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)
Moroccan-Inspired Vegetable Couscous
This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.
2 Tablespoons extra virgin olive oil
2 large garlic cloves, finely chopped
1 medium onion, diced into 1/2-inch pieces
2 carrots, sliced into 1/4-inch rounds
1 8-ounce can of tomato sauce
3/4 cup dark raisins
1/2 teaspoon salt or to taste
1 1/2 teaspoons ground cumin
2 1/2 cups of vegetable stock, divided use
1 small (1 pound) eggplant, sliced into 1-inch cubes
2 yellow crookneck squash, sliced into 1/4-inch rounds
2 small zucchini, sliced into 1/4-inch rounds, or 1 cup asparagus cut into 1-inch lengths
4 ounces of mushrooms (any type), caps cut into quarters (portabellas cut into 1-inch cubes)
1 15-ounce can of chickpeas, drained
4 Tablespoons butter or margarine
1 cup fine couscous
1 or more Tablespoons of finely minced parsley for garnish
Arugula Salad with Dates and Chevre
Here's an excellent recipe for celebrating Tu BiShvat.
SALAD:
4 ounces of Arugula, about 4 cups
8 large, pitted soft Medjool dates
1/4 cup diced red onion
4 ounces of crumbled goat cheese
1/4 cup dry-roasted shelled sunflower seeds
1/4 cup Vanilla Pomegranate vinaigrette (see recipe below)
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POMEGRANATE VANILLA VINAIGRETTE:
1/2 cup extra virgin olive oil
1/4 cup unseasoned rice wine vinegar
1/4 cup pomegranate molasses (available in Middle Eastern markets)
2 teaspoons sugar or 1 teaspoon honey
1 teaspoon Adams' Best Vanilla or any rich vanilla extract
Salt and freshly ground pepper to taste
