>> 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 Save even more time with online shopping! buschs.com/MyWay 40,4 r&odAeapiet FARMINGTON HILLS WEST BLOOMFIELD Grand River Avenue at Drake 248-427-7400 W. 14 Mile at Farmington 248-539-4581 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 1776500 vsMINIIIMMOMMOC.•.,, MIL K& Exquisite Catering Impeccable Service CORPORATE EVENTS BAR & BAT MITZVAHS EPIC CEREMONIES & RECEPTIONS TRAY CATERING/SHIVA TRAYS SHOWERS & REHEARSAL DINNERS KOSHER CATERIN ON-SITE & OFF-PREMISE CATERING Phone CHOLOV YISROEL KOSHER Jewish Community Center (248) 432-5654 (248) 785-0123 Fax Email milkhoney@theepicureangroup.com www.theepicureangroup.com/kosher A DIVISION OF MILK & HONEY GLATT KOSHER Adat Shatc'm Synagogue +OA/ ette/ kose ■ jr" Banquets Weddings Bar/Bat Mitzvahs Showers Anniversaries Birthdays WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR C ICE JEWEL 1"-t CLASSIC CUISINE Approved by Council of Orthodox Rabbis KOSHER CATERERS PHILIP TRU., food & Beverage Director 248-661-4050 Farmington Hills October 18 2012 57