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September 20, 2002/Tishri 14 5763, Vol. 55, No. 4
Food for sukkah dining
TAMI BICKLEY
Associate Editor
Though the local climate still sizzles, autumn is a few days away. In places where the end of summer is evident by crisper air, changing leaves and denim jackets, food choices reflect the change of season, too.
Summer squash is replaced by acorn, butternut or winter varieties. Cider is the new lemonade. And nothing takes the chill out of an October evening like a warm blanket and a mug of hot cocoa.
Here, we'll probably still be drinking lemonade, trying to do anything but warm our bodies.
But that doesn't mean we can't enjoy the fruits of fall and other foods in which cool-weather dwellers take delight.
Because a number of Jews in the Valley will soon be dining in a sukkah - Sukkot starts at sundown, Sept. 20, and concludes sundown, Sept. 2 - it is also the perfect opportunity to take advantage of the foods of the holiday as well as the season. Even if it does feel like you should be grilling on the back porch.
Fruit and Vegetable Tzimmes Autumn Casserole (pareve)
- 3 large sweet potatoes, peeled and thinly sliced
- 4 large carrots, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded, thinly sliced
- 1/4 cup dark raisins
- 1/4 cup light raisins
- 1/4 cup pitted prunes
- 1/4 cup chopped dates
- Grated peel of 1 orange, colored part only
- Juice of 1 orange
- 2 Tbsp. packed brown sugar
- 1/4 cup honey or real maple syrup
In a greased or nonstick spray-coated 9 by 13-inch pan, layer the sweet potatoes, carrots, squash and dried fruit. Sprinkle the top with the orange peel, juice, brown sugar and honey. Cover the pan with foil or a lid and bake it in a pre-heated, 350-degree oven for about 1-1 1/2 hours, or until all vegetables and fruits are very tender.
Recipe from "The New Jewish Holiday Cookbook," by Gloria Kaufer Greene (Times Books)
Ruby Caribbean Grapefruit Chicken (meat)
- 2 large ruby red grapefruits
- 6 boneless, skinless chicken breasts, about 2 pounds
- 1/2 cup flour
- Salt and freshly ground pepper, to taste
- 6 Tbsp. unsalted pareve margarine
- 3 jalapeno peppers, seeded and chopped
- 2/3 cup shallots, about 4, chopped
- 1/2 cup each: light rum and dark rum
- 1/2 cup honey
- 1/4 cup fresh lime juice
- 3 Tbsp. chopped cilantro
- 1 cup chopped green onions, white and 2 inches of green
Peel the grapefruits, divide them into segments and remove seeds. Set segments aside. Cut breasts crosswise into 1-inch strips. Place the flour in a shallow plate and season liberally with salt and pepper. Toss the chicken in the flour. Heat margarine in large nonstick skillet. Add the strips without crowding them, and saut‚ over medium heat until cooked through and golden, about 5 minutes. Remove strips from the pan and drain on paper towels. Add chopped jalapenos and shallots to the skillet and cook until soft, about 4 minutes. Off the heat, add the rums. Bring rums to a boil and reduce for 3 minutes. Stir in the honey and lime juice and simmer an additional 3 minutes. Remove skillet from the heat and stir in the chopped cilantro, green onions and grapefruit segments. Arrange the chicken strips on plates or on a platter and pour the sauce over them.
Recipe from www.theholidayspot.com
Double-Corn Bread (pareve)
- 1 cup yellow or white cornmeal, preferably stone-ground
- 1 cup all-purpose flour
- 3 Tbsp. sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs or 1/2 cup pareve egg substitute
- 1/3 cup canola oil
- 1 (about 15-ounce) can cream-style corn, including all liquid
Preheat oven to 400 degrees. Coat an 8-inch square baking dish or pan with nonstick cooking spray or grease it well. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. Make a well in the center and add the eggs, oil and canned corn. Beat the wet ingredients with a fork and combine them, then incorporate the dry ingredients. Stir with a fork only until all the ingredients are completely moistened and combined. Spoon the mixture into the prepared pan. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cut into squares, and serve directly from the baking dish. The corn bread tastes best after baking, but can be made a day ahead and reheated in a microwave oven.
Recipe from "The New Jewish Holiday Cookbook"
Apples in a Blanket (dairy or pareve)
- 2 cups flour
- 1 stick plus 1 Tbsp. butter or pareve margarine
- 3/4 cup sugar
- 1 egg
- 4-6 small apples
- 4-6 tsp. sugar
- Butter or margarine for dish
In a food processor, bring flour, sugar and butter or margarine to a mix until it resembles fine crumbs. Add the egg and mix until it becomes a ball. Don't over-mix. If dough is very soft, place it in the refrigerator for 10-15 minutes. On a floured board, roll a square or a rectangle and cut 4 or 6 equal squares. Put in each square, washed and cored, 4 or 6 small apples. You don't have to peel the apples. Then fill with 1 tsp. sugar and add into it a small piece of butter or margarine. Pick up the corners and close them together cover apple. Put in a well-buttered Pyrex dish, sprinkle with some sugar on top, and bake in preheated 350-degree oven for about 40-50 minutes. You can bake the same with adding 1 cup of water, plus 1/2 cup of sugar.
Recipe from www.theholidayspot.com
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