Sukkot recipes that bring tastes of autumn
Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family and friends. The fasting is over, and the craziness of the New Year rush has passed. You can leisurely enjoy long holiday meals outside.
Even though the holidays fall a bit early this year, I still enjoy bringing autumn flavors into my menu. These recipes are beautiful and crowd pleasers, sure to further liven up your sukkah.
BUTTERNUT SQUASH AND SAGE CHALLAH
Yield: 2 large loaves
Butternut-Squash-Challah-horriz (1)If butternut squash challah sounds a bit bizarre, it’s actually quite similar to a pumpkin or sweet potato challah, which may be more common. The texture of this dough is smooth, slightly sweet and pairs perfectly with savory sage. It is equally delicious slathered in butter for breakfast or dipped in a hearty bowl of soup or stew for lunch or dinner.
- 1/4 cup vegetable oil
- 5-6 fresh sage leaves
- 1 1/2 tablespoons dry yeast
- 1 teaspoon sugar
- 1 1/4 cups lukewarm water
- 5 1/2-6 cups all-purpose unbleached flour (I prefer to use King Arthur)
- 3/4 cup sugar
- 1/2 tablespoon salt
- 1/2 cup butternut squash puree (fresh or frozen)
- 2 eggs
- 2 egg yolks plus 1 teaspoon water
- Additional fresh sage leaves for garnish
- Thick sea salt
Place vegetable oil and fresh sage leaves in a small saucepan over low-medium heat. Heat through until sage becomes fragrant, around 5 minutes. Remove from heat and allow to sit 25-30 minutes. Strain sage leaves but do not discard. Finely chop leaves.
In a small bowl, place yeast, 1 teaspoon sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt, butternut squash and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and chopped sage leaves. Mix thoroughly.
Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add an additional 3 cups of flour, 1 cup at a time, until dough is smooth and elastic. You can do this in a bowl with a wooden spoon, in a stand mixer with the dough attachment or, once the dough becomes pliable enough, on a floured work surface with the heels of your hands. Dough will be done when it bounces back to the touch, is smooth without clumps and is almost shiny.
Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours.
Preheat oven to 350 degrees. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
In a small bowl beat 2 egg yolks with 1 teaspoon water.
Brush egg wash liberally over challah. Sprinkle with chopped fresh sage and thick sea salt.
If making one large challah, bake around 27-28 minutes; if making 2 smaller challahs, bake 24-26 minutes.
JEWELED VEGGIE ORZO WITH WHEATBERRIES
Yield: 6-8 servings
This easy side dish screams autumn, and is my way to feel like I am eating a nice bowl of pasta while also getting in a serving of whole grains and veggies. Add any combination of colorful fall vegetables that you like. The sweetness of the dried cranberries and the crunch of the pepita seeds is delicious outdoors in the sukkah on a crisp, sunny day.
- 1 cup dry orzo pasta
- 1/2 cup wheatberries
- 1/2 medium butternut squash
- 2 purple carrots or 1 large beet
- 1/4 cup cooked peas (fresh or frozen)
- 1/4 cup dried cranberries
- 1/4 cup homemade or store-bought pepitas (you can also use slivered almonds or sunflower seeds)
- olive oil
- salt and pepper
Preheat oven to 400 degrees.
Peel butternut squash and carrots. Dice each into 1/2 inch cubes. Place butternut squash and carrots, separately, on a baking sheet, drizzle with salt and pepper. Roast for 15-20 minutes, tossing once, until carmelized.
Note: If replacing the carrot with beet, wash the beet gently and place in tin foil. Roast in oven at 400 degrees for around 45 minutes or until soft. Allow to cool and remove skin. Once beet has cooled, dice into 1/2 inch cubes.
While vegetables are roasting, bring a pot of salted water to a boil. Cook orzo around 11 minutes and drain. Drizzle with olive oil and place in a large bowl.
Cook wheatberries according to directions on package. (For 1/2 cup wheatberries, you will need around 1 cup of water. Bring water to a boil and then simmer covered for around 15 minutes).
