I can’t really say that I have a favorite holiday or festival, but I really, really love Sukkot. I love the idea of “the harvest,” enjoying the bounty of ripened fruits and vegetables. I love building (or, truth be told, I love watching my husband and children building) and decorating our sukkah.
I love eating inside the sukkah, peering through palm fronds and redwood branches at the sky. I love the idea of a sukkah — a shelter, a safe haven, a protective sanctuary. I love the feeling that we’re drawn together as a family, warm and safe, sheltered from the outside world, gathering strength and love from each other.
But what to eat in the sukkah?
This is the time of year for plump figs, jeweled pomegranates, buttery pears, crisp apples, juicy grapes, fat eggplant, red, yellow and green tomatoes and ripe squash. Some families serve stuffed foods to symbolize abundance. Eastern European Jews often serve kreplach, small, stuffed pasta shaped like Chinese wonton. North African Jews enjoy couscous during Sukkot, and often raisins and dates are added in keeping with the season. As for this California family, we keep our menus in sync with the season, an easy task in a region where the most delicious fruits and vegetables are grown nearby.
Roasted Tomato and Eggplant Soup
Serves 8
4 large tomatoes, cut in halves
2 large eggplant, sliced, salted and rinsed
4 large cloves of garlic, peeled
1/4 cup olive oil
2 tsp. chopped thyme
4 cups chicken or vegetable stock
1/2 cup chopped toasted walnuts
4 Tbs. chopped parsley
Toss the tomatoes, eggplant and garlic with the olive oil. Roast the vegetables in a preheated 425-degree oven for 30 minutes, or until the eggplant is very tender.
Remove the skin from the eggplant and place the vegetables and the pan juices in a soup pot. Add the chicken or vegetable stock and chopped thyme, bring to a boil, then reduce the soup to a simmer. Cook uncovered for about 30 minutes.
Puree the soup until smooth. Simmer until the soup is thickened. Serve warm, garnished with the chopped walnuts and parsley.
Orange Glazed Chicken
Serves 6-8
1/2 cup orange juice
1/4 cup lime juice
zest of 1 lime
1/2 cup olive oil
1/2 cup honey
3 cloves garlic, through the press
1 Tbs. sweet paprika
2 tsp. cumin seed, toasted and ground
1 tsp. fine sea salt
2 lbs. boneless, skinless chicken breasts
Whisk together the marinade ingredients and pour over the meat. Allow to marinate for at least 4 hours in the refrigerator.
Grill or broil the chicken on a very hot grill or broiler. Grill or broil for 4 to 6 minutes on each side. Allow the meat to rest for 10 minutes before slicing. Serve warm.
Braised Vanilla Apples
Serves 8
6 large apples, cored, peeled and cut into quarters
1 vanilla bean, split into 4 pieces
1/2 cup sugar
1/4 cup water
1/4 cup rum
Place the apple quarters in a heavy sauté pan. Add the vanilla bean pieces and sprinkle the sugar on top. Add the water and the rum. Cook covered over low heat, shaking the pan occasionally, until the fruit is very soft, about 20 minutes. Transfer the apples to a serving platter and pour the syrup on top, removing the vanilla bean pieces. Serve warm or at room temperature.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].