Tag Archives: fall

Fall Grapes for a Spring Wine: It’s never too early to prepare for Passover!

Grapes_blog

For most Jews the Passover holiday is the last thing on anyone’s mind in October and November, but for some individuals this is exactly the time to start preparing for the holiday. Late fall is when wheat grains will be milled into flour meant for matzah, and in one of my first posts to this blog, I noted how the legendary Streit’s matzah factory on the Lower East Side would begin their methodical cleaning of the factory at this period of time in order to start producing Passover matzahs for the spring. In many countries around the world, grapes are now being harvested for bottles of wine that will be sitting at our tables months from now as well. In the following account, one young woman reminisces about a childhood tradition while growing up in her home country of Georgia:

“In the fall season preceding Passover, my father would make the wine. We had a cellar where he would keep a giant wooden vat and fill with kilos upon kilos of grapes. My brother, sister, and I would put on these special very tall boots and stomp up and down on the grapes to make the juice for the wine. Then my father would turn this handle on the side that would separate the skins somehow, and empty the juice into a bucket. He would pour this juice into huge glass containers shaped similar to bottles and ferment it into wine specifically for Passover in the spring. I love those memories, and I can still hear our giggling.”

— Irina Kazhiloti

Passover and the spring season may be months away in time, but the matzah and wine for your Seder are already underway.

Libyan Butternut Squash Pudding: The trick to this treat.

Custard_ButternutSquash_9_blog

If you’ve always liked the idea of traditional American pumpkin pie, but simply never became much of a fan, this Eastern version might be for you. The trick is to use fresh butternut squash instead of pumpkin for a richer texture as well as a more natural sweetness (with a little spice from the ginger), and because it’s dairy- and gluten-free, the overall texture is lighter. It’s a nice way to end a heavy meal, and if you really miss the richness from the dairy, you can always serve it with some fresh whipped cream on top!

Helwat al Yaktin 
(Libyan Butternut Squash “Pudding” with Cinnamon,
Ginger, and Vanilla)

Yield: SERVES 8 / Makes eight 1/2-Cup servings

For Preparing Pan or Ramekins:
8-inch square or round baking or pie pan
(non-stick, glass, or ceramic preferable over metal)

2 to 3 tablespoons safflower or vegetable oil

For Pudding:
2 tablespoons safflower or vegetable oil
2 1/2 pounds fresh butternut squash, peeled and cut into 1-inch cubes,
(already peeled and cut cubes okay,
but please don’t substitute with frozen or canned purée)

1/2 cup vanilla or regular almond milk
3 large egg yolks, lightly beaten
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
1/4 cup + 1 tablespoon dark brown sugar
1/8 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

For Baking and Serving:
1 to 2 tablespoons safflower or vegetable oil (for greasing the bowls or pan)
1/2 cup reserved cooked butternut squash cubes
(you will need about 8 small cooked cubes so that each serving
gets a piece on top)

Ground cinnamon

STEPS:
1. Preheat oven to 350 degrees F.; Grease pan generously with oil and set aside.

2. Warm oil in a large non-stick skillet over high heat for 1 minute. Reduce to a medium-low heat and mix in the butternut squash cubes. Cover, and cook until very soft and slightly browned, about 20 minutes, stirring every 5 minutes to prevent burning.

3. While the squash is cooking, whisk the milk, egg yolks, ginger, cinnamon, sugar, salt, and vanilla together in a medium bowl.

4. Pour squash cubes into a food processor and pulse until smooth. Scrape the puree into the bowl with the liquid mixture and gently mix to combine.

5. Scrape mixture into your prepared baking pan, spreading it out with the spatula to make it even. Place pan onto the middle rack of your oven and bake 1 hour until center is slightly firm and edges are pulling away from the pan. (Note: Mixture will still be a bit soft to the touch — but not liquidy, and overall top color will turn a deep orangey-brown.) Remove from heat and cool for 30 minutes, then cover with plastic wrap or aluminum foil and chill in refrigerator for 2 hours, or overnight.

6. Serve cold sprinkled with cinnamon.

The Seder

A Simple Passover Haggadah

Eshkol HaKofer

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

too GOOD to PASSOVER

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

Bendichas Manos

a blog about living, cooking and caring in the Ladino tradition

KOSHER LIKE ME

COMING SOON

my madeleine

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

A Kosher Christmas

'Tis the Season to be Jewish

%d bloggers like this: