Tabernac e

Bring the bounty of

fall's harvest to your

Sukkot celebration.

ANNABEL COHEN

Special to the Jewish News

S

ukkot is a weeklong holiday that comes five
days after Yom Kippur, this year starting at
sundown on Friday, Sept. 20 (Tishrei.15). As
one of Judaism's pilgrim festivals, it's a time
of rejoicing and celebration. And it's a welcome
about-face from Yom Kippur's thoughtful and largely
individual observance.
Historically, Sukkot has been an agricultural holi-
day, a time for us to offer thanks for the harvest. But
not the least of this holiday is the building of sukkot,
or huts, as a reminder of the Israelites' exodus from
Egypt. The sukkah is symbolic of the transitory
abodes used throughout the people's 40 years of
desert wandering.
Along with the "four species" noted in the Book of
Leviticus — the etrog (citron) and lulav: two branches
of aravah (palm), one of lulav (willow) and three of
hadas (myrtle) — is the commandment to rejoice.

For a week in the sanctuary, we
carry the tied-together branches of
the lulav in our right hands. We
point and shake it in six directions
— north, south, east, west, direct-
ly up and straight down — to
show that God is everywhere. We
hold the etrog in our left hands,
clutched close to our side, so that
it's near our hearts. A blessing is
said on the four species on each
day of Suk k ot.
Nowadays, eating in the sukkah
often takes the place of actually living in the sukkah.
As befits the harvest celebration, meals are traditional-
ly chockfull of vegetables, which are often stuffed.
The following recipes include vegetables, lots of
them, and foods that are stuffed. Kreplach, dumplings
stuffed with meat, vegetables or chicken, are tradi-
tional for the holiday. The recipe for stuffed rolled -
chicken breasts is elegant and fruity, vegetable-filled
acorn squash is a great vegetarian entree and the two
desserts are fruity and easy to make. While perfect for
the chag, or holiday, these recipes are good for any
time.

ROLLED CHICKEN BREASTS WITH MUSH-
ROOM AND DRIED FRUIT STUFFING
2 T. olive oil
1 cup chopped red or Bermuda onions
2 cups sliced mushrooms
1 cup chopped apples
1/2 cup chopped dried apricots

2 T. dried parsley flakes
8 boneless and skinless chicken breast halves
(about 2-3 pounds)
1/4 cup vegetable oil
1 cup flour
2 cups chicken broth
2 cups dry white wine
2 cups chopped, seeded, peeled tomatoes
2 T. capers
1 1/2 cups canned, drained, quartered artichoke
hearts
Kosher salt and pepper to taste
Heat olive oil in a large skillet over medium-high
heat. Add the onions and mushrooms and cook
until the mushrooms give up their liquid. Add the
apples and dried apricots and 1 tablespoon dried
parsley flakes and cook until the liquid evaporates.
Season - the mixture with salt and pepper to taste.
Use a meat mallet to pound the chicken breasts
between sheets of waxed paper to a thickness of
1/4 inch. Pat the chicken dry. Divide the mush-
room and apple mixture among the chicken
breasts, heaping it in the center of the breasts. Roll
the breasts over the stuffing and tie lengths of
string around the chicken to keep it from opening
(about 3 strings per chicken breast).
Heat vegetable oil until very hot in a large skillet
over medium-high heat. Roll the chicken breasts in
flour and saute them on all sides until lightly col-.
ored (you may need to do this in batches).
Arrange all the breasts in the skillet and pour the
broth and wine over. Add the tomatoes, capers,
artichokes and remaining 1 tablespoon of parsley

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9/13
2002

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