High Holidays Feature (4): the Gourmet Touch; Breaking the Yom Kippur Fast
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High Holidays Feature (4): the Gourmet Touch; Breaking the Yom Kippur Fast

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Preparation for the break-the-fast meal can easily be completed the day before the holiday. After returning from a full day at synagogue feeling hungry and tired, the last thing one wants to do is reheat leftovers from last evening’s dinner.

Instead, this make-ahead meal begins with the simple ritual of blessing the challah, which is then broken into pieces for all to share. A glass of any kind of juice is followed by the traditional herring. Use some, or all of the following recipes, and add a tossed salad, if desired. Leftover honey cake, with assorted fresh fruits and coffee or tea is the finale to the meal. Herring n’ Cream 1 1b. herring tidbits, drained, rinsed and drained again 1/2 cup light mayonnaise 1/2 cup light or nonfat sour cream juice of 1/2 lemon 1/2 green pepper, cut in small squares 1/2 red pepper, cut in small squares 1 tsp. celery seed 1 tsp. sugar or substitute 4 green onions and tops, sliced

In a large bowl, combine all ingredients except herring and mix well. Stir in herring. Chill for as long as three weeks in the refrigerator. Salmon Mousse with Dill Sauce 1 can tomato soup 1 large package cream cheese, softened 2 Tbsp. unflavored gelatin (dissolved in 1/4 cup cold water) 1 large can salmon, drained and flaked 1 cup mayonnaise 1 green pepper, chopped 1 cup celery, chopped 1 small onion, grated 1 Tbsp. capers (optional) 1 Tbsp. Worcestershire sauce 1/2 tsp. salt; 1/4 tsp. white pepper

In a saucepan over low heat, stir soup and cream cheese until cheese dissolves. Add softened gelatin and stir until blended well. In a large mixing bowl, combine all ingredients and mix well. Spoon into a well-oiled or nonstick vegetable sprayed fish mold (or mold of choice) and chill overnight. Unmold on a lettuce lined platter. Dill Sauce: 2 cups sour cream 1/2 tsp. salt; 1/4 tsp. pepper 2 Tbsp. snipped green onions or chives 1 Tbsp. snipped fresh dill or 1 1/2 tsp. dried dill 3/4 cup coarsely chopped cucumber

Mix all ingredients and chill well before serving with mousse. Note that low- cal mayonnaise, cream cheese and sour cream can be used. Chicken Salad

The chicken for this recipe can be from a leftover roasted bird or from quickly poached chicken breasts. 2 whole breasts of chicken 1 Tbsp, vegetable oil juice of 1 lemon salt and pepper to taste Dressing: 2 Tbsp. light soy sauce 1 Tbsp. rice vinegar zest and juice of 1 orange 2 Tbsp. honey 2 Tbsp chili oil 3/4 cup vegetable oil 1 tsp. Szechuan pepper flakes (optional) Additional Ingredients: 1/2 1b. snow peas 1 cup sliced water chestnuts salt to taste

If using cooked chicken, cut meat into chunks. To cook breasts, oil a baking pan, place chicken skin side up, sprinkle lightly with salt, pepper and lemon juice and cover tightly with aluminum foil. Bake in a 350-degree oven about 25- 35 minutes. Cool; remove skin and bones. Cut meat into chunks. Combines all ingredients for dressing. Right before serving, mix cool chicken, snow peas and water chestnuts with dressing. Marinated Carrots 2 lbs. baby carrots 2 green peppers cut in julienne strips 1 can tomato soup 1/2 cup vegetable oil 1 cup sugar 3/4 cup vinegar 1 tsp. mustard 1 tsp. Worcestershire sauce

Cook carrots in a small amount of water until tender and crisp; drain well. Combine remaining ingredients in a small saucepan, cook and stir until sugar is dissolved, which is about 5 minutes. Pour over drained carrots and chill at least 24 hours. Green Pasta Pie 6 ozs. linguine, cooked and drained 1 Tbsp. vegetable oil 2 beaten eggs 1 10 oz. package frozen chopped spinach, cooked and drained 1/2 cup snipped green onions 1/4 cup snipped parsley 4 eggs 1 3 oz. package cream cheese, softened 1 cup buttermilk 1/2 tsp. Worcestershire sauce 1 1/4 tsp. salt; 1/8 tsp. pepper

Combine noodles, oil and 2 beaten eggs. Press on the bottom and up the sides of a 10-inch quiches dish or pie plate. Cover edge of pasta with foil; bake in a 350-degree oven for 7 to 10 minutes or until set. Beat together the four eggs, cream cheese and buttermilk; stir in spinach, onion and parsley. Add seasonings; mix well. Spoon into the pasta shell. Bake in a 375-degree over for 25 to 30 minutes, or until knife inserted in center comes out clean. let stand 10 minutes before serving. May be reheated, if desired. This recipe yields 6 servings). A Rosh Hashanah Dinner for All

L’Shanah Tovah – “May you be inscribed for a good New Year” will be repeated throughout the synagogues and in Jewish homes starting at sundown Sept. 24.

“May it be a good sweet year” is the theme of Rosh Hashanah. Jews eat accordingly during this period, with many dishes prepared with honey.

Years ago, Grandma could be counted on to bake the challah; grind the fish for gefilte fish; grate the horseradish; make, fill and shape the kreplach; and simmer the chickens for soup.

But times are different. The round challah studded with raisins, gefilte fish and horseradish is available at local markets.

If time permits, try a new version of gefilte fish or honey cakes that can be made ahead of time, frozen until needed and use the time to prepare other

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