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Sukkot

Even though the High Holidays are over, there is still plenty of celebrating to do. Here are nine things to know about Sukkot, the holiday that follows Yom Kippur.

The time has come: Autumn is upon us. Autumn isn’t only the best season because it’s full of Jewish holidays; it’s also the season of delicious pumpkin-flavored foods. Here are ReformJudaism.org’s best pumpkin-themed recipes.

ReformJudaism.org and PJ Library® are excited to offer an engaging new fall holiday learning opportunity with Reform Rabbi Leora Kaye and master educator Stephanie Fink

What if you don’t have a sukkah or aren’t the outdoorsy type? Here are a few crafts you can do with supplies you already have at home.

How do Wonder Woman, Batman and Darth Vader relate to the harvest holiday of Sukkot? They have cameo appearances in Bim Bam’s new upbeat Lego® Sukkot stop motion animation video! 

Pumpkin Mousse

By: 
Tina Wasserman

All the good taste of pumpkin pie without the crust! It can be made with nondairy creamer for a pareve dessert that can easily be transported outside to the sukkah during Sukkot.

Ingredients: 
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
Directions: 
  1. Sprinkle the gelatin over the rum in a small glass custard cup and let it soften for a few minutes.
  2. Combine the remaining ingredients except the heavy cream in a medium bowl.
  3. Place the custard cup with the rum and gelatin in a frying pan that contains 1/2 inch of simmering water. Stir the rum mixture until the gelatin is dissolved.
  4. Whisk the hot gelatin mixture into the pumpkin mixture until thoroughly combined.
  5. Whip the cream in a small bowl until it forms soft peaks and fold it carefully into the pumpkin mixture.
  6. Spoon into six 4-ounce ramekins and refrigerate until set, about 3–4 hours.
Tina's Tidbits: 
  • Soaking the gelatin in the rum helps it swell so that when it is warm it will melt and be evenly distributed in the mousse.
  • If a frozen, pre-whipped dairy or pareve topping is available, you may substitute 2 cups of that already whipped product for the 1 cup of whipping cream, however, the taste will be slightly different.

Sweet Potato–Pumpkin Cazuela (Casserole)

By: 
Tina Wasserman

Here’s a dish that is perfect for Sukkot and Thanksgiving and very easy, especially if you use canned potatoes and pumpkins. Pumpkins are believed to have originated in North America between 7000 and 5500 b.c.e. Although prevalent in the Far East, pumpkins gained popularity in Europe beginning in the sixteenth century after their discovery in the New World.

Substitute pareve margarine for the butter for a dairy-free dish. Don’t be afraid of the coconut milk. It is very subtle and rounds out the flavors.

 

Ingredients: 
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
Directions: 
  1. Place the butter or margarine in a 2-quart glass bowl and microwave for 45 seconds.
  2. Whisk the sugars, flour, and salt into the butter to combine.
  3. Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.
  4. Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.
  5. Combine the water with the spices in a small glass cup and microwave on high for 11/2 minutes. Let the mixture steep for 5 minutes. Strain the spiced water through a fine-mesh strainer into the pumpkin-potato mixture and stir to incorporate.
  6. Butter a 2-quart casserole and pour the mixture into the prepared dish.
  7. Bake covered in a preheated 350°F oven for 1 hour. Serve.
Tina's Tidbits: 
  • Always use a small sugar pie pumpkin when cooked pumpkin is called for. Larger pumpkins are more watery and more like acorn squash.
  • To cook a pumpkin, cut into large chunks, peel, and cook in boiling salted water until tender—about 20 minutes. Drain and mash.
  • Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.
  • This dish freezes beautifully! Just cool completely before freezing so no ice crystals form. Defrost and reheat in the microwave.

On the 15th of Tishrei, just five days after Yom Kippur ends, we usher in the holiday of Sukkot (translated into English as “booths” or “huts”). Sukkotour Festival of Booths, is a festival of thanksgiving: for the food we have harvested, the homes we are so privileged to call our own, and for the natural world that surrounds us

A tired beggar reaches a small town on a cold, wintery night, seeking food and a warm bed. When the poor locals are reluctant to assist, he promises to make a delicious soup from six bone buttons.

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