Dining under the stars and sky during Sukkot

During Sukkot, the weeklong “Festival of Booths,” we celebrate a thanksgiving while eating in the sukkah, often with family and friends. Especially in cities, where not everyone can have their own sukkah due to rules of apartment dwelling, construction, weather-related issues and other practical considerations, the next best thing is visiting someone else’s. Don’t go empty-handed, though!

Bring a dish that highlights fall produce, such as squash and pumpkin, pomegranates and apples. Think: Cook and carry out.

To dining among the sky and stars … Chag Sameach!

Sukkot-to-Go Tips: •Use foil pans for dishes to be reheated in the host’s oven. •Use a thermos for hot soups or a tightly lidded plastic container for cold soups. •For Chicken Pastilla or other pastry dishes, use an ovenproof pie dish that is easy to warm in the host’s oven. Do not microwave a pastry dish, though; it toughens the pastry. Cook it in a foil pan and serve at room temperature.

Pear and Plum Bisque (Dairy)

Serves 4 to 6

Cook’s Tips: •Italian plums are a late-season stone fruit. They have a slightly tart flavor and a distinct egg-like shape with a purple skin and a powdery white or blue coating. •No need to peel the pears.

Ingredients:

8 to 10 Italian plums, stones removed and quartered

2 ripe pears, cored and cut into 1/2-inch chunks

3/4 to 1 cup apple juice

1/4 cup Greek yogurt

2 Tbsp. honey or to taste

Pinch nutmeg

Directions:

Place plums, pears, 3/4 cup apple juice, yogurt, nutmeg and honey in a blender or food processor. (You may have to work it in two batches. Blend until plums and pears are finely chopped and the mixture is smooth. Adjust honey to taste.

If too thick, add more apple juice to desired consistency.

Serve chilled.

Chicken Pastilla (Meat)

Serves 6

Cook’s Tips: •Substitute cooked brisket for chicken.

Ingredients:

2 Tbsp. olive oil

1 large onion, coarsely chopped

4 cups shredded, cooked chicken

2 tsp. bottled minced garlic

2 tsp. freshly ground pepper

2 tsp. cumin

1-1/2 tsp. cinnamon

1 tsp. allspice

1 Tbsp. sugar

1 cup snipped parsley, loosely packed

1/4 cup snipped cilantro, loosely packed

3/4 cup almonds, finely chopped (optional)

About 1-1/4 cups chicken stock, divided

3 eggs

1 sheet prepared puff pastry

Directions:

Preheat oven to 400 degrees. Heat the olive oil in a large deep pot over medium heat. Add the onion. Lower the heat and cook until the onion is softened.

Add the chicken, garlic, pepper, cumin, cinnamon, allspice, sugar, parsley, cilantro and almonds. Add 3/4 cup of chicken stock or just enough to moisten. Set aside.

Whisk the eggs with 1/4 cup of chicken stock. Pour into a small skillet and scramble softly over low heat. The mixture should be soft and creamy. Stir into the chicken mixture to thoroughly combine. Spoon into a 10-inch pie dish.

Place the puff pastry on top, trimming to fit. Cut three 1 - inch slits on top. Bake in a preheated oven for 25 minutes, or until pastry is puffed and golden.

Serve warm.

Lamb Stew with Fall Vegetables (Meat)

Serves 6 to 8

Cook’s Tips: •May substitute chicken or beef for lamb. •Trim the fat from the lamb.

Ingredients:

2 lb. boneless lamb shoulder, cut into 1-1/2-inch pieces

1 Tbsp. sweet paprika

2 Tbsp. olive oil

1 large onion, cut into 1-inch chunks

1-1/2 tsp. dried thyme

1-1/2 tsp. lemon-pepper seasoning

1 tsp. salt

1 (14 1/2 oz) can diced tomatoes

2 red bell peppers, seeded and cut into 1/4-inch wide strips

2 yellow zucchini, sliced 1/2 inch thick

Directions:

Dust lamb with paprika. In a large pot, heat oil over medium-high heat.

Add the lamb, cook, turning, until nicely browned all over, about 7 to 8 minutes. Reduce heat to medium.

Add the onion. Cook for 5 minutes or until the onion is translucent.

Sprinkle with thyme, lemon pepper and salt. Stir in the tomatoes and 1/3 cup hot water.

Bring to a simmer. Cover and cook for 1 hour.

Add the bell peppers and zucchini. Cook for 30 minutes longer or until the lamb is tender.

Serve hot.

Stuffed Peppers, Israeli-Style (Meat)

Serves 8

Cook’s Tips: •May be cooked in crockpot, 4 to 5 hours at low heat. •Use 1 cup store-bought diced onion. •The sliced bottoms of peppers may be chopped and added to the meat mixture. •Use 1 teaspoon each of cumin and coriander for Shawarma Seasoning.

Ingredients:

2 large red bell peppers

2 large yellow bell peppers

2 Tbsp. olive oil

1-1/2 lb. lean ground beef

1 large onion, chopped

1 cup cooked couscous

2 tsp. Shawarma Seasoning

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1-3/4 cans (15 oz each) tomato sauce, divided

1/2 cup chopped parsley

Directions:

Preheat oven to 400 degrees.

Slice off the tops of the peppers. Remove seeds and membranes and rinse. If needed, cut a thin slice from the bottom of each pepper so they stand upright.

Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring, until no pink remains in the beef. Drain off any fat.

Add the couscous, seasoning, salt and pepper. Mix well.

Pour 1 can of tomato sauce into a 9-inch square baking dish. Stuff peppers with the meat mixture.

Place stuffed peppers upright in the baking dish. Pour the remaining tomato sauce over. Cover tightly with foil.

Bake for 40 to 45 minutes or until the peppers are tender. Remove foil.

Spoon remaining sauce over and sprinkle with parsley. Cut in half to serve.

Cochin Dessert Couscous (Pareve)

Serves 6 to 8

Cook’s Tips: •May use Israeli couscous, which is larger and rounder than the traditional couscous. It’s also known as pearl couscous. •Toss the bananas in a little orange or lemon juice to avoid browning.

Ingredients:

2 packages (approximately 5.8 oz each) couscous

2 Tbsp. fresh lime juice

1 tsp. cinnamon

1 tsp. cardamom

1/4 tsp. nutmeg

1/4 cup brown sugar or to taste

2 firm bananas, coarsely chopped

1 (15-oz) can pineapple chunks, drained

2 ripe mangos, peeled and cut into 1/2 inch pieces

1/4 cup chopped pistachios

Nondairy whipped topping (optional)

Directions:

Cook couscous according to package directions. Transfer to a large bowl.

Stir in the lime juice, spices and brown sugar to taste. Cover and let stand for 5 minutes.

Fluff with a fork. Fold in the bananas, pineapple and mango. Sprinkle with pistachios.

Serve warm. Top with nondairy whipped topping, if desired.

Berry Compote Crumble (Pareve)

Serves 4 to 6

Cook’s Tips: •Use fresh berries, but frozen ones are also flavorful and convenient. •Any preserves may be substituted for marmalade.

Ingredients:

1/4 cup sweet red wine

1/2 cup orange marmalade

2 cups frozen blueberries

2 cups frozen strawberries

1 cup frozen raspberries

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 Tbsp. cornstarch, mixed with 3 Tbsp. of water

1/2 roll thawed phyllo dough, cut into 1/2-inch slices

1 Tbsp. margarine, melted

Directions:

Preheat oven to 400 degrees.

In a medium pot, combine the wine and marmalade. Warm over medium heat until the marmalade is melted.

Stir in frozen berries, cinnamon and nutmeg. Warm over medium heat until the berries are thawed, about 8 to 10 minutes.

Stir in the cornstarch mixture and bring to a boil. Cook for 1 minute, stirring often. Transfer to a 10-inch ovenproof or foil pie dish.

Cool in the fridge for 10 minutes. Crumble the phyllo dough on top to cover. Drizzle with melted margarine.

Bake in preheated oven for 15 minutes or until phyllo is nicely browned.

Serve warm or at room temperature.

Write: Columnist@TheJewishStar.com