Posts Tagged: sukkot Results 31
When I was growing up in the 1950s, none of my friends had a sukkah in the backyard and I do not recall one at our synagogue.
The list of foods I don’t like is short. And today it got even shorter, because today I gave stuffed cabbage a second chance.
When Forward food editor Liza Schoenfein made this delicious dish (featured in “Eating Delancey,”), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic.
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated.
Cassatelle are ricotta-filled turnovers common in the eastern part of Sicily, and Mario, Executive Chef of the Anna Tasca Lanza cooking school, attributes their origins to the Arab and Spanish flavors and techniques. The dough uses semolina flour and feels like fresh pasta. Wine in the dough provides both flavor (a bit of sweetness) and texture, helping with the formation of bubbles in the pasties as they fry; dry Marsala works well. The recipe calls for a pasta machine to help knead the dough and roll it out to a uniform thickness. Alternatively separate the dough into five pieces and roll each out into a 9-by-9 square before cutting out circles. These pastries are best fresh, but you can freeze the filled turnovers and then thaw and fry them up when you’re ready to eat.