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The Sukkos Menu

Every Yom Tov, I try to create a menu that combines tried-and-true with new recipes. Regardless of whether it’s old or new, I like to use basic ingredients that both children and adults will enjoy. I pre-make some of the components, but always assemble fresh, to ensure the best results. I hope these recipes enhance your yomtov table. Chag kasher v’same’ach!
Devil’s Food Ice Cream Trifle

Ice cream is a great ending to any meal. This one is great because there are no raw eggs in the ingredients, yet it still yields a rich and creamy result. The dessert can be prepared in individual cups or in a 9×13 pan and cut into squares. Either way, it is sure to become an instant hit.
Crumb Ingredients:
1 box devil’s food cake mix
1 stick margarine
½ cup brown sugar

Mix ingredients together and bake in 9×13 pan for 20 minutes at 350 degrees. Let cool then crumble.

Ice cream Ingredients:
Vanilla: Chocolate:
1 8-ounce dessert whip 1 8-ounce dessert whip
4 oz. non-dairy milk 4 oz. non-dairy milk
1 box vanilla pudding (not instant) 1 box chocolate pudding (not instant)
Whip the dessert whip and coffee rich until thick and creamy. Add the vanilla pudding until combined. Repeat with chocolate ingredients.

Divide crumbled cake into thirds and put 1/3 in 9×13 pan. Top with vanilla ice cream,
then 1/3 crumbs. Top with chocolate ice cream, then add remaining crumbs. Keep frozen.

Vegetable Dumplings
I tasted this appetizer when I was upstate this summer, and I knew that I had to recreate it. My taste-testers agreed it was a keeper! It’s a great start to a Yom Tov meal. The dumplings can be prepared in advance and pan-fried fresh before the meal.
24 round wonton wrappers
2 cloves garlic
½ onion
6 baby bella mushrooms
4 shitake mushrooms
1 carrot
½ green squash
1 tbsp. canola oil
corn Starch
Place onion and garlic in a food processor fitted with the coarse grater attachment and shred. Sauté on medium heat until translucent. Shred the rest of the ingredients and add to pan and sauté until the vegetables soften and begin to release the liquid. Place in a strainer and allow the mixture to drain and cool. Season with salt. Place one teaspoon of filling in wonton wrapper and pinch closed. Dust with corn starch and pan-fry until golden. Serve with dipping sauce.

Dipping Sauce:
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. honey
2 tbsp. sugar
½ tsp. sesame oil
1 tbsp. oil
¼ tsp. garlic powder
Pinch red pepper flakes.

Place all ingredients into a small saucepan over a low flame and bring sauce to a boil. Simmer until sauce begins to bubble and thicken.
Optional plating idea:
Serve over sautéed onion, red pepper, green pepper, yellow squash, and zucchini.

Gnocchi and Steak Hash
With the rising cost of meat, I knew I needed to develop a recipe for a meat dish that would stretch my budget. I discovered that if you skip the boiling step and sauté the gnocchi, the result is crispy and tender gnocchi. This dish is sure to be a favorite at your Yom Tov table.
2 tbsp. oil
1 bag mini gnocchi
1 Lb. oyster steak cut into 1” cubes
½ green pepper
½ red pepper
½ zucchini
½ yellow squash
1 cup broccoli
2 tsp. Italian seasoning
salt and pepper to taste

In a large skillet, place oil and gnocchi and sauté until crispy, stirring occasionally. When gnocchi is golden, place in a large bowl. In the same pan, place oyster steak and brown on all sides, about 6 – 7 minutes. Add to bowl with gnocchi, add an additional tablespoon of oil to the skillet and all vegetables and sauté until al dente. Season with Italian seasoning. Mix vegetables with gnocchi and meat and serve.

Rice and Spinach
This side dish is quick, easy, and healthy. Easy enough to be prepared fresh on Yom Tov but rewarms well for those who do not like to cook on Yom Tov.
2 cups chicken broth
2 tbsp. oil
½ tsp. garlic powder
2 cloves garlic, minced
1 medium onion, finely diced
1 cup frozen spinach, squeezed and dry
1 cup basmati rice, minced
2 tsp. kosher salt
¼ tsp. black pepper

Sauté onion in oil until translucent. Add garlic and sauté another minute. Add rice and sauté till the rice is toasted, mixing occasionally to prevent burning. Add spinach, chicken broth, and spices. Cover and cook till all liquid is absorbed, about twenty minutes. Remove from flame and keep the rice covered an additional twenty minutes. Fluff and serve.

Chicken Roll-ups
Oldie but goodie defines this chicken dish. Anyone who has eaten in my home in the last twenty years has eaten this chicken. It’s my “go-to” and there is never any left. The chicken is juicy and the pastrami adds a great kick of flavor.
6 chicken cutlets, thinned
6 slices pastrami
1 egg
1 heaping tbsp. mayonnaise
1 cup seasoned breadcrumbs
6 tbsp. Italian dressing

Preheat oven to 350 degrees. Place the egg and mayo into a small bowl and whip till smooth. Dip chicken in the mayo mixture and then in the breadcrumbs. Place a slice of pastrami down the middle of the chicken and then roll up. Place in small baking dish(5×7) and repeat. Pack the chicken tightly to prevent it from drying out. Pour a tablespoon of Italian dressing over each rolled-up piece of chicken. Cover and bake for one hour, then uncover and bake for an additional ten minutes.

Chicken Avocado Toast
Avocado toast is all the rage today! Although it’s usually eaten with a dairy meal, I decided to turn it into a fleishig appetizer. All the components can be prepared before Yom Tov and assembled fresh before your guests arrive. The presentation is beautiful, and the additions of grilled chicken and roasted garlic elevate this appetizer.
Grilled Chicken:
4 chicken cutlets, thinned
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. brown sugar
½ tsp. oregano
½ tsp. kosher salt
1/8 tsp. black pepper
Mix spices well and sprinkle over chicken. Allow to marinade for at least half an hour. Grill on both sides until golden brown.

2 ripe avocados
juice of half a lime
½ tsp. garlic powder
½ tsp. kosher salt
Mash all ingredients until smooth.

Roasted Garlic:
1 bulb garlic
olive oil
Preheat oven to 400 degrees. Trim ¼ inch off the top of the garlic clove and drizzle about two tablespoons of olive oil over the head. Wrap tightly in foil and place in a small baking pan. Roast for forty-five minutes or until the garlic is caramelized in color. Allow to cool and then gently squeeze out all the cloves.

Sourdough Garlic Toast:
1/2 loaf of sourdough, sliced thin
¼ cup olive oil
2 tbsp. garlic cloves, minced
½ tsp. parsley flakes
pinch of salt
Place sliced sourdough on parchment-lined cookie sheet and brush with olive oil and spices. Toast till crispy, about fifteen minutes.

To assemble, place sourdough toast, then a layer of guacamole, three to four garlic cloves, and then thinly sliced chicken. Top with micro greens and garnish with stemmed cherry tomatoes.

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