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Great Recipes
Here are some great recipes to enjoy in your succah!
If you have a great recipe you would like us to include, please send it to recipes@succah.com
Cran-Apple-Pear Sauce (pareve) Orange Chicken
Cranbury-Walnut Muffins (pareve) Apples In A Blanket
Different Stuffed Cabbage Pudding, Bread Crumbs and Apple
Filled Zucchini Ruby Caribbean Grapefruit Chicken
Israeli Salad Persian Fruit Salad
Butternut Squash Soup with Toasted Pumpkin Seeds Acorn Squash with Apple Stuffing
Chinese Five-Spice Chicken Apple Challah
Garlic Spinach Squash and Pasta Soup (meat or pareve)
French Apple Tart Acorn Squash, Pecan and Leek Soup (meat or pareve)
Stuffed Eggplant in Olive Oil (Zeytinagli Patlican Dolmasi) Acorn Squash Lasagna (dairy)
Apricot Chicken Smoked Turkey in Acorn Squash Cups (meat)
Cabbage Salad Honey and Fig Stuffed Acorn Squash (pareve)
Special Succot Tzimmes Acorn Squash with Beans and Sage (pareve)
Apple Nut Cake

Cran-Apple Pear Sauce  (pareve)

From: The New Jewish Holiday Cookbook ©1999 by Gloria Kaufer Greene, All Rights Reserved. (PLEASE NOTE: This recipe is for personal use only, and may not be copied or reprinted for other use without express permission and complete accreditation. Thank you.)

It is not necessary to peel the apples and pears in this recipe unless you mind the small bits of peel in the sauce. The “lumpy” texture of the small pieces of fruit adds to this dish’s appeal.

Ingredients:

2 (12-ounce) bags fresh or fresh-frozen cranberries (6 cups)
4 medium apples
4 medium pears
1 cup orange juice
1 cup water
1½ to 2 cups sugar, or to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions:

Rinse the cranberries well in a colander, and discard any that are shriveled, spoiled, or discolored.  Discard any stems.   Cut the apples and pears in quarters, remove the cores, and cut each section into ½-inch pieces.

Put the fruit into a large (at least 5-quart), heavy, non-aluminum pot.  Add the orange juice, water, 1½ cups sugar, cinnamon and nutmeg.  Stir all the ingredients so they are evenly distributed.  Bring the mixture to a boil over medium-high heat.  Lower the heat, and simmer, covered, stirring occasionally, until the mixture has thickened and the fruit is soft (about 30 minutes).

Remove the sauce from the heat and let it cool slightly; then mix it with a spoon to make a very lumpy sauce.  Taste the sauce and add sugar as needed (the amount will depend on the sweetness of the fruit and your own taste preference; the sauce should be slightly tart).  Stir so that any added sugar is completely dissolved in the sauce.  Let the sauce cool to room temperature, then transfer it to a non-corrosive bowl, and chill it covered in the refrigerator.  (It will thicken even more as it chills.)  Serve cold or at room temperature.  The sauce will keep well for up to a week in the refrigerator.

Makes 7 to 8 cups; 10 or more servings.


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Cranberry-Walnut Muffins  (pareve)

From: The New Jewish Holiday Cookbook ©1999 by GLORIA KAUFER GREENE, All Rights Reserved. (PLEASE NOTE: This recipe is for personal use only, and may not be copied or reprinted for other use without express permission and complete accreditation. Thank you.)

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
2 large eggs or ½ cup pareve egg substitute
3/4 cup orange juice
1 1/2 cups walnut or pecan pieces
1 1/2 cups fresh or fresh-frozen (and slightly thawed) cranberries (about 6 ounces)

Instructions:

Preheat the oven to 375 degrees.  Coat 12 cups in a muffin tin and the top of the tin with nonstick cooking spray or grease the tin well.

For the food processor: Put all the dry ingredients into the bowl fitted with the steel blade.   Pulse-process a few times to mix.    Add the oil, and pulse-process a few more times.  Add the eggs and juice, and pulse-process one or two times to begin the mixing.  Add the cranberries and nuts, pulse-process only until they are coarsely chopped and the batter is completely moistened.  Do not over-process or the muffins will be tough.

By hand: Put all the dry ingredients into a medium bowl.  Add the oil, eggs, and orange juice, and stir just until moistened.  Coarsely chop the nuts and cranberries, and stir them into the batter.

Divide the batter evenly among the 12 muffins cups.  Bake at 375 degrees for about 25 minutes or until a wooden pick comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes, then tap the side of the pan against the countertop to loosen the muffins.  These muffins taste best shortly after baking, but they may be made ahead and served at room temperature or reheated if desired. 

Makes 12 large muffins.


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Different Stuffed Cabbage

Ingredients:


4 lb. ground beef
4 eggs
1 cup filler (matzo meal or bread crumbs sprinkled with garlic powder, onion powder, and pepper)
2 lb. stew beef, in cubes
1 large onion
2 garlic cloves
2 (29 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1/2 cup honey
1 1/2 cup brown sugar
2 Tbsp. lemon juice
sprinkle of ginger
2-3 cabbages

Instructions:

1. Sauté stew beef, onion and garlic in a small amount of oil. Add tomato sauce, tomato paste, honey, sugar, lemon juice and ginger. Cook low. 
2. Mix ground beef, filler, eggs, and spices. 
3. Steam cabbage leaves until pliable. 
4. Place generous amount of ground meat on each leaf, and roll up. Place rolls in a lightly greased deep baking pan.
5. Pour sauce over cabbage rolls.
6. Bake tightly covered at 300 degrees Fahrenheit for 3 hours.


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Filled Zucchini

Ingredients:


8 zucchini, sliced in half lengthwise
2 large onion, diced
2 clove garlic, minced
1 green pepper, diced
1 tomato chopped, with seeds removed
oil for saut?ing
2 tsp. salt
1 tsp. pepper


Instructions:

1. Scoop out zucchini halves, leaving shells.
2. Saute onion, garlic, green pepper, and zucchini insides in oil for a few minutes.
3. Add tomato and seasonings. Saut? a few more minutes.
4. Scoop mixture back into zucchini shells.
5. Bake on a cookie sheet in 350 degree Fahrenheit oven for one hour.



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Israeli Salad

Ingredients:


3 cucumbers
3 tomatoes
1 green pepper
3 green onions
olive oil
lemon juice
salt
zaatar (Israeli spice)


Instructions:

Chop the vegetables in small pieces. The secret to a really good Israeli salad is finely chopped vegetables.
Immediately before serving, season with olive oil, lemon juice, salt and zaatar.


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Butternut Squash Soup with Toasted Pumpkin Seeds


Ingredients:


3 pounds butternut squash, peeled and cut into 2-inch chunks
2 golden delicious apples, peeled, cored and cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon sesame chile oil
4 cups vegetable broth or chicken broth
soy sauce, to taste
1/4 cup pumpkin seeds

Instructions:

Preheat the oven to 450 degrees.
In a heavy roasting pan, combine the squash, apples, oils and honey well. Tuck the apples under the squash to avoid browning them. Place the pan in the oven for 25 minutes, stir and continue roasting 10 minutes more or until tender.
Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add two cups of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 minutes. Allow the soup to cool. Puree the soup in a food processor or blender until completely smooth. Add additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.
Place the pumpkin seeds evenly in a small cake pan. Place the pan in a 450-degree oven (if you like, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 minutes. Do not allow these seeds to over-cook.
Serve the soup hot, warm (my favorite) or at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chile oil around so people who like a spicier soup may drizzle it on top of their soups.
(serves 8-12 as an appetizer)


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Chinese Five-Spice Chicken

Ingredients:


2 3 1/2 pound chickens
1" piece of fresh ginger, slivered and mashed
1 teaspoon Chinese five-spice powder
1 teaspoon Kosher salt
1 tablespoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup mango chutney (or apricot jam)

Instructions:

Pre-heat the oven to 400 degrees.
Place the chickens in a large rectangular glass baking pan.
In a small bowl, mix the ginger, five-spice powder, salt, sesame oil and red pepper flakes.
Rub a teaspoon of the mixture inside each chicken.
Add the chutney to the mixture and coat the outside of each chicken generously.
Quickly pat the scallions all over the chickens and place the pan into the preheated oven.
Bake for 1 hour and 10 minutes or until the scallions have crisped and the juice from the thigh of each chicken runs clear when pierced with a fork tine.
Allow to cool 10 minutes before carving.
Carve carefully, with a poultry shear, if possible, to keep the skin and scallions as intact as possible.
(serves 8-10)


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Garlic Spinach

Ingredients:


2 tablespoons olive oil
2 cloves garlic, minced finely
a pinch dried and crumbled oregano leaves
2 16 ounce bags of frozen, chopped
juice of 1/2 lemon
toasted pine nuts

Instructions:

In a large saute pan, heat the olive oil and add the garlic and the oregano.
When the garlic becomes aromatic, about 1 minute, add the spinach and stir occasionally over a medium flame until liquid no longer pools at the bottom of the pan and the spinach no longer appears wet.
Reheat over a medium flame rapidly, and add the lemon juice at this point, just before serving.
(serves 8-10)


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French Apple Tart

Ingredients:


3 golden delicious apples, cored and sliced into 1/8-inch wedges
3 red apples, such as empire or Rome beauty, cored and sliced into 1/8-inch wedges
juice of 1/2 lemon
1 sheet puff pastry, thawed and unfolded
2 teaspoons cornstarch
2 tablespoons ground hazelnuts (or plain cookie crumbs, if you do not use nuts)
2 tablespoons honey or 1/4 cup sugar, combined with 1/2 teaspoon
cinnamon) whichever you prefer to symbolize sweetness)
1/2 teaspoon cinnamon
egg wash (1 egg, whisked together with 1 tablespoon water)

Instructions:

Place the apple slices in a large mixing bowl and sprinkle with the lemon juice. Set aside.
Preheat oven to 375 degrees.
Roll out the puff pastry carefully, until all the creases folds, and cracks are smoothed out and the pastry measures about 11 x 16". With a rotary (pizza) cutter and a ruler, carefully measure 1/2" borders around the pastry and cut them, short ends first.
Spray a large cookie sheet with cooking spray.
Carefully transfer the pastry to the cookie sheet, egg wash border side up.
Place border strip of pastry over the egg wash it matches most closely in size, trimming the excess off the corners.
Sprinkle the cornstarch and the hazelnuts evenly over the pastry, leaving a 1" border around the edges. With a pastry brush, paint a 1/2" edge around the pastry and place the 1/2" pastry borders upon the edges they match most closely in length. Cut off the excess.
Place the apple slices, alternating the red and yellow skin colors, in neat rows to cover the entire surface of the tart, right up to the pastry 1/2" edge.
Drizzle the apples with honey or sprinkle with the cinnamon sugar.
Using a pastry brush, paint the ½" pastry edges with the egg wash.
Bake the tart for 35 to 45 minutes or until the pastry is golden and the apple juices are bubbling.
Serve warm (not hot) or at room temperature.
(serves 10)


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Stuffed Eggplant in Olive Oil (Zeytinagli Patlican Dolmasi)

Ingredients:

3 large eggplants (about 3 1/2 pounds)
3/4 cup extra-virgin olive oil, divided
2 medium onions, coarsely chopped
1 teaspoon salt, divided
1/2 cup uncooked medium-grain rice, soaked in tepid water for 30 minutes and drained or rinsed well
1 tablespoon pine nuts
1 3/4 cups water, divided
1/2 cup ripe tomatoes, peeled, seeded and chopped fine or canned crushed tomatoes
1 tablespoon dried currants
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground
allspice berries
1 tablespoon finely chopped
fresh mint leaves
1/4 cup chopped fresh dill
1/2 teaspoon sugar

1. Cut off the stem end of the eggplant and save this as a "lid." Hollow out the eggplant by removing the seeds and flesh, being careful not to puncture the skin. Reserve the eggplant pulp to make another dish such as eggplant fritters. Place the hollowed-out eggplants in a bowl or stew pot filled with salted water and let them leach their bitter juices for 30 minutes. Drain and pat dry inside and out with paper towels.

2. Heat 1/4 cup of the olive oil in a skillet over medium heat and cook the onions with 1/2 teaspoon of the salt, stirring, until the onions are translucent, about eight minutes. Add the drained rice and pine nuts and cook, stirring frequently, until the rice is well-coated with oil, about two minutes. Add 3/4 cup of the water, the chopped tomato, currants, pepper, allspice, mint and dill. Stir, reduce the heat to low, cover the skillet and cook until the rice has absorbed the liquid, but is still a little hard, about 15 minutes. Sprinkle with the sugar.

3. Stuff the eggplants with the rice, not too lightly, not too loosely. Replace the "lid" of the eggplant, and arrange the stuffed eggplants in a deep casserole, side by side. Divide the remaining 1 cup water, 1¼2 cup olive oil, and 1/2 teaspoon salt among the three stuffed eggplants, cover, and cook until the eggplants are soft but still maintain their shape, about 1 - 1/4 hours. Let the eggplants cool in the casserole.
Serve sliced at room temperature. Makes 6 servings.


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Apricot Chicken

Ingredients:

large chicken cut into pieces
5 oz apricot jam (or other favorite jam)
1/2 envelope onion soup mix
1 tsp lemon juice
1/3 c Italian dressing (or to taste)

Instructions:

Mix all the ingredients and marinate chicken overnight.
Bake for 1 hour at 350.


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Cabbage Salad

Ingredients:


1/2 head of red cabbage, sliced
1 medium onion, minced
1/3 c cup oil
1/3 cup vinegar
1 tbsp sugar or sweetener
salt, pepper to taste

Instructions:

Mix the oil, vinegar, sugar, salt and pepper for the dressing.
Pour over the cabbage and onion.


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Special Succot Tzimmes

Ingredients:


2 1/2 - 3 lbs (1 - 1 1/2 kgs) flanken (cholent meat)
1 med onion
5 - 10 lbs (2 - 4 kgs) carrots
6 - 10 potatoes,
8 pitted prunes
3/4 cup sugar
2 tablesspons flour
water

Instructions:


Bake the meat in the oven in a deep casserole or large saucepan with the onion and enough water to cover the bottom of the pan. Bake until soft.
Peel and slice the carrots and potatoes (use processor)
When meat is soft remove it from the saucepan and place carrots, potatoes and prunes in the water. (If too little water add a bit - not too much as cooked vegetables settle in the liquid)
When vegetables are soft, place meat back in the saucepan.
Add the sugar (taste to check)
Thicken by adding flour dissolved in water
Bake for a further 1/2 hour


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Apple Nut Cake

Ingredients:


2 lb. finely sliced apples
1-1/2 cups flour
1-1/4 cups lukewarm milk
1 cup sugar + 2 tablespoons for the top
4 eggs
1 cup ground hazelnuts
1 cup skinless almonds, finely sliced
1 cup raisins, golden or black
A few drops of vanilla extract or vanilla sugar
1 tablespoon cinnamon
1 pinch nutmeg or clove
1 pinch ginger
2 tbsp. rum or brandy; less if you don't like it.
Juice of two lemons
Pinch of salt
Butter flakes

Preparation:


Put the sliced apples and the raisins in a bowl, add the lemon juice; set aside.
In another large bowl mix well the flour and lukewarm milk.
Add the eggs one by one, sugar, vanilla, rum or brandy, spices, salt and the ground hazelnuts. Mix well to make a slightly thick sauce.
Drain apples and raisins in a colander and add them in the sauce. Mix.
Pour the mixture in a baking pan.
Sprinkle the sliced almonds, 2 tbsp. sugar and some butter flakes on the top.
One hour in a preheated oven 180°C (350°F). Try with a knife.



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Orange Chicken

Ingredients:

1 - 5-lb. roasting chicken
2 whole oranges
1 large onion, cut in large slices
1/2 cup orange juice, fresh
2 tbsp. ginger, freshly grated
2 tbsp. honey
1/2 cup white wine


Preparation:


Rinse and dry chicken. Sprinkle with salt and pepper.
Insert one whole orange in the chicken.
Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken.
Roast uncovered at 350°F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven.
After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil.
Baste again, after 1/2 hour.
Continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it.
Garnish with herbs, as per taste.



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Apples In A Blanket

Ingredients:

2 cups flour
1 stick + 1 tbsp. butter or margarine (125 grams)
3/4 cup sugar
1 egg
4 or 6 small apples (washed and cored)
4 to 6 tsp. sugar
butter or margarine for dish


Preparation:


In food processor bring flour, sugar, and butter; mix till resembles fine crumbs.
Add the egg, mix till it become a ball; don't overmix. (If dough is very soft, put it in the refrigerator and cool for 10-15 minutes.)
On a floured board roll a square or a rectangle and cut 4 or 6 equal squares. Put in each square, washed and cored, 4 or 6 small apples. You don't have to peel them. Fill with 1 tsp. sugar and into it put a small piece of butter. Pick up the 4 corners and close them together to cover the apple.
Put in a well buttered Pyrex dish, sprinkle with some sugar on top, and bake in preheated 350°F for about 40-50 minutes.
You can bake the same with adding 1 cup of water + 1/2 cup sugar.



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Pudding, Bread Crumbs and Apple

Ingredients:


3 cups bread crumbs (toasted)
3 tbsp. butter or margarine, melted
3-4 large apples (Granny Smith), pare, core, and slice thin
1-1/2 tbsp. lemon juice and grated rind
3/4 cups brown sugar firmly packed
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2/3 cups water, hot


Preparation:


Mix butter/margarine with bread crumbs. Place 1/3 crumbs in greased baking dish.
Arrange 1/2 of the apples on bread crumbs.
Sprinkle half of each juice and rind, nutmeg, cinnamon, and sugar.
Repeat, ending with the crumbs.
Add the water, and bake in preheated 350°F hot oven for 45 minutes, or until apples are tender.


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Ruby Caribbean Grapefruit Chicken

Ingredients:

2 large ruby red grapefruits
6 boneless, skinless chicken breasts, about 2 pounds
1/2 cup flour
salt and freshly ground pepper, to taste
6 tablespoons unsalted margarine (original had butter)
3 jalapeno peppers, seeded and chopped
2/3 cup chopped shallots, about 4
1/2 cup each: light rum and dark rum
1/2 cup honey
1/4 cup fresh lime juice
3 tablespoons chopped cilantro
1 cup chopped green onions, white and 2" of green


Preparation:


Peel the grapefruits, dive them into segments and remove seeds. Set segments aside.
Wash and dry breasts, then cut them crosswise into 1" strips.
Place the flour in a shallow plate and season liberally with salt and pepper. Toss the chicken in the flour. Heat margarine in large nonstick skillet.
Add the strips without crowding them and sauté over medium heat until cooked through and golden, about 5 minutes.
Remove strips from the pan and drain on paper towels.
Add chopped jalapenos and shallots to the skillet and cook until soft, about 4 minutes.
Off the heat, add the rums. Bring rums to a boil and reduce it for 3 minutes.
Stir in the honey and lime juice and simmer an additional 3 minutes.
Remove the skillet from the heat and stir in the chopped cilantro, green onions and grapefruit segments. Arrange the room temperature chicken strips on plates or on a platter, pour the sauce over them and serve with a fruity Chardonnay.



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PERSIAN FRUIT SALAD
Ingredients:

2 seedless oranges, peeled and cored
2 apples, peeled and cored
2 bananas, sliced
2 cups pitted dates, chopped
1 cup dried figs or apricots, chopped
1 cup orange juice
1 cup almonds, chopped

Instructions:

Place fruit in a serving bowl. Pour orange juice over fruit and mix gently. Garnish with 2 or 3 tablespoons coconut. Cover and chill several hours before serving. Serves 6


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ACORN SQUASH WITH APPLE STUFFING


Ingredients:

2 acorn squash
2 Tbs. melted margarine
salt to taste
cinnamon
1/4 cup raisins
1/4 cup sweet wine
3 medium apples
2 Tbs. margarine
1/4 cup brown sugar
1 Tbs. lemon juice

Instructions:

Halve squashes and scoop out seeds and stringy interiors.
Brush cut surfaces with melted margarine and sprinkle with salt and cinnamon. Place in baking pan with cut sides down.
Put 1/2 cup water in pan, or enough to just cover the bottom of pan. Bake 30 minutes in preheated 350-degree oven.
Soak raisins in wine to plump.
Chop apples into 1/2-inch cubes, peeled or unpeeled.
In small frying pan, melt remaining margarine and add apples. Cook 3 to 5 minutes, until slightly wilted.
Stir in sugar and lemon juice.
When squash is done, turn cut sides up.
Drain raisins, add to apple mixture. Then fill squash cavities.
Cover with foil and bake 20 to 30 minutes more or until squash is tender.
Serves 4


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APPLE CHALLAH

Ingredients:


Bread:
1 cup warm water (110 degrees)
1 tsp. plus 1/2 cup sugar
4 tsp. dry yeast
2 eggs, room temperature
1-1/2 tsp. vanilla
2-1/2 tsp. salt, preferably kosher
1/4 tsp. cinnamon
1/2 cup oil (or melted, unsalted butter)
5 to 6 cups (approximately) bread flour or unbleached all-purpose flour
Egg wash:
1 egg
1 egg yolk
Apple filling:
3 cups coarsely chopped apples, peeled or unpeeled (2 to 3 large apples)
1/2 cup white sugar
1 tsp. cinnamon
Topping:
2 to 3 Tbs. sugar for sprinkling

Instructions:


In a large mixing bowl, stir together warm water, teaspoon of sugar and yeast. Let stand 2 to 3 minutes to expand yeast.
Briskly stir in the remaining 1/2 cup of sugar, eggs, vanilla, salt, cinnamon and oil (or melted butter). Add in most of the flour to form a stiff dough. Add more flour and knead 8 to 10 minutes to make a smooth dough. (It will still be slightly sticky.) Place in a lightly oiled bowl, cover with a slightly damp tea towel and let rest until doubled, about 1 hour.
Whisk together the whole egg and egg yolk. Preheat oven to 350. Spray a 12-by-5-inch loaf pan generously with nonstick cooking spray. You can also use a 12-cup tube or Bundt pan or two 8-1/2-by-4-1/2-inch pans.
Meanwhile, prepare apples. Place in a medium-size bowl and toss with sugar and cinnamon. Turn dough out onto a lightly floured board. Roll or pat out into a large round (about 10 inches across). Press in half of the apples. Fold the dough over to cover apples and press to seal. Flatten dough slightly and press in remaining apples, folding dough over apples and pressing in any apples that may pop out.
Let dough rest 5 minutes on the work surface. Using a sharp knife, cut into 16 chunks. Lay chunks of apple-filled dough in prepared pan, lining bottom first, then gently placing remaining pieces on top. Top with any escaped apple pieces.
Dab on egg wash as thoroughly and generously as possible. Sprinkle with sugar. Cover loaf pan lightly with damp tea towel.
Let rise until doubled or until loaf is almost flush with top of pan, about 1 to 2 hours. Bake 42 to 45 minutes in the large loaf pan or tube pan, 35 to 40 for the smaller loaf pan. Cool in pan 10 minutes before removing and cooling on rack.
Leftovers make terrific French toast.  Makes 1 large or 2 medium loaves


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SQUASH AND PASTA SOUP (meat or pareve)

Ingredients:

8 ounces small shells pasta uncooked
2 medium acorn squash (about 1 1/2 pounds each), split, peeled, seeded and
quartered
2 tablespoon margarine
1 large onion, chopped
3/4 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoon brown sugar
6 cups chicken or vegetable broth

Instructions:

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Drain and cool.
Mash the squash and add the margarine, onion,  carrots, sugar, mace, ginger and cinnamon.
Cover and simmer gently for 10 minutes, stirring occasionally.
Cook until vegetables are tender.
At this point place some of the vegetable mixture in a blender of food processor and then, using the 3 cups of the broth puree the soup (in several batches).
Return the pureed soup to the pot and add remaining three cups of broth. Bring the soup to a boil and add pasta.
Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Serve hot. NOTE: If soup is too thick you can thin it with additional chicken broth.
Serves 4 to 6


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ACORN SQUASH, PECAN AND LEEK SOUP (meat or pareve)

Ingredients:


2 acorn squash (about 1 1/2 pounds each), split and seeded
2 large leeks, washed well and diced
4 cups chicken or vegetable stock
1/2 cup toasted chopped pecans
1 tablespoons margarine
2 tablespoons chopped chives or green onion

Instructions:


Cut acorn squash in half. Place the halves on a cookie sheet and bake in a  350 oven for 30-45 minutes or until tender.
Remove the cooked squash from the oven and let cool.
Scoop out the flesh from the skin and place it in a stock pot.
In a skillet saute the diced leeks in the margarine. Cook until the leeks are soft.
Add the cooked leeks to the squash and about 2/3 of the chicken stock. Stir everything together and cook, over a medium heat for about 10 minutes.   Add additional chicken stock if too thick. If you prefer a smoother soup you can puree it before serving or you can serve it as is. You can add more chicken stock if the soup too thick.
Just before serving season with salt and pepper and garnish the top of each bowl with the chopped toasted pecans and chives.
Serves 4.


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ACORN SQUASH LASAGNA (dairy)

An amazing variation of a classic lasagna. Easy to prepare and so delicious that it just might replace your current favorite.

Ingredients:


1 medium onion, thinly sliced
2 tablespoons oil
1 tablespoon sugar
1/2 cup maple Syrup
1 cup honey
1/2 cup margarine or butter
3 acorn squash, peeled and cut into chunks
1 cup Ricotta cheese
1 egg
1 teaspoon nutmeg
2 cups mozzarella, shredded
1 pound lasagna noodles, cooked
2 cups spaghetti sauce (ready made is fine)

Instructions:

Preheat oven to 350.
Place the cut acorn squash into a microwaveable dish and pour the syrup over the chunks. Cover the dish with plastic wrap over it, and microwave for about 12 to 15 minutes or until tender.
Cool slightly and mash the squash and syrup together.
In a skillet heat the oil until hot and then add the onions and sugar. Reduce heat and cook until the onions are lightly golden. Set the mixture aside.
In a saucepan combine the maple syrup, honey, and margarine. Cook, stirring occasionally, over a medium heat until the margarine is melted. Set the syrup mixture aside.
While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9X13 pan.
Lay 3 strips of cooked lasagna on top of the sauce. Then spread 1/2 of the ricotta mixture on top of the lasagna, then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions. Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top. Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover. Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top. (You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce).
Bake, uncovered for 40 to 50 minutes. Serves 6 to 8.


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SMOKED TURKEY IN ACORN SQUASH CUPS (meat)

This is an incredible dish that is perfect to serve in the Succah. It can be  made up ahead of time and reheated to serve.

Ingredients:


2 cups cooked smoked turkey, cut into cubes
1 cup wild rice, cooked
1 tart green apple peeled and chopped
1/2 cup slivered almonds
1/2 cup raisins
1/2 cup fresh parsley, chopped
1/3 cup orange juice
2/3 cup mayonnaise
2 1/2 tablespoons curry powder
1 teaspoon red pepper flakes
2 acorn squash,

Instructions:

Preheat oven to 350 (you can also do this in the microwave).
Cut the acorn  squash in half, scoop out the seeds and then bake for 20 to 30 minutes until soft but not mushy.
While the squash is cooking combine the rice, apple, almonds, raisins and paisley in a large bowl.
Add the orange juice, mayonnaise, curry and red pepper flakes. Mix well and divide the mixture between the half cooked squash halves.
Return the stuffed squashes to the oven for 15 to 20 minutes or microwave for another 10 minutes or until the mixture is hot throughout.
Serves 4


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HONEY AND FIG STUFFED ACORN SQUASH (pareve)

Ingredients:


2 Acorn squash halved lengthwise, seeded
3 tablespoons margarine or butter
1/3 cup honey
3/4 cup dried figs, chopped
1/3 cup almonds, chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions:

Preheat oven to 350.
Place squash cut sides down in medium baking pan. Add boiling water to a depth of about 1/4 inch.
Cover with foil and bake for 30 minutes, until just cooked through but still firm.
Carefully remove foil and  pour off water.
In small saucepan, melt the margarine or butter over low heat and then stir in honey, figs, almonds, cinnamon and nutmeg.
Turn squash cut sides up and fill with fig mixture.
Bake uncovered, 20 to 25 minutes longer, until squash is tender and filling is bubbly.
Serves 4


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ACORN SQUASH WITH BEANS AND SAGE (pareve)

Ingredients:


1 tablespoon olive oil
2 large onions cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 garlic cloves, crushed with garlic press
1 can (15 to 19 ounces) white kidney beans (cannelloni), rinsed and drained
3/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 teaspoons chopped fresh sage leaves
2 small acorn squashes (about 12 ounces each)
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish Grated Parmesan cheese (optional)*

Instructions:

In a large nonstick skillet, heat the oil over medium heat until it's hot. Add the onion, carrot, and garlic, and cook for 15 minutes or until vegetables are tender and golden, stirring occasionally.
Add the beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling then reduce heat and cover skillet and keep warm.
Meanwhile, cut each squash lengthwise in half and remove seeds and strings.
Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender (you can also cook the squash in the oven if you prefer).
Place squash halves, cut side up, on platter. Fill each half with one- fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage.
Garnish with sage sprigs.
Serves 4
* For a dairy option you can sprinkle Parmesan cheese over the top just before you serve the squash.



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