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A Sweet Sukkot Menu

A Sweet Sukkot Menu

Don’t put away the honey yet!

by

APPLE AND HONEY CHALLAH - PARVE

  • APPLE AND HONEY CHALLAH - PARVE1 1/3 cups warm water
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 2 eggs, beaten and divided in 2 separate bowls
  • 1 tsp salt
  • 2 cups organic apple rings, chopped
  • 5 cups white bread flour
  • 3 tsp instant yeast
  • 2 tbs sugar
  • 1/2 tsp cinnamon

If you are using a bread machine:

  1. Combine water, oil, honey, 1 beaten egg, apples and salt  (in that order) in the bread machine
  2. Add flour, make a well in the middle and add the yeast and sprinkle some more flour on top
  3. Set the machine to dough setting and turn it on
  4. Once the dough has approximately tripled in size, divide it in half
  5. Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center)
  6. Pre-heat oven at 350F
  7. Using a pastry brush, gently “paint” the Challah with the remaining beaten egg
  8. Mix cinnamon and sugar and sprinkle over Challah
  9. Cover with a clean kitchen towel and let sit for about 30 minutes
  10. Bake for 30-35 minutes until golden brown (a tooth pick inserted should come out)

ENJOY! from May I Have That Recipe

If you are making it by hand:

  1. Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams
  2. In a large bowl combine flour, salt and chopped apples
  3. In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg
  4. Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes
  5. Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple  in size
  6. “Punch” dough and divide it in half Follow steps 5-10 above

Prep time: 20 minutes plus approximately 2 hours for rising
Cook time: 30-35 minutes
(makes 2 round, pull apart challahs)

MEDITERRANEAN SWEET AND SOUR CHICKEN (MEAT)

Spice mix:

  • 3 tsp smoked paprika
  • 1 tsp lemon pepper
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 lbs boneless, skinless chicken thighs*
  • 4 tbsp extra virgin olive oil, divided
  • 3 tbsp rice vinegar

Sauce:

  • 3 tbsp extra virgin olive oil
  • 2 ½ cups diced onions
  • 3 cloves garlic, crushed
  • 2 tbsp agave
  • 4 tbsp balsamic vinegar
  • 15 pitted prunes, chopped
  • ½ cup raisins
  • 2 cups orange juice
  • 1/4 cup plus 2 tbsp all fruit apricot jam
  • 1/4 cup plus 2 tbsp hot water
  • 4 cups vegetable broth
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp salt

*Note: For a vegan option, use seitan, tempeh or extra firm tofu instead of chicken

  1. Combine all the spices in a small bowl
  2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
  3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside
  4. In a large soup pot,  heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
  5. Add prunes, raisins and orange juice.
  6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot
  7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
  8. Add chicken, reduce heat and simmer for 25-30 minutes
  9. ENJOY! From May I have that recipe

Prep time: 10 minutes
Cook time: 50-55 minutes
Makes 6-8 servings

FRAGRANT CARROT AND RAISIN BASMATI RICE (PARVE)

  • FRAGRANT CARROT AND RAISIN BASMATI RICE (PARVE)1 medium onion, sliced
  • 4 cups freshly shredded carrots
  • 2 tbsp vegetable oil
  • 2 cups water
  • 1 1/2 tsp salt
  • 3/4 cup raisins
  • 1 1/2 cups white basmati rice

Topping:

  • 5 tbsp raw slivered almonds
  • 1/2 tsp vegetable oil
  1. In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
  2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
  3. Add water, salt and raisins and bring to a boil
  4. Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
  5. In a separate skillet,  slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
  6. Uncover the rice and quickly and gently fluff it up with a fork.  Put the lid back on and let it sit, off the heat,  for 10 minutes.
  7. Top with almonds before serving

ENJOY! from May I have that Recipe

Prep time: 10 minutes
Cook time: 45 minutes
Yields about 4 cups

SPICED CARAMELIZED FIGS (PARVE)

  • SPICED CARAMELIZED FIGS (PARVE)2 pints figs
  • 2 cups granulated sugar
  • ½ lemon, juiced
  • 2 tbsp whole cloves*

*Note: This amount gives this recipe a very intense clove flavor. Use half the amount for a milder taste. 

  1. Arrange figs in a large pan
  2. Add sugar
  3. Cook at high heat until the figs start to release their juices
  4. Add lemon juice (make sure not to skip this step, lemon juice keeps the sugar from crystallizing)
  5. Crush the cloves and add them to the figs (you can use a spice grinder or a mortar and pestle)
  6. Cook for and hour and a half to two hours. Let it sit for an hour.

ENJOY! From May I have that recipe

Cook time: 2 hours

PARVE - VEGAN DOUBLE CHOCOLATE “YOGURT” CAKE

  • PARVE - VEGAN DOUBLE CHOCOLATE “YOGURT” CAKE3 tbsp flax meal
  • ½ cup chocolate soy milk
  • 1-6oz container of vanilla soy yogurt
  • 1 yogurt container vegetable oil
  • 2/3 yogurt container chocolate soy milk
  • 2 yogurt container flour
  • 1 yogurt container unsweetened cocoa powder
  • 1 ½ tbsp baking powder
  • 1 yogurt container sugar
  • Pinch of salt
  • 1 cup parve chocolate chips, coated with 1 tbsp flour
  • Cooking spray
  1. Preheat oven to 350F. Line a 10x6x3 loaf pan with parchment paper and spray it lightly with cooking spray
  2. In a small bowl, mix together flax meal and ½ cup chocolate soymilk. Set aside
  3. Combine flour, cocoa powder, baking powder, sugar and salt in a large bowl.
  4. In a medium bowl, mix yogurt, vegetable oil and chocolate soymilk until smooth. Add flax / soymilk mixture and mix until well combined
  5. Pour into flour mixture and mix all the ingredients carefully until just combined (no not overmix). Add chocolate chips
  6. Pour into prepared loaf pan and bake at 350F for an hour and 10 minutes

Prep time: 10 minutes
Cook time: 1 hour 10 minutes

Visit our site at http://mayihavethatrecipe.com/

Published: September 27, 2012


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Visitor Comments: 1

(1) Sarah Vorchheimer, October 6, 2012 11:11 AM

Questions on ingredients

Fresh figs or dried figs? What is Agave? Is it, perhaps, called something else in Australia? On the Challah, my bread machine goes by weight and, also, what size cup are you using - how many ml? My instant dried yeast comes in sachets of 7g per sachet. How many sachets? Can one use fresh apples? What qty?

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