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2440 Orchard Lake Road • Sylvan Lake, Michigan 48320 • 248-682-9500
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DETROIT'S ORIGINAL SQUARE
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ANTIOXIDANT,
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29221 Orchard Lake Road
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11,rt
52
September 19 • 2013
L
ast week, we covered Sukkot.
Shemini Atzeret and Simchat
Torah immediately follow the
seven-day celebration of Sukkot.
Sukkot, like Pesach and Shavuot,
presumably began as a pil-
grimage or harvest festival,
laden with agricultural
significance. Later, Sukkot
became associated with the
40 years of wandering in
the desert, and the sukkah,
or booth, became symbolic
of the temporary shelters
used during the nomadic
experience.
The eighth day of assem-
bly, Shemini Atzeret, is
not really the eighth day
of Sukkot, although it's celebrated in
much the same way. Rather, Shemini
Atzeret is its own holiday; it's a day we
historically pray for rain, so important
in an ancient land where water was
and still is often insufficient for agri-
culture.
The next day, Simchat Torah cel-
ebrates the Five Books of Moses and
is a day in which the very
last verses of the Torah
in Deuteronomy and the
beginning Torah verses
in Genesis are read in the
synagogue. In Israel and
in many Reform congre-
gations, Shemini Atzeret
and Simchat Torah are
celebrated on the same
day.
Like Sukkot, Shemini
Atzeret and Simchat
Torah involve celebration
and generosity. The fare served for
these holidays is very Sukkot like —
rich foods and hearty soup with wish-
es for a life filled with happiness. ❑
THIN CRUST PIZZA
31646 Northwestern Hwv., Farmington Hills ph: 248.855.4600 fax: 248.855.3849
Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills
$ 1
Recipes for Shemini Atzeret and
Simchat Torah.
(248) 855-9610 859250
EGGPLANT FRITTERS
These can be made many hours in
advance.
Pesto sauce:
1 /2 cup prepared pesto
1 /2 cup mayonnaise
Eggplant fritters:
olive oil
2 lbs. eggplant
1 large egg, plus another large
egg
1 cup finely grated Parmesan
cheese
1 cup Italian breadcrumbs, plus
1 extra cup
2 Tbsp. dried parsley flakes
salt and freshly ground pepper
to taste
Make pesto sauce: Combine pesto
and mayonnaise in a small bowl,
and stir well. Set aside, or chill until
ready to serve.
Preheat oven to 350 degrees.
Peel the eggplant, and cut into
1/2-inch-thick round slices. Brush 2
baking sheets with olive oil. Arrange
eggplant in a single layer on the
baking sheets. Cook the eggplant for
one hour until tender.
Allow to cool before transferring
the eggplant to the bowl of a food
processor. Pulse the eggplant until
chopped. Add 1 egg, the cheese, 1
cup breadcrumbs and parsley flakes.
Place the other cup of
breadcrumbs on a plate or in a
shallow bowl. Place the other egg in
another bowl, and lightly beat.
Line a baking sheet with several
layers of paper towels. Heat 1 /4-inch
of oil until hot in a large nonstick
skillet over medium-high heat.
Shape 1 heaping Tbsp. of the
mixture into a small patty (the
mixture is quite soft).
Dip patty in the lightly beaten egg,
and dredge in breadcrumbs on all
sides. Repeat with all the eggplant.
Fry on both sides until golden,
and transfer to the paper-lined
baking sheet.
Serve warm or at room
temperature with pesto sauce.
Makes 8 or more servings.