27 Sep SPECIAL SUCCOS RECIPES!
This onion soup is so easy to make and delicious to eat in the Sukkah.
Slice six large Vidalia sweet onions and add them to your soup pot with a little oil on the
bottom. Season with salt and pepper and let it cook down for half an hour until the onions
are completely soft and caramelized. Add one cup of white wine . I had a Pinot Grigio in
the refrigerator so that’s what I used. Season with thyme and a Bay leaf. Let that simmer
for a few minutes to cook down the wine and then add 8 cups of broth. You can either use
the onion soup mix or you can use the beef consommé powder (if you want to keep it
pareve make sure that you use the pareve one, so you can add cheese later to your soup).
Let simmer for another 30 minutes. Enjoy with some crusty sourdough bread and optional
to add cheese when serving.
3-3.5 lb. Delmonico roast
3 Cloves Garlic, minced
1 tbsp. Prepared white
1 tbsp. Fresh Rosemary,
3 tbsp. Extra Virgin Olive Oil
Kosher Salt and Pepper
1 c. Red Wine
This delicious roast recipe will be the centerpiece of your Succos table. The recipe
works really well with delmonico roast you can use a chuck eue roast as well.
Preheat oven to 350. In a small bowl, combine the garlic, horseradish, rosemary,
olive oil, salt and pepper until it forms a paste. Add meat to a roasting pan and
spread the mixture on top and add 1 cup of the red wine to the bottom of the
pan and place in the oven. Cook for approximately 1.5 hours or until the desired
internal temperature. (We like ours medium with an internal temperature of 150
degrees F). Allow to rest for 10 minutes before carving.
2 INGREDIENT GARLIC KNOTS
1 Bag of Rhodes dinner
1 Land O’Lakes garlic
These are so easy to make and so incredibly delicious. All you need is a bag of
Rhodes dinner rolls and Land O’Lakes garlic herb butter. Defrost your dinner
rolls on a cookie sheet for 3 to 5 hours. Roll them out and tie them into a knot .
Let your butter come to room temperature and then shmear the tops of the
rolls with butter. Bake them in a 350° oven for 20 minutes until golden.
MARINADE CHICKEN CUTLETS
2 pounds thin sliced chicken
1 cup orange juice
1/4 cup silan
1 tablespoon crushed garlic
1 tablespoon Dijon mustard
1 teaspoon sumac
Here’s another super easy delicious chicken marinade. This time I used
white cutlets but this would totally work on pargiot as well. Just adjust cooking
time. Whisk the marinade ingredients together. Add your chicken cutlets,
cover and refrigerate for several hours or overnight. Remove the cutlets from the
marinade and grill for 3 to 4 minutes per side. Enjoy.