Saturday, December 8, 2012

Happy Hanukkah, Y'All! Celebrate with my recipe for Mediterranean Chickpea Latkes. Delicious!


Ever wonder what Hanukkah is all about? Is it really just a Jewish holiday, or contained within this Festival of Lights, did God (the original 'genius') create this 8-day celebration as yet another means of pointing us to Yeshua, Jesus " the Light of the world?" He did!

Simply stated Hanukkah was first celebrated in the second century by Judah (meaning 'praise'), the Maccabee, and his band of followers. The Maccabee's, a family from Modi'in near Jerusalem, led an uprising against the Syrian King Antiochus IV. Antiochus decreed that all his subjects must become Hellenized (adopting Greek culture.) He desecrated the Holy Temple of Jerusalem strictly forbidding all Jewish ritual on penalty of death. Judah Maccabee and his band of brave men recaptured and cleansed the Holy Temple. When the temple menorrah was relit, there was only enough oil to burn for one-day. The legend of the "great miracle" is recorded in the Talmud (Jewish interpretation of scripture according to Rabbi's) - that the burning of that oil lasted not just one day but 8 days until more oil could be brought into the Temple. The Jews replaced the seven branch menorrah with a nine-branch menorah called a "hanukkiah." The middle branch ( highest branch) candle is called the "shamash" or "servant candle." This candle is always lit first and is used to light the other candles in celebration of thier victory. Is this beginning to form an image in your mind? Yes! Jesus, Yeshua, is that servant candle. He IS the Light of the world who came to light our lives. He came TO SERVE not to BE SERVED. We, as believers in Yeshua, Jesus, can celebrate this biblical feast by recognizing that, like Yeshua, we can shine forth the great Light of His glorious Gospel. We ( Jew and Gentile) can REDEDICATE our ‘holy temples’ to Him! Just as the Jewish people all over the world put these menorrah's in their window, let us keep His great Light shining in the window of our hearts during this 8 day celebration.....and all year long. Remember if it wasn't for Hanukkah, there would be no Christmas. If Antiochus IV had succeeded in annihilating the Jews, there would be no Jewish lineage from which our Jewish Messiah would descend. Let's fill our body temple (hannukiah's) with the oil of the Holy Spirit for all the world to see! You can find detailed information in my Feasts of Israel Cookbook-found by clicking on Products on

Typically, foods fried in oil are eaten during Hanukkah celebrating the precious oil provided by God to burn brightly in temple. Enjoy my recipe for Mediterranean Chikpea Latkes. I'll be cookin' them up for our breakfast celebration in just a moment! Happy Hanukkah!

Mediterranean Chickpea Latkes
1-15 ounce can garbanzo beans (chickpeas) drained, rinsed
2 cloves garlic cloves
1 Tablespoon Rosemary
3 large eggs
6 Tablespoons water
2 Tablespoons extra virgin olive oil
3 Tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon bakig powder
6, or more, Tablespoons olive oil (for frying)
Sour cream, and or pomegranate seeds for garnish
Blend chickpeas, garlic and rosemary in food processor to coarse paste. Add eggs, water and 2 Tablespoons olive oil; blen until smooth. Add flour, cumin. salt and pepper, baking powder and blend. Pour batter into a bowl. Heat 6 Tablespoons olive oil in large heavy skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Fry until golden - about one-minute per side. Use slotted spatula to transfer latkes to paper towel or rack to drain. Add more oil, as needed for frying. Allow oil to get hot before adding more batter. Makes about 24 latkes.
(Hebrew for "good appetite!")


Saturday, December 1, 2012

Shabbat Shalom, Y'all - with a recipe for Bagel, Lox and Egg Strata!

    Can you believe it's December 1, 2012? Wow! And yet, each Shabbat, according to the 4th Commandment, is a day when the Lord requires we rest. Not only do we physically rest, but because Jesus, Yeshua, IS our rest AND our Peace, we can rest ( every day of the week) in Him. God is a genius, isn't He? I love Him today and every day. Why? For many reasons, but mainly because He first loved me (1 John 4:19.)
   Frankly, I find blogging about Yeshua restful. Combining Yeshua with a recipe is restful. After all, He is the bread of Life. In Him are the all the recipes for health, wealth and wisdom. He is my all in all. How about you?
    In honor of Yeshua, The Bread of Life, I'm posting my recipe for a bagel, lox and egg strata. I'm a big fan of all three ingredients - particularly lox. The combination of bagels (made with healthy ingredients found at Whole Foods, for example) smoked salmon ( no nitrates) and organic eggs is a winner - and you can put this together Erev Shabbat ( Friday evening) and have it ready to pop in the oven Shabbat morning. It's a tasty treat for our family, overnight company, or holiday guests.