In the large bowl with orzo, add cooked butternut squash, carrots (or beets), peas, wheatberries, cranberries, pepitas and another 1 tablespoon olive oil. Mix thoroughly. Add salt and pepper to taste. Serve room temperature or warm.
PAPRIKA ROASTED CHICKEN AND POTATOES
Yield: 4 servings
This recipe is so easy I don’t even think it should count as an actual recipe. If you are serving a crowd, just double the amount. You don’t have to cut the potatoes into slices if you don’t want, you could just cut them into quarters and toss with paprika, salt, pepper and olive oil. But for me, there is something about chicken fat dripping onto potatoes while they roast that gets me a little excited.
- 4-5 medium Yukon gold potatoes
- 4 chicken thighs and/or drumsticks
- 2 tablespoons smoky paprika
- 1/2 tablespoon hot paprika
- 1 teaspoon dried oregano
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 4 garlic cloves
- 1/4 cup olive oil
- Salt and pepper
Preheat oven to 400 degrees.
Slice potatoes into 1/2-inch slices.
Grease the bottom of a Pyrex dish.
Lay potatoes on bottom of pan. Sprinkle with salt and pepper and a drizzle of olive oil.
Whisk together spices, lemon juice, zest and olive oil. Spread all over the chicken including underneath the skin. Allow to marinate for 30 minutes if you have time, though not necessary.
Place chicken and whole garlic cloves on top of potatoes.
Roast for 50-55 minutes, or until juices run clear and a meat thermometer reads 160 degrees.
Remove chicken and set aside. If you want your potatoes crispier, you can place back in the oven for another 10-15 minutes or until desired doneness.
OATMEAL COOKIES WITH CHOCOLATE AND DRIED CHERRIES
Yield: 1 dozen cookies
I love chewy oatmeal raisin cookies. But when you combine tart, dried cherries with dark chocolate chips, you get a truly unique cookie that your guests will rave about. These cookies are great pareve or dairy and can me made a few days ahead of time.
Tip: To bring out the sweetness of cookies, don’t forget the salt! Combine 1/2 tablespoon thick sea salt with 1/2 tablespoon sanding sugar and sprinkle just a pinch on each cookie. The sanding sugar with make the cookies look beautiful and the salt will really add a depth of flavor and bring out the cookie’s sweetness.
- 1 3/4 cups old-fashioned rolled oats
- 3/4 cup flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks unsalted butter or margarine, softened
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cherries
- 1/2 tablespoon thick sea salt (optional)
- 1/2 tablespoon sanding sugar (optional)
Preheat oven to 375 degrees.
Combine oats, flour, cinnamon, baking soda and salt in a medium bowl. Beat butter or margarine with sugars with a mixer until light and fluffy. Add egg and vanilla.
Add dry ingredients to wet ingredients until just combine. Fold in the chocolate chips and cherries (or other add-ins). Don’t overmix. In a small bowl combine sanding sugar and sea salt.
Using a cookie scoop, drop cookies on a baking sheet 2 inches apart. Lightly flatten cookies with moistened fingers. Sprinkle a pinch of sea salt and sugar on top of each cookie.
Bake for 10-12 minutes or until golden. Let cool for 2 or 3 minutes on baking sheet and then transfer to cooling racks.
Shannon Sarna is the editor of The Nosher, a 70 Faces Media company.
“Do not stand idly by” is a popular mantra of Jewish activists who fight injustice. Whether the injustice is genocide in Sudan or child migrants...
The evening before I watched the new film “Islam and the Future of Tolerance” — a dialogue between religion critics Sam Harris and Maajid Nawaz...
Those of us who inhabit the space in American politics between the 40-yard lines have watched with dismay as the nation’s two major parties retreat...
“Hey, let’s talk to people who were always going to vote for us anyway!” That seems to be the sum total of the Democratic Party’s...
