Tag Archives: kosher Fall recipe

Stuffed Apples for Sukkot

Did you know that it is traditional to eat stuffed foods on Sukkot?

Originally, I thought it was just because they tasted good. Not quite content, I did a little bit of research and came up with a few answers.

Some say that we eat stuffed cabbage on Simchat Torah because if you put two of these bundles together they look the two tablets of the Ten Commandments.

This answer didn’t thrill me because two store-bought dinner rolls have the same effect, except they don’t require, blood, sweat, and tears to serve them.

A bit more digging and I uncovered another answer: we eat stuffed foods because they symbolize an overwhelming bounty. Fall is when farmers harvest wheat in Israel. A simple vegetable overflowing with delicious filling reminds us of our desire for a year of overflowing harvest.

In biblical times, farmers would put collecting their crops on hold to sit in a sukkah with their family and celebrate Sukkot. Sitting out on the field studying Torah with their children, these farmers were surrounded by two great desires; one, that this year’s harvest would be plentiful and two that like those vegetables, their year would be bursting with moments like that one, doing what they loved most, studying Torah with who they loved most.

In the year 2013, when most of us do not run out to cut wheat, and the closest thing we’ve done to harvesting is scope out sales at the mall, I think it’s time to give this ancient tradition a modern twist – and what better than with dessert!

stuffed apples

This is a healthy autumn dessert that helps you stick to your new year resolutions. Or you can serve it with a side of vanilla ice cream or whipped cream. My favorite part about this recipe is that if I somehow end up with leftovers, I can have dessert for breakfast without even the slightest bit of guilt!

Posted on September 17, 2013

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Autumn Veggies

In the last few weeks you may have picked up on my love of Autumn cooking, and my not-so-subtle adoration of pumpkin. But the truth is that the Autumn has so many wonderful vegetables (and fruit) to relish throughout the season, aside from my beloved pumpkin.

To me there is almost nothing as perfect as easy and delicious roasted cauliflower or brussel sprouts: I chop them up, drizzle a few Tbsp olive oil, salt, pepper and toss with whole garlic cloves. Roast at 400 degrees for one hour, or until caramelized.

Cauliflower is also a fantastic ingredient to include in soups to thicken it, or even, just as a standalone like this perfectly simple Cauliflower Soup from Food52. It’s even pareve, so its ideal for a meat Shabbat meal this time of year.

If you are looking for a simple recipe with a subtle twist, I stumbled upon this recipe for Chipotle-Roasted Baby Carrots. I also like roasting carrots with olive oil, salt, pepper and a 1 tsp dried ginger.

While I was pregnant last Autumn, I devoured bag upon bag of kale, turning it into crunchy, salty kale chips. I rinsed the kale, removed the middle rib, and spread out the leaves on a baking sheet. I drizzled with a few Tbsp of olive oil and sea salt, and roasted at 325 degrees for about 35 minutes. These healthful chips are completely addictive so watch out!

But kale also makes a glorious base for a salad – like this Kale, Pear and Cranberry Salad from The Shiksa.

Last but not least – check out Yotam Ottolenghi’s Mediterranean take on butternut squash – this recipe for Roasted Butternut Squash and Red Onion with Tahini and Za’atar makes my mouth water just thinking about the silky squash paired with rich tahini and spicy za’atar. Yum!

Happy Autumn cooking!

 

 

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

Posted on October 23, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy