Menus for Shemini Atzeret from Gloria

Erev Shemini Atzeret
Carrot Ginger Soup
Chicken with Currants, Pinenuts & Olives
Tofu with Currants,Pinenuts & Olives
Roasted Potatoes & Sugarsnaps
Chocolate-Chip Mousse





Shemini Atzeret Lunch
Celery Root & Pear Salad
Rolled Turkey Breast Stuffed with Spinach
Vegetable Tart
Wild Rice Salad with Tofu, Apples & Cranberries
Fruit Salad
Pecan Dreams

What to Serve for Shabbat Dinner after Simchat Torah

Shabbat Dinner
Artichokes
Scallopine of Veal with Capers
Tofu with White Wine, Lemon & Capers
Rice
Roasted Zucchini
Ginger Peach Pie

Menus for Simchat Torah from Kosher Cookbook

Thurs. Dinner-probably eaten late by grownups after bringing children home from S T celeb. in shul and early by children before shul
Mixed Salad
Mac and Cheese (with optional truffle oil)
Asparagus
Strawberries
Meringues

Fri Lunch
Spinach, Avocado, Orange & Radish Salad
Salmon Croquettes
Whole Wheat Pasta with Broccoli & Asparagus
Cheesecake

Two Sukkah-friendly Dairy Meals from Kosher Cookbook

For those who try to eat every meal during Sukkot in the sukkah, there are a lot of meals coming up! Best to serve some dairy meals for variety's sake.
The majority of these recipes are either encased in crust or extremely saucy, both of which will help your food retain heat as you sup in your outdoor abode.


Note: butter can be substituted for any recipe using pareve margarine. If you do opt to use butter, be careful about oven temperatures and timing because butter burns more quickly than margarine.



1. Carrot soup with Dill
Baked Stuffed Bass in Cream Cheese Crust and/or Lasagne (veg alternative)
Roasted Asparagus
Spiced Apple Pie (a la mode if there is a freezer available)

2. Minestrone (with grated parmesan cheese)
Baked Halibut in Tomato Sauce and/or Mushroom Quiche (veg alternative)
Brown Rice
Steamed Broccoli
Chocolate Chip Brownie Pie

Menus to take with you to the Sukkah

While those who live in the suburbs, with sukkot in their backyards needn't change their menus much, those of use who live in the city and might choose to schlep food to one of the many synagogue sukkot have to plan what we bring very carefully!
Dishes that are saucy, such as the Boeuf Bourguignon, or covered in crust, such as the Chicken Pot Pie, will serve you well as they will retain heat for longer periods of time than drier foods. Additionally, since many people may choose to bring plastic flatware with them to the sukkah, it may be more efficient to have food that is either easy to cut or full of bite-sized pieces.




1.-Vegetarian Vegetable Soup
Boeuf Bourguignon
Rice
Stuffed Peppers (great for vegetarians)
Fruit Salad
Apricot sorbet (if there is a refrigerator available)
Pecan Dreams

2. Mushroom Soup with Rosemary
Chicken Pot Pie-Crust on pies retain heat for a long time)
Veg Pot Pie
Tri-color Salad
Poached Pears in Red wine & Cinnamon
Burnt Sugar Cookies

A Break Fast Tradition: Grandma Jeanie’s Noodle Pudding

These are made from my Grandma's recipe, and we serve them every year at break fast in her honor. I can't imagine my Yom Kippur break fast meal without them!

Grandma Jeanie’s Noodle Pudding D Yield: 60 muffin size puddings

The rich smell of cottage cheese, sour cream, cinnamon and noodles baking in the oven can’t be beat. Serve them plain or with sour cream on the side. They are a guilty pleasure.

Prep time: 30 min. Baking time: 30-45 min.

INGREDIENTS

36 oz. medium egg noodles

2 sticks margarine-softened*

¾ cup sugar (or more to taste)

3 tablespoons cinnamon (or more to taste)+ some for sprinkling the tops

8 oz. sour cream

16 oz. small curd cottage cheese

9 eggs

*You can use unsalted butter but I found the puddings to be too rich and greasy when I did so.

Baking spray

EQUIPMENT

Muffin tins

Large pot

colander

Large mixing bowl

DIRECTIONS

1. Preheat oven: 350 F.

2. Spray muffin tins and set aside.

3. Bring three quarts of lightly salted water to a boil. Add noodles and follow package directions for par-boiled noodles. Drain noodles in colander.

4. Beat eggs in mixing bowl with sugar and cinnamon. Add warm noodles and margarine. Stir well. Add cottage cheese and sour cream and stir again. Taste. Add more sugar /cinnamon if necessary.

5. Fill muffin tins to the top and sprinkle them with a little more cinnamon. Bake 30-45 min. or until tops have browned. Carefully, empty muffin tins on cooling racks. Repeat process until all the noodle mixture has been baked. Serve puddings warm with sour cream on the side.

6. These puddings freeze very well. Cool them completely and freeze them in a pan separating the layers with waxed paper. Defrost completely before warming in the oven.

Goodies to Break the Yom Kippur Fast

To be delivered Friday morning in anticipation of the Saturday night break fast:
Bagels*
Nova*
Vegetable & Scallion Cream Cheese*
Vegetarian Chopped liver*
Pickled Herring in Cream Sauce*
Homemade:
Chopped Eggs & Onions
Mandelbrodt, Rugelach, Apple cake, Fruit salad
Individual noodle puddings