Pumpkin Bread
Fragrant with cinnamon and nutmeg, this classic recipe is a popular autumn favorite, delicious for Shabbat, to serve in the sukkah and to celebrate Simchat Torah.
1 cup oil
1 cup orange juice
4 eggs, beaten
1 can (15 ounces) pumpkin or squash
3 cups sugar
3 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped nuts
Tunisian Sweet Potato Briks
Briks, the iconic streetfood of Tunisia. are savory fried turnovers sold all over Tunisia.
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1 large clove garlic, finely minced
1 tablespoon finely chopped flat leaf parsley
1 medium sweet potato, about 8 ounces after cooking and peeling, preferably with pale flesh if available, or Yukon Gold potatoes
2 teaspoons harissa, or more to taste
1 egg, separated
Salt to taste
12–15 regular-sized (8-inch square) lumpia shells or thin spring roll skins
1 or more cups of vegetable oil for frying briks
Mixed-Fruit Cranberry Relish
Here is a recipe that is easy to make, tastes delicious, and, because of the high sugar content and alcohol, lasts for a month or more in the refrigerator. Your Sukkot fruit relish becomes your Thanksgiving accompaniment.
12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
1 cup sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
1 ¼ teaspoons cinnamon
⅓ cup orange liqueur
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
