Sukkot of 2020!
Hello Sukkot, and first fall menu of the year!! Hope the new season, and the new year brings on much blessing.
Have a beautiful holiday, and enjoy the menu :)
Love, Mushky
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My faves!! And so perfectly Sukkot.
It is a great metal rolling cart, for in and out of the Sukkah. Great to hold food, drink or paper goods. Year-round I use it to store my onions and potatoes, and odds and ends on the bottom shelf. It comes in a few colors.
Fun plush Lulav and Etrog
Awesome Metal Drink Tub
MENU
Maple Old Fashioned
2 oz bourbon or whiskey
1 tsp maple syrup
1 tsp water
Stir together
Add a dash of angostora bitters
and an ice cube.
Garnish with an orange peel
Brioche Buns with Sesame and Chia seeds
1 cup warm water
2 tsp yeast
2 1/2 tbsp sugar
3 tbsp almond milk
2 tbsp oil
1 tbsp nutritional yeast (optional)
1 egg
3 cups flour
Combine and knead the ingredients until a smooth dough forms. Rise for 1 hour. Shape- I did mini round brioche challah rolls. Rise for another 30 min. Brush with egg wash. Top with sesame and chia seeds.
Bake at 400 degrees for 25 min.
Spinach Basil and Plum Salad
2 large handfuls spinach
1/2 cup fresh chopped basil
1 thinly sliced red plum
Dressing:
1/2 c oil
1/4 c date syrup (or maple, or honey)
1 garlic
1tso salt
1/4 of red onion
Blend! (So delicious)
Tomatillo Salad Cuite
6 medium tomato, roughly chopped
10 small tomatillo, roughly chopped
4 jalapeno, seeds discarded and chopped
4 garlic cloves, chopped
1 tbsp kosher salt
1/4 c oil
Place in a pot or deep frying pan, as it tends to splatter. Bring to a boil. and lower to low-medium heat. Cook for a total of 2.5 - 3 hours stirring every 10 - 15 min.
Cool completely before serving.
*Note: I skip the step of peeling the tomatoes, so once cooled, I'll pick out the peels and discard.
Avocado Dill Dip
Use a food processor for ultimate creaminess.
2 avocados
1 garlic
1/4 - 1/2 cup fresh dill
juice of 1 fresh lemon
blend well until super creamy.
Seal and refrigerate until serving . It stayed beautifully green all day for me, but I didn't try overnight.
Miso Butternut Squash Harvest Salad
Salad:
spring mix
miso roasted squash
avocado (optional)
quinoa (or any other grain)
Toss
Butternut squash 24 oz - cubed smaller
2 tbsp olive oil
1 tbsp miso
1 tbsp honey
sprinkle salt
Roast at 400 degrees for 30 min. mix after 20 min.
Quinoa:
1/2 cup dry quinoa to 1 cup water
Bring to a boil, cover, set to low, for 12 min.
dressing:
2 tbsp oil
1 tbsp rice vinegar
1 tbsp miso
1 tbsp water
Parsnip Apple Soup with Croutons
1 onion, sliced
sautéed with 2 tsp oil in large pot for 10 min.
Add
1 apple, peeled and chopped
4 large parsnips, peeled and cubed
8 cups water
1 tbsp salt
Cook for 45 min, and blend until smooth.
Baguette Croutons
Cube 1 baguette, toss with oil and salt.
Bake at 350 degrees for 30 min, or until crispy and toasted.
Curried Beef Stir Fry
1 onion sliced
2 red pepper sliced
1 tsp salt
1.5 lbs. stew meat- cut into halves if big pieces
1 c water
1/4 cup yellow curry paste
In a large sauté pan, add onion and red pepper. Mix for 5 minutes on high heat. Season with salt. Move the vegetables aside to brown the stew meat- for about 5 minutes. Add water and yellow curry paste, bring to a boil and simmer for 1.5 hours.
Asparagus, Leek and Crimini Tart with Mustard Aioli
Defrost 1 sheet of puff pastry dough, or cut about 9"x15" from a roll, and flatten it slightly with your hand.
Prepare the vegetable toppings:
1/2 bunch of asparagus, trimmed
8 oz box crimini mushrooms, sliced (any mushroom works)
2 leeks, white part only, thinly sliced
Season the vegetables well with olive oil, salt, optional Herbes de Provence, and a good sprinkling of nutritional yeast.
Spread raw vegetables over raw puff pastry dough, leaving a thin border.
Bake at 400 degrees for 25 minutes, or until puff pastry looks cooked, and vegetables begin to char on the edges.
Serve with a mustard aioli:
1/3 cup mayo
2 tsp mustard
2 tsp whole grain mustard
1 tsp honey
1 tsp water
Sprinkle garlic powder, salt and pepper.
Drizzle over tart, or serve on the side.
Stuffed Cabbage (holishkes) with Wild Mushrooms
Dessert
Cinnamon + Sour Cream Honey Cake + Nana Tea
1 c oil
1 c honey
1 1/2 c non dairy sour cream
3 eggs
1.5 tsp vanilla extract
3 cups flour
2 tbsp baking powder
1/2 tsp salt
Topping:
1 tbsp cinnamon
1/2 cup coconut sugar
Whisk or beat cake ingredients until smooth. Place half the batter in a greased 9x13 pan, sprinkle with half the topping mixture of cinnamon and coconut sugar. Spread the rest of the cake batter, and top with remaining cinnamon and coconut sugar mixture.
Bake at 350 degrees for 40 minutes.