Webster’s New World College Dictionary defines Kiddush as “a prayer recited over wine or bread on the eve of or on the day of the Sabbath or of a festival so as to set the day apart as holy.”
The Torah refers to two requirements concerning Shabbat and festivals – to keep them and to remember them (shamor and zachor). One must “keep” the Sabbath or yom tov by refraining from 39 forbidden activities, and one must “remember” it through the Kiddush blessings.Kiddush is recited on the eve and day of Shmini Atzeret and Simchat Torah, as on every Shabbat and yom tov, and it’s a wonderful opportunity for family and friends to get together, especially if you have the custom of reciting the blessings in the sukkah – either at the synagogue sukkah or at a sukkah in a private home. Young and old can admire the beautiful handmade-by-little-children seven species of the Land of Israel posters, dried or real pomegranate motifs strung from the ceiling, professional artwork or coloured lights.
Wine or grape juice and some baked treats complete the picture.
Whether you recite the Kiddush in the sukkah or in the house, you can enjoy these treats afterward.
1 cup warm water
1 envelope fast-acting yeast
3 1/4 cups flour, sifted (divided)
2 eggs
1/2 cup margarine, at room temperature
1 cup sugar and 1 tbsp. sugar (divided)
1/2 tsp. salt
2 tbsp. margarine, melted and cooled
3 cups thinly sliced peeled and cored apples
1/2 tsp. cinnamon
Place warm water in a large mixing bowl. Sprinkle with yeast and stir to dissolve. Stir in 1-1/2 cups flour. Beat until smooth.
Cover and let rise until doubled in size, about 1 hour.
Punch down. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup room-temperature margarine, 1/2 cup sugar, salt and remaining flour. Beat well.
Spread dough in a lightly greased 8-inch square baking pan. Spoon 2 tablespoons melted and cooled margarine and 1 tablespoon sugar over dough. Cover and let rise until double in size.
Preheat oven to 375. Press sliced apples into dough, distributing evenly. Combine cinnamon and remaining 1/2 cup sugar. Sprinkle over apples.
Bake for 40-45 minutes until golden and beginning to pull away from sides of pan.
Easy and delicious as well as handy to serve in the sukkah, since no last-minute cutting is involved.
1 cup chocolate chips
1 oz. margarine
1 tsp. espresso powder
3/4 cup flaked coconut
Melt chocolate chips with margarine in a double boiler over low heat or in microwave. Remove from heat and stir in espresso powder and coconut.
Let cool a few minutes. Form into 1-inch balls and place in fluted cups.
1 cup margarine, softened
1 package (3.9 oz.) instant chocolate pudding mix
1 egg
2 cups flour, sifted
1/4 cup sugar
1/2 cup apricot preserves (substitute strawberry, raspberry or mixed fruit jelly)
Optional glaze
1/3 cup chocolate chips
1 tbsp. margarine
Cream margarine and pudding mix in a large mixing bowl. Beat in egg. Add flour and stir until thoroughly combined.
Preheat oven to 325. Shape dough into 1-1/4-inch balls. Roll in 1/4 cup sugar. Place 2 inches apart on parchment paper-lined baking sheets. Gently press thumb in the centre of each ball to make an indentation.
Bake for 15-18 minutes until firm but not dark. Remove from baking sheets and cool on wire rack.
Fill indentations with preserves. For optional glaze: melt chocolate chips and margarine in a small saucepan over very low heat, stirring constantly. Remove from heat and cool slightly.