Bagel, Lox and Egg Strata
You'll need:
1/4 cup butter, melted
8 cups plain organic bagels cut into small pieces(4 to 6 bagels)
1 - 3 ounce pkgs. thinly sliced smoked salmon (lox-style) cut into small pieces
8 ounces Swiss cheese or Monterey Jack, shredded ( 2 cups)
1/4 cups snipped fresh chives
8 organic eggs, beaten
2 cups organic whole milk
1 cup cottage cheese
1/4 teaspoon pepper
Pour melted butter in a 3 quart rectangular baking dish, spreading to cover the bottom. Place broken bagel pieces on top of melted butter. Sprinkle lox cheese and chives evenly over the bagel pieces. In a large bowl combine beaten eggs, cottage cheese and pepper. Pour over layers in baking dish. Press down gently using the back of a spoon to moisten all the ingredients. Cover and refrigerate for 4 to 6 hours. Preheat oven to 350 degrees. Bake uncovered for about 45 minutes or until set and edges are puffed and golden. Let stand 10 minutes before serving. Serves 12.
(Hebrew for 'Good Appetite')

Friday, October 12, 2012

Shabbat Shalom, Y'all! (Sabbath Peace, Y'all) with Recipes

   And speaking of "simchah's" (rejoicing, or 'joyous occasion'- in Hebrew) just as the evening and the morning were the first day, according to the Bible, the biblical feast day   (yes, it IS a feast of the Lord), Shabbat or Sabbath begins at sundown every Friday evening or, Erev Shabbat. God, the God of Abraham, Isaac, and Jacob, ordained this feast so that His people Israel should lay aside their work and rest and worship Him. For the Jewish people, this is tradition. For believing Jews and non-Jews - we who recognize Jesus or Yeshua, as Messiah know God shows us this feast as a time to rest IN Him. Yeshua IS our Shabbat Shalom! He is our Sabbath Peace. Halleluyah!

   If you would like to to spend Sabbath or, Shabbat, (Saturday) resting in the Lord, reading His Word and worshiping Him, you may want to prepare ahead of time a delicious Jewish stew, Cholent. The word "cholent" is of Latin origin meaning "hot" as in calorie. 
   Folk tradition says cholent comes from the Hebrew word she'lan which means "rested overnight." This refers to an old time cooking process where Jewish families would prepare cholent and place it in the local bakers' ovens that stayed hot and slow-cooked their dish overnight.
    Traditional Jewish Shabbat foods such as cholent, must be prepared as early as Thursday, and certainly no later than Friday afternoon. The pre-cooked foods may then be kept hot for the Shabbat meal served Saturday afternoon. 
    Prepare this healthy, traditionally Jewish meal early Friday afternoon with my recipe  and allow it to simmer slowly all night in your crock-pot; the perfect vessel for over-night cooking this delicious stew from my Feast of Israel Cookbook. 

(bean, barley, meat, onion, and potato stew)

 You'll need:

1/2 cup kidney beans
1/2 cup lima beans
1/2 cup navy beans
6 small potatoes, cut into cubes (or quartered)
1 pound stew meat, cut into cubes
1/2 cup fine, or medium barley
1 medium onion, quartered
11/2 teaspoon salt 
1/2 teaspoon pepper
1 teaspoon garlic powder, or, 3 garlic cloves minced

The night before you prepare this dish, put all the beans in a large bowl and cover with cold water. Allow beans to soak overnight.Before cooking drain and rinse beans removing any stones or dried out beans. 
Peel potatoes, quarter and add to pot. Rinse barley and meat and add to the pot. Peel and quarter onion. Place in a 6 quart pot. Add drained beans and water until pot is three-quarters full. Add salt, pepper, garlic. Cover and bring to a boil, then reduce heat. Let simmer at least an hour. Add water when needed making sure water level is at least one inch above ingredients. Keep pot tightly covered. Pour contents of pot into a crock-pot slow-cooker Low temperature. The longer this stew simmers the better. You can toss in a bay leaf for an added dimension of flavor, if you choose.
Serve Shabbat afternoon. Serves 4 to 6. B'tayavon!

