Sukkot Menu 2024
Chag Sameach to yall!!!!
Love Mushky

Best bibs! Jewish and female owned biz.
Sukkah lantern vibes
Orange Whiskey Sour
2 oz bourbon
2 oz orange juice
¼ oz simple syrup
Ice cubes
Shake in a cocktail shaker or stir in a pitcher.
Lemon Rosemary Sourdough
100 g whole wheat flour
400 g flour
100 g starter
325 g warm water
12 g salt
2 tbsp fresh chopped rosemary
1 tbsp lemon zest
Crushed tomato with roasted garlic and basil
1 head garlic
4 tomatoes, roughly chopped
1 cup fresh basil
2 tsp salt
¼ cup oil
Heat oven to 375 degrees, slice the top of the garlic head, place on a square of foil, drizzle some olive oil, tightly close the foil and roast for 30 minutes.
In a food processor, place the tomatoes, basil, salt, oil and roasted garlic (cloves peeled or squeezed out), and blend well.
Cabbage, squash and crispy chickpea salad
1 red cabbage head, chopped
1 asian pear, diced
1 Delicata squash, sliced
1 can chickpeas
Preheat oven to 475 degrees, on a sheet pan combine delicata squash slices and 1 can drained and dried chickpeas, toss with olive oil and salt, and roast for 20 minutes.
Dressing:
1/2 c olive oil
1/4 c rice vinegar
1 tbsp honey
1 tsp dijon
2 garlic cloves
1 tsp salt
Pepper
Shake or blend.
Heart of Palm Salad with Jalapeno Dressing
Spinach leaves
1 can sliced heart of palm
1 cup halved cherry tomato
1 avocado, cubed
Handful toasted pine nuts
Dressing
¼ cup oil
2 tbsp mayo
2 limes, juiced
2 dates, pitted
1 jalapeno, seeds and ribs removed
1 tsp salt
Blend well.
Zucchini, leek and cilantro soup
1 onion, diced
1 leek, sliced
1 tbsp oil
6 zucchini, sliced
8 cups water
½ cup fresh cilantro
1 tbsp salt
Saute the onion and leek with the oil in a soup pot. Cook for 10-15 minutes until softened and browning, add zucchini, 8 cups water, cilantro and salt. Bring to a boil and cook for 45 minutes.
Blend well, garnish with cilantro leaves.
Pickled beef
Life hacks! Buy pickled beef ready vacuum packed. Heat in a crockpot on low or in a pan with water on low heat for 4 hours.
Slice and serve with old fashioned mustard.
Crispy Rice with Miso, Edamame and Cashews
5 cups of cooked rice
1 tbsp miso
2 tbsp rice vinegar
1 tbsp soy sauce
2 tsp salt
2 tbsp oil
1 cup shelled edamame
½ cup toasted cashews for garnish
Combine all the ingredients well, and spread onto a sheet pan, bake at 475 degrees for 30 minutes. Garnish with toasted cashews.
Mixed Vegetable Medley
Parsnips
Brussel sprouts
Cauliflower
Red pepper
Onion cherry tomato
Olive oil
Salt
Zaatar (or Italian or Herb blend)
>Maldon salt to finish off
Combine your favourite medley of vegetables on a sheet pan, don't overcrowd the pan, season with olive oil, salt and zaatar
Roast at 400 degrees for 35 minutes,
Thank you all recipes for my desserts:
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