Pick up any festive bash. There's some provision for a good food. In fact how a fun is complete without a good food?
But for a festival like Sukkoth, food plays the pivotal role. Check out the special Sukkot recipes below:-
1kg (2 lb.) finely sliced apples
200g de farine (1-1/2 cups) flour
300ml (1-1/4 cups) lukewarm milk
250g (1 cup) sugar + 2 tablespoons for the top
100g (1 cup) ground hazelnuts
100g (1 cup) skinless almonds, finely sliced
100g (1 cup) raisins, golden or black
A few drops of vanilla extract or vanilla sugar
1 tablespoon cinnamon
1 pinch nutmeg or clove
1 pinch ginger
2 tbsp. rum or brandy; less if you don't like it.
Juice of two lemons
Pinch of salt
Put the sliced apples and the raisins in a bowl, add the lemon juice; set aside.
In another large bowl mix well the flour and lukewarm milk. Add the eggs one by one, sugar, vanilla, rum or brandy, spices, salt and the ground hazelnuts. Mix well to make a slightly thick sauce. Drain apples and raisins in a colander and add them in the sauce. Mix.
Pour the mixture in a baking pan. Sprinkle the sliced almonds, 2 tbsp. sugar and some butter flakes on the top.
One hour in a preheated oven 180°C (350°F). Try with a knife.
1 5-lb. roasting chicken
2 whole oranges
1 large onion, cut in large slices
1/2 cup orange juice, fresh
2 tbsp. ginger, freshly grated
2 tbsp. honey
1/2 cup white wine
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350°F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.
3.Apples In A Blanket
2 cups flour
1 stick + 1 tbsp. butter or margarine (125 grams)
3/4 cup sugar
4 or 6 small apples (washed and cored)
4 to 6 tsp. sugar
butter or margarine for dish
In food processor bring flour, sugar, and butter; mix till resembles fine crumbs.
Add the egg, mix till it become a ball; don't over mix. (If dough is very soft, put it in the refrigerator and cool for 10-15 minutes.)
On a floured board roll a square or a rectangle and cut 4 or 6 equal squares. Put in each square, washed and cored, 4 or 6 small apples. You don't have to peel them. Fill with 1 tsp. sugar and into it put a small piece of butter. Pick up the 4 corners and close them together to cover the apple.
Put in a well buttered Pyrex dish, sprinkle with some sugar on top, and bake in preheated 350°F for about 40-50 minutes.
You can bake the same with adding 1 cup of water + 1/2 cup sugar.
4.Pudding, Bread Crumbs and Apple
3 cups bread crumbs (toasted)
3 tbsp. butter or margarine, melted
3-4 large apples (Granny Smith), pare, core, and slice thin
1-1/2 tbsp. lemon juice and grated rind
3/4 cups brown sugar firmly packed
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2/3 cups water, hot
Mix butter/margarine with bread crumbs. Place 1/3 crumbs in greased baking dish.
Arrange 1/2 of the apples on bread crumbs. Sprinkle half of each juice and rind, nutmeg, cinnamon, and sugar. Repeat, ending with the crumbs. Add the water, and bake in preheated 350°F hot oven for 45 minutes, or until apples are tender.
Serve hot with Custard Pudding.
5.Ruby Caribbean Grapefruit Chicken
2 large ruby red grapefruits
6 boneless, skinless chicken breasts, about 2 pounds
1/2 cup flour
salt and freshly ground pepper, to taste
6 tablespoons unsalted margarine (original had butter)
3 jalapeno peppers, seeded and chopped
2/3 cup chopped shallots, about 4
1/2 cup each: light rum and dark rum
1/2 cup honey
1/4 cup fresh lime juice
3 tablespoons chopped cilantro
1 cup chopped green onions, white and 2" of green
Peel the grapefruits, dive them into segments and remove seeds. Set segments aside.
Wash and dry breasts, then cut them crosswise into 1" strips.
Place the flour in a shallow plate and season liberally with salt and pepper. Toss the chicken in the flour.
Heat margarine in large nonstick skillet. Add the strips without crowding them and sauté over medium heat until cooked through and golden, about 5 minutes. Remove strips from the pan and drain on paper towels.
Add chopped jalapenos and shallots to the skillet and cook until soft, about 4 minutes.
Off the heat, add the rums. Bring rums to a boil and reduce it for 3 minutes. Stir in the honey and lime juice and simmer an additional 3 minutes.
Remove the skillet from the heat and stir in the chopped cilantro, green onions and grapefruit segments.
Arrange the room temperature chicken strips on plates or on a platter, pour the sauce over them and serve with a fruity Chardonnay.