Monday, October 8, 2012

Celebrating Simchat Torah ( Rejoicing in the Law) - with Recipes!

    Today is the last day of the eight day Fall Feast of Tabernacles, or Sukkot,(sue-coat) meaning "booths" or huts. If you remember, we, (Jew and Gentile) as New Covenant believers can celebrate this holiday (holy-day) by recognizing that we are the booths or huts in which Messiah dwells; no longer are we wandering through the wilderness following a pillar of fire by night, and a cloud by day. We've been redeemed! Rejoice! Scroll down for more information on Feasts of Tabernacles in my earlier posts.    

    Tonight (at present), we celebrate Simchat Torah, or rejoicing in the Law. Although Simchat Torah is not a commandment in the Bible, it's a tradition kept by the Jewish people that can be traced back to the 10th century. Just like the tradition of the Jewish priests "pouring out the water" from pitchers at the Temple Mount during Sukkot (Jesus says, " If anyone thirsts let him come to me and drink" John 7), Jesus, Yeshua, took that Jewish tradition and showed what it really means. He showed us that He (Jesus) IS the water that was (and is!) poured out; that Jesus, the Holy Spirit would be poured out upon the Church (comprised of believing Jews and Gentiles) once He was glorified (ruling and reigning at the right hand of the Father). Yeshua is the personification of the Torah (He  fulfilled the Law) and so, we rejoice in Him! Simchat Torah is a one-day holiday - but we can celebrate Yeshua all year long. This is why God wants us to celebrate his biblical feasts. From Shabbat through Sukkot, He wants to commune with us throughout His seasons! 

Fresh from my Feasts of Israel Cookbook
Let's celebrate with delicious

Confetti Rice Salad

You'll need

3 cups white or brown rice
1 large apple, cored and diced
1 large navel orange, peeled and diced
2/3 cups chopped walnuts
2/3 cups diced celery
1/2 cup diced pitted dates
1/4 cup unsalted sunflower seeds (raw or toasted)
1/4 cups sour cream
1/4 cups mayonnaise
3 Tablespoons orange juice
1/4 teaspoon ground ginger

In a large bowl, combine the rice, apple,orange, walnuts celery, dates and sunflower seeds. In a small bowl, combine the sour cream, mayonnaise, orange juice and ginger. Stir mixture into rice mixture until combined. Chill, covered, for several hours or until serving time, to allow flavors to mingle. Serves 8.

Wednesday, October 3, 2012

Feast of Tabernacles Recipe Day 4 Spinach Artichoke Casserole

Leviticus 23: 33, 34 And the Lord spake to Moses, saying (34) Speak unto the children of Israel saying, " The fifteenth day of the seventh month shall be the feast of tabernacles for seven days unto the LORD." (KJV)

     The Talpiot artichoke is a late season variety that originates in Israel. This strain has been bred in Spain and  produces a medium size plant with leaves that have no spine and very attractive curved edges. The Talpiot produces uniform, spherical heads and grows to a height of between 2 to 4 feet. 

     When choosing an artichoke for, say, dinner, choose one with the leaves tightly closed. If the leaves are even slightly open, the artichoke is overripe and the leaves will be tough.

     My recipe for Spinach Artichoke Casserole can be prepared with the hearts of Talpiot artichokes, or simply pick up a can of artichoke hearts from your local grocer or Whole  Foods Market. Either choice will help produce this tasty side dish  for any any season, particularly Fall.

Spinach Artichoke Casserole

You'll need:

2 pkg. frozen spinach, boiled and drained well
1 (14 ounce) can artichoke hearts, drained
3/4 stick butter
1 medium onion, chopped
1 - 8 ounce container sour cream
1/2 cup freshly grated Parmeasan chees
1/2 teaspoon garlic powder, or three cloves in a garlic press, to taste
Lawry's seasoned salt to taste
Worcestershire sauce to taste

 Saute onion in butter. Combine ( very well drained) spinach, sauteed` onion, squish artichokes with hands and mix in rest of ingredients. Blend well. Bake in casserole dish for 30 to 45 minutes until bubbling and brownish on top. Serves 4 to 6. B'tayavon!

