschs.com to find all 15 convenient locations.
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October 18 2012
57