In the last week of November, I was on Hollywood Boulevard with my musical director, Moshe Storch, interviewing people for a Hanukkah video about miracles...
Last spring, as I was walking alone to a Shabbat dinner in Pico-Robertson, no car was in sight when I stepped off the curb at...
The death of former President George H.W. Bush brought Mikhail Gorbachev back into the news. The great former Soviet leader, who deserves immeasurable credit for...
Our age seems to be addicted to what Mark Twain called “lies, damned lies, and statistics.” But when it comes to the upsurge of anti-Semitism...
Little noted in the remem-brances of former President George H.W. Bush, including his loving eldest son’s, former President George W. Bush, is their namesake ancestor,...
With undergraduate degrees in political science and history from Tel Aviv University, Lee Moser knew of historian and politician Michael Oren, a popular teacher. So...
Is anti-Zionism akin to anti-Semitism? The debate is tired, but continues full force nonetheless. “Certainly, some criticism of Israel is anti-Semitic, but it’s entirely possible...
“Soheyl” is a Persian Jew in his early 30s. He’s also a homeless drug addict who often can be found sleeping on the sidewalk near...
Yvette isn’t young no more Though she’s still eighteen She’s taking night school Works three jobs The real American dream. She lights candles from The...
One verse, five voices. Edited by Salvador Litvak, Accidental Talmudist “I will go down with you to Egypt, and I will also bring you up, and...
Shakshuka in my household growing up was eggs scrambled with peppers, tomatoes and onions. Don’t ask me how that became a thing because neither of...
Whether it’s lemon saffron matzo ball soup or garlic rosemary challah, food blogger turned cookbook author Samantha Ferraro (“The Weeknight Mediterranean Kitchen”) loves putting her...
The nonprofit Jewish Free Loan Association (JFLA) of Los Angeles has increased its personal emergency loan cap to $15,000 for those affected by the Woolsey...
Thirteen-year-old Leah Khorsandi is no stranger to Holocaust survivors, having met several at an annual gathering when she was a student at Sinai Temple’s religious...
For three years, Los Angeles residents Michael Schwartzbach and his wife, Breanna, struggled to become pregnant. They went to different doctors and tried various methods...
About 160 people gathered at the Hancock Park home of Lisa and Josh Hofheimer on Dec. 1 for “Love, Light and Life Under the Stars,”...
What does a Jew who doesn’t fancy the traditional visit to a Chinese restaurant do on Christmas Eve? In Los Angeles, the hottest ticket to...
Television journalist, producer and five-time Emmy Award-winner Giselle Fernandez brings three decades of experience to her new anchor job at Spectrum News 1, the cable...
The plainspoken title of "How Old Is the Hebrew Bible?" by Ronald Hendel and Jan Joosten (Yale University Press) poses a simple question, but the answer...
FRI DEC 14 [caption id="attachment_243450" align="aligncenter" width="900"] Emiliana Guereca Zeidenfeld[/caption] Women's March L.A. One month before the Jan. 19 Women’s March Los Angeles, Women’s March...
Randolph Louis Braham, a two-time Jewish National Book Award winner for works on the Holocaust in his homeland of Hungary, and a founding member of the...
This week, while the television and motion picture industry was eagerly awaiting the announcement of the Golden Globe nominations, the design community was on pins...
The November wildfires ravaged vast swaths of Northern and Southern California, resulting in record-setting death and destruction. Losses significantly impacted sects of Los Angeles’ Jewish...
The Idea of a ‘Radical Middle’ I really enjoyed Karen Lehrman Bloch’s story about the radical middle (“Hope for a Radical Middle, Dec. 7). I...
“Tomb of Samuel,” 2018 Dave Bender The tomb of the Prophet Samuel. The site, venerated by Jews and Muslims, is also called Nabi Samwil and sits...
Cartoon illustration by Steve Greenberg. For more of his work visit his website.
1. A first public opinion poll after almost three weeks revealed potential risks for the coalition. Benni Gantz – a candidate whose popularity seems to be...