Jewish American Heritage Month

Posted By admin on September 23, 2020

Chag HaSukkot (the festival of Tabernacles) is one of the three pilgrimage festivals, along with the holidays of Passover and Shavuot. Yom Tov (holiday) begins with candle lighting in the Sukkah, in conjunction with the Shabbat, Friday, Oct. 2, 18 minutes prior to sundown. The eight-day festival continues into the following week when Shabbat is celebrated with Shemini Atzeret. Sukkot is a time of great joy! During the time period of the First and Second Temples in Jerusalem, the Simchat Beit Hashoayvah (Water Libation Ceremony) was performed. The Talmud states that to witness this sight was incomparable to any other joy in the entire world! Dance and song filled the air in happiness and in honor of the holiday.

Additionally, on Sukkot we are surrounded by several mitzvot. We recite a blessing each day on the four species, the lulav, etrog, hadasim and aravot, throughout the entire week. The blessing of Shehechiyanu, is said on the first day, along with the blessing of Netilat Lulav). Furthermore, we dwell in the Sukkah, (some people even sleep in a Sukkah!) all week long. We recite the blessing Leyshaiv Basukkah each time we partake of food in the Sukkah. Also, each evening we welcome one of the seven UshpizinBiblical Guests, into the Sukkah. Avraham, Yitzchak, Yaacov, Moshe, Aharon, Yosef and David. Each of the seven personalities reflects a unique dimension of G-ds interaction with the world.

On Sukkot we dress in our finest attire, as we enjoy meat, wine and delicacies. Family and friends share this weeklong joy in the Sukkah, together. Therefore, I am presenting some unique recipes to enhance your upcoming holiday celebration.

My best wishes for a Happy, Healthy and Sweet New Year, 5781, filled with blessings, peace, and success, to all of the children of Israel!

Chag Sameach!

AUTUMN APPLE VEALROAST5 lb. veal roast1 cup kosher white wine,divided1/8 cup thyme, chopped1/8 cup rosemary, chopped2 cloves garlic,peeled andminced1/4 cup extravirgin olive oil2 Roma apples,peeled, coredand slicedDash of freshlyground blackpepper

Preheat oven to 325F. Marinate veal roast in 1/2 cup kosher wine for two hours. Discard wine. Place veal into a roasting pan coated with oil spray. Pour an additional 1/2 cup of kosher white wine over roast. In a small bowl, whisk together thyme, rosemary, garlic, and olive oil. With a pastry brush, coat veal roast on all sides with herbed oil. Roast veal in oven for 2-3 hours. During last half hour of the baking process, add apples into pan. Place apples alongside of the veal roast. Brush apples with reserved one Tbs. of herbed oil. Remove veal roast from oven. Set aside to cool. Slice when thoroughly cooled. Place sliced veal roast onto a serving platter. Garnish with apple slices.

Serves 8-10.

ORZO SALAD1 box orzo1/2 bag craisins(soaked until soft)1 red onion, peeled, andcubed1/4 cup parsley, finelychopped1/2 cup pine nuts1/2 cup sugar1/4 cup extra virgin olive oil1/2 cup vinegar1/2 tsp. salt1/4 tsp. black pepper

Cook orzo according to package instructions. Drain and set aside to cool. Saut onion in olive oil for 2-3 minutes. Mix all ingredients in a large mixing bowl. Refrigerate for four hours prior to serving. Serve room temperature.

Serves 6-8.

GRILLED ROMAINE WITHCITRUS VINAGRETTE4 romaine hearts2 Tbs. extra virgin olive oil1/2 tsp. sea saltDash of freshly ground blackpepper

Preheat grill. Prepare dressing (recipe follows) and set aside. Slice hearts of romaine in half, lengthwise. Brush the cut surface with olive oil. Season with salt and pepper. Grill lettuce on a heated grill, three minutes per side.

Remove from grill and serve on a platter. Drizzle with dressing. Optional: Top with seasoned croutons.

CITRUS VINAGRETTE2 Tbs. fresh lemon juice1/4 cup fresh lime juice3 Tbs. freshly-squeezedorange juice1 Tbs. red wine vinegar1/2 cup extra virgin olive oil1 clove garlic, peeled andminced1/4 tsp. sugar1/2 tsp. saltDash of black pepper

Place all ingredients in a jar and shake vigorously. Allow to stand for 30 minutes prior to use.

Optional: Garnish with pecan halves.

Serves 6-8.

CHOCOLATEDECADANCE1 lb. 70% cocoa, bakingchocolate bar1/2 cup safflower oil4 eggs1 Tbs. flour

Preheat oven to 425F.

Combine chocolate, oil and one Tbs. of hot water in a small bowl. Heat in microwave until chocolate is melted. Mix. In a mixer, place eggs, and beat for 3-4 minutes. Add flour and chocolate mixture until well blended. Spread evenly in pan. Bake 12-15 minutes. Remove from oven and cool. Serve slice of cake topped with seasonal berries.

Serves 4-6.

deb.epst@gmail.com

Continued here:

The rebbitzin's recipes: Festive dishes for the holiday of Sukkot - Jewish Community Voice

Category: Talmud
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