Soups, schnitzel and sweets for the end of Succot

As the High Holiday season draws to a close, check out these light and simple recipes that will ease the cooking burden.

October 16, 2011 13:59
2 minute read.
Cauliflower Soup

Cauliflower Soup 311. (photo credit:


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As the High Holidays continue, so does the cooking. For Shemini Atzeret/Simhat Torah, here are some great recipes to serve guests.

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Cauliflower Soup

For a flavorful break from chicken soup.

2 heads cauliflower, chopped
2 potatoes, peeled and chopped
1 onion, chopped
2 teaspoons minced fresh garlic
1/3 cup oil
3 cups pareve or real chicken broth
1 teaspoon pepper
½ teaspoon nutmeg

Sauté cauliflower, potatoes, onion and garlic in olive oil over medium heat for three to five minutes. 

Add broth and bring to a boil. Reduce heat and simmer, covered, for about ½ hour.

Cool slightly and purée using hand immersion blender. Stir in pepper and nutmeg.

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Onion Schnitzel

This is perfect for lunch during the High Holidays because it’s not so heavy.

3 onions, sliced into rings
2 tablespoons oil
½ cup brown sugar
¼ cup soy sauce
8 pieces boneless, skinless chicken schnitzel (thin)

Preheat oven to 350 degrees. 

Sauté onions in oil until soft. Add the brown sugar and soy sauce and let sizzle for a few minutes. 

Place the chicken in a 9x13-inch baking pan. Pour the onion and liquid over the chicken. Bake for 20 minutes covered and 20 minutes uncovered.

Peanut Butter Three-Layer Brownies

1-1/4 cups graham cracker crumbs
¼ cup chopped roasted (dry or regular) peanuts
½ cup margarine, melted

½ cup margarine
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup flour
½ cup peanut butter chips

¼ cup margarine
2 tablespoons creamy peanut butter
2 cups powdered sugar
1 tablespoon non-dairy creamer
1 teaspoon vanilla

Peanut halves for garnish

Preheat oven to 350 degrees. Stir together graham crackers, chopped peanuts and melted margarine. Press into bottom of ungreased 11 x 7-inch baking pan. Bake for five minutes and then cool.

For filling, melt ½ cup margarine and unsweetened chocolate in a large saucepan over a low heat, stirring occasionally. Remove from heat and stir in sugar, eggs and vanilla until just combined. Stir in flour and peanut butter chips. Spread evenly over crust.  Bake for 20 minutes. Cool completely in pan on wire rack. 

Cream together margarine, peanut butter and one cup powdered sugar until fluffy. On low speed, beat in one tablespoon non-dairy creamer and ½ teaspoon vanilla.

Continue to add powdered sugar and nondairy creamer until desired consistency is reached. Spread over brownies with peanut havles for garnish.

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