Sukkot Starry Night Menu of 2022
Tis the season for menus and more menus.
Happy Sukkot of 2022!
Wishing you the best weather, the best chag, the best joy, and the best time.
Yes the time in the kitchen is excessive this month, but you got this!
Shana Tova, Chag Sameach.
Love,
Mushky
My new faves!
Loved these on Rosh Hashana!! These are a large cupcake size, they make smaller too, the lids do NOT stay on very well, they pop off easily, but I honestly didn't really need them, the lids and spoons are a fun added perk! They come in lots of great colors.
Keep mosquitos out if that is an issue for you!
Has 5% off, and perfect with the above citronella candles, comes in 3 colors.
~~~~Menu~~~~
Chai Hot Toddy
1 cup boiling water water
1 ½ ounces whiskey
2 tsp honey
2 tsp lemon juice, to taste
1 lemon round
1 cinnamon stick
Per cup: Add boiling water to a mug, then add the whiskey, honey and lemon, mix to combine. Garnish with lemon round and cinnamon stick.
7 Seed Round Challah
2 Tbsp sesame seeds
2 tsp chia seeds
2 tsp flax seeds
2 tsp hemp seeds
1 tbsp nutritional yeast
1 tsp kosher salt
1 tsp fennel seeds
1 tsp cumin seeds
(Can add poppy seeds, sunflower seeds, pumpkin seeds)
Prepare and shape your 5 lbs. Challah recipe.
My challah's pictured are about 14 oz of dough each.
Let it rise for 15 minutes.
Prepare 2 large bowls, one filled with water, and one with the seed blend.
Dip the ready shaped challah into the water, and then dip in the seeds, place on sheet pan to bake. Let it rise for an additional 15 minutes. Bake.
Balti Curry Quinoa Salad with sweet corn and cilantro
1 cup quinoa
1 3/4 cups water
Sprinkle of salt
1 tsp balti curry
1 Persian cucumber sliced
1 tomato, diced
1 cup sweet corn (steamed from frozen is best, or canned)
Fresh cilantro, for garnish
2 tsp olive oil
1/2 lemon, juiced
salt to taste
Combine the quinoa, water, salt and balti curry in a saucepan and bring to a boil. Cover and turn heat to low. Cook for 15 minutes. Turn off heat, and let quinoa rest for 10 minutes, then fluff with fork.
Place quinoa in salad bowl, add cucumber, tomato, corn, and cilantro. Season with olive oil, lemon and salt.
Candied beet salad with walnuts and balsamic vinaigrette
2 medium beets
2 tsp olive oil
1 tsp salt
1 tbsp honey
1 tbsp lemon juice
Spring mix
1/2 cup toasted walnuts
Balsamic Vinaigrette:
1/2 cup oil
1/4 cup balsamic vinegar
1 tbsp agave or maple syrup
1 tsp Dijon mustard
1 tsp salt
Heat oven to 400 degrees. Peel and slice beets into wedges, combine with oil and salt and baking for 30 minutes. Add honey and lemon, mix well, and cook for additional 5 minutes.
Blend all balsamic vinaigrette ingredients.
Assemble salad by layering the spring mix, candied beets and toasted walnuts, drizzle dressing evenly over salad.
Herb and Spinach Hummus topped with chickpeas and olives
29 oz can chickpeas (or 2 15.5 oz)
4 garlic cloves
2 tsp salt
1/4 cup olive oil
1/2 cup tahini
2 lemons, juiced
4 cups loose fresh spinach
1 handful fresh dill
1 handful fresh basil
(or herbs of your choice)
For garnish:
Kalamata olives
fresh dill
chickpeas
olive oil
Drain and reserve a handful of chickpeas for garnish. Blend all ingredients together in food processor, add salt to taste. Garnish by spreading the hummus on a low rim bowl or plate, create a well using a spoon. Fill with garnish ingredients, and drizzle evenly with olive oil.
Garam Masala Carrot and Coconut Soup
6 carrots
2 onions
1 tbsp olive oil
1 tsp salt
2 tsp garam masala
1 can coconut milk
3 cups water
salt and pepper to taste
Preheat oven to 450 degrees. Peel and slice carrots, slice onions and place on a sheet pan. Season with olive oil, salt and garam masala (or diy your own garam masala blend). Roast for 35 minutes. In a pot, heat the coconut milk and water, add the roasted carrots and onion. Bring it to a boil, and cook together for 15 minutes. Blend well with an immersion blender.
Cauliflower Potato and Green Pea Stir Fry
1 small cauliflower head, cut into florets
3 medium Russet potatoes, diced
1 cup frozen green peas
1 onion, diced
2 tsp oil
1 tsp salt
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garam masala
1/2 tsp garlic powder
1/2 cup fresh chopped cilantro for garnish
Bring a pot of water to a boil. Boil the cauliflower florets for 3 minutes, remove with a strainer, and set aside.. Boil the potatoes and green peas for 8 minutes, strain and set aside.
In a large frying pan, saute the onion for 8 minutes. Add all the spices and mix to combine with the onions.
Add the cauliflower, potatoes and green peas. Mix well and cook for 15 minutes
Sous Vide Brisket with Pomegranate Reduction
Pickled brisket
1 cup pomegranate juice
1/2 cup coconut aminos
Buy a pickled brisket in a vacuum pack from your butcher and heat a sous vide to 175 degrees. Bring the brisket to room temp, and place it, in its vacuum pack in the sous vide. Cook for 24 hours.
Heat the pomegranate juice and coconut aminos in a saucepan or frying pan, cook on a low boil, for 20- 30 minutes until it reduces. Pour into a glass jar and let cool.
Slice brisket and serve with pomegranate reduction.
Roasted Eggplant Curry served with brown basmati rice
1 cup brown basmati rice
2 cups water
1/2 tsp salt
4 Chinese eggplants
1 onion, diced
1 tbsp oil
2 cloves garlic, mined
2 tsp fresh minced ginger
1 tsp cumin
1/2 tsp coriander
1/2 tsp crushed red pepper
2 tsp salt
2 tomatoes chopped
Garnish:
1/2 lemon, juiced
Fresh cilantro
Cook the rice and water in salt over low flame, covered, according to package instructions.
Prick the eggplants, and roast at 400 degrees for 1 hour until softened. Remove skin, and chop the eggplant flesh.
Place diced onion with oil in a saute pan, and cook for 8 minutes. Add garlic and ginger, and cook for 3 minutes, and add remaining ingredients. Cook for 5 minutes. Add the eggplant and cook for 5 minutes. Garnish with lemon and cilantro and serve warm, with rice.
Lemon Cake with cream cheese frosting
Served individually, or in a Bundt pan