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Sukkot's Harvest Kiddush: Recipes

27/12/2016 02:23:26 PM


The following dishes that were added to the Sukkot Kiddush by the Shomrei Adamah Committee were prepared by Joel Troster and Gloria Boxen with locally grown produce purchased at the Farmers Market held at Mel Lastman Square Thursday mornings in warmer months. These items are marked in the recipes with an “*”.

We once again enjoyed the seven species challah first introduced by Joel for the last Erev Shavuot kiddush. The recipe contains wheat (bread flour), barley (barley flour), olives (olive oil), pomegranates (pomegranate molasses), dates, figs, and grapes (raisins). Note that some references to honey in the Torah are to date honey.

Pulses (legumes) and wheat, part of the fall Sukkot harvest, are each the main ingredient in the lentil curry and farro salad.  This popular grain farro is a species of wheat.

We encourage everyone to buy locally grown produce in season. Every bit helps in the attempt to reduce carbon dioxide emissions from of fossil fuels!

Here are the recipes for your use and continued enjoyment.    בתיאבון    b'tayavon!   (bon appetit!)

Dal Makhani (Black Lentils with Kidney Beans)

2 cups whole, dried black lentils
1 cup dried red kidney beans
1 medium onion, peeled and chopped
4 cloves garlic, peeled
2 red finger chilies, sliced
1 2-inch piece of ginger, peeled and sliced into matchsick pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon salt
1 teaspoon turmeric
1 tablespoon chile powder
12 cups water
chopped cilantro for garnish

Wash lentils and kidney beans and put them into a large slow cooker.
Puree the onion, garlic, and chiles in a food processor and add the mixture to the slow cooker.
Add all the rest of the ingredients except for the cilantro to the slow cooker.
Cook on high for 8 hours, stirring occasionally.
After cooking, if the mixture is too watery, mix a few tablespoons of chickpea flour with some water and add to the cooker to thicken.
Serve garnished with chopped cilantro.

This makes 14 cups. You can half the recipe, using a small slow cooker.

Samosa-Style Roasted Vegetable Salad

2 pounds assorted root vegetables, such as potatoes, squash, sweet potatoes, carrots, parsnips, beets*
1 cup peas, frozen or fresh
1 cup julienned carrots
1/2 cup diced red onion
3 tablespoons mild curry paste
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons honey
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1 large clove garlic, grated

Heat oven to 375F. Peel the root vegetables and cut into bite sized pieces. Toss in a bowl with some olive oil and a sprinkle of salt. Spread the vegetables onto a baking sheet and roast until they are tender but still a bit firm. This usually takes around 45 minutes.

If the peas are fresh, blanch them in boiling water for 2-3 minutes.

Meanwhile mix the curry paste, oil, vinegar, honey, ginger, salt, and garlic in a bowl to form a dressing.

When the root vegetables are done put them in a bowl and toss with 1/2 of the dressing. Refrigerate the vegetables until cool.

Mix in the peas, onions, julienned carrots, and the rest of the dressing with the root vegetables.

Waldorf Salad

2 large crisp apples*
2 ribs sliced celery, with leaves*
1/2 cup dried cranberries
1 cup red seedless grapes, cut in half
2 tablespoons chopped flat-leaf parsley
3 tablespoons light mayonnaise
1 tablespoon honey
1/2 lemon, zest and juice
1/2 cup soya “nuts” (Walnuts can be used if there are no allergies)
black pepper

Whisk the mayonanaise, parsley, honey and lemon zest in a bowl and season with a few grinds of back pepper.

Half, core, and cut apples into small chunks. They can optionally be peeled.

Add the apples, celery, grapes and cranberries to a bowl and sprinkle with lemon juice. Add dressing and sprinkle with the soy nuts.

Farro Salad with Tomatoes and Herbs

4 cups water
1 1/2 cups farro (a whole grain like wheat berries)
2 teaspoons salt
1 pound tomatoes, chopped*
1/2 sweet onion, chopped
1/4 cup chives, sliced*
1/4 cup chopped parsley*
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
ground black pepper

Put the faro, salt, and water into a pot and bring to a boil. Simmer, covered until the faro is tender, about 30 minutes. Drain well and transfer to a bowl to cool.

Add tomatoes, onion, chives, and parsley to the faro and toss to combine.

Mix the remaining ingredients to form a dressing and add to the salad. Toss to coat.

Note: Farro is also called Emmer wheat. Farro is close to the type of wheat grown in ancient times.

This recipe was chosen because the torah reading for Shabbat Sukkot includes the verse, “And you shall observe the feast of weeks, even of the first fruits of the wheat harvest, and the feast of ingathering at the turn of the year.”

Kale Salad with Chickpeas and Feta Cheese

2 bunches curly kale*
1 very large (2 small) cloves garlic
3 tbsp extra virgin olive oil
1 fat lemon juice and zest
1 large can (28 oz) chickpeas
2/3 cup feta cheese
salt, to taste

Mix the olive oil, lemon juice and zest, garlic, and salt in bowl.
Strip the leaves from the kale and chop into bite-sized pieces. Place in the bowl.

With washed hands massage the kale and dressing until the kale appears to reduce by volume by about one half. Taste and add more salt if needed.

Drain the chick peas and add to the kale. Crumble the feta cheese on top.

Apple Cake

(This recipe comes from Second Helpings Please)

2 eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 tablespoons orange juice
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6-8 apples, peeled, cored, and cut into small chunks*
1/4 cup brown sugar
2 teaspoons cinnamon

Preheat oven to 350F. Grease an 8”x8” glass baking dish. (I use Pam baking spray)

Whisk eggs, sugar, vanilla, oil, and orange juice in a bowl. Add flour, baking powder, and salt and mix until you have a smooth batter.

Mix the apples, brown sugar, and cinnamon together. Spread one half of the battle into the baking dish. Add apples and then spread the remaining batter over the apples.

Bake for 50-60 minutes, until browned and the batter is all firmed up.

Tue, 3 August 2021 25 Av 5781