Cooking with Spices for Sukkot

By Jamie • Uncategorized • 12 Oct 2015

Last weekend I was invited to do a cooking demo at the Sukkot Festival at the Leichtag Ranch. The theme of the demo was cooking with spices.

On the Jewish calendar, the new year has just begun. Sukkot is a holiday celebrating the harvest, following the new year. It is an 8 day holiday where we take time to remember what was and think about what will be. It is an especially special time to share memories over good food and wine with people we love.

As we know, aromas and flavors bring back memories. Spices are such a great way to add flavor to your cooking. So it was natural for me to tie a “cooking with spices” themed cooking demo into this Sukkot festival. I decided to make two dishes that carry with them special memories for me. The first is a curried couscous salad, which was one of the very first dishes I made for one of my very first ever friends’ potlucks back in (probably) 2007. It is packed with so many strong flavors that work together to balance each other out nicely. Secondly, I made a peeled and spiced citrus carrot salad, which I learned at one of my previous jobs.

(Photo Credit Jax Meyers)

I hope you enjoy the recipes and serve them to those you love. Maybe you’ll create new memories in the process.

Curried Couscous Salad

Ingredients:

  • 1 cup couscous (not Israeli)
  • 2 cups boiling water
  • 1 Tbs olive oil
  • Juice and zest of 1 large orange (make sure to zest before you slice to juice!)
  • 1/2 cup chopped, toasted walnuts
  • 1/2 cup dried cranberries
  • 1 big handful chopped cilantro
  • 2 Tbs curry powder
  • Salt and pepper to taste

Method: In a large bowl, add couscous and boiling water. Cover for about 5 minutes until couscous is soft. After soft, fluff with a fork. Add olive oil and orange juice, stir through. Add rest of ingredients. Taste for seasoning and adjust if necessary.

Peeled Spiced Citrus Carrot Salad

Ingredients:

  • 8-10 large carrots
  • 1 Tbs whole fennel seeds
  • 1 Tbs whole cumin seeds
  • Juice of 2-3 limes
  • Juice of 2-3 lemons
  • 2 Tbs sugar
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 handful fresh mint, chopped
  • 1 handful fresh cilantro, chopped
Method: Peel first layer off carrots. Discard or compost. Then peel the rest of the carrots into ribbons into a large bowl. (You can sort of see what this looks like in the picture above.) Toast your cumin and fennel seeds in a dry pan until fragrant, about 5 minutes. In a small bowl, make your dressing. Combine lemon and lime juice, olive oil, sugar, salt, and seeds. Adding the seeds warm is recommended, to meld the flavors better and quicker. Pour the dressing over the carrots and use a tong to toss. Toss with fresh herbs. The salad is best if let to sit for at least 10 minutes, long enough for the carrots to start to absorb the flavorful dressing.

(Most importantly,) Enjoy!

One Response

  1. Kelley

    I just love this and everything about, balanced palate!

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