Wednesday night was the beginning of the seven day festival of Sukkot. The word Sukkot is the plural of the Hebrew word sukkah, which means booth or hut. During this holiday, Jews are suppose to build a temporary structure in which to eat their meals, entertain guests, relax, and even sleep. The sukkah can be built of any materials, but its roof must be an organic material, such as palm fronds or tree branches, and it must be partially open to the sky.
On each of the seven days of Sukkot, the Torah requires that Jews should take four species of plants and shake them in a specific manner. These species are: the lulav (date palm frond), hadass (bough of a myrtle tree), aravah (willow branch), which are bound together and collectively referred to as the lulav, and the etrog (a citron, a lemon-like citrus fruit). The shaking of the lulav with the etrog is done in the synagogue and in the Sukkah.
There isn’t really any typical dishes for Sukkot. A lot of people make dishes with fruit, such as quince, pomegranates and apples. I decided to try two new recipes for the evening meal. For the main course I prepared Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the Cob and I prepared a Quince-Bay Leaf Tart with Pistachio Crust for dessert. Both of the dishes were delicious, but we prefer the other short rib recipe I made for Lag B’Omer.
The quince tart recipe called for one large quince, so I used two medium size ones and it was clearly not enough, but too late to do anything about it, so I topped the quince with two sliced apples.
Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the Cob
(I used thyme instead of rosemary)
4 medium quinces
4 large bay leaves
1/4 cup vanilla sugar or 1/4 cup sugar and 1 teaspoon vanilla
60 g (1/3 cup) pistachio nuts
100 g (7 tablespoons) unsalted butter
1/4 teaspoon salt
75 g (5 tablespoons) sugar
150 g (2/3 cup) flour
Use a mandolin to slice the quince in thin, even slices. Place the quince slices, bay leaves and sugar in a saucepan. Add enough water to cover and simmer until the quince is soft and the water has evaporated. This could take 45 minutes to 1 hour.
Place the pistachios in a Cuisinart and pulse until the nuts are finely ground. Mix together the nuts, butter, sugar, and flour until it forms into a dough. This is a basic butter crust recipe and it will be a little dry.
Press the dough in a lightly greased tart pan and add the quince filling. Bake in a pre-heated oven (175°C/ 347°F) for 25-30 minutes or slightly brown on the top.