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Sukkot Recipes,Succot Recipes
You don‘t have to wait for Sukkot to make and enjoy some of these traditional Tabernacle recipes. Sukkot is a harvest festival thus the recipes for this holiday should include plenty of fresh fruits and vegetables. To give the food in the Sukkah an added meaning serving stuffed vegetables is a great idea that will look great when served. A fresh and colorful fruit salad will be a great finishing touch to enhance your family's celebration.
Potato and leek soup
The Vichyssoise is a classic French potato and leek soup French soup that is easely prepared and cann be served hot or cold according to the time of the year. INGREDIENTS: 1 1/2 pounds peeled potatoes peeled and cut into 1-inch cubes 4-5 medium leeks sliced very thin, use white part only 2 tablespoons butter or margarine 4 cups water, or milk 1 cup heavy cream (can be exchanged to non dairy when needed) salt and pepperaccording to taste chopped parsley or chives for garnish. PREPARATION: Heat add the butter over medium-low and when melted add the leeks and gently sweat until almost transparent. Now add the potatoes cubes and the water or milk. When it starts to boil turn down the heat and Simmer until potatoes are soft. Remove from heat and allow to cool. put the mixture into a blender and puree until smooth than return the soup to the pot and whisk in the cream. Simmer for about 5 minutes and remove from heat. Just before serving, sprinkle the garnish over the top.
During Succot we'd like to enjoy the bounty of the fall Harvest by serving tantalizing dishes in the succah. INGREDIENTS: (serves 4) 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, crushed 3 carrots, peeled, cut into small cubes 1 parsnip, peeled, chopped 1 celery stick, chopped 2 small zucchini, chopped 1 cup of green pees 6 cups beef stock or Parv stock 4-5 diced peeled tomatoes Optional 1/3 cup dried pasta optional 1/3 cup flat-leaf parsley leaves, roughly chopped PREPARATION: Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Add carrot, parsnip, celery and zucchini and pees. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer stirring occasionally, for about 45 minutes. Stir in Pasta and cook for another 15 minutes. Season with salt and pepper to taste and decorate each serving with fresh parsley or pepermint.
This lovely creamy pumpkin and corn chowder will warm you up on a chilly autumn night in the Succah. It is great to serve it in a real pumpkin after you used the inside for the soup. And it is so easy to prepare! When serving a dairy meal you may want to exchange the oil with butter and add 1/2 cup cream. The broth that will be used should be Parve. INGREDIENTS: 3 tablespoons oil 1 large chopped onion 6 cups chicken broth 2 cups pumpkin puree 1 cup corn, frozen or cut from the cob 1/2 cup rice or coconut milk Sea salt and fresh ground pepper 1/2 a sweet red and 1/2 a green pepper chopped for decoration PREPARATION: Heat the oil over medium heat and add onion until the onion is translucent Add vegetable broth and bring to a boil. Add pumpkin puree and the corn. When the soup boils reduce the heat and cook over low heat for 15 minutes. Stir in rice or coconut milk and remove soup from the heat. You can puree all or half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste. Add the chopped peppers before serving.
Stuffed tomatoes are real comfort food and will look great when served. This I one of the easiest recipes to prepare and you will be free to enjoy your family and guests.INGREDIENTS: 6 juicy large tomatoes 1 lb ground beef 1 large onion minced 1-2 garlic cloves Fresh parsley 1/4 cup bread crumbs 1 egg Salt and pepper Olive oil for cooking PREPARATION: Cut the top of each tomato at the top to make a hat and scoop out the flesh with a spoon. Dry the inside of the tomatoes by putting them upside down. Preheat your oven temperature 400 F Mix together all the other ingredients. Preheat your oven temperature 400 F. Place the stuffing in each tomato, cover with the cut tomato top and add little olive oil on top. Bake in the oven for about 45 min.
The addition of dates, one of the seven species, to the classic pie adds a smooth sweetness to this delicious one. Serve with vanilla ice and everyone will ask for a second serving. INGREDIENTS: For the crust: 1 cup all-purpose flour 3 tbsp 3 ice water 1 tsp fresh lemon juice 2 tbsp powdered sugar 1/4 teaspoon salt 1/4 pound margarine Cooking spray For the filling; 1/2 cup whole pitted dates, chopped. Try using moist and sticky whole dates and not ready made and packaged chopped dates. 1/4 cup chopped pecans 1 cup dark corn syrup 1/2 cup brown sugar 3 tbsp all-purpose flour 1 tsp vanilla extract 1/4 tsp salt 4 large eggs PREPARATION: Preheat oven to 325 F. Mix 3/4 cup flour, powdered sugar, and 1/4 tsp salt; cut in margarine until mixture resembles coarse meal. Add water & lemon juice. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Freeze 10 minutes than fit one into a 9-inch pie plate coated with cooking spray. Press dough into bottom and up sides of pan. Fold edges under; flute. Sprinkle dates and pecans evenly over bottom of crust. Mix corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. And bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Yummi
Fruit Salad Ideas
A fruit salad is a dessert that will be big hit at all family gatherings. Preparing a fruit salad is one of the easiest things. Just toss together slices or cubes of your favorite fruits add a bit of lemon juice and sugar and the fruit salad is ready. When only grown up members or guest are present add just a little bit of cherry or orange liquor and serve with vanilla ice cream. Here some ideas for fruit combinations. Use your common sense for quantities according to the crowd you're about to serve. The suggestions here are for six enjoyers. BERRIES AND BANANAS SALAD Use 3 cups of fresh berries blueberries, raspberries, strawberries with 1cup of sliced bananas. Fantastic when served with cream! GRAPEFRUIT AND GRAPES SALAD Mix 3 cups of grapefruit segments and one cup red seedless grapes. WATERMELON SALAD Cut handles out of a large watermelon as shown in serving suggestion. Scoop small balls from the fruit flesh. 1 honeydew melon cut into cubes and 1 cup seedless green or red grapes. Add 2-3 sliced kiwis. For great serving serve in a watermelon basket. CITRUS FRUIT SALAD Mix 2 sliced orange, 1 mandarin, 1 pink grapefruit, and add one kiwi for garnish. Add juice from 1/2 big lemon or 1 lime 2-3 teaspoons honey. Mint liquor and a few mint twigs will upgrade this yummy fruit salad. TROPICAL FRUIT SALAD Mix 1 mango, 1papaya, 2-3 kiwis, 2 bananas, and one pineapple fresh or canned all seeded and cubed. Add 1/4 cup granulated sugar and 2 cups of fruit juice. 1/4 cup of rum will make everybody much more talkative.
Enjoy this recipe for Succot! This used to be a treat for Simchat Torah we would get it with a flag on our way to synagogue. Find here an easy way to prepare your Simchas Torah apple toffee. INGREDIENTS: 10 oz castor sugar 2 cups water 1 tablespoonful of liquid glucose 8 small apples Red food coloring PREPARATION: Insert a stick into each apple. Let the sugar dissolve in the water and than bring to boil. When the syrup becomes toffee, dip the apples into it and put on baking sheets to cool down and harden.
Tiramisu is an Italian dessert brought to our attention by Carla who worked at the Gans store for many years. Literally tiramisu means pick-me-up that us make me happy. Well it really does and with her recipe it's quite easy and yummy. INGREDIANTS: 20 to 24 ladyfingers, 7 yolks mixed with1 cup sugar, 3 cups mascarpone, 4 tablespoons warm water, 1 1/2 tablespoons powdered gelatin or 2 gelatin leafs, 3 egg-whites whipped with 1/4 cup sugar, 1 cup heavy cream, whipped, 2 1/2 cups cooled espresso, 4 tablespoons amaretto liquor – if you do not have this bitter almonds beverage you may use brandy instead – of course you may skip this ingredient if you prefer it to be non-alcoholic, 1/2 cup grated chocolate or 3 tablespoons of cocoa. PREPARATION: Whip yolks and sugar thoroughly until thick and pale. Add the mascarpone and mix well incorporated. Put the water in a separate bowl and dissolve the powdered gelatin in it. Whip egg whites in a separate bowl and gradually add sugar. Now slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into the mascarpone and yolk mixture then fold in whipped cream. Combine the alcohol and coffee. Arrange a layer of ladyfingers in an oblong or rectangular serving pan and sprinkle with the coffee mixture. Pour half of the mascarpone mousse over the ladyfingers and smooth with a rubber spatula. Add a second layer of ladyfingers, soak, and top with the other half of the mascarpone and chill. Before serving garnish the tiramisu with the grated chocolate or Cocoa.