On Sukkot we all build little outdoor huts to use as a home for 8 days and if we are lucky the weather cooperates and we enjoy 8 days of eating and for some sleeping in the outdoors. It seems for me that when we go outdoors we get a little more casual. We might use paper, we don't worry about all the crumbs on the floor. It is a beautiful time to be with friends and family and enjoy the festival holiday. Especially in these crazy times of COVID when the recommendation is to gather outdoors, Sukkot can be a time of small gatherings. And there is no better time to have a feast than on this holiday, the Feast of Tabernacles.
In the past, I have shared some fantastic Sukkot Lunch Menu Ideas, a Sukkot Menu from Susie Fishbein and a few more Sukkot Dinner Ideas. This year I am giving you a hearty menu that can I am calling a feast.
Something different for your fish course.
Perfect if you have leftover brisket from Rosh Hashanah.
Tip for pot pie - it is a great way to use leftover chicken. When you have a leftovers, cut into cubes and freeze until ready to make the pot pie.
A little green to brighten up the table.
Serve some rugelach or go all out with our Apples and Honey round Babka!