Holiday Features

Visiting a sukkah? Here’s an easy Sukkot to-go menu

JNS
By JNS
Ethel Hofman’s Berry Compote Crumble is part of her Sukkot ‘to go’ menu.
Ethel Hofman’s Berry Compote Crumble is part of her Sukkot ‘to go’ menu.
3 min.

By Ethel Hoffman

Not everyone can have his own sukkah due to rules of apartment dwelling, rules of construction, weather-related issues and other practical reasons. So, the next best thing is visiting someone else’s sukkah. Find a friend, neighbor, synagogue, Hillel or Chabad house. Don’t go empty-handed, though! Bring a dish that highlights fall produce, such as squash and pumpkin, pomegranates and apples.

Ethel Hofman’s Berry Compote Crumble is part of her Sukkot ‘to go’ menu.
Ethel Hofman’s Berry Compote Crumble is part of her Sukkot ‘to go’ menu.

Think carry out. Pear and Plum Bisque, a creamy blend, may be served cool or at room temperature. Just pull from the fridge before setting out to a sukkah.

Chicken Pastilla, a favorite Moroccan dish, and the Lamb Stew may be made ahead of time and frozen. Thaw it before reheating.

Normally, we think of couscous as a savory dish, but the Cochin Dessert Couscous is mixed with fruits. Cochin, on the west coast of India, was one of the Jewish centers of the spice trade.

There are few dessert dishes easier than the Berry Compote Crumble, topped with crisp, crumbled phyllo dough.

Sukkot-to-go tips:

  • Use foil pans for dishes to be reheated in the host’s oven.
  • Use a thermos for hot soups or a tightly lidded plastic container for cold soups.
  • For warm pastry dishes, use an oven-proof pie dish that is easy to warm in the host’s oven. Do not microwave a pastry dish, though; it toughens the pastry.

Note: Below is a selection of recipes from Ethel Hofman’s Sukkot to go menu. Recipes for the entire menu are in the IJN’s print edition.

Print

Pear & Plum Bisque 

Dairy | Serves 4-6

Ingredients

  • 8-10 Italian plums, stones removed and quartered
  • 2 ripe pears, cored and cut into 1/2-inch chunks
  • 3/4 to 1 cup apple juice
  • 1/4 cup Greek yogurt
  • 2 tbsp. honey or to taste
  • pinch nutmeg

Instructions

  1. Place plums, pears, 3/4 cup apple juice, yogurt, nutmeg and honey in a blender or food processor. (You may have to work it in two batches.)
  2. Blend until plums and pears are finely chopped and the mixture is smooth. Adjust honey to taste.
  3. If too thick, add more apple juice to desired consistency.
  4. Serve chilled.

Recipe Notes

Italian plums are a late-season stone fruit. They have a slightly tart flavor and a distinct egg-like shape with a purple skin and a powdery white or blue coating.

Print

Chicken Pastilla 

Meat | Serves 6

Ingredients

  • 2 tbsp. olive oil
  • 1 large onion, coarsely chopped
  • 4 cups shredded, cooked chicken
  • 2 tsp. bottled minced garlic
  • 2 tsp. freshly ground pepper
  • 2 tsp. cumin
  • 1 1/2 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tbsp. sugar
  • 1 cup snipped parsley, loosely packed
  • 1/4 cup snipped cilantro, loosely packed
  • 3/4 cup almonds, finely chopped (optional)
  • 1 1/4 cup chicken stock, divided
  • 3 eggs
  • 1 sheet prepared puff pastry

Instructions

  1. Preheat oven to 400ºF.
  2. Heat the olive oil in a large deep pot over medium heat. Add the onion. Lower the heat and cook until the onion is softened.
  3. Add the chicken, garlic, pepper, cumin, cinnamon, allspice, sugar, parsley, cilantro and almonds. Add 3/4 cup of chicken stock or just enough to moisten. Set aside.
  4. Whisk the eggs with 1/4 cup of chicken stock. Pour into a small skillet and scramble softly over low heat. The mixture should be soft and creamy. Stir into the chicken mixture to thoroughly combine. Spoon into a 10-inch pie dish.
  5. Place the puff pastry on top, trimming to fit. Cut three 1-inch slits on top. Bake in a preheated oven for 25 minutes, or until pastry is puffed and golden.
  6. Serve warm.
Print

Berry Compote Crumble

Pareve | Serves 4-6

Ingredients

  • 1/4 cup sweet red wine
  • 1/2 cup orange marmalade
  • 2 cups frozen blueberries
  • 2 cups frozen strawberries
  • 1 cup frozen raspberries
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tbsp. cornstarch mixed with 3 tbsp. of water
  • 1/2 roll thawed phyllo dough, cut into 1/2-inch slices
  • 1 tbsp. margarine, melted

Instructions

  1. Preheat oven to 400ºF.
  2. In a medium pot, combine the wine and marmalade. Warm over medium heat until the marmalade is melted.
  3. Stir in frozen berries, cinnamon and nutmeg. Warm over medium heat until the berries are thawed, about 8 to 10 minutes.
  4. Stir in the cornstarch mixture and bring to a boil. Cook for 1 minute, stirring often. Transfer to a 10-inch ovenproof or foil pie dish.
  5. Cool in the fridge for 10 minutes. Crumble the phyllo dough on top to cover. Drizzle with melted margarine.
  6. Bake in preheated oven for 15 minutes or until phyllo is nicely browned.
  7. Serve warm or at room temperature.

Recipe Notes

  • Use fresh berries, but frozen ones are also flavorful and convenient.
  • Any preserves may be substituted for marmalade.

LATEST NEWS ARTICLES