Tuesday, October 2, 2012

Feasts of Tabernacles Recipes - Day 3 "Lynne's Cranberry Salsa"

Leviticus 23: 40 And on the first day, you will take the boughs of goodly trees, branches of palm trees, and the boughs of thick trees, and willows of the brook. And you shall rejoice before the LORD your God!

Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September ...................during the Feasts of Tabernacles - Sukkot.

My unique, tasty salsa makes a colorful addition to your Thanksgiving table. Serve it as a side dish, or, pour it over a softened brick of cream cheese and serve it with crackers as a hors d'oeuvre. Spoon this salsa into Mason Jars for the perfect holiday hostess gift!

Lynne's Cranberry Salsa

You'll need:

1 (12 ounce) bag whole cranberries
4 Tablespoon freash cilantro
1/3 cup freshly squeezed lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small jalapeno pepper, minced (remove seeds for milder salsa)
2 Tablespoon grated yellow onion
1/2 cup sugar

In a saucepan, boil a standard 12 ounce bag of cranberries just until the berries begin to pop open. Do not over-boil. Drain in a colander. Rinse the berries with cold water. Pour into a bowl. . When cooled, squish the berries with your hands. Chop and add cilantro; add lime juice, salt and pepper. Add the rest of the ingredients. Mix well. Chill and serve as suggested above. 
B'Tayavon! ( Hebrew for 'good appetite.')

Monday, October 1, 2012

Feast of Tabernacle Recipe For Rugelach, An American Jewish Cookie

Feast of Tabernacles - Day Two

According to Leviticus 23, the biblical Feast of Tabernacles, or Sukkot ( pronounced 'soo-coat'), is the celebration of the Israelites making their way through the wilderness in booths, or huts (sukkahs) guided by a 'pillar of fire' by night (the Shekinah glory of God) and a 'cloud'  by day (the Holy Spirit.)

As New Covenant believers, we celebrate this feast knowing that Yeshua, Jesus, leads us through the wilderness ( in order to build godly character in us as His disciples) to qualify us to be candidates for The Promised Land.

Sukkot is also about harvest, and the blessing of the harvest, or, being "stuffed" with the bountiful blessings of our Lord. Consequently, foods "stuffed" with food is a recurring culinary theme in Sukkot.

Rugelach (pronounced "rug -eh- loch, with the gutteral "ch" sound),  is an American Jewish pastry. It's rolled and shaped like a crescent and stuffed with jam, cinnamon sugar, chocolate spread, chocolate chips, nuts, and any other tasty filling you can imagine. Baking and eating Rugelach is a delicious way to enhance the celebration of Sukkot.

                           Enjoy my sweet, easy to make recipe for Bruce's Yummy Rugelach:

You'll need:

The dough:

8 ounces cream cheese, at room temperature
1 cup ( 2 sticks) unsalted butter, at room temperature
2 cups unbleached all-purpose flour
pinch of salt
Confection's sugar

Apricot filling:

1 cup apricot preserves
3/4 cup walnuts, rough;y chopped

Chocolate filling:

1 cup ( about 8 ounces) shaved bittersweet chocolate 
1/4 cup sugar

Cinnamon sugar filling:

1/4 cup unsalted butter, melted
1/2 cup sugar
2 teaspoons cinnamon


Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Cream together cream cheese and butter. Add flour slowly until a soft dough is formed. Cover with plastic wrap and refrigerate at least 2 hours.

Mix the ingredients for the apricot or chocolate filling and divide the dough into four balls. Roll these balls out into 4 circles approximately 1/8 inch thick and 9 inches in diameter. Spread the filling over the dough leaving about 1/2 inch around the edges. If using cinnamon sugar, brush the butter on first, then sprinkle cinnamon/sugar mixture over the dough. 
Using a pizza cutter, cut each circle of dough into eight pieces ( 16, for smaller crescents.) Roll each triangle up into a crescent ( bend each end of the crescent forward) and place in a row on the parchment paper lined baking sheet.
Bake for 25 minutes until lightly browned. Place on wire rack to cool. Sprinkle the apricot and chocolate rugelach with sugar or confectioner's sugar just before serving. Make 32 rugelach.


