Recipes for a Simply Delicious Sukkot


By: Sara Finkel



Ruchie’s Special Pickled Salmon

Zuchinni Soup

Turkey Royale

Caramel Pecan Rice Kugel

Green Beans with Sweet Red Peppers

Cauliflower Polonaise

Cherry Crumb Pie



Summertime Fruit Soup

Marinated Vegetable Salad

Veal Roast with Honey-Mustard Sauce

Summer Squash Kugel

Stuffed Peppers

Mocha Whipped Cream Pie


Chol Hamoed Meal:

Special Yom Tov Rolls

Pecan Toss Salad

Microwave Veggie Casserole

Crockpot Stew

Shake and Bake Chicken

Cinnamon Cake


Ruchie’s Special Pickled Salmon

Ruchie Stern served this marvelous dish when I visited her Edison, NJ, home. Everyone enjoyed its delicious flavor.

1 2 1/2 -pound salmon,

cut into 8 slices

Pickling Sauce

1 cup vinegar

1 1/2 cups water

3/4 cup sugar

3 tablespoons

pickling spices

3/4 cup ketchup

1 teaspoon salt

¼ teaspoon pepper

1 large Spanish onion, sliced thinly

Combine vinegar, water, sugar, pickling spices, ketchup, salt, and pepper in a medium-sized pot. Bring to a boil. Add salmon, cover, and cook for about 15 minutes. Let cool. With a spatula, transfer salmon into a Pyrex dish. Place thin circles of Spanish onion on top of salmon. Strain the liquid that remains in the pot and pour over fish. Refrigerate until ready to serve.

Serves 8.

Note: Prepare fish 2–3 days in advance to enhance the flavor. Keeps refrigerated for more than a week.


Zucchini Soup

Zucchini Soup

Zucchini has very low calorie content, making this soup a weight-watchers’ delight.

3 large onions, sliced

2 tablespoons canola

or olive oil 6–8 medium zucchini, Cubed

1 medium potato, cubed, optional

1 teaspoon basil

3 cloves garlic, crushed

1 rounded tablespoon pareve

chicken soup mix, optional

7–8 cups water, to cover

salt and pepper, to taste

In a large soup pot, sauté onions in oil until tender. Add zucchini, potato, basil, garlic, soup mix if desired, and water. Bring to a boil. Cover and lower heat. Simmer gently for 30 minutes. Add salt and pepper 5 minutes before finished cooking. Remove from heat. With a hand blender, purée vegetables until smooth. Serve hot as is or with croutons or soup nuts.

Serves 10–12.

Variation Broccoli soup: Substitute 1 16-ounce package of frozen chopped broccoli for the zucchini.


Turkey Royale

This colorful combination of turkey and vegetables is complemented by a delicious sweet and sour sauce.

1 cup pineapple tidbits, with juice

1 cup ketchup

2 teaspoons mustard

4 tablespoons honey

1 tablespoon soy sauce

1/2 cup water

2 1/2 pounds turkey pieces

1 medium green pepper, cut in short strips

1 medium red or yellow pepper, cut in strips

2 tablespoons flour, for thickening, optional

¼ cup cold water, for thickening, optional

In a medium-sized pot, combine pineapple juice, ketchup, mustard, honey, soy sauce, and water. Add turkey, and bring to a boil. Cover, lower heat, and cook for about 1 hour. If necessary, add a little more water. Add green and red peppers and pineapple tidbits, and cook an additional 45 minutes or until turkey is tender. If desired, to thicken sauce, dilute flour in water and stir into simmering mixture. Cook for two minutes until thickened.

Serves 6–8.

Variation Use chicken instead of turkey. Decrease initial cooking time by 1/2 hour.


Caramel Pecan Rice Kugel

A side dish with a delicous caramel flavor to enliven a special meal.

1/3 cup margarine, melted

1 cup pecan halves

1 cup brown sugar

3 cups rice, cooked

4 large eggs, well beaten

2/3 cups sugar

1 teaspoon salt

2 teaspoons vanilla extract

3 1/2 cups hot water

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

Pour margarine into a 2-quart casserole or a 9×13-inch baking pan. Spread pecans evenly on bottom. Sprinkle with brown sugar. Combine rice and eggs with remaining ingredients and spread evenly on top. Bake in a preheated 350° oven for 1 hour.

Serves 15.


Green Beans with Sweet Red Peppers

The bland-tasting string beans are enhanced by the addition of the onions, sweet red peppers, and almonds. A colorful and delicious dish.

1 pound fresh or frozen string beans

2 large onions, diced

1–2 sweet red peppers, cut into thin strips

2 tablespoons oil

salt and pepper, to taste

1/3 cup slivered almonds,optional

Steam string beans in a little salted water until just tendercrisp. Uncover during last 2 minutes of cooking to retain fresh green color. Drain. Sauté onions and peppers in oil for 7 minutes. Combine with string beans and seasonings. If desired, add slivered almonds. Serve hot.

Serves 6.


Cauliflower Polonaise

Cauliflower Polonaise

The word polonaise indicates the use of bread crumbs. A unique side dish that will add a flash of white to your table.

