Eatin' In The Succah

by Avrumie Kahn

Everybody knows the feeling, sharp hunger pains, dryness of the mouth, and no food or drink in sight. Yes , it is Yom Tov morning, and we all know that on Yom Tov one must be happy, and that their ain't "Simcha ella Basar Veyayin".

We all know that there is nothing like home cooking, so if any of you reading this article are home for the holidays, I have a few ideas for an outside-outstanding succos meal.

Night is more difficult to plan for then the day meals; however, after dipping ones apple in the honey, a warm slice of salmon/gefilte fish, with a honey dill sauce will create a palate wielding appetizer to kick off the seudah, (Recommended to serve the fish cold for lunch the next day). The next item that will definitly combat that chill in the succah is of course Bubba's huge vat of chicken soup with matzo balls.

I know I'm usually full by this time, but as an ancient Chinese proverb says, "the meal must go on".

So to brace oneself before the onslaught of the main dish and some sides, I have created (along with my brother) what is known as a "KAHN-SALAD". This king of salads consists of a main body of lettuce, (iceburg or red leaf is recommended). Then in a separate bowl, mash up hard boiled eggs with fried onions with a dash of salt and pepper. Add all of these ingredients together and dress it up with a basic dip of ketchup and mayo. To make this salad simply out of your succah, add lots of spices (Mrs. Dash, garlic powder, and the like), as well as any personal favorites (deli, chopped liver,etc.).

When you are done eating this heavenly salad, the simcha comes out in the form in my personal favorite, a Rib Roast seared with garlic and then slowly cooked (preferably five to six bones). A fried potato kugel along with orzo and steamed asparagas, make for a great sidekick for the roast. For the vegetarians among you, I recommend some chicken schnitzel (fried), and if you are really a vegetarian, I recommend therapy.

To conclude this stomach bursting meal, before spending the night underneath the stars, a homemade brownie is in order. I recommend either one with peanut butter frosting, or my personal favorite, spicy Tabasco brownies, (no joke, it's a real gourmet dessert in the south).

After the night meal we all vow that we won't be able to eat for at least two weeks, but before we know it, our stomachs are rumbling in shul again the next morning. Here are some lunch menu ideas.

A novel idea which I can tell you from personal experience, is to make a barbeque. Set up Que with matchlight coals before Yom Tov, and simply transfer fire from one already lit. If this doesn't liven up your Yom Tov meal, as well as impress your guests, then nothing will (Or you are a vegetarian, which I'll remind you again to get therapy).

Some fresh fruit or some pareve ice cream/mousse makes a refreshing dessert, and keeps all in the succah(especially children) just a bit longer.

Remember that whatever one makes for the Seudah will be delicious and sweet, for a happy and healthy new year.