Succot is the holiday of joy. We can exhale after Yom Kippur and just celebrate. The foods of the holiday reflect that spirit. Vibrant colors and zesty flavors mark the menus for Succot. Here are just a few of our favorites.

Pumpkin halla
Makes 4 - 6 small loaves or 2- 3 large ones

4- ½ teaspoons dry yeast
½ cup brown sugar
1-⅓ cups warm water
4 tablespoons canola oil
2-½ cups canned pumpkin
8 cups bread flour
1 egg white combined with 1 tablespoon water

Place yeast in a large bowl. Sprinkle sugar on top and pour water over. Allow to proof (5-10 minutes).

Whisk in oil and pumpkin. Then stir in flour and knead until smooth, adding more flour if sticky. Oil bowl and roll dough in it to coat. Cover with a damp towel and allow to rise for two hours.

Punch down, shape into loaves and place on greased baking sheets. Cover and allow to rise for another hour.

Preheat oven to 350 degrees.

Brush dough with egg wash. Bake for 30 minutes or until halla is golden and loaves sound hollow when tapped. Remove to racks to cool.

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Curried Beef and Apple Stew with Dumplings

2 kg beef stew
½ cup flour
Salt and pepper
3 onions, sliced
1 teaspoon minced garlic
1-1/2 cups apple juice
4 tablespoons apple cider vinegar
2 large red apples, cut into chunks
3 teaspoons curry
¼ cup brown sugar
½ cup ketchup

Dumplings:
1 cup applesauce
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt



Dredge meat in flour, salt and pepper.

In a large Dutch oven, layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar and curry. Top with brown sugar and ketchup. Bring to a boil; reduce heat, cover and simmer.

This gets better the longer it cooks – it can simmer anywhere from 4 to 8 hours.

Mix together ingredients for dumpling batter. Turn heat up high and add by the tablespoonful to the top of the stew. Cover and cook for about 45 minutes, until the batter plumps up.

Corn Pudding

1 cup margarine, softened
1 cup sugar
1 cup flour
1 teaspoon baking powder
6 eggs
1-1/2 cups nondairy creamer
½ cup water
2 teaspoons vanilla
2 cans of cream-style corn



Preheat oven to 350 degrees. Beat all ingredients together, adding corn last.  Pour into deep 9 x 13 – inch pan.  Bake uncovered for approximately 1 hour and 15 minutes – until top is golden and solid. 

Apple Cake with Caramel Glaze

2 cups flour
2 cups apples, peeled and thinly sliced
1-3/4 cups brown sugar
¾ cup (1-1/2 sticks) margarine, softened
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons vanilla
3 eggs

Caramel Glaze:
¼ cup margarine
¼ cup brown sugar
2 tablespoons nondairy creamer
1 cup powdered sugar
1 teaspoon vanilla



Preheat oven to 325 degrees.  Grease a 12-cup Bundt pan.

In a large stand mixer, on medium speed, mix together all batter ingredients.  Pour into prepared pan and bake for 50 to 55 minutes. 

Cool in pan for 10 minutes before removing to wire rack to finish cooling. Drizzle with caramel glaze. 

To make glaze, stir together margarine, brown sugar and nondairy creamer in a small saucepan over medium heat. Bring to a boil; remove from heat and stir in powdered sugar and vanilla. Mix until smooth. If too thick to drizzle, add a little more nondairy creamer.

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