Sunday, September 30, 2012

Feast of Tabernacles Menu with Recipes

Feast of Tabernacles
(Leviticus 23: 33-44)
(1 Corinthians 5:8)

( This is the 'hut' or tabernacle that Bruce built ...........on the back of our garage)

33: Then the LORD spoke to Moses, saying, (34) " Speak to the children of Israel, saying: ' The fifteen day of this month shall be the Feast of Tabernacles for seven days to the LORD. (35) On the first day there shall be a holy convocation. You shall do no customary work on it. (36) For seven days you shall offer an offering made by fire to the LORD. On the eighth day you shall have a holy convocation, and you shall offer an offering made to the LORD by fire to the LORD. It is a sacred assembly, and you shall do no customary work on it. (37) These are the feasts of the Lord which you shall proclaim to be holy convocations, to offer an offering made by fire to the LORD, a burnt offering and a grain offering, everything on its day - (38) besides the Sabbaths of the LORD, besides your gifts, besides all your vows, and besides all your freewill offerings which you give to the LORD. (39) Also on the fifteenth day of the seventh month, when you have gathered in the fruit of the land, you shall keep the feast of the LORD for seven days; on the the first day there shall be a Sabbath-rest, and on the eighth day a Sabbath-rest. (40) And you shall take for yourselves on the first day the fruit of beautiful trees, branches of palm trees, the boughs of leafy trees and wills of the brook; and you shall rejoice before the LORD your GOD for seven days. (41) You shall keep it as a feast to the LORD for seven days in the year. It shall be a statute forever in your generations. You shall celebrate it in the seventh month. (42) You shall dwell in booths for seven days. All who are native Israelites shall dwell in booths, (43) that your generation may know that I made the children of Israel dwell in booths when I brought them out of the land of Egypt: I AM the LORD your GOD.' "
(44) So Moses declared to the children of Israel the feasts of the LORD. (King James Version)

Colossians 1:27 " To whom God would make known what is the riches of the glory of this mystery among the Gentiles; which is Christ in you, the hope of glory."

Father God, thank you for loving me so much You reveal through your feasts that because of the precious blood of the Passover Lamb, I have come out of 'Egypt' and am now the 'tabernacle' or booth in which you dwell. Today, I rejoice and celebrate You! Halleluyah! Amen!

     Feast of Tabernacles, like our Thanksgiving holiday (holy-day), is a season of celebrating the harvest.  For believers in Yeshua (Jesus' Hebrew name), it's time to celebrate God coming to the earth in the form of a Jewish man to indwell (no longer are we "dwelling in booth's made with hands") His people - The Church - comprised of Jew and Gentile ('one new man') according to Ephesians 2:14,15. In the spirit of this thanksgiving to God for our bountiful Fall harvest - of souls for the Kingdom, and His blessing of provision 
(salvation, and more) - this harvest recipe from my Feasts of Israel Cookbook provides warmth for the Body and soul.

Red Lentil Soup    

     I chose the most common type of red lentil, the Red Chief, for my Sukkot (Hebrew for "booths or hut's called "sukkuh's") soup. If you remember, Jacob's brother, Essau, traded his birthright for a bowl of this delicious broth. 
     Red lentils have a lovely salmon pink color but turn golden when cooked. These lentils cook faster than others. They're best in purees` or soups. While it's true that many chefs puree` their cooked lentils in a blender or immersion blender, Bruce and I prefer the rustic look, taste and texture of fresh carrots and tomatoes. 
     The delectable aroma of these lentils simmering in sauteed` onion, garlic, and cumin bubbling in chicken broth wafting through the air welcomes my husband, Bruce, home for his Sukkot supper. I'm serving the soup with organic salad, tomatoes, chunks of feta cheese and Mediterranean olives. A drizzle of olive oil and Balsamic vinegar works well as dressing and even as a dip for your loaf of warm crusty bread.
      Bruce is outside now in the cool fall afternoon building our sukkah out of bamboo stalks he chopped down from our garden near the side of our house. These plants are quite prolific and come back every year. Instead of dining on mince and pieces of quince we ate with a runcible spoon, we'll have our first Feast of Tabernacles meal tonight in our sukkah. Here's my dinner preview of coming attractions:

You'll need:
1 1/2 teaspoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 carrots, washed, peeled, rough chopped
5 to 6 cups chicken, or vegetable broth
1 teaspoon Worcestershire sauce
2 cups ( about 3/4 pound) red lentils
1 (28 ounce) can diced tomatoes including juice
1 1/2 Tablespoons lemon juice ( fresh is best)
Salt and pepper, to taste

Put oil in large saucepan or soup pot. Over medium heat, saute` onions, garlic until tender ( stir frequently, being careful not to burn garlic.) Add carrots. Stir for a moment. Add 5 cups broth, Worcestershire, lentils, tomatoes, cumin and lemon juice. Bring to a boil. Reduce heat and simmer the soup, covered, for about 45 minutes, or until lentils are tender and soup thickens. If soup becomes too thick, add more broth. B'tayavon!

Saturday, September 29, 2012

Feast of Tabernacles, or, Sukkot

" You shall observe the Feast of Tabernacles seven days, when you have gathered from your threshing floor and from your wine press. ( Deuteronomy 16:13)
" You shall dwell in booths for seven days. All who are native Israelites shall dweel in booths  that your generation may knowI made the children of Israel will in booths when I brough them out of the land of Egypt; I am the Lord your God."
 Leviticus 23:42-43

Did you know the Feast of Tabernacles, or, Sukkot, is our final Fall feast and follows on the heels of  Yom Teruah( the day of the blowing of the shofar) and Yom Kippur (see previous post)? Another definition for the Feast of Tabernacles is " habitation." In the Book of Leviticus, we see the Lord commanded the Israelites to dweel in tabernacles, or, booths ( huts, or, sukkah's pronounced SOOkah - in Hebrew) as He guided through their wilderness experience with a pillar of fire by night ( the Shekinah Glory, or manifeasted presence of God) and a cloud by day ( the Holy Spirit.)
Today's Jewish community still celebrates the Feast of Tabnacles as the Lord says - in booths, or tents, gathered with their families and recalling thier ancestor's who travelled through the wilderness. 

Jews and Gentiles, as new creations in Messiah - "grafted in" ones (Romans 9:11) celebrate the Feast of Tabernacles by building a physical "sukkah" and spending time in it with our families, our reasons for celebrating are far more spiritual in nature. As I mentioned in my former psot, the Old Covenant is a type and shadow of things to come in the New Covenant. SO it is with the Feast of Tabernacles. The significance today for Jewish and Gentile believers is that God dwells WITHIN US! through the presence of the Holy Spirit! WE ARE the booths in which the God of Abraham, Isaac, and Jacob dwells! 


Thursday, September 27, 2012

The Feast of Tabernacles

" You shall observe the Feast of Tabernacles seven days, when you have gathered from your threshing floor and from your wine press."
 (Deuteronomy 16:13)

" You shall dwell in booths for seven days. All who are native Israelite's shall dwell in booths that your generation may know I made the children of Israel dwell in booths when I brought them out of the land of Egypt; I am the Lord your God."

                                     (Leviticus 23:42-43)     

Your Tasty Tidbit

Did you know the Feast of Tabernacles, or, Sukkot, is our final Fall feast and follows on the heels of Yom Teruah (day of the blowing of the shofar) sometimes called Rosh HaShanah, and Yom Kippur (see previous post. Another definition for the Feast of Tabernacles is “habitation." In the Book of Leviticus, we see the Lord commanding the Israelites to dwell in tabernacles, or, booths (huts, or, sukkah's pronounced SOOkah - in Hebrew) as He guided them through their wilderness experience with a pillar of fire by night ( the Shekinah Glory, or manifested presence of God) and a cloud by day (the Holy Spirit.)

Today's Jewish community still celebrate the Feast of Tabernacles, as the Lord says, in booths, or tents, gathering with their families and recalling their ancestors who traveled through the wilderness. 


Jews and Gentiles, as new creations in Messiah - "grafted in" ones (Romans 9:11) -celebrate the Feast of Tabernacles by building a physical "sukkah" and spending time in it with our families. Our reasons for celebrating, however, are far more spiritual in nature. As I mentioned in my former post, the Old Covenant is a type and shadow of things to come in the New Covenant. So it is with the Feast of Tabernacles. The significance of the Lord bringing the Israelites out of Egypt, from the bondage of a cruel Pharaoh, is to us in the New Covenant the reality that through the sinless blood of the Lamb of God, we are brought OUT of the bondage of sin through the sin nature we inherited through Adam’s sin nature.