1 10-ounce package frozen

cauliflower, or 1 head cauliflower, separated into florets

3 tablespoons oil

1 cup bread crumbs

1 teaspoon lemon juice

salt and pepper, to taste

1 tablespoon parsley, chopped

1/2 teaspoon, paprika, optional

Cook cauliflower in a small amount of water until just tender but not too soft. In a skillet, heat oil and stir in the bread crumbs, sautéing for a few minutes. In a bowl mix together the cooked, drained cauliflower with lemon juice, salt, pepper, and paprika. Add to the bread crumbs in the pan and add parsley. Sauté together for 3–4 minutes.

Serves 8.


Cherry Crumb Pie

This double-crumbed pie is a Friday-night special in our home. It is also very easy to prepare, since the cherry in the filling comes right out of a can.


1 can cherry pie filling

5 large tart apples, peeled and thinly sliced

Crumb Mixture

3 cups flour

1 teaspoon baking powder

3/4 cup sugar

1 egg

3/4 cup oil

pinch of salt

1 teaspoon vanilla extract

To make crumb mixture: Mix together flour, baking powder, sugar, egg, oil, salt, and vanilla. Sprinkle 1/2 of mixture on bottom of a greased 9-inch pie pan. Place apples on top, and cover with cherry pie filling. Sprinkle remaining 1/2 of crumbs on top of cherry pie filling. Bake in a preheated 350° oven for 40–45 minutes.


Summertime Fruit Soup

A delightful cold soup with a sweet taste, which can be made without sugar.

3 cups fresh fruits, diced

(apricots, apples, peaches, plums, cantaloupes, or strawberries)

6 cups water

1/2 can (or more) frozen apple juice concentrate, or 1/4 cup sugar or honey, or to taste 1/3 cup raisins

1/4 teaspoon cinnamon, optional

2 tablespoons cornstarch, mixed into 1/4 cup cold water

Combine all ingredients except cornstarch in a large pot. Bring to a boil, cover, and simmer over low heat for 1 hour. Stir cornstarch and water into simmering mixture. Cook for an additional 5 minutes. Let cool and refrigerate. Serve cold and garnish with a tablespoon of sour cream or whipped cream.


Marinated Vegetable Salad

This is a real family favorite and crowd pleaser. We serve it almost every Shabbos.

2 carrots, thinly sliced

2 cucumbers, sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 medium onion, sliced


1/4 cup vinegar

1/4 cup oil

2 tablespoons water

1/2 cup sugar

1 1/2 teaspoons salt

Combine all vegetables in a large bowl. In a saucepan bring marinade ingredients to a boil and pour over the vegetables.


Veal Roast with Honey-Mustard Sauce

The combination of honey and mustard enhances the flavor of this veal roast.

2 cloves garlic, minced

pinch of salt

¼ teaspoon pepper

2 tablespoons flour

1 4-pound veal shoulder

2 tablespoons honey

2 tablespoons prepared mustard or lemon juice

1 large onion, thickly sliced

1 bay leaf

1 cup water

Combine garlic, salt, pepper, and flour. Rub veal shoulder well with mixture. Refrigerate for several hours or overnight if possible. When ready to roast, rub veal with combined honey and mustard. Scatter onion slices in bottom of a roasting pan. Add meat and bay leaf. Place in a preheated 350° oven and roast uncovered for 45 minutes. Reduce heat to 325°, turn meat over, and add 1 cup of water. Cover and roast for an additional 1 1/2 hours or until tender. Slice veal on a platter, serving gravy separately. To thicken gravy, dissolve 1 tablespoon of cornstarch (per cup of gravy) in a little cold water and add to simmering gravy. Cook for 2 minutes until thickened.

Serves 8.


Summer Squash Kugel

2 pounds summer squash, peeled and cut up

3 carrots, peeled and cut up

2 large potatoes, peeled and cut up

1 large onion, cut up

3/4 cup oil

1 1/2 tablespoons onion soup mix

5 eggs, well beaten

1 1/2 cups flour

1/2 cup bread crumbs

Place summer squash, carrots, potatoes, and onions in food processor and process with steel blade. Pour into mixing bowl and add the oil, onion soup mix, and beaten eggs. Blend in the flour. Pour mixture into a wellgreased 9×13-inch baking pan. Bake in a preheated 350° oven for 1/2 hour. Sprinkle bread crumbs evenly on top, and continue to bake for additional 1/2 hour.

Serves 8–10.


Stuffed Peppers

A classic dish.

6–8 green, red, or yellow peppers

1 pound ground meat

2 eggs, beaten

2 tablespoons cold water

1 cup raw rice

1/4 teaspoon pepper

3 cloves garlic, minced

1 1/2 cups water


1 large onion, sliced

3 tablespoons oil

1 1/4 cups tomato sauce

4 tablespoons brown or white sugar

juice of 1 lemon

1 1/4 cups water

1/2 cup sliced mushrooms, optional

With a sharp knife cut around the tops of peppers and carefully remove stems and seeds. Mix together ground meat, eggs, cold water, rice, pepper, and garlic. Stuff peppers with meat mixture and place them upright in a large pot. To prepare sauce, sauté onion in oil. Add tomato sauce, sugar, lemon juice, water, and mushrooms. Bring ingredients to a boil, then lower heat and cook on medium heat for 2 minutes. Pour sauce over stuffed peppers. Add about 1 1/2 cups of water, cover, and cook for 1 1/2 hours.


Mocha Whipped Cream Pie

A no-bake recipe. Just prepare the cookie crumb crust and refrigerate for 2 hours before filling.


1 1/2 cups chocolate cookie crumbs

3 tablespoons sugar

1/3 cup margarine, softened

1/2 teaspoon cinnamon

Mocha Filling

6 ounces chocolate chips

2 tablespoons hot water

4 tablespoons sugar

3 large eggs, separated

1 1/2 cups pareve cream, for whipping

3 teaspoons instant coffee

1 tablespoon cherry or rum liqueur

chocolate curls, for garnish

Mix together all crust ingredients until thoroughly combined. Press into a 9-inch pie pan and refrigerate. In a saucepan over low heat, melt chocolate chips with water and 2 tablespoons of the sugar. Remove from heat. Meanwhile, beat egg yolks and stir into slightly cooled chocolate mixture. Beat egg whites until soft peaks form. Set aside. Whip pareve cream and fold in 2 tablespoons of sugar and coffee powder. Remove 2/3 of whipped cream mixture and fold into cooled chocolate mixture, and add liqueur. Fold in beaten egg whites. Pour into prepared crust. Spread remaining whipped cream mixture on top. Refrigerate. If desired, decorate with chocolate curls.


Chol HaMoed

Special Yom Tov Rolls

My granddaughter makes these delicious rolls. Her sister tells me they are the best she’s ever tasted.

7 cups flour, sifted

3/4 cup sugar

1 tablespoon salt

2 tablespoons dry yeast

1/2 cup canola oil

2 cups lukewarm water

1 egg yolk, beaten with one

teaspoon water

sesame seeds or poppy seeds, for sprinkling on top

In a large mixing bowl combine the flour, sugar, yeast, and salt. Add the water gradually and beat on medium speed for about 8 minutes. If dough is too sticky, add an additional 1/2 cup of flour, and beat well for a few minutes. Remove the dough into a large greased bowl. Turn over the dough so it becomes greased on all sides. Cover with a towel and let rise until double in bulk, about 1 1/2 hours. Punch down and let rise again for 15 minutes. Divide the dough into 18–20 pieces. Shape into rolls and place on greased baking pans. Cover and let rise 45 minutes. Brush tops with egg wash and sprinkle with sesame seeds or poppy seeds. Bake in preheated 350° oven for 15–18 minutes.

Yield: 18–20 rolls,


Pecan Toss Salad

A fantastic vegetable-nut mix with delicious, tangy dressing.

1 12–16-ounce bag shredded lettuce

1 small red onion, thinly sliced

1–1 1/2 cups cherry tomatoes, halved

1/2 cup sugared pecans


2 tablespoons ketchup

1/4 cup oil

3 tablespoons sugar

3 tablespoons vinegar

2 cloves garlic

2 tablespoons water salt, to taste

Place lettuce, onion, tomatoes, and pecans in a bowl. In a separate bowl, combine ingredients for dressing and mix well. Toss with salad.

Serves 10.


Microwave Veggie Casserole

A great recipe that is ready in a jiffy. Use it as a side dish or as a nutritious low calorie nosh.

1 medium eggplant, peeled or unpeeled, sliced

1 large onion, chopped or diced

2 tablespoons olive oil

1 1/2 teaspoons salt

1/3 teaspoon pepper

1/4 teaspoon garlic powder

1/2 cup water

2–3 large tomatoes, cut into small chunks

Sprinkle salt on both sides of eggplant slices. Let stand 20 minutes. Rinse lightly, then chop slices into 1-inch pieces. Put the chopped onions into the bottom of microwave pot or bowl with cover. Sprinkle a little salt on the onions, then place cubes of eggplant on top. Sprinkle with olive oil, remaining salt, pepper, and garlic powder and mix well so seasoning will be distributed throughout. Add the water. Cover bowl tightly and microwave on high for 12–15 minutes. Remove from microwave, stir the vegetables, and add cubes of tomatoes on top without stirring. Return to microwave and cook an additional 5 minutes. Let stand 5 minutes. Stir well before serving. Serve over rice or kasha if desired.


Add thinly sliced carrots, celery, or peas.

Sara Finkel’s first cookbook, Classic Kosher Cooking, has been a bestseller and all-time favorite in Jewish homes throughout the world. In her latest culinary collection, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos, she presents us with a sparkling array of holiday recipes culled from her previous cookbooks, plus an assortment of fabulous brand-new Yom Tov dishes. Featuring complete menus for each day of Yom Tov and sumptuous, traditional holiday dishes, this is the only cookbook you’ll need this Yom Tov.




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