Texas Jewish Post (Fort Worth, Tex.), Vol. 60, No. 39, Ed. 1 Thursday, September 28, 2006 Page: 31 of 32
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September 28,2006
Recipes
High Holiday Issue
$
Texas Jewish Post
31
Harvest recipes for Sukkot
uring the fall, we’re awash with holiday
ities. There’s the sweetness of Rosh
anah, the solemn and reflective holiday
of Yom Kippur. Then, before we can put
away the good dishes, sukkot,“huts,” or tem-
porary rooms, pop up as makeshift additions
to homes everywhere. Even not-so-obser-
vant Jews often can’t help the desire to build
sukkot, and to joyfully decorate
them with the traditional hanging
fruits and nuts, pictures, photos,
greeting cards and leafy branches
that denote the first festive holiday
of the Jewish new year (including
Shemini Atzeret and Simchat
Torah, part of the Sukkot festival).
Fruits, vegetables, seeds and nuts
that symbolize the harvest are the
foods of Sukkot. With chilly temps,
so are warm comfort foods...enough to
warm the kishkes.
If the holiday customs are followed to a
“T,” we are commanded to live — that means
sleep and eat — in our huts for the full seven
days of the holiday. Most Jews are satisfied
Slow Cooked Moroccan Chicken
By Annabel Cohen
to observe the mitzvah of Jiving in the
sukkah by enjoying every meal in it, and
honoring the custom of inviting ushpizin or
special guests to each meal. The ushpizin are
said to symbolize important people of
the Bible.
Meaningful Sukkot food should include
ingredients from the year’s harvest — espe-
cially those native to your region.
Harvest foods are subjective to every
country and region of the world;
many serve hard fruits like apples
and pears, in season in the U.S., as
are vegetables such as corn and
squashes, including pumpkin. Per-
haps Sukkot foods bring to mind
the American Thanksgiving. If so,
you’re on the right track. Sukkot is
often referred to as the holiday of
“ingathering.” Historically, ancient Jews
would make a pilgrimage to Jerusalem after
the harvest to give thanks.
Give thanks for these simple and special
dishes to serve in your sukkah with fall har-
vest foods as symbolic references.
2Tbsp. olive oil
2 c. chopped onions
1 tsp. minced garlic
1 tsp. ground turmeric
1 tsp. ground ginger
2 lb. boneless and skinless chicken
breasts, cut into 2-inch chunks
1 c. chicken broth
1 c. chopped tomatoes
8 threads Spanish saffron
1/2 c. chopped cilantro
1/2 c. dried apricot halves
1/2 c. golden or yellow raisins
2Tbsp. honey
1 cinnamon stick
2 Tbsp. dried parsley flakes
1/2 tsp. pepper
Salt to taste
1 Tbsp. sesame seeds
• Heat the olive oil in a large skillet over
medium-high heat and saute the
onions, garlic, turmeric, and ginger for
about 8 minutes, until the onions are
beginning to color. Transfer the mixture
to a slow cooker. Add the chicken,
broth, tomatoes, saffron, and cilantro
and cook on high for 5 hours. Stir in the
remaining ingredients; cook for 2 hours
more. Adjust the salt and pepper to
taste and serve the chicken hot, over
rice or mashed potatoes, if desired.
Makes 6 servings.
Apricot, Date and Walnut Fruit Cake
This is more fruit than cake. It's addic-
tive to those who love dried fruits. It's best
made a day or two in advance of serving.
3/4 c. flour
1/2 tsp. salt
1/4 tsp. baking power ^
1/4 tsp. baking soda
3 c. walnuts halves or pieces
2 c. dried apricots
1-1/2 c. pitted dates
3/4 c. packed brown sugar
3 large eggs
1 tsp. vanilla
reheat oven to 300°. Spray one 8x4-
/2-inch loaf pan or two small loaf pans
with nonstick cooking spray. Cut wax
paper or parchment to size, just to fit
the bottom of the pan(s), and place at
the bottom. Set aside
In a medium bowl, combine the flour,
salt, baking powder and baking soda.
Whisk well. Add the nuts, apricots and
dates, and toss well. Add the brown
sugar and toss well. Set aside.
In another bowl, whisk together the
eggs and vanilla. Add this to the flour
and fruit mixture and stir well. Transfer
the mixture to the prepared pan(s).
Bake for 90 minutes. If the cake still
appears not cooked through, cook
another 10-20 minutes more. Cool the
cake slightly in the pan. Run a knife
around the perimeter of the pan and
carefully remove the cake from pan
Peel off the parchment or wax paper
before wrapping well in plastic for up to
several days. Slice CAREFULLY in half
lengthwise, then into 1 -inch slices.
