UM CASL's November Indulge 20th Anniversary

- Each year, the CASL Alumni Affiliate holds the November Indulge to raise scholarship funds for UM-Dearborn students. This year's fundraiser is Friday, November 11 at The Fairlane Center in Dearborn from 7-10 p.m.

Enjoy wine from the world's leading vineyards, in conjunction with Village Corner in Ann Arbor, and beer from Dearborn Brewing.

You can find more information on the event and order tickets online here. Tickets are $75.

VIDEO: Dak Zorn and Kely Burek join us in the FOX 2 Cooking School to tell us more about the event. You can get Dak's recipes below.


For the Soup:
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
1/2 teaspoon good curry powder

For the Condiments:

Pomegranate seeds
Roasted Hazelnuts, chopped
Roasted Apple Chutney, small diced
Parsley, Minced

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.


1 pound mascarpone
15 ounces pumpkin puree
1/4 cup apple cider
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
2 teaspoons freshly grated nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon salt
8 ounces heavy cream
1 dozen apple cider donuts
1 tablespoon butter
1/2 cup walnuts (roughly chopped)

In a large mixing bowl, whisk together the mascarpone, pumpkin puree, apple cider, powdered sugar, vanilla, nutmeg, cinnamon and salt. Set aside.
In the bowl of a standing mixer, fitted with the whisk attachment, whip the cream to soft peaks, about 2 minutes.
Fold the whipped cream into the pumpkin mixture until thoroughly combined.
Leave 4 donuts whole and cut the rest in half, into semicircles.
To assemble the trifle, place one whole donut in the center and 4 halves around. Add an even layer of the filling on top. Repeat layers 3 more times, totaling 4 layers and 1 dozen donuts. Finish with a layer of filling. Using a spatula, smooth the top. Cover and refrigerate for a few hours or up to overnight.
In the meantime, place a sauté pan over medium heat. Once hot, add the butter, walnuts and a pinch of salt. Sauté, stirring occasionally, until the walnuts are golden brown and aromatic, about 3 minutes. Remove from heat and set aside to cool.
To serve, sprinkle the toasted walnuts on top of the trifle.
Tip: For easier assembly, put the pumpkin cream filling into piping bags or large zip-top bags with the corner cut off.



1 pound Fresh Cranberries
2 Freshly Squeezed Oranges
1 Tbsp Red curry Paste
1/2 tsp Fresh Grated Ginger
1 Garlic clove, minced

2 pounds Raw turkey Breast

Brussel Sprout Slaw
2 pounds Brussels Sprouts, Shaved
1 Lg Shallot, Minced
4 Garlic Cloves, Sliced
2 Dried Apricots, Sliced
1/4 Cup Toasted Cashews
Splash of white wine

Sweat garlic clove and ginger off in a saute pan. When they are translucent add Orange juice, cranberries and red curry paste. Simmer and reduce to desired consistency.

Take raw turkey breast and cut into strips about the size of your pinkey finger. sear the cut turkey in a pan set to med-high heat, browning each side of turkey, until fully cooked. Then skewer with bamboo.

In a saute pan on high heat add shaved brussel sprouts, garlic and shallots and cook until brussel sprouts are caramelized and crispy. Then deglaze with a splash of white wine

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