At your ovens, get ready, start cooking!

Time to think about those holiday dishes.

August 25, 2010 12:00
2 minute read.
Pumpkin-Coconut Bisque

pumpkin bisque311. (photo credit: Courtesy)


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High Holiday Recipes

It is now getting time to start planning those menus.  I know, I know, it’s still hot and it seems too early for Yom Tov but the truth is that it is right around the corner. Here are some recipes that can be used for Rosh Hashanah, for Succos, or of course, any other time.  They all incorporate the simanim (symbolic foods) that we eat on Rosh HaShanah night and can be used for those prayers if you like to get creative.  For most Yom Tov recipes, please visit our site: 

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Sweet Tzimmes:
2 pounds carrots, peeled and sliced
2 apples, peeled, and chopped in ¼ inch pieces
2 sweet potatoes, peeled, and chopped in ¼ inch pieces
1 cup water
½ cup orange marmalade
1/3 cup honey
1/3 cup margarine
1 orange, zest and juice
½ teaspoon cinnamon
½ teaspoon salt
Place all in a large stock pot. Bring it to a boil, cover, and simmer for 1 hour.

Pumpkin-Coconut Bisque:
This rich, silky soup has a touch of spice.
Yield: Makes 6 servings
2 tablespoons (1/4 stick) margarine
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk

Ground nutmeg:
Melt margarine in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, purée soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Warm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Roasted Beet Salad with Spinach:
This salad is gorgeous and perfect for Rosh Hashanah.
For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
Toasted almonds
For the dressing:
3 cups tangerine or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

While the beets are roasting, make the dressing.
Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.

For more great recipes, go to

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