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Sukkos Menu Ideas

What's on your menu for sukkos, appetizers, mains, sides, desserts? Especially interested in unique and exciting ideas, as well as foods that can be prepared in advance?

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    1. I make stuffed cabbage. You can make carrot tzimmes. Years ago I used to make apple strudel which can be made in advance.

      1. Pom chicken stuffed with rosemary, lemon and poms. Lamb tagine in bread bowls. Stuffed peppers in all colors.

        1. Sukkot divides Jewish cooks into those who have a sukkah right off the kitchen and the ability to use china and silverware.

          And those who be transporting the food over considerable distances and may need to think first about logistics like portability, serving temperature, and plastic cutlery.

          I never to ask a guest to cut meat - or anything else - with a plastic knife.

          Sukkot also divides families into those who will shiver through dinner in Montreal and those who will swelter in Miami. But many American cooks won't know until a couple of days before the chag whether the temperature at dinner time wlll be 90 and or 35 and with a cutting wind.

          I live in New York, and I hold certain menu decisions until I know more of less what the weather will be on Sukkot.

          Living elsewhere, I have twice woken up to significant snow in the Sukkah. And had to shovel and sweep it out before serving breakfast. And once davened where the rav explained that if hot soup formed a skim coat of ice before it could be eaten, the family should move in doors to eat dinner because of the danger of frostbite.

          Sukkot is a pretty good reason to live in the country that Sukkot was designed for.

          2 Replies
          1. re: AdinaA

            Adina, I couldn't agree with you more.

            Right off our kitchen is a patio, accessed by sliding glass doors with a pergola in place to hold the schach. Perfect to construct our Sukkah. I roll away the gas grill that you can see in the picture, and we place an electric fireplace in that spot, should we need extra heat. Food comes right out from the kitchen piping hot and we use china, silver and crystal. We can seat 16 comfortably, whihc is more than ample (no grandkids yet).

            The other nice thing about having the yard and space, if that I can use the backyard pizza oven (if serving milchiges) or the grill for fleishiges. Some years, we freeze, some years, we haven't closed the pool yet and enjoy it. Any year, cocktails in the Hot Tub works..............

            As to menu, I try to make lighter fare than on Rosh HaShanah, so there may be shish kebabs off the grill served over assorted grains, Seasonal Fruit items such as stuffed btuternut squash baked in a honey drizzle, or baked apples for dessert. If it's cool, than a starter of soup served in individual pumpkins is a great way to start the meal.
            And Octoberfest style beers are great for these al fresco meals.

            I pulled a photo. don't mind the people or props, it was taken in 2009 when they filmed a movie at our home-a murder/drowning scene in our pool.

             
            1. re: AdinaA

              AdinaA, I never let the weather ruin my hopes for the weather. I hope for cold and the comfort of steaming hot soup (our Succah is off the kitchen). I cook as if it will be cold even if it isn't. We now use caterers' caraffes for our hot mulled cider and our soups.

            2. Menus? No idea yet, but I do know that it isn't Sukkot if we don't have "acorn squash with napalm sauce" at least once. It is halved acorn squashes, cleaned out, with either brown sugar or maple syrup and butter or marg. Inside, roasted. So.decadent and so good.

              1 Reply
              1. re: tzurriz

                So decadent, so good and so easy.