Sukkot Menu October 2019
Hello Fall, hello Sukkot.
Let's go eat under the stars!
Wishing all MaMenu friends and family a beautiful Chag Sameach, happy holidays :)
To start, we are bringing back that...
Gluehwein- Mulled Wine
It is a fall/winter hot wine drink. Yes, HOT.
thank you Frumie, my Swiss friend.
Chai Hot Toddy
Bring 6 cups of water to a boil in a pot,
add 8 chai tea bags and steep for 10 minutes.
Separately, heat 2 cups of milk (almond, soy...) with 1/2 cup sugar, and 1 tsp of vanilla.
Combine hot tea and milk, stir in 6 oz of rum and ladle into mugs, sprinkle with cinnamon before serving.
Chili Brazil Nut topped Challah
Toast brazil nuts at 350 degrees for 5 minutes, while still hot sprinkle a 1/2 tsp of chili powder and 1/2 tsp salt, mix well to coat the nuts.
Break the nuts down into smaller bits and sprinkle over challah dough before baking.
Basil Mint Almond Aillade
This has been so popular, I'm mixing it up and bringing it back!
2 cups raw almonds- peeled preferred (I used raw slivered)
3 garlic cloves
1 1/2 tsp salt
Begin by blending the almonds and garlic together in a food processor. Once it starts breaking down add:
2 tbsp water
2 tbsp lemon juice
4-5 tbsp fresh basil
2 tbsp fresh mint
- pulse together
In a slow stream, while machine is running, add 1 cup oil, blend until well combined.
Refrigerate until serving.
Kale and Delicata Squash Salad:
1 cup mayo
1/2 cup oil
zest and juice 2 lemons
2 tsp salt
1/2 tsp cumin
1 dash cayenne
1/2 tsp smoked paprika
1/2 tsp paprika
roasted delicata squash, in half moons
toasted sunflower seeds
Slice 1 delicata squash in half lengthwise, remove seeds, and slice into half moons.
Season with olive oil, salt, pepper and nutritional yeast.
Bake at 425 for approx 30 minutes.
*variation- use any squash or sweet potato.
Ras El Hanout Baby Cauliflower with Sweet Tahini Sauce and Pistachios
Thank you Chaya Eber!
is from Chef Joseph Paulino of Wall Street Grill in NYC, shared by PIX11 news. Thank you!!
My take is with baby cauliflower (from Trader Joe's, as opposed to the full head or florets)
Combine 1 tsp
ras el hanout spice, 1/4 tsp salt, 1/4 cup olive oil, and brush over a cauliflower- whole or half - or baby cauliflowers.
Roast at 450 degrees, after 10 minutes, baste with any seasoning and oil that dripped off and bake for another 45 minutes.
Saffron Tahini Sauce:
1/4 cup tahini, 1 1/2 tbsp lemon juice, 1 1/2 tbsp maple syrup, 2 tbsp water, pinch saffron, a sprinkle of salt, whisk together.
On a platter, or individually served, spread the saffron sweet tahini sauce underneath, place the roasted cauliflower on top, and garnish with pistachios, pomegranate seeds and mint.
Caramelized Onion and Mushroom soup with crispy croutons
In a large pot, heat 1/3 cup of oil,
approx 6 onions, sliced (use a mandolin or food processor!)
and 3 sprigs of fresh thyme.
Cook on low for about 30 minutes, slowly caramelizing the onions. Mix in 1 tbsp salt and a sprinkle of black pepper.
Add 2-3 cups of any variation of sliced mushrooms such as button, crimini, portobello, shiitake or whatever you have on hand.
Mix into the onions and cook for another 15 minutes on low.
Add 1/4 cup of whiskey and 4 minced garlic gloves, mix well and add 8 cups of water and 1 cup dry white wine.
Cook for 30 minutes, remove thyme sprigs.
Add salt to taste- at least an additional tablespoon.
Serve into bowls and top with crispy croutons.
Crispy croutons- cut large cubes of 1 baguette, or bread/challah, season with olive oil, salt, pepper and garlic powder. Toast at 400 degrees for 10 minutes.
Beer-Braised Roast Beef
Season a 2 lbs. roast with salt and pepper and sear on all sides until brown (about 15 minutes total).
Slice 3 onions thinly and place at the bottom of a roasting pan, mix 12 oz of beer with 1/2 cup maple syrup, 1 tbsp mustard powder and spread evenly over roast.
Cover and bake at 350 for 1.5 hours, turn roast over and bake for another 30 min. (Add 30 min for each additional pound of meat).
Cool completely, refrigerate and slice. Rewarm immediately before serving so not to overcook.
Fried Egg Rolls and Pineapple Teriyaki Dipping Sauce
Combine a bag of shredded green cabbage, with carrots and a bag of broccoli slaw in a large saute pan with sesame oil. Season with salt, pepper, garlic powder and 1 tbsp soy sauce.
Stuff approx 20 egg roll wrappers with mixture (google how to stuff egg rolls) and fry until golden brown, or alternatively, spray tops with oil and bake at 400 degrees for 10 minutes.
Pineapple teriyaki dipping sauce
(or buy your favorite sauce :)
In a saucepan combine
1/4 cup crushed pineapple, 1/4 cup brown sugar, 1/4 cup soy sauce, 1 minced garlic clove, 1/2 tsp ginger spice, a sprinkle of salt, onion powder and black pepper, and 2 tsp cornstarch.
Whisk all together over a low heat, until thickened.
Garnish with scallions or toasted sesame seeds.
Apple Cranberry Crisp