Succot Recipes
You don‘t have to wait for Succot to make some of these traditional Tabernacle recipes.
Vegetable Soup
During Succot we‘d like to enjoy the bounty of the fall Harvest by serving tantalizing dishes in the succah.Ingredients (serves 4)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled, cut into small cubes
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
1 cup of green pees
6 cups beef stock or Parv stock
4-5 diced peeled tomatoes
Optional 1/3 cup dried pasta optional
1/3 cup flat-leaf parsley leaves, roughly chopped
Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Add carrot, parsnip, celery and zucchini and pees.
Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer stirring occasionally, for about 45 minutes.
Stir in Pasta and cook for another 15 minutes. Season with salt and pepper to taste and decorate each serving with fresh parsley or pepermint.
Date Pie
The addition of dates, one of the seven species, to the classic pie adds a smooth sweetness to this delicious one. Serve with vanilla ice and everyone will ask for a second serving. Ingredients
For the crust:
1 cup all-purpose flour
3 tbsp 3 ice water
1 tsp fresh lemon juice
2 tbsp powdered sugar
1/4 teaspoon salt
1/4 pound margarine
Cooking spray
For the filling;
1/2 cup whole pitted dates, chopped. Try using moist and sticky whole dates and not ready made and packaged chopped dates.
1/4 cup chopped pecans
1 cup dark corn syrup
1/2 cup brown sugar
3 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
4 large eggs
Preparation
Preheat oven to 325 F.
Mix 3/4 cup flour, powdered sugar, and 1/4 tsp salt; cut in margarine until mixture resembles coarse meal. Add water & lemon juice. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Freeze 10 minutes than fit one into a 9-inch pie plate coated with cooking spray. Press dough into bottom and up sides of pan. Fold edges under; flute.
Sprinkle dates and pecans evenly over bottom of crust. Mix corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. And bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.
Yummi
Toffee Apples
Enjoy this recipe for Succot! This used to be a treat for Simchat Torah we would get it with a flag on our way to synagogue. Find here an easy way to prepare your Simchas Torah apple toffee. Ingredients
10 oz castor sugar
2 cups water
1 tablespoonful of liquid glucose
8 small apples
Red food coloring
Preparation
Insert a stick into each apple. Let the sugar dissolve in the water and than bring to boil. When the syrup becomes toffee, dip the apples into it and put on baking sheets to cool down and harden.
