Harvest recipes for post-Sukkah autumn days

Although Sukkot and Simchat Torah are behind us, we can hold onto some of their spirit by continuing to enjoy the colorful harvest foods that I make a point of preparing for the autumn festivals.

In the weeks of cool weather ahead of winter, I want to continue making one dish after another of these veggie-based delights, eating all the veggies of the alphabet — from apples to zucchini.

The theme is abundance (some people even stuff their vegetables to show that there is so much to eat!). It is a time to give thanks for all the hard work that has gone into providing us with this bountiful harvest, thanking Hashem for making it so.

Have you noticed the similarities between Thanksgiving and Sukkot? The Thanksgiving cornucopia is the same shape as a shofar and is always filled with the fruits and veggies of the harvest.

Acorn Squash with Fruit and Nut Stuffing (Pareve or Dairy)

2 acorn squash

Olive oil, for rubbing

1/2 cup water, plus more as needed

1/4 cup dried cranberries

1/4 cup cranberry juice

2 Tbsp. butter or pareve margarine

1-1/2 cups chopped apples

1/4 cup chopped pears

2 Tbsp. chopped fresh cranberries

1/3 cup brown sugar, or less

1 tsp. cinnamon

1/4 cup chopped walnuts (optional)

1/4 cup pine nuts

1/4 cup chopped pistachios

1 tsp. lemon juice

2 Tbsp. pure maple syrup

Carefully cut the acorn squash in half and scoop out the seeds. Rub the cut sides with a bit of olive oil. Lightly grease a rimmed baking sheet, then add 1/2 cup of water to the pan. Place the squash cut side down on the sheet. Bake in a 350-degree oven for about 40 minutes, or until soft when pierced.

Meanwhile, soak the dried cranberries in the cranberry juice. Heat a large skillet and add the butter or margarine. Sauté the apples and pears until slightly soft and a bit browned. Add the fresh cranberries, brown sugar, cinnamon and nuts, along with the dried cranberries and their juice. Cook for 3 minutes or so, until the juice evaporates a bit and the fruit softens. Stir in the lemon juice.

To assemble: Carefully turn the cooked squash over and place in a shallow baking pan. If the halves won’t sit upright, crumple some aluminum foil into a “nest” for each one. Fill the cavities with the fruit mixture and press down firmly. Drizzle with the maple syrup. Add a bit more water to the bottom of the pan. Cover lightly and bake for another 30 minutes, until the squash is tender. Serves 4 to 8.

Butternut Squash Gratin (Dairy)

2 to 3 large Vidalia or other sweet onions, diced

2 to 3 Tbsp. extra to virgin olive oil

2 Tbsp. butter

Water, as needed

2 cloves garlic, finely minced

2 to 3 Tbsp. finely minced fresh sage leaves

3-1/2 lbs. butternut squash, peeled and cut into 1/2 to inch dice

Salt and pepper, to taste

1/2 cup plus 3 Tbsp. heavy cream

1 to 2 Tbsp. pure maple syrup

1 cup breadcrumbs or cornflake crumbs

2 to 3 Tbsp. butter, melted

1/2 cup grated Parmesan cheese (optional)

Prehead oven to 350 degrees.

Heat a large skillet and add the olive oil and 2 tablespoons of butter. Add the onions and sauté until they just begin to turn golden brown. Reduce the heat and continue cooking to caramelize the onions. If they begin to stick, deglaze the pan with a tsp. of water as often as needed. Cook until deep golden brown. Add the garlic and sage and cook, stirring constantly, for 2 minutes. Remove from the heat.

While the onions are cooking, place the squash in a steamer basket over water. Steam until tender but not mushy. Remove from the heat.

Generously grease a gratin pan and add the squash. Add the onion mixture and mix well. Season with salt and pepper.

Heat the cream and maple syrup over low heat just to warm. Pour evenly over the squash.

Mix the melted butter with the breadcrumbs. Add the cheese, if you like. Sprinkle evenly over the dish and bake for 35 to 50 minutes, or until golden and bubbly. Serves 6 to 8.

Tomato Salad with Cheese Crisps (Dairy or Pareve)

To keep this pareve, omit the cheese and the cheese crisps.

CROUTONS

1 tsp. onion powder

1 tsp. garlic powder

1/4 to 1/2 tsp. black pepper

1/4 to 1/2 tsp. kosher salt

6 to 8 slices ciabatta or Italian bread, cut into 1/2-inch cubes

1/3 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese (optional)

SALAD

3 lbs. tomatoes in mixed sizes and colors (heirlooms are nice), halved

1 large leek, white and light green parts only

2 Tbsp. chopped fresh chives

1 tsp. chopped fresh dill

DRESSING

1 Tbsp. Dijon mustard

1-1/2 Tbsp. freshly squeezed lemon juice

2 Tbsp. white wine vinegar or sherry vinegar

1 small clove garlic, pressed through a garlic press

Salt and freshly ground black pepper, to taste

1 Tbsp. extra-virgin olive oil

CHEESE CRISPS

1 cup grated Gruyere cheese

1-1/2 Tbsp. unbleached flour

Pinch cayenne pepper (optional)

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.

For the croutons, mix the onion powder, garlic powder, pepper and salt together. Add the bread cubes and toss. Add the olive oil and toss to coat. If you like, add the grated Parmesan. Spread in a single layer on a second rimmed baking sheet and bake for 8 to 12 minutes, or until golden, stirring once or twice so all sides get toasted. Let cool.

Place the tomatoes in a large bowl.

For the dressing, mix the mustard, lemon juice, vinegar, garlic, salt and pepper in a small bowl. Add the olive oil and mix well. Pour over the tomatoes and toss gently. Add the chives and dill and toss gently again. Set aside.

For the cheese crisps, mix the Gruyere, flour and cayenne in a small bowl. Place six mounds of the mixture on the parchment-lined baking sheet and bake for 10 minutes, or until golden. Let cool completely, then use a thin spatula to move them to a plate.

Add the croutons to the tomatoes, toss and serve with the cheese crisps. Serves 6 to 8.

Note: You can add your favorite cheese to this salad, such as feta, burrata, fresh mozzarella, Parmesan or goat cheese.

Chickpeas, Zucchini and Spinach (Pareve)

2 Tbsp. extra-virgin olive oil

1/4 cup sliced shallots (about 4 large shallots)

1 to 2 cloves garlic, minced

1-1/2 cups vegetable broth

2 zucchinis, sliced

10 ounces fresh baby spinach

2 Tbsp. raisins or currants

1 Tbsp. finely minced fresh sage

1 can chickpeas, drained and rinsed

Salt and pepper, to taste

Balsamic vinegar (optional)

Heat a large skillet and add the olive oil. Add the shallots and garlic and sauté until softened and just beginning to color, 5 to 7 minutes. Add the vegetable broth and cook until reduced by half, 5 to 8 minutes. Add the zucchini and cook until softened, 4 to 6 minutes. Add the spinach and cook, tossing every few seconds, until completely wilted. Add the raisins and sage and mix well. Add the chickpeas and heat through. Season with salt and pepper. Add a splash of balsamic vinegar, if you like. Serves 4 to 8.

Note: This is a delicious base to which you can add any veggies you like; corn and blistered or sun-dried tomatoes are all delicious. Season it as you like, too, from mild to a bit hot and spicy.

Gingered Peach Crisp with Maple Cream Sauce (Dairy)

TOPPING

1 cup unbleached flour

1/2 cup light brown sugar, firmly packed

1/2 cup granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. baking powder

1/8 tsp. salt

1 extra-large egg

1 stick butter

FILLING

6 to 8 fresh peaches

1-1/2 to 2 tsp. finely minced candied ginger

1/2 cup sugar

2 Tbsp. cornstarch

SAUCE

1-3/4 cups heavy cream

1/2 cup pure maple syrup, preferably dark

4 Tbsp. light corn syrup

Preheat the oven to 350 degrees.

In a medium bowl, mix the flour, sugars, cinnamon, nutmeg, baking powder and salt using a fork or pastry cutter. Add the egg and mix with a fork or your hand until the mixture is the size of small peas. Set aside.

Bring a pot of water to a boil and submerge the peaches for about 30 seconds, or until the skins split. Transfer to a bowl of ice water to stop the cooking. Peel the peaches, cut them in half, remove the pits and cut each half into about six slices. Place in a 9- or 10-inch glass baking dish. Add the ginger, sugar and cornstarch and mix well.

