Thursday, October 01, 2009

Sukkot menus, 2009

This year, we're having guests for the first three nights of Sukkot. We are really hoping the rain holds off long enough to make the blessings and at least do motzi outside.

Friday (Dairy meal)

Emphasis for this meal is on celebrating the harvest from our own garden.


  • Spiced pumpkin seeds
  • Baked sweet potato rounds with thyme from the garden

Main meal:

  • Challah
  • Pesto pasta (made with basil and cherry tomatoes from our garden)
  • Green bean/onion salad (green beans are homegrown)
  • Sauteed zucchini and yellow crookneck squash (ditto)
  • Wine (a local Riesling)


  • Calabeza en tacha (Pumpkin in brown sugar) with rice pudding or ice cream

Saturday night (meat meal, with kids)

This is our "fancy" dinner night. The hope is the kids will entertain each other and the grownups can actually socialize.


  • Stuffed mushrooms (with leeks and sage from our garden, garlic, wild mushrooms, breadcrumbs)
  • App 2: Not sure yet, could be pumpkin seeds/beets/white bean puree and bread/sweet potato rounds...



  • Pareve applesauce cake with caramelized pears

Sunday (dairy meal, with kids)


  • Dates stuffed with cream cheese, sugar, cinnamon mixture
  • Baked brie (with more homemade pesto tucked inside) and baguette rounds


  • Roasted vegetable pot pie (the secret is homemade veggie stock and roasted garlic)
  • Salad w/herbs


  • Rice pudding


Blogger The back of the hill said...

Looks SOMEONE needs to be pressured to divulge some serious recipes!

In particular:
-Pesto pasta (made with basil and cherry tomatoes from our garden).
-Calabeza en tacha (Pumpkin in brown sugar) with rice pudding or ice cream.
- Stuffed mushrooms (with leeks and sage from our garden, garlic, wild mushrooms, breadcrumbs).
-Duck with honey and lavender.
-Pareve applesauce cake with caramelized pears.
-Dates stuffed with cream cheese, sugar, cinnamon mixture.
-Baked brie (with more homemade pesto tucked inside) and baguette rounds.

That's a total of seven. Please submit AT LEAST three of them.

10/01/2009 3:16 PM  
Blogger Tzipporah said...

BoTH, the duck recipe is in the link.

Pesto? easy - grab a bunch of basil, wash it, dry it (salad spinner), squish it up in food processor with some good evoo, pine nuts, and good parmesan to taste. Yumm. Spread on pasta of your choice with some halved cherry tomatoes.

Calabeza en tacha

Mushrooms: break stems off a bunch of small criminis. Chop them. Sautee them with some finely chopped leeks, garlic, and wild mushrooms in evoo. Throw in some chopped sage and breadcrumbs. Spray a baking sheet with Pam, spray the tops (round parts) of criminis with Pam, turn them upside down and stuff with about 1 tsp each of the stuffing mixture. Bake at 400 degrees about 20 minutes.

10/01/2009 5:08 PM  
Blogger Tzipporah said...

And some more:

Pareve applesauce cake:
Use the Joy of Cooking applesauce cake recipe, substituting parve margarine for butter, and make the applesauce for it by peeling and finely chopping 1 Gala-type apple and nuking it for 2 minutes in a microwave-safe dish. Make it even more luscious by adding extra chopped apple to the batter before baking.

With caramelized pears:

Cut some really ripe pears in haf lengthwise and scoop out the seeds. Dip cut side in sugar (I spread a little on a plate), then place in preheated heavy (nonstick) skillet over medium heat for seven minutes. Add a splash of water (or ginger beer, or riesling, etc.), cover, and let cook for another 10-15 minutes.

Remove from pan, let cool a little, pull off skin and stems, and chop or slice. or just eat it right there standing over the stove. :)
I'll probably slice mine and fan them over the top of the cake, or serve alongside each slice.

Stuffed dates: mix some cream cheese with sugar and cinnamon to taste. Stuff it into some pitted dates. Keep chilled until serving.

Baked brie with pesto:
Buy a wheel of brie.
Cut it in half (so you have 2 thin rounds)
Spread some pesto in between, and put the halves back together.
Roll out a sheet of puff pastry until it's fairly large
Put the brie on top of it.
Fold the pastry up around the brie
Turn it over onto parchment paper on a baking sheet
Bake at 350 until the puff pastry is gbd (golden brown and delicious) and the brie inside is melty
Serve warm with baguette slices.

10/01/2009 5:16 PM  
Blogger Tzipporah said...

OMG I left the garlic out of the pesto recipe. Oops. Add some garlic, while you're squishing it up. A lot or a little, depending on your tastes and usage (more for spreading on pizza before adding toppings, etc., less if using directly on pasta)

10/01/2009 5:18 PM  
Blogger The back of the hill said...

Muchas gracias!

10/01/2009 5:23 PM  

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