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Harvest

oon the cold smell of winter will be at
the door, with clouds the color of smoke
hanging from the sky and trees shivering
in the cool at
If you don't mind the
slight chill outdoors,
though, there's still plen
ty of time to take advan-
tage of the fresh fruits
and vegetables, many of
which you can pick
yourself.
Still in season: pump-
ldns, apples, peaches and
mushrooms.
Although there are no
traditional Sukkot dishes,
you might want to try
these delicious recipes,
using autumn foods, as
you plan for your holiday
meals.

arb Custard Pie
3 eggs
1 3/ 4 cup sugar
3/4 teaspoon nutmeg
3 tablespoons milk
1/4 cup flour
1 tablespoon butter
4 cups fresh rhubarb, or 4 cups frozen,
thawed and drained (you also can use half
rhubarb and half strawberries)
Prepare a crust for a 9"-deep-dish pie with
enough dough left for a lattice top. In a large
bowl, combine eggs, milk sugar, flour and nut-
meg. Beat until well mixed. Add rhubarb and
mix. Turn mixture into prepared pie crust and
dot with butter. Arrange the lattice crust over
the top and pinch the ends to the bottom
crust. Bake at 400-degees for 15 minutes.
Lower heat to 375 and bake 35-40 minutes
until golden. Serve warm or chilled. Makes 8-
10 servings.

TH E APPLETREE

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14

Lokshen Kugel Souffle
8 oz. thin noodles
16 oz applesauce
3/4 cup sugar
1 /4 teaspoon cinnamon
1/2 cup oil
1 15 ounce can crushed
pineapple,' drained
5 eggs
I/ 2 teaspoon salt
Cook noodles as direct-
ed. Mix all ingedients to-
gether and bake in 9x13"
pan at 400 degees for 45
minutes -1 hour.

Pumpkin Soup
1/4 cup margarine
1 large onion, peeled
and thinly sliced (Vidalia, if
available)
1/ 2 cup shallots, peeled
and chopped
1 16-ounce can pumpkin
4 cups chicken stock
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/ 8 tea.cpoon nutmeg
1/ 8 teaspoon ground cardamon
1 bay leaf
sea salt and white pepper to taste
In large pot, melt margarine over medium
heat. Saute onion and shallots until lightly
brown. Stir in pumpkin, chicken stock, sugar,
curry, nutmeg, cardamon, bay leaf. Mix all in-
gredients and bring to just under boiling point.
Simmer 20 minutes on low heat, stirring occa
sionally.
Transfer soup, in small batches, to food
processor.
Return soup to pot and add salt and pepper
to taste.
(Note - you can use butter and pareve chick-
en base and make the soup dairy).
-- Gina Horwitz, West Bloomfield

be warned: these may be
gone by the end of the
holiday, leaving behind
some well-fed squirrels)

clusters of toy birds (avail-
able at craft stores, these
are made of a variety of
substances including
wood, felt, cardboard and
faux feathers)

bundles of potpourri

Keep in mind, of course, that
while the top of your sukkah
will be covered with schach,
often comprising small tree
branches or bamboo mats,
there will still be plenty of op-
portunities for rain to come
pouring in. So if any of your
sukkah decorations are impor-
tant, make certain they are wa-
terproof.
Consider, too, making a spe-
cial centerpiece for the Sukkot
table. You might want to deco-
rate your own flower pot, then
fill it with a colorful plant.

You will need:

• a clay flower pot
and base
•
• paintbrush
0
• scissors
• white
acrylic paint
• pencil
• clear spray
resin

Some ideas:

• vinyl tape of
different colors
' • stickers
• antique paper scraps
• multicolored acrylic
paints and paintbrush

Directions:
Cover pot and base with
white paint.
After paint has dried, spray
with clear resin and let dry.
Glue stickers or paper
scraps, or shapes you cut out
from vinyl tape, or paint your
own design onto the pot.
Spray a final coat of resin
on pot and let dry.
Now as everyone knows,
the best part of any Jewish
holiday is the eating There
are no traditional foods for
Sukkot, but you might want to
take advantage of the great fall
produce like corn, pumpkins
and apples. (For locations of
some local orchards where
these foods are available, see
"Apple of Your Eye.")
Don't forget to load up on
snack foods before the holiday,
too. Throughout area neigh-
borhoods it's traditional for
"sukkah hoppers" to make
their way for a visit to your
temporary abode. If they at-
tend a Jewish day school, no
doubt these children will have
been given a little talk about
good manners: "Be sure to
compliment your host on his
sukkah" and "Always say
`please' and 'thank you.'" But
let's be honest: they're there
for the loot.
Sukkah bounty can consist
of anything from popcorn to
apples to pretzels to candy
(naturally, the perennial fa-
vorite). Pareve treats are
preferable, as most families
will have had meat for lunch.
Don't feel obligated to en-
tertain your little guests. Just
place the food in bowls or bas-
kets and leave in your sukkah,
which "sukkah hoppers" are
likely to visit some time after