Sprinkle the crumb mixture evenly over the peaches. Melt the butter and drizzle it over the crumbs. Place the dish on a foil-lined, rimmed baking sheet and bake for 35-50 minutes, until golden and bubbly.

While the crisp is baking, place the cream, maple syrup and corn syrup in a small, heavy saucepan. Bring to a low simmer and cook, stirring almost constantly, until reduced by one-third, 20 to 25 minutes. Let cool, then refrigerate until thickened. Serve with the peach crisp. Serves 6-10.

Apple and Olive Oil Cake with Maple Icing (Dairy or Pareve)

Adapted from “Ottolenghi: The Cookbook” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2013). To keep this pareve, use plant butter and a pareve cream cheese.

CAKE

Heaping 1/2 cup golden raisins

4 Tbsp. water

2-1/4 cups unbleached flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/2 tsp. baking powder

1-1/4 tsp. baking soda

1/2 cup extra-virgin olive oil

3/4 cup superfine sugar

1/2 vanilla bean

2 large eggs, lightly beaten

3 large Granny Smith apples, peeled, cored and cut into 3/8-inch dice

Grated zest of 1 lemon

2 large egg whites

ICING

7 Tbsp. unsalted butter or plant butter, at room temperature

Scant 1/2 cup light muscovado sugar

Scant 6 Tbsp. pure maple syrup, preferably dark

8 ounces brick-style cream cheese, at room temperature

Confectioners’ sugar, for dusting (optional)

Grease an 8-inch springform pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all the water has been absorbed. Let cool.

Preheat the oven to 325 degrees. Sift together the flour, cinnamon, salt, baking powder and baking soda and set aside.

Put the oil and superfine sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a whisk if you don’t have a mixer). Slit the vanilla bean in half lengthwise and, using a sharp knife, scrape the seeds into the bowl. Beat the oil, sugar and vanilla together, then gradually add the eggs. The mixture should be smooth and thick at this stage. Mix in the apples, raisins and lemon zest, then lightly fold in the sifted dry ingredients.

Whisk the egg whites in a clean bowl, by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in two additions, trying to keep as much air as possible.

Pour the batter into the prepared pan, level it with an icing spatula and place in the oven. Bake for 1-1/2 hours, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan.

Once the cake is completely cool, you can assemble it. Remove it from the pan and use a large, serrated knife to cut it in half horizontally. You should end up with two similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.

To make the icing, beat together the butter, muscovado sugar and maple syrup until light and airy. You can do this by hand or, preferably, in a mixer fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.

Using the icing spatula, spread a 3/8-inch layer of icing over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the spatula to create a wavy pattern — or any other pattern you like. Dust with confectioners’ sugar, if you like. Serves 8 to 12.

Old-Fashioned Super Sugar Cookies (Dairy)

With this dough, you can easily make Torah- and star-shaped cookies using cookie cutters or butter knives. Add colored sugar or other decorations for a creative touch, or sprinkle with cinnamon and sugar.

2 sticks salted or unsalted butter, at room temperature

1 cup sugar

1/2 cup light brown sugar

2 extra-large egg yolks

1 tsp. vanilla extract

2-1/2 cups flour

2 tsp. baking powder

3/4 tsp. salt (only if using unsalted butter)

2 tsp. water, if needed

Coarse or regular sugar, for coating

In an electric mixer, cream the butter and sugars until soft and creamy. Add the egg yolks and mix until smooth. Scrape down the bowl several times. Add the vanilla and mix well.

Sift the flour, baking powder and salt into a small bowl. Turn off the mixer and add the flour mixture all at once. Turn the mixer on very slowly and mix just until blended. Turn off the mixer, remove the bowl from the stand and mix with a fork until completely blended. If the dough is too stiff, add a tiny bit of water.

Form the dough into a log about 3 inches thick. Wrap in plastic wrap and refrigerate for about an hour.

Preheat the oven to 400 degrees. Unwrap the dough and either slice the cookies or form them into shapes by hand or with cookie cutters. Sprinkle with colored sugar or plain sugar. Use a parchment lined baking sheet.

Makes 1 to 2 dozen, depending on shapes.

To make colored sugar for decoration: Place about 1/2 cup of sugar in a small bowl and add a tiny drop of food coloring. Mix with a fork. Use a separate bowl for each color. Sprinkle on the cookies as desired.

Joni Schockett writes for The Jewish Star from her home in New England.