Add a dash of dried or minced ginger
for a kick.
21/2 lbs. sweet potatoes (about 4
medium), peeled and cubed
V4 cup (1/2 stick) margarine
1 large egg
1 tsp. pure vanilla extract
1 /2 tsp. kosher salt
1 cup coarsely chopped pecans
Preheat the oven to 350 degrees.
Spray an 8-inch square baking dish
with cooking spray.
Cover the potatoes with water in
a medium pot, and bring to a boil
over high heat. Simmer until tender,
about 15 minutes. Drain well, and
return the potatoes to the pot. Add
the margarine, egg, vanilla and salt,
and mash with a fork or potato
masher until slightly chunky. Stir in
the pecans. Transfer to the prepared
baking dish, and smooth the top.
with LIVE Michigan Opera Theatre Orchestra
Conducted by Peter Stafford Wilson,
Associate Conductor for Columbus Symphony
Bake until golden brown on top,
about 20 minutes. Serve immediately.
Makes 6-8 servings.
Sweet Potato Casserole. This is not
a sweet casserole, so add sugar
or maple syrup if you want it to
be sweeter. In the dressed-up
version, though, the sugar from the
marshmallows melts right into the
casserole, making it a nice, sticky,
sweet side. After baking the cas-
serole, arrange 8 oz. of large marsh-
mallows over the top, and bake until
golden brown, about 5 minutes.
* Enchanting Victorian scenery and costumes!
* Thrilling waltzes of the snowflakes and flowers!
* Dozens of dancing and singing children!
* High school choirs in the grand lobby!
NOV. 29 -DEC. 1, 2013
11 ■ 11.
THE NUTCRACKER MATINEES FEATURE:
* Santa and Nutcracker available for photos!
* Live reindeer prior to performance on Broadway Street!
* Sugar Plum Parade on stage following the performance!
* Free samples of holiday ice cream (while supplies last)
compliments of Treat Dreams Bakehouse
* Kids can create holiday-themed crafts
courtesy of Arts and Scraps
* Buffet lunch available!
TICKETS & PRE-PAID PARKING
CALL 313.237.SING or visit
FREE Dance Talk one hour
prior to performance
" n M
Ans and Cub. Men
This can best be described as
de-creme-esque. In short, it's lush,
and it's vegan: If you're crazy for
pumpkin, it's a nice, light upgrade
from pumpkin pie. This mousse can
be made up to 48 hours in advance.
1 cup vanilla soy milk
Y2 cup granulated sugar or 1 cup
pure maple syrup
15-oz. can pure pumpkin puree
pinch of ground allspice
'/4 tsp. pumpkin pie spice
1 lb. silken tofu, drained
Y2 tsp. pure vanilla extract
Combine the soy milk in a small
pot with the sugar, and bring to a
simmer over medium heat until the
sugar dissolves, stirring occasionally,
taking care not to burn the mixture,
about 3 minutes.
Remove from the heat. Add
the pumpkin puree, allspice and
pumpkin pie spice, and mix until
Process the tofu and the pumpkin
mixture in a
in the vanilla;
Chill in a big bowl or individual
bowls, covered tightly with plastic
wrap, for at least 2 hours or
overnight. Serve chilled.
Makes 4 cups mousse.
I\TRODUCI\G OUR HOLIDAY
PRICE FIXED LUNCH ME\U
Special S25 Holiday Price Fixed Lunch Menu available for any
sized lunch party November 25, 2013 - December 30, 2013.
Complete menu details can be found online.
Variation: To make Cocoa Cream
Pumpkin Mousse Trifles, garnish
each serving of the Spiced Pumpkin
Mousse with with a dollop of Cocoa
Cream. Whisk 1 /2 tsp. vanilla extract,
I Tbsp. cocoa powder and 1 Tbsp.
confectioner's sugar into 1 /2 cup non-
dairy whipping cream. Whip until the
"cream" holds stiff peaks. Alternately,
sift cocoa and sugar, and gently fold
together with vanilla into 1 cup
already whipped "cream:' Top each
dollop of cream with a small decora-
tive store-bought cookie.
Recipes from the book Joy of Kosher: Fast, Fresh Family Recipes by
Jamie Geller. Copyright (c) 2013 by Jamie Geller. William Morrow
Cookbooks, an imprint of HarperCollins Publishers. Reprinted by
RECEIVE A COMPLIMENTARY $20 GIFT CARD
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any denomination, our gift certificates will leave a lasting impression!!
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November 14 • 2013