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'Ushpizin' Jewish Sukkot Menu

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash Gefilte Fish Matzo Ball Soup Roasted Harvest Vegetables

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  • Image © 2008 Celeste Heiter

This Jewish Sukkot celebration menu includes homemade Gefilte Fish, Matzo Ball Soup, Roasted Harvest Vegetable Salad, Chicken Schnitzel Rolls, Stuffed Acorn Squash, Potato Knishes, and Brandied Fruit.

Combine fish, egg, onion, matzah meal, and water in afood processor. Season with salt and pepper and process until mixture forms a smooth paste. Shape the fish paste into 2-inch ovals. Bring fish stock to a boil in a large, shallow pan with a tight-fitting lid. Place fish ovals in boiling water, reduce heat to a simmer, cover and poach for about 45 minutes, checking occasionally to make sure liquid does not boil dry. Add more stock if necessary. When fish is done, transfer to serving dishes. Garnish with fresh carrots and horseradish. Makes about one dozen.

Matzo Ball Soup

3/4 cup matzah meal

2 eggs

2 tablespoons chicken fat

3 tablespoons chicken broth

2 tablespoons fresh parsley, finely chopped

Salt and pepper to taste

2 carrots, thinly sliced

2 quarts chicken stock for soup broth

Combine matzah meal, eggs, chicken fat, 2 tablespoons chicken broth, and parsley in a food processor. Season with salt and pepper and processuntil mixture forms a smooth dough. Shape dough into 2-inch balls. Bring 2 quarts of chicken broth to a boil. Add matzo balls, reduce heat and simmer for 20 to30 minutes. Add sliced carrots to broth in the last 5 minutes of cooking. Serve soup broth in individual bowls with 2 or 3 matzo balls and a few carrot slices. Serves 4.

Roasted Harvest Vegetables with Balsamic Vinegar

2 zucchini

2 carrots

1 large onion

1 red bell pepper

6 mushrooms

4 cloves garlic, thinly sliced

1/4 cup olive oil

Salt and pepper to taste

1/4 cup fresh parsley, finely minced

2 teaspoons dried marjoram

2 tablespoons balsamic vinegar

Preheat oven broiler. Trim and chop all vegetables into bite-sized chunks. Place in a mixing bowl, season with salt and pepper, and toss with olive oil to coat. Transfer vegetables to a roasting pan, place in the oven and broil until vegetables begin to brown, stirring frequently to ensure even browning. Remove vegetables from broiler and set aside to cool. Add parsley and marjoram, drizzle with balsamic vinegar, and mix gently. Serves 4.

Stuffed Acorn Squash

2 acorn squash, halved, seeds removed

2 tablespoons olive oil

2 cups coarse bread crumbs

2 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper, finely chopped

1 large stalk celery, finely chopped

1 egg, lightly beaten

1/2 cup chicken stock, more if needed

1/4 cup fresh parsley, finely chopped

Salt and pepper to taste

Preheat oven to 350 degrees. Rub cut surfaces and skin of squash with olive oil. Combine all stuffing ingredients in a mixing bowl and stir to thoroughly mix. Add more stock a little at a time if needed, but do not over-saturate stuffing. Loosely fill squash with stuffing mix and place squash on a baking sheet. Bake for about 45 minutes, until squash is tender and stuffing is browned. Serves 4.

Potato Knishes 

Pastry Dough

1 1/2 cup flour

1/2 cup mashed potatoes

2 tablespoons vegetable oil

1/4 cup cold water

1/2 teaspoon baking powder

Salt to taste

Potato Filling:

1 1/2 cup potatoes, cooked and mashed

1/2 cup chicken broth (more as needed)

4 scallions, finely chopped

Salt and pepper to taste

1 egg, lightly beaten, for brushing pastry

Preheat oven to 350 degrees. Combine all dough ingredients in a mixing bowl and stir with a fork to form a smooth dough. Cover and set aside for 30 minutes. Combine filling ingredients in a mixing bowl, adding chicken stock a little at a time until potatoes are moist and creamy. Divide pastry dough into 4 pieces and roll on a lightly floured board into thin 4x8 inch rectangles. Cut each rectangle into two four-inch squares. Place about 2 tablespoons of potato filling in the center of each square, fold in the corners to cover the filling, turn the knishes over, seam side down, and place on a greased baking sheet. Brush filled knishes with egg. Bake for about 30 minutes, until golden brown. Makes 8.

Chicken Schnitzel Rolls


1 small bell pepper, coarsely chopped

1 small onion, coarsely chopped

1 stalk celery, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup fresh parsley

2 tablespoons lemon juice

Salt and pepper to taste

Schnitzel Rolls:

2 whole chicken breasts

1 large egg, lightly beaten

2 cups fine bread crumbs

Vegetable oil for frying

Combine all filling ingredients in a food processor and puree until mixture forms a fine paste. Set aside. Cut chicken breasts into quarters and pound each piece into a 4-inch circle, about 1/4 inch thin. Coat each piece of chicken with about 2 tablespoons of filling in a thin layer, and roll into a cylinder with the sides tucked in around the filling. Dredge chicken rolls in the beaten egg, and generously coat with bread crumbs. Heat oil over medium heat and slowly fry schnitzel rolls until golden brown, turning frequently for even browning on all sides. Drain on paper towels. Makes 8.

Brandied Fruit

2 oranges, peeled and sectioned (slice and save peel)

1 small can pineapple chunks, with juice

2 pears, thinly sliced

2 peaches, thinly sliced,

1 cup cherries

1 cup sugar

1 cup brandy

2 cinnamon sticks

4 pieces orange peel

Dissolve sugar in brandy. Pack a one-quart jar with fruit, cinnamon sticks, and orange peel. Fill the fruit jar with sweetened brandy. Cover and refrigerate overnight.

* * * * *

Published on 10/30/08

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