Inspired by the recipes we’ve tested and the many others that have appeared over the past three IJNs, we decided to compose a Sukkot menu full of autumnal ingredients and a richness of flavors that we think make it perfect for an evening in a beautifully decorated Sukkah under a sky of evergreen boughs and stars. (Make sure to check back on Sunday for our tips and ideas for unique Sukkot decorations.)
Two of the recipes come from those we tested – the Carrot-Ginger Soup and the Poached Pears (below). We’ve also notated which editions each recipe can be found in, so hopefully you haven’t yet recycled those papers!
Orange Ginger Poached Pears, from Jamie Geller, IJN Rosh Hashanah Edition
2 C orange juice
1 C water
2 tbsp. sugar
2-inch piece of ginger, peeled and sliced
1/8 tsp. salt
4 Anjou pears, peeled, halved and cored 2 cups vanilla soy ice cream
In a saucepan, combine orange juice, water, sugar, ginger and salt, and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.
Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.
Jamie suggested serving each pear half with a scoop of vanilla ice cream, but we think its gingery flavor also goes perfectly with Coconut Bliss parve ice cream. Spoon some of the sauce around the pear.