Makes about 16 servings.
Salmon de Jonghe
A twist on a savory favorite.
6 portions (about 5-oz. each) boneless and
skinless salmon fillet
1 stick (1/2 c.) unsalted butter, softened
1 Tbsp. minced garlic * *
1/4 c. medium-dry sherry
1 c. fine dry breadcrumbs
3/4 c. finely chopped fresh parsley
1/2 c. sliced almonds
Lemon wedges, garnish
Fall Pasta with Squash and Walnuts
What a great and satisfying way to serve
autumn squash. Vary the types of squash
you use, as well as the nuts and herbs, for
different and unique ways to serve the pasta
1 lb. dry fettuccine or other pasta shape
2 small butternut acorn or other winter
squash (about 2 lb.) baked in 350° oven
until tender, about 40 minutes
Sauce:
1/4 c. olive oil
2 c. chopped onions
2 Tbsp. chopped garlic
1 c. vegetable broth
1/2 c. half-and-half
1 c. walnut halves or pieces, toasted in a
350° oven for 5 to 8 minutes
1 Tbsp. fresh chopped sage, plus sage
leaves as garnish
1/2 c. chopped parsley or 1/4 c. dried
parsley flakes
Kosher salt and pepper to taste
Juice of 1 lemon
Fresh Parmesan cheese, grated or
shaved, garnish
Rustic Shepherd's Pie
Topping: . •« f
3 lb. Idaho or russet potatoes,
peeled or not
1 c. milk or half-and-half
4 Tbsp (1/2 stick) butter, cut into pieces
Salt and pepper to taste
Filling;
2 lb. very lean ground beef
2 Tbsp. olive oil
2 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
2 tsp. minced garlic
1 c. frozen green peas, thawed
1 can (about 15-oz.) diced tomatoes,
drained
3 Tbsp. dried parsley flakes
3 Tbsp soy sauce
2 Tbsp. tomato paste
Salt and pepper to taste
• Make the topping: Cut potatoes into
2-mch chunks and place in a large pot
filled with halfway-cold water. Bring the
water to a boil and cook the potatoes
until tender, about 20 minutes Remove
Preheat oven to 400°. Spray a large
glass or ceramic baking dish with non-
stick cooking spray. Arrange the
salmon portions in the prepared dish.
Stir together butter, garlic, and sherry.
Stir in bread crumbs, parsley, and salt
and pepper to taste. Spread the crumb
mixture over the fish portions and
sprinkle with almonds. Bake the fish
until just cooked through, about 15 min-
utes. Makes 6 servings.
Cook the pasta until “al dente" or /
according to recipe directions. While
the pasta is cooking, make the sauce.
Cut the cooked squash in half and
remove seeds with a spoon. Spoon the
cooked flesh of the squash from the
skin and cut into 1/2-inch dice.
Heat oil in a large skillet Add onions
and garlic and saute for 3 minutes.
Add the cut squash, broth, cream,
toasted nuts, chopped sage and parsley
and cook 2 minutes more. Add sage and
parsley and cook a few minutes more
until very hot.
Drain the pasta, but do not rinse. Put
the cooked pasta in a large bowl. Pour
the sauce into the bowl of hot pasta and
toss with lemon juice. Season the pasta
with salt and pepper and serve gar-
nished with Parmesan cheese and sage
leaves. Makes 6-8 servings.
from heat, drain very well, and place the
potatoes back in the pot While still hot,
mash the potatoes with a masher or
large fork (you may use an electric mixer
as well). Add the milk, butter, salt and
pepper and mash until incorporated.
Adjust seasonings to taste. Set aside
Preheat oven to 400°
While the potatoes are cooking prepare
the tilling, saute beef in a large pot over
medium-high heatlintil browned, stirring
to crumble Drain with meat (do not rinse).
In the same pan over medium-high
heat, heat the oil. Add the onion, carrot,
celery and garlic; saute 8 minutes or
until tender. Return beef to pot; stir in
peas, tomatoes, parsley, soy sauce and
tomato paste. Bring to a boil, season to
taste and remove from heat.
Spoon the mixture into a 3-qt. casserole
or about 10 individual oven-proof serving
dishes. Top with the potato mixture,
spreading to the edges of the dishes (do
not smooth the top). Bake for about 30
minutes, or until very hot and the pota-
toes are golden Makes 6-10 servings.
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Wisch, Rene & Wisch-Ray, Sharon. Texas Jewish Post (Fort Worth, Tex.), Vol. 60, No. 39, Ed. 1 Thursday, September 28, 2006, newspaper, September 28, 2006; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth754149/m1/31/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .