The weather is beginning to turn; the hot days of summer have passed and the cool fall wind has started to blow. As we sit in the sukkah and feel the chill seep through the boards, we give thanks to Hashem for His protection. The sukkah itself is a remembrance of the ananei hakavod that sheltered us in the midbar. A few days later, on Shemini Atzeret, we daven for rain, a symbol of bracha, especially in Eretz Yisrael. All of nature is under His control and all the blessings we receive are gifts of His compassion.
Here are two recipes we hope will help you make the connection to Him a part of your Yom Tov meals.
Flight Of Fancy
“If you chance upon a bird’s nest on your way, in any tree, or on the ground, with young birds or eggs, and the mother is sitting on the young birds or the eggs, do not take the mother with the young. You shall send away the mother, and take the young for yourself, so that it will be good for you, and you will lengthen your days” (Deuteronomy 22: 6–7).
The Babylonian Talmud makes a very strange statement about the above verses which describe the commandment to send away the mother bird before taking the eggs from her nest. We are told that someone who says that God’s mercy extends to a bird’s nest should be silenced, because that statement reduces this commandment to a humane law, rather than a divine decree. Nonetheless, other commentators give humane reasons for this commandment. For example, that the goal of this commandment is sensitivity training. If there is such a large reward for showing kindness to a mother bird, the reward must be much greater for performing even greater acts of kindness to our fellow man.
Crispy Potato Nests Three Ways
Serves 8–10
Potato Nests
3 large baking potatoes
1 egg
1 Tbsp. flour
Salt and pepper, to taste
Olive oil
Preheat oven to 350ºF (180ºC). Grease a muffin tin. Grate potatoes and squeeze out excess liquid. Mix grated potatoes with egg, flour, salt and pepper. Spoon about ¼ cup of mixture into greased muffin cups, make an indentation in the center and push the potato mixture up the sides a bit. Brush with olive oil. Bake for 20 minutes or until potato nests are golden brown. Remove from oven and top with fillings. (Depending on your menu you can use ground beef or, if you are eating dairy, sour cream and chives, or spinach and feta cheese.)
Mushroom Filling: Sauté 1 chopped onion and 2 cloves of crushed garlic in 1 Tbsp. olive oil. Add 2 cups chopped mushrooms, ¼ cup white wine, ¼ cup nondairy cream, 2 tsp. flour, and 1 Tbsp. chopped fresh parsley. Cook 5 minutes or until thickened, add salt and pepper to taste, and spoon on top of potato nests.
Chicken and Sun-Dried Tomatoes: Sauté 1 chopped onion and 2 cloves crushed garlic in 1 Tbsp. olive oil. Add ½ cup chopped sun-dried tomatoes in oil, 1 Tbsp. chopped fresh basil, and 2 diced skinless, boneless chicken breasts. Cook until onions are soft and meat is no longer pink. Add salt and pepper to taste, and spoon on top of potato nests.
Roasted Vegetables: Place 1 onion (halved), 1 red pepper (whole), 1 zucchini, 2 tomatoes (halved) and 1 sweet potato (sliced into rings) on a baking sheet. Roast the vegetables at 400ºF for 15–20 minutes or until nicely browned. Remove peel from red pepper, then chop all the vegetables and mix together with 1 container of tomato paste, 1 Tbsp. olive oil, 1 tsp. dried oregano and/or rosemary, and salt and pepper to taste. Spoon on top of potato nests.
