Recipe Search

Pumpkin Mousse

All the good taste of pumpkin pie without the crust!

2 teaspoons unflavored kosher gelatin
2 tablespoons dark rum
1 cup canned unsweetened pumpkin
1/2 cup sugar
1 egg yolk
1/8 teaspoon nutmeg
Pinch of allspice
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 cup heavy cream or nondairy whipped topping mix

Sweet Potato–Pumpkin Cazuela (Casserole)

Here’s a dish that is perfect for Sukkot and Thanksgiving and very easy, especially if you use canned potatoes and pumpkins.

2 tablespoons unsalted butter or pareve margarine
2/3 cup granulated sugar
1/3 cup dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup unsweetened canned coconut milk
2 eggs
One 15-ounce can unflavored pumpkin puree or 1 small pie pumpkin
One 29-ounce can of yams in light syrup, drained and mashed, or 3 large yams
1/4 cup water
1/8 teaspoon ground ginger
2-inch piece of stick cinnamon, broken into pieces
1/4 teaspoon fennel seeds
3 whole cloves

Pumpkin with Spiced Coconut Custard

Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit.

1 four-five pound pie pumpkin
3 eggs
½ cup dark brown sugar
Pinch of salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1 14-ounce can coconut milk

Roasted Butternut Squash with Apples and Onions

This recipe may not be a traditional Jewish dish, but I created it in a way that my ancestors in Lithuania and Poland would have done. Shabbat, holidays, and weddings all inspired cooks to transform their basic food into something more elaborate.
1 large onion
2 Fuji, Honeycrisp, or Jonagold apples
20 ounces pre-cut butternut squash (about 4–5 cups of 1-inch cubes)
3 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
Kosher salt to taste
20 grindings of black pepper or to taste
½ teaspoon ground cinnamon
½ cup dried cranberries
¼ cup toasted almond slivers or sunflower seeds (optional)

Turkish Stuffed Grape Leaves (Dolmas)

Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.

2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup uncooked long grain rice
4 scallions, finely chopped
2 tablespoons minced fresh dill
2 tablespoons finely chopped Italian parsley
2 tablespoons minced fresh mint
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons toasted Pignoli nuts
3 tablespoons raisins
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
1/3 cup lemon juice
2/3 cup water, additional as needed
1 teaspoon sugar
Broken grape or lettuce leaves
1 8-ounce jar of grape leaves in brine (2 if the leaves are small)