2017-09-27 / Home

The rebbitzin’s recipes: Rejoice on Sukkot and Simchat Torah

DEBI EPSTEINDEBI EPSTEINThe festival of Sukkot is called “Z’man Simchateinu-The Days of Joy.” We leave our homes and dwell in our sukkot (booths) for eight days. In addition, we fulfill the Mitzvah of the four species, (lulav, etrog, hadasim, aravot) and partake in festive meals of meat and wine. The eighth day of the holiday has a character and name all unto itself--entitled Shemini Atzeret, it is followed by Simchat Torah, and then Shabbat. Sukkot began Wednesday (before sundown) Oct. 4. The holiday is eight days, and the Sabbath immediately follows this concluding festival. This marks the conclusion of the annual reading cycle of the Torah.

On Simchat Torah, the Torah scrolls are removed from the Ark and we dance and sing in the synagogue and celebrate with the Torah. It is certainly a beautiful sight to behold--people of all ages dancing festively with the Torah scrolls. Children march with flags, eat sweets, and smile as they are carried around on the shoulders of their parents. They look forward to this opportunity all year long! (My kids certainly do!)

My best wishes for a happy, healthy sweet new year filled with mazel and bracha to all of the children of Israel. May we merit to witness peace in the land of Israel, our homeland, and dance with the Torahs, “Next Year in Jerusalem!”

AUTUMN APPLE VEAL ROAST

5 lb. veal roast

1 cup kosher white wine, divided

1/8 cup thyme, chopped

1/8 cup rosemary, chopped

2 cloves garlic, peeled and minced

1/4 cup extra virgin olive oil

2 Roma apples, peeled, cored and sliced

Dash of freshly ground black pepper

Pre-heat oven to 325°F. 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 SALAD

1 box orzo

1/2 bag craisins (soaked until soft)

1 red onion, peeled, and cubed

1/4 cup parsley, finely chopped

1/2 cup pine nuts

1/2 cup sugar

1/4 cup extra virgin olive oil

1/2 cup vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Cook orzo according to package instructions. Drain and set aside to cool. Sauté 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 WITH CITRUS VINAGRETTE

4 romaine hearts

2 Tbs. extra virgin olive oil

1/2 tsp. sea salt

Dash of freshly ground black pepper

Pre-heat 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 VINAGRETTE

2 Tbs. fresh lemon juice

1/4 cup fresh lime juice

3 Tbs. freshly squeezed orange juice

1 Tbs. red wine vinegar

1/2 cup extra virgin olive oil

1 clove garlic, peeled and minced

1/4 tsp. sugar

1/2 tsp. salt

Dash 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.

CHOCOLATE DECADANCE

1 lb. 70% cocoa, baking chocolate bar

1/2 cup safflower oil

4 eggs

1 Tbs. flour

Pre-heat oven to 425°F.

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.

Chag Sameach! s

deb.epst@gmail.com

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