When 4 species just won't do

Celebrate the colors of the Succot menu with recipes such as pumpkin halla and apple cake with caramel glaze.

Pumpkin halla 370 (photo credit: Courtesy)
Pumpkin halla 370
(photo credit: Courtesy)
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 hallaMakes 4 - 6 small loaves or 2- 3 large ones
4- ½ teaspoons dry yeast½ cup brown sugar1-⅓ cups warm water4 tablespoons canola oil2-½ cups canned pumpkin8 cups bread flour1 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.
Click for more JPost High Holy Day features
Click for more JPost High Holy Day features
Curried Beef and Apple Stew with Dumplings
2 kg beef stew½ cup flourSalt and pepper3 onions, sliced1 teaspoon minced garlic1-1/2 cups apple juice4 tablespoons apple cider vinegar2 large red apples, cut into chunks3 teaspoons curry¼ cup brown sugar½ cup ketchup
Dumplings:1 cup applesauce2 eggs, beaten2 cups flour2 teaspoons baking powder1 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, softened1 cup sugar1 cup flour1 teaspoon baking powder6 eggs1-1/2 cups nondairy creamer½ cup water2 teaspoons vanilla2 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 flour2 cups apples, peeled and thinly sliced1-3/4 cups brown sugar¾ cup (1-1/2 sticks) margarine, softened2 teaspoons cinnamon1 teaspoon baking powder1 teaspoon baking soda1-1/2 teaspoons vanilla3 eggs
Caramel Glaze:¼ cup margarine¼ cup brown sugar2 tablespoons nondairy creamer1 cup powdered sugar1 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.