The Fall Harvest Offers Plenty of Delicious Options For Sukkot

Oct. 2, 2020 – By BARBARA SILVERSTEIN

Shabbat Shalom and chag samayach. Welcome to “Kitchen Talk,” the weekly food blog of the CJR. Tonight is Erev Sukkot; the week-long holiday, also known as the Feast of Tabernacles, commemorates the years the Jewish people spent in the desert after the exodus from Egypt and celebrates God’s protection during that time.

Usually, eating outdoors is a novelty, but Sukkot this year will be a continuation of what many of us have been doing for most of the summer due to the pandemic. Dining al fresco with family and friends has been a safe way to observe the holidays and special occasions during COVID.

Amy Stopnicki, the award winning cookbook author and food blogger (@amyskoshertaste; she has 17,000 followers) said that many of the dishes she serves on Sukkot utilize seasonal produce.

“Sukkot is the beginning of the fall harvest and ‘thanks giving,’” she said. “Traditionally I serve a ‘thanks giving’ dinner. I’m very much into the seasonal foods.”

While her sukkah can accommodate 15-20 people, she’ll be hosting fewer people this year. “The guests will be limited, but I’ll be maintaining the tradition.”

With COVID, Stopnicki, said she does not serve food on big platters, family style, when she invites people outside her immediate family.

“I’m plating the food and bringing it out on individual plates. I want everyone to be comfortable. I also think individually plated meals are more festive.”

She said she usually includes a side of green vegetables, like green beans or Brussels sprouts, to balance the fall colours on the plate (green, she pointed out, is a complementary colour.) Stopnicki created a calendar with 13 recipes and 14 photographs for Savours Fresh Market.

She is generously sharing three of her favourite Sukkot recipes here: Maple Glazed Turkey Breast and Pumpkin Loaf can be found in her award-winning cookbook Kosher Taste: Plan Prepare Plate. The Pomegranate Salad recipe is on her Web site, amystopnicki.com.

MAPLE GLAZED TURKEY BREAST Amy Stopnicki

Maple glazed Turkey Breast
Photo Michelle Manzoni

½ cup (125 ml) maple syrup
½ cup (125 ml) plum sauce
¼ cup (60 ml) canola oil
1 red onion, thinly sliced
salt and pepper to taste
1-2 lbs (500–1000 g) turkey breast, bone-in, skin-on

Preheat the oven to 325°F (165°C).

In a mixing bowl, combine the maple syrup, plum sauce, oil, onion, salt and pepper. Pour the mixture over the turkey breast and let it marinate at room temperature for 30–40 minutes.

Transfer the turkey to a baking pan and cover. Bake in the preheated oven for 2½ hours. Remove the cover and continue cooking for another 30–40 minutes, basting every 10 minutes or until the top of the turkey is golden brown. Let cool before slicing. Makes 6 servings. 

MULTIGRAIN POMEGRANATE SALAD Amy Stopnicki

2/3 cup (200 ml) cooked quinoa
2/3 cup (200 ml) cooked brown rice
2/3 cup (200 ml) cooked lentils
1/3 cup (100 ml) pomegranate seeds
1 cup (250 ml) roasted sweet potatoes, cut into ½ inch (1½ cm) cubes
4 cloves garlic, chopped
2 tbsp (30 ml) olive oil

Salt and pepper to taste

In a large bowl combine the quinoa, brown rice, lentils, pomegranate seeds and garlic. Add the olive oil and season with salt and pepper. Makes 4–6 servings.

PUMPKIN LOAF Amy Stopnicki

1½ cups (325 ml) flour
2/3 cup (200 ml) sugar
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp (2½ ml) ground ginger
1/3 cup (100 ml) canola oil
2 eggs
1 tsp (5 ml) vanilla extract
1 cup (250 ml) pumpkin purée
1/3 cup (100 ml) water
2 tbsp (30 ml) roasted sunflower seeds 
2 tbsp (30 ml)roasted pumpkin seeds

Preheat oven to 350°F (180°C).

Combine the flour, sugar, baking powder, baking soda, cinnamon and ground ginger in a medium-sized mixing bowl.

Add the oil, eggs, vanilla, pumpkin purée, and water and mix until combined.

Pour the mixture into a greased loaf pan and top with the sunflower and pumpkin seeds.

Bake for 40–50 minutes or until the top is golden brown. Makes 8–10 servings.