Tag Archives: yom kippur

Break-the-fast Menu Ideas

Whereas Rosh Hashanah is my favorite Jewish holiday of the year, Yom Kippur is one of my least favorite, only second to Passover when my beloved carbs are rudely snatched away from me for an entire week. Ah, the things we do for our heritage.

Not eating for 25 hours is hard. It sucks. And I am not good at it, despite the meaningful role I believe it occupies in observing such an important, reflective holiday.

But the one thing that makes it better? Breaking the fast of course. So get creative with your break-the-fast menu and try some new dishes this year. Here are some menu suggestions to make that fast a little easier.

break-fast-recipes

Dips and Salads

Homemade Labne

Black Bean Hummus

Israeli Salad

Mollie Katzen’s Grilled Bread and Kale Salad with Walnuts and Figs

Bagel and Lox Salad

Tri-Color Melon Salad with Mint Syrup

Pomegranate Apple Salad with Parmesan Dressing from Dairy Made Easy

Pomegrante&AppleSalad-1

Kugels

Cheese Noodle Kugel

Apple Pear Cranberry Kugel

Cinnamon Noodle Kugel

Apple Noodle Kugel Crumble Cake

apple-noodle-kugel-cake-4

Savory Bites

Homemade gravlax from Vered Meir

Borekas

Spinach and Goat Cheese Quiche with Herb Butter Crust

Smoked Salmon and Goat Cheese Quich from Amy Kritzer

breakfast-quiche-1

Gluten-free 

Gluten-free Apple Kugel from Rella Kaplowitz

Gluten-free Blintzes from Vered Meir

Strawberry Almond Flour Mini Muffins from Whitney Fish

Gluten-free Challah from Vered Meir

A pinch of challah

Sweet Treats

Pumpkin Spice Babka

Sour Cream Apple Coffee Cake from Sheri Silver

Pumpkin Bread from Paula Shoyer

Pineapple Coconut Coffee Cake from Jennifer Stempel

Pineapple-Coconut-Coffee-Ca

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Posted on September 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Smoked Salmon and Goat Cheese Quiche

Yield:
8 servings

Though most Jews name Hanukkah, Purim or Passover as their favorite of the many (many) holidays, I have always been a little partial to Yom Kippur. For real.

breakfast-quiche-1Daily life can be so hectic, between keeping up with Netflix and waiting in line for your daily Pumpkin Spice Latte, so having a day dedicated to reflection and atonement (in between naps and binge watching The Food Network) is a meaningful change of pace. And of course, at the end of the day of fasting, there’s the food.

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Our break fast spread was as traditional as they come. Kugels, coffee cake, an assortment of rarely-touched pre-made Italian cookies from the local Jewish supermarket, and the pièce de résistance, the bagel spread. When pangs of hunger set in during the final hours, this is what I focused on. Dozens of bagels, lox, red onions, tomatoes, capers, and an assortment of cream cheeses from chive to strawberry. While others were vying for an end piece of coffee cake, I went straight for the good stuff. Half of an everything bagel, never scooped, schmeared with plain cream cheese, lots of lox, red onions and capers. Always a delicious meal, but especially after a day of fasting.

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This year, I decided to take all my favorite bagel toppers and put them in a quiche. I love quiche, but hadn’t made one since culinary school. The salty capers and smoked salmon paired with creamy tart goat cheese and sweet red onions is pretty magical. I highly recommend the homemade crust; the flakiness is worth the extra effort. The best part is (okay, besides the eating part) that you can easily make this ahead of time and serve at your break fast.

breakfast-quiche-2

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Smoked Salmon and Goat Cheese Quiche

Ingredients

For the crust:
1 ¼ cups all-purpose flour, plus more for rolling dough
¼ tsp salt
¼ tsp sugar
1 stick (1/2 cup) butter, chilled in the freezer and diced
2-4 Tbsp ice water

For the quiche filling:
½ small red onion, cut into thin slivers
1 Tbsp olive oil
Salt
2 Tbsp capers
3 large eggs
1 cup whole milk
½ cup heavy whipping cream
½ tsp freshly ground black pepper
¼ tsp ground nutmeg
4 ounces smoked salmon, diced
4 ounces goat cheese, crumbled

Directions

To make dough, whisk together flour, salt, and sugar. Then add in butter and mix with hands until you have a coarse, crumbly mixture. (Alternatively, you can use a food processor.) Add in water 1 tablespoon at a time until the dough comes together. Be careful not to over mix. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Roll out dough on a lightly flowered surface into a 12-inch circle. Place it in a tart pan and press down to fit in the edges. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line dough with parchment paper and fill 2/3 of the way with pie weights or dried beans. Bake until crust is set, about 12-15 minutes.

Carefully remove paper and bake until golden brown, an additional 8 minutes. Remove from oven and let cool on a wire rack.

Meanwhile, make the filling. In a large sauté pan, heat up olive oil over medium heat. Sauté red onions with a pinch of salt until the start to soften and brown, about 5 minutes. Then add capers and sauté for another 3 minutes. Set aside to cool.

In a large bowl, whisk together eggs, milk, cream, black pepper and nutmeg. Once crust is cooled, sprinkle half of the onion mixture, goat cheese and smoked salmon on the bottom of the crust. Pour over egg mixture and dollop with remaining ingredients. Bake until quiche is set but still slightly jiggly in the center, about 30 minutes. Let cool for 10 minutes and serve.

