THE PERFECT RECIPE FOR…
Potatoes and Pumpkins
Here for your cooking, baking and dining pleasure is a compilation of recipes from twelve articles and classes focusing on Hanukkah and Thanksgiving. Since the second night of Hanukkah coincides with Thanksgiving this year, I have created three categories of recipes:
1. Hanukkah (evening of November 27 [first candle] – December 5) These dishes contain oil for frying or as a prominent ingredient, symbolic of the oil that tradition tells us miraculously burned for eight days when the Maccabees rededicated the Temple. Other recipes feature cheese, in celebration of the heroine Judith, who, we are told in the Apocrypha, was able to kill the enemy general Holofernes by serving him cheese to make him thirsty and then putting him into a drunken sleep with wine to quench that thirst.
2. Thanksgiving (November 28) These recipes all are parve (non-dairy) so that they can be served at a kosher meal with the traditional Thanksgiving turkey.
3. Hanukkah and Thanksgiving (November 28, the first day and second evening [second candle] of Hanukkah and Thanksgiving Day) These dishes feature oil and so highlight Hanukkah during the Thanksgiving festivities. Many people might miss latkes (pancakes) on this night, but with opportunities to serve them on seven other days of Hanukkah, it seems best not to try this on a day when there is often a bigger crowd to serve and more dishes than usual to prepare. Of course latke recipes are included in the first segment, so cooks with lots of help will not want for ideas.
If you are seeking even more delicious recipes, or if you want to read more about either holiday, you can find more reading here.
- FRENCH FRIED ONION RINGS
- Toppings for latkes
- OLIVE OIL CAKE No. 4
- DISHES FEATURING CHEESE
(PARVE DISHES TO GO WITH TURKEY)
- SWEET MUSTARD CARROTS
- GRANDMA JENNIE'S STUFFING CORNBREAD
- CORNBREAD DRESSING
- POTATO KUGEL
- CRANBERRY, SHALLOT AND DRIED-CHERRY COMPOTE
- ROASTED ROSEMARY BUTTERNUT SQUASH & SHALLOTS
- GREEN BEANS WITH ROASTED FENNEL AND SHALLOTS
- HOLIDAY PUMPKIN BREAD
- CRANBERRY CHUTNEY
- ONION MARMALADE
- CRIMSON SLAW
- PUMPKIN CAKE
Many of the following links have untried but appealing recipes. If you are adventurous, try them and share your opinion of the results.
Sunday, October 13, 2013. 4:00pm - 6:00pm
The abundant fruits and vegetables available for Rosh Hashanah, the meals before and after the Yom Kippur fast, and for Sukkot provide not only healthy nourishment, but also the expression (through their symbolic significance) of our hopes and prayers for the year ahead. The dishes that follow all contain symbolic foods and would be appropriate for the above-mentioned holiday meals. Remember to consider using less salt before the Yom Kippur fast and to choose make-ahead options to serve for breaking the fast and meals in the sukkah.
Many of the special holiday foods are mentioned in the Gemora and are related to prayers that begin "Yehi Ratzon…", "May it be Your will…" asking G-d to ordain certain conditions.
This month is full of holidays calling for celebratory meals and special symbolic foods; we even have to plan for Yom Kippur, after which we’ll convene to break the fast. In this month’s column I’m sharing recipes for two delicious salads that would be perfect as part of a Rosh Hashanah meal, a break-the-fast buffet or as offerings featuring harvest foods for Sukkot. The sweet beets and honey in the first salad call to mind our wishes for a sweet year ahead. In addition, the Hebrew word for beet, “silka” sounds like “siluk”, the word for “removal”—we hope our adversaries will disappear in the year ahead. You can vary the veggies in the second salad according to what the harvest has yielded at the time you make it. It can even be prepared a couple of days ahead, making it perfect for after Yom Kippur.