Pumpkin with Dumplings
To celebrate the fall harvest, enjoy this dish in the sukkah on Sukkot and throughout the season for festive Shabbat gatherings.
PUMPKIN
3 pounds pumpkin
1 teaspoon salt
1 cup brown sugar
4 tablespoons margarine
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
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DUMPLINGS
1/2 cup farina
1/4 cup matzah meal
1 teaspoon salt
2 eggs, beaten
4 tablespoons margarine, melted
Black-Eyed Bean Salad
Sephardic Jews serve black-eyed beans for the New Year, representing new life and abundance.
BEANS:
1 cup (175g/6oz) dried black-eyed beans, soaked for 2 hours in cold water to cover, drained and rinsed
1 whole small onion, peeled
2 dried bay leaves
1 carrot, cut into chunks
sea salt
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DRESSING:
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/3 teaspoon ground cumin
1 garlic clove, finely grated
1 teaspoon sea salt
Freshly ground black pepper
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SALAD:
1 medium red onion, thinly sliced lengthways
3 tablespoons roughly chopped flat-leaf parsley (use leaves and tender stems)
2 tablespoons roughly chopped fresh dill
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GARNISH:
2 hard-boiled eggs
A handful pitted oil-cured black olives
6 bottled or canned anchovy fillets
Pipitada (Melon-Seed Drink)
This delicious, refreshing melon-seed drink has a subtle almond taste, perfumed with orange blossom water. Drink it to help rehydrate after the Yom Kippur fast.
1 cup sweet melon seeds
3 cups water
2 tablespoons caster (superfine) sugar
1 tablespoon orange blossom water
Apple and Honey Ice Cream
Try a tasty new twist on apples and honey this Rosh HaShanah!
APPLE PURÉE:
2 Granny Smith apples, cored, peeled, and chopped
1/3 cup apple cider
2 tablespoons honey
1/4 teaspoon ground cloves
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ICE CREAM BASE:
1 cup milk
1/4 cup granulated sugar
2 tablespoons honey
3 large egg yolks
1 1/4 cup heavy cream
1/4 teaspoon vanilla
Carrot Tzimmes with Dumplings
According to The Rosh Hashanah Anthology, the eating of carrot tzimmes is accompanied by the expression, "May it be Thy will that our merits will be increased."
1 pound carrots, steamed and sliced, or 1 pound cooked frozen carrots
1/3 cup chicken stock (or pareve bouillon)
1/3 cup orange juice
1/4 teaspoon ginger
1/3 cup honey
1 tablespoon pareve margarine
1 1/2 teaspoons potato starch dissolved in 3 tablespoons water
Leftover matzah balls, quartered, or 12 miniature matzah balls prepared according to instructions in step 1