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Posted on September 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Spinach Goat Cheese Tart with Herb Butter Crust

Yield:
6-8 servings

At least several times a year I am privy to a conversation about the downfalls of social media. And how no one talks to one another anymore. As someone who uses social media professionally, I generally disagree citing countless examples of how social media has allowed me to stay in touch with friends across the world; keep up with news in real-time; and learn new things.

foodie potluck food

And two weeks ago, on a beautiful summer evening, the wonders of social came together to allow myself and a group of kosher food bloggers to take the fun of our online personalities and meet one another, share a meal and talk food in person.

Cookbook author and teacher Kim Kushner hosted the lovely outdoor evening, called #kosherfoodiepotluck, where each one of us brought a kosher, dairy dish and a sat around a large, expertly decorated table to what else: eat and talk.

foodie potluck outside

There were so many delicious dishes (especially some homemade cronuts by Chef Chaya), but my favorite part was getting the chance to meet so many other bloggers that I have known and followed for years. Here’s me meeting Melinda Strauss of Kitchen Tested for the first time. I am a hugger, thankfully she didn’t seem to mind. And on the right is me with Liz Rueven of Kosher Like Me and Miriam Pascal of Overtime Cook.

foodie potluck people

You might be wondering, soooo….what did YOU make? I wanted to bring one of my husband’s favorite dishes, and I didn’t want to start creating a crazy new item for the first time. I also wanted to bring something that would transport easily, could use seasonal ingredients and could be served room temperature.

My goat cheese and spinach quiche with herb butter crust was just the thing. It’s also perfect for a Shabbat lunch, Sunday picnic or even Yom Kippur break-fast.Two notes about this recipe: first, it is inspired by my absolute favorite Julia Child, and resembles one of her recipes for an open-face tart. The second thing to note is that you can add any combination of fresh herbs that you like in the crust: sage, tarragon, mint or even cilantro. Get creative and enjoy.

spinach goat cheese tart

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Goat Cheese and Spinach Quiche with Herb Butter Crust

Ingredients

For the crust:
2 cups unbleached all-purpose flour
1 tsp salt
1/4 tsp sugar
6 ounces chilled butter
4 Tbsp chilled vegetable shortening
a scant half cup ice water, or more as needed
1 Tbsp chopped fresh rosemary
1/2 Tbsp chopped fresh thyme
1/2 Tbsp chopped fresh oregano
1 Tbsp chopped fresh parsley

For the filling:
3 eggs
1 1/2 cups whipping cream
3 oz goat cheese, crumbled into pieces
2 shallots, minced
1 garlic clove, minced
1 Tbsp butter
1 Tbsp olive oil
1 1/4 cups blanched spinach, water squeezed out
1/2 tsp salt
1/4 tsp pepper
1/4 tsp fresh nutmeg

Special equipment: springform pan

Directions

In a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.

Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk. Wrap in plastic and place in fridge for 1-2 hours or overnight.

Preheat oven to 400 degrees.

Roll out crust on a lightly floured surface until 1/4 inch thick. Carefully roll the crust onto your rolling pin and lay on top of spring form pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over, You can get fancy with the edges of the crust, or just leave for a rustic look. Bake for 7-9 minutes. Remove from oven and let cool slightly.

Reduce oven temperature to 375 degrees.

Whisk together eggs, cream, goat cheese, salt, pepper and nutmeg.

Heat a pan over medium heat and add butter and olive oil. Saute the shallots and garlic for just 2 minutes or until translucent. Add the spinach and stir for several minutes to remove any excess water. Remove from heat and allow to cool for 5 minutes.

Add spinach and shallot mixture to the egg mixture. Pour into prepared quiche crust.

Bake for 25-30 minutes. Serve warm or room temperature.

Posted on August 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

butternut-squash-mac-1

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Gluten-Free Butternut Squash Mac and Cheese

Ingredients

2 Tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

2 cups cooked butternut squash

1 ¼ cup 2 % milk

½ tsp sea salt + more to taste

1/8 tsp black pepper

1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)

1½ cups shredded mozzarella, divided

1/3 cup gluten-free breadcrumbs

2 Tbsp melted butter

Finely minced herbs for garnish

Directions

Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.

Heat a skillet over a medium flame. Add olive oil, onion, and garlic and sauté 6-8 minutes until the onions are soft. Remove from heat and add squash, 1 cup of milk, ½ tsp salt, and pepper. Using an immersion blender, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.

Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.

Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.

Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.

Top with your favorite fresh herbs such as basil or parsley.

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Posted on June 18, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pineapple Coconut Coffee Cake

Yield:
8-10 servings

Like so many of my peers, Jewish summer camp played an integral role in my Jewish identity. It’s where I developed my appreciation for Israeli dancing, a deep respect for my surroundings in nature, and not to be outdone, my love of Shabbat breakfast. Every Saturday morning, before all the campers joined for services, we’d convene in the dining hall for a plentiful feast of crumbly and perfectly spiced coffee cake. It wasn’t elaborate, but it sure was special, and it was certainly on the list of things I looked forward to year after year as I awaited summer’s arrival. If I ever longed for a little taste of home while I was at camp, I just had to wait until the end of the week, since the combination of cinnamon and sugar in the crumb topping would remind anyone of home. Because of this experience and because it only gets better the day after it is baked, to me, coffee cake is synonymous with Shabbat morning, summer vacation or not.

Pineapple-Coconut-Coffