Sukkot's out, Simchat Torah's in. Festive meals incorporate traditional fare, as well as seasonal fruits and vegetables.
The Jewish Holidays Cookbook by Jill Colella Bloomfield offers these two recipes for the holiday of Simchat Torah.
If you have the time and energy, make them with your kids. They're sure-fire hits!
Pumpkin soup is a terrific dish. Add a spinach salad filled with fruits and nuts, and some bread to make it a meal.
3 Tbsps. butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 Tbsp. brown sugar
1 cup potato, peeled and shredded
1 cup apple, peeled and shredded
1 can (14.5 oz.) vegetable broth
1/2 cup water
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (15 oz.) cooked canned unsweetened pumpkin (not pie filling)
1 can (12 oz.) evaporated milk
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Melt the butter in large saucepan over medium heat.
Add the onion, garlic and the brown sugar to the saucepan, and cook until soft, about 4 minutes.
Add the apple and potato, and cook until tender, 1 to 2 minutes.
Add the broth, water, salt and pepper.
Turn heat to medium-high and bring mixture to boil, stirring occasionally.
Reduce heat and cook for 15 minutes on low, stirring occasionally.
Stir in the pumpkin, evaporated milk, cinnamon and nutmeg.
After a few minutes, taste the soup. If the soup is too thick, add 1/4 cup of water. If it's too thin, add 1/4 cup more of evaporated milk. Cook for 5 minutes on low.
Baked Stuffed Apples
For a kosher meal, use margarine instead of butter and leave out the ice cream, or serve only with dairy or pareve foods. When baking with apples, select those with firm flesh, like Rome Beauty, Cortland or Granny Smith.
6 apples, cored
1/2 cup quick-cook oats
3/4 cup brown sugar
2 Tbsps. lemon juice
1 Tbsp. maple syrup
2 tsps. cinnamon
6 Tbsps. butter
1 pint vanilla ice-cream or frozen yogurt (optional)
Preheat oven to 400°.
Place the cored apples in a baking dish.
In a small bowl, combine the oats, brown sugar, lemon juice, maple syrup, cinnamon and butter. Pack the mixture into the apples.
Bake for 18 to 22 minutes, or until the apples are soft.
Place the apples in individual bowls and top each with a scoop of ice-cream.