During Sukkot, the Torah tells us, it is a mitzvah to take part in a meal in a sukkah. What a pleasurable commandment to fulfill.
This weeklong festival begins on the fifth day after Yom Kippur and includes many joyous aspects, each with its own name. As Chag Ha’asif, it is the Festival of the Harvest which coincides with the full moon and harvest time of ancient Israel. It is also called Z’man Simchatenu, or Time of Rejoicing for the bounty of the earth. The word “sukkot,” meaning booths, refers to the huts or temporary dwellings in which the Jews had to live during their 40 years wandering through the wilderness.
Foods served during Sukkot represent autumn and abundance, a spirit of celebration and thanksgiving. The palm branch and citron (lulav and etrog), symbols of growing things, represent Sukkot and figure prominently in the festival commemorations. This menu is meant as picnic fare, which can be served outdoors at room temperature.
Red Pepper and Tomato Soup with Basil | Serves 8
2 Tbs. olive oil
6 ripe, fresh tomatoes, or 4 cups canned, seeded and chopped
3 red bell peppers, roasted, peeled, seeded and chopped
3 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. harissa or 1/2 tsp. hot pepper sauce or cayenne
1 Tbs. honey
1 cup tomato juice, vegetable stock or water
1 Tbs. fresh lemon juice
salt and pepper
1/4 cup chopped fresh basil
In a medium saucepan, heat oil. Cook tomatoes and peppers on medium-high heat until mixture thickens, about 12 minutes. Stir in garlic, cumin, harissa and honey. Simmer, uncovered, for 10 minutes. Add tomato juice and puree in a blender or food processor. Stir in lemon juice. Add salt and pepper to taste. Serve at room temperature, hot or chilled. Sprinkle with basil before serving.
Fennel, Cucumber and Orange Salad with Pomegranate-Citrus Vinaigrette | Serves 8
Vinaigrette:
1 Tbs. white wine vinegar
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
2 Tbs. pomegranate juice
4 Tbs. olive oil
Salad:
2 medium fennel bulbs, cored, trimmed and thinly sliced
1 large hothouse cucumber, peeled, halved lengthwise, seeded and sliced 1/4 inch thick
2 oranges, peel and pith cut away, seeded and thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped parsley
1/2 cup pomegranate seeds
Whisk together vinaigrette ingredients until well blended. On a large shallow platter arrange fennel, cucumber, oranges and onion. Pour vinaigrette over salad and sprinkle with parsley and pomegranate seeds.
Oven Fried Chicken | Serves 8
16 chicken thighs, skinned
4 eggs
1 1/2 cups all-purpose flour
1 1/2 cups breadcrumbs or matzah meal
salt and pepper to taste
2 tsp. paprika
3/4 cup vegetable oil
Preheat oven to 350 degrees. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the breadcrumbs in another shallow plate or bowl and beat the eggs in another bowl.
Dredge the chicken piece by piece in the flour, then the egg, then the breadcrumbs, until all pieces are coated. Pour the oil into a 9×13-inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].