Another significant fact today for Jewish and Gentile believers celebrating Feast of Tabernacles is that God dwells WITHIN US through the presence of the Holy Spirit! WE ARE the booths in which the God of Abraham, Isaac, and Jacob dwells! This is remarkable!

Since Sukkot was to be the time of “bringing in the harvest” it is sometimes recognized as the Jewish Thanksgiving. Biblical scholars cite that the Puritans Colonists, it is believed, studied the Hebrew scriptures, based the original Thanksgiving on Sukkot. Traditionally, “stuffed” foods are served indicating being stuffed with food, as we are on Thanksgiving, and living a life “stuffed” with blessings. 

In honor of Sukkot, we’ll celebrate with a dish that acknowledges the harvest and “stuffed” foods with this delicious recipe from my Feasts of Israel Cookbook.

                                BEEF AND RICE STUFFED CABBAGE

                                             1 large head of cabbage
1 ½ pound ground chuck
1 ¼ cup plus 2 Tablespoons uncooked rice
1 yellow onion, diced finely
3 yellow onions, sliced
1 teaspoon garlic powder ( or fresh garlic to taste)
1 (28 ounce) can diced Italian diced tomatoes
½ cup brown sugar
¼ cup apple cider vinegar (or regular white)
¼ cup lemon juice

Remove the cabbage heart with a vegetable corer. Place the cabbage in a large pour boiling water over it. Cover the pot and allow to stand about 30 minutes, until the leaves soften. Remove the cabbage from the water and the leaves with tongs. Blend the meat, rice and grated onion. Place a tablespoon of this mixture in the center of a cabbage leaf and roll the leaf so that the meat is securely inside. Continue preparing the cabbage rolls until there is no more meat mixture. Slice remaining cabbage and add it to the bottom of a large, heavy pot. Add sliced onion. Place cabbage rolls on top. Pour the tomatoes, sugar, vinegar and lemon juice over the rolls. Cover and bake at 300 degrees for 3 hours. Serves 12. B’tayavon!

Wednesday, September 26, 2012

Yom Kippur 2012

Today, YOM KIPPUR(day of atonement), is the holiest day of the year according to Leviticus 23. Our Father who art in Heaven - God (the creator of the universe) - set forth these biblical feasts, as pictures or 'portraits' of Yeshua ( Jesus' Hebrew name) which foreshadow different aspects of His ministry- which He fullfills; rehearsals, if you will, for what will happen in the future. They are a picture of His first coming (Spring feasts), His Life and ministry (the Long Summer), and His soon-coming return ( Fall feasts.) God reveals this to us through the changing of the seasons, thus revealing His eternal purpose for His people - our union and communion with Him.  Hebrews 9:11(how appropriate) states: "Christ came as the High Priest of good things to come..............." All of the Old Covenant looks forward to the good things to come - pointing to the Messiah and His work of redemption. This mean the good things are still coming because it has been accomplished through the death, burial and resurrection of Messiah. This is a lot to digest!

Bruce and I are fasting today and praying for the peace of Jerusalem (Psalm 122:6) We'll go gently off our fast tomorrow with the following light food: Eggs, fruit juice, cheeses, my recipe for apple and honey (traditional) served in this unique presentation from my Feasts of Israel Cookbook:


2/3 cup butter                                                          
2 2/3 cup sugar
4 eggs
2 cups applesauce
2/3 cup orange juice
1 teaspoon allspice
2 1/3 cup flour
 1/2 teaspoon baking powder
2 teaspoon baking soda
1/1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup chopped walnuts

Preheat oven to 325 degree.

Wash and rinse 7 pint jars with wide mouths and no neck. Pour hot water over all jars and dry. Grease inside well (I use cooking spray.) Have 7 matching rings and lids ready.  Cream together sugar and shortening. Beat in eggs, applesauce, and orange juice. Sift together  flour,baking powder, soda, salt and spices; add to applesauce mixture. Stir in nuts. Spoon cake batter into jars( I use a ladle) filling half-full. Bake for 45 minutes. Remove from oven one jar at a time wiping sealing edges clean. Put lid and ring on and screw tightly. Jars will seal as cake cools. Store as you would regular canned goods.

B'tayavon! (Hebrew for 'good appetite) 

* For a pretty presentation unscrew lid and place doillie, or, seasonal paper over sealed jar and replace top. Screw tightly. This produces a ruffled edge on the paper.