Tradescantia Zebrina .:. The Wandering Jew

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tales and opinions of the wandering Jew

If you build it…

Despite being sick (my gastrointestinal system decided to deflect to another team), I cooked up a storm Thursday night. I didn’t taste anything as I went along, so I was a little weary come Friday’s dinner to serve to my guests. But, as 9 of us sat in my sukkah, I was complimented on the food. Dinner included a spinach salad with lemon vinaigrette, apricot couscous, carrot and apple kugel, and a butternut squash soup. There were also the two lovely challahs that one_in_progress brought, and dessert: my chocolate mousse pies, rugelleh, raisins, fresh dates, pomegranates, and booze. Aside from the kugel and challah, the meal was vegan. I tried to cook things that would reflect the harvest, fall vegetables, and be hearty enough to keep us warm while we ate outside.

It was Shabbat, so we don’t shake the lulav. Except that I grew up Reform which meant one day of holidays that are celebrated for 2 days in the Diaspora. load bearing chairPlus a mitzvah that’s joyous doesn’t negate the prohibition to work on Shabbat… Minus a wall, plus a cold, square the mean age of kittens trying to escape from the sukkah to freedom and…. A few people shook the lulav before leaving Friday night. I shook it on Saturday morning, after dovening in the sukkah, and eating brunch in there. And it’s a good thing too: This morning I woke to find one of the walls had blown down. (It seems that the load-bearing chair wasn’t heavy enough to resist the wind.)

So I dovened to the sound of flapping, whacking, banging tarps and wood this morning, then took that wall down completely.

Also, a tip: when a newly white coated doctor-to-be declares that she’s not contagious, only sip from the same kiddush cup as her if you want to have a cold by havdallah.

Some more sukkah photos are here.

All recipes are my own. If you use them, please give me some credit. Thanks!

Apple Carrot Kugel
2 lb bag of carrots, peeled and grated
6 empire apples, grated
1 sweet potato, greated
4 eggs
salt
1 tsp cinnamon
1/2 tsp ginger, grated
1/2 cup matzah meal (or flour)

Grease a 3L (13×9) baking pan. Preheat oven to 350F. In a bowl, combine the carrots, apples, and potato. In a separate bowl, beat the eggs; mix in the salt, cinnamon, and ginger. Add the egg mixture to the veggies, mix to make sure they’re coated well. Add the matzah meal/flour and mix well. Pour into the pan. Bake for ~50mins, until nicely browned on top, and there isn’t any liquid left inside.

Butternut Squash Soup
3 butternut squashes
2 onions, roughly chopped
1 tbsp oil
enough veggie stock to cover (about 2 litres)
2 tsp cinnamon
2 tsp ginger powder
1 tsp salt
freshly ground pepper

Prepare the squash by peeling, scooping out the seeds; cut into chunks, and arrange in a pan. Cook in the over for 1 hour, until softened, at 325F.

In a large pot, heat up oil. Add squash and onions. Cook until onions have softened. Add cinnamon, salt, pepper, and ginger; mix and cook another few minutes. Add stock. Bring to a boil then simmer, with the lid on, for a long time (I think I let mine go for 2 hours). Adjust seasoning as needed. with an immersion blender, purée the soup. (If you don’t have one, let the soup cool, then pour, in batches, into a blender. Remember: if it’s still warm, don’t put the lid on (steam needs to escape), instead hold a clean tea towel over the top to prevent the soup from escaping.)

You might want to add more stock when you’re done to get a thinner soup; I liked it really thick.

Chocolate Mousse Pie
Either buy chocolate wafer crumbs or graham cracker crumbs, or buy wafers and crush them yourself. Melt margarine. Combine with crumbs. Push moistened crumbs into a pie tin. Put in the fridge for the crust to harden/set.

Filling: Put a banana and a pack of silken tofu (or, dessert tofu) in a blender. Give it a whirl until it’s smooth. In a double boiler, melt some bitter-sweet chocolate. Add melted chocolate to the blender. Whirl. Add more chocolate if you find the taste of the tofu too noticeable. Pour the blender contents into the pie crust. Put back in the fridge for the mousse to set. Yum!

Optional: Put berries (I find raspberries are quite nice) into the mousse (don’t blend though!) or spread them out on top. Quite yummy.

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Filed under: diy, friends, good eats, health, judaism, recipes, seasons

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