SUMPTUOUS SUPPER IN THE SUKKAH

http://www.JewishWorldReview.com | During Sukkos, we're instructed to read, relax and eat in the sukkah so a table and comfortable chairs are arranged inside.

The sumptuous Sukkos supper which follows is based on the best fresh produce of the season.

Mushroom Crostini
Tomato Bread Salad
Creole Crisped Tilapia
Roasted Parsnips and Carrots
Stuffed Red Pepper Wedges
Lemon Rice Pilaf
Wine Steeped Figs and Oranges
Chocolate Studded Ricotta

Crostini means "little toasts" in Italian. It also describes canap�s consisting of small pieces of toast with a savory topping

1 small shallot

2 tablespoons butter, divided

8 ounces white mushrooms, cleaned

2 tablespoons parsley sprigs, divided

2 1/2 cups vegetable stock

White pepper to taste

8 thin slices French bread, lightly toasted

Cut the shallot in small pieces. Mince in the food processor. Heat 1 tablespoon butter in a medium, non-stick skillet over medium heat. Add the shallot. Saute 1 to 2 minutes. Set aside.

Place the mushrooms, including stalks and 1 tablespoon parsley in a food processor (no need to wash after micning the shallot). Process to mince. Place in a clean towel and twist tightly to extract any liquids. Add to the shallots in skillet. Cook over low heat for 15 minutes or until mixture resembles a thick paste. Do not brown. Season to taste with pepper. Chill.

Soften remaining butter and brush over one side of the bread. Spread thickly with chilled mixture and serve. Garnish each piece with a parsley sprig.

Approx nutrients per crostini: calories — 66 protein — 2g carbohydrates — 8g fat — 3g cholesterol — 0mg sodium — 109mg.

TOMATO BREAD SALAD (PAREVE)

Serves 4

2 medium red tomatoes, cut in 1/2-inch pieces
1 medium yellow tomato, cut in 1/4-inch pieces
1 small green tomato, cut in 1/4-inch pieces
1/2 cucumber, peeled, seeded and diced
1 small zucchini, diced
1/4 red onion, chopped
1/4 cup finely shredded mint
1/3 cup Italian salad dressing
Sliced cucumbers and radishes
1 1/2 cups day old pareve bread, in 1/2-inch dice
Salt and fresh ground pepper to taste

Place the tomatoes, cucumber, zucchini, onion and mint in a large bowl. Pour the salad dressing over and toss lightly. Add the bread, season with salt and pepper to taste and toss again. Serve at room temperature.

Approx. nutrients per serving: calories — 172 protein — 3g carbohydrates — 18g fat — 11g cholesterol — 0mg sodium — 284mg

CREOLE CRISPED TILAPIA (PAREVE)

Serves 4

4 (about 6 ounces each) tilapia fillets
2 tablespoons matzo meal
1 1/2 teaspoons paprika
1 teaspoon dried oregano
Tiny pinch cayenne pepper
3 tablespoons vegetable oil
Lime wedges

In a shallow dish, combine the matzo meal, paprika, oregano and cayenne. Dip each fillet in the mixture, tapping off any excess.

In a large non-stick skillet, heat the oil over medium- high heat. Add the fillets. Cook quickly, 2 to 3 minutes each side, until crisp and cooked through (flakes should be opaque when separate with point of a knife.) Serve with lime wedges on the side.

Approx. nutrients per serving: calories — 363 protein — 33g carbohydrates — 3g fat — 24g cholesterol — 102mg sodium — 87mg

CARMELIZED PARSNIPS AND CARROTS (PAREVE)

Parsnips and carrots with their firm texture and high sugar content caramelize easily. Buy baby carrots in a bag, peeled and ready to use

4 (about 1 pound) parsnips, peeled

12 peeled baby carrots

1 1/2 teaspoons dried thyme

3 tablespoons olive oil

3 tablespoons honey, warmed

Kosher salt and fresh ground pepper

Approx. nutrients per tablespoon: calories — 29 protein — 1g carbohydrates — 2g fat — 2g cholesterol — 4mg sodium — 16mg

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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.

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