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Yom Tov Menu

May 9, 2009 | by Emuna Braverman

An eclectic menu for Yom Tov that incorporates some of the symbolic foods eaten on Rosh Hashana.

Here is an eclectic menu for Yom Tov, incorporating some of the symbolic foods eaten at Rosh Hashanah but equally good for Succot. For additional Yom Tov recipes, go to: High Holiday Gourmet Cookbook.

Pumpkin Pear Soup
Iranian Lamb Stew
Lemony Leeks
Corn Kugel
Rice Pilaf
Molasses Apple Pie

Pumpkin Pear Soup

2 (29 ounce) cans pumpkin
4 carrots, chopped
1 onion, chopped
3 pears, cored and chopped
6 tablespoons pareve chicken soup powder dissolved in 6 cups water
2 tablespoons real maple syrup
1-teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1-cup non-dairy creamer

In a large soup pot bring pumpkin, carrots, onion, pears, and water with soup powder to a boil. Reduce heat and simmer for 20 minutes until vegetables and fruit are soft. Add spices and syrup and simmer for 10 more minutes. Using a hand blender, puree this mixture, and then stir in non-dairy creamer. Serves 12 – 16.

Iranian Lamb Stew

4 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
3 pounds lamb, cut in stew cubes
Salt and pepper to taste
2 (10 ounce) packages frozen spinach, thawed and drained
2 tablespoons cumin
4 cups chicken broth
4 tablespoons fresh lemon juice
2 (19 ounce) cans while canellini beans, drained (optional)

In a large Dutch oven, heat oil, onion and garlic over medium heat. Add lamb and salt and pepper and cook until browned. Add spinach, cumin, chicken broth and lemon juice and bring to a boil. Reduce heat and simmer for at least 1 hour, 2 hours for deeper flavor. Stir in beans if using and cook for an additional 10 minutes. Serves 12-16.

Lemony Leeks

6 tablespoons margarine
12 large leeks, cleaned well and cut lengthwise into quarters
1-1/2 cups chicken broth
6 tablespoons fresh lemon juice
Salt and pepper to taste

In a medium-sized skillet, melt margarine over medium heat. Add leeks and sauté for 10 minutes, stirring to prevent sticking and promote even browning. Add broth and lemon juice and salt and pepper to taste. Serves 12 –16.

Corn Kugel

48 ounces frozen corn, thawed and drained
1 can (4 ounces) diced green chilies
6 eggs
1 stick (1/2 cup) margarine, melted

Preheat oven to 350 degrees. Mix all ingredients together. Pour into 9 x 13 - inch pan and bake for approximately 45 minutes, until set. Serves 16.

Rice Pilaf

This is the easy part. Buy 4 boxes of Near East Rice Pilaf and prepare according to directions.


4 sticks (2 cups) margarine, melted and cooled
2 cups sugar
1-1/2 cups brown sugar
2 teaspoons vanilla
6 eggs
1-1/3 cups cocoa
2 cups flour
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Mix melted margarine with sugars. Add vanilla and eggs and blend well. Stir in dry ingredients. Pour into greased 9 x 13 – inch pan and bake for 35 to 40 minutes. Cool. Makes 16 large brownies.


4 ounces semisweet chocolate, melted
3-1/2 cups powdered sugar
1/2 cup cocoa
1 stick (1/2 cup) margarine
1-teaspoon vanilla
3 to 5 tablespoons water

Beat together first 5 ingredients. Add water as necessary. Continue beating until fluffy. Spread on cooled brownies.

Molasses Apple Pie

2 frozen pie shells, defrosted or your favorite piecrust recipe
2/3-cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
8 cups granny smith apples, sliced (peel if desired)
1/4 cup molasses
1-tablespoon margarine

Preheat oven to 425 degrees. Combine sugar, flour cinnamon and ginger in a large bowl. Add apples and toss to coat. Stir in molasses. Pour into pastry shell. Dot with margarine. Cover with second shell and seal edges. Cut 5 vents in top of pastry. Bake for 15 minutes. Reduce heat to 375 degrees and make for 1 hour. Cool on wire rack. Serves 8. Delicious warm or cold with nondairy vanilla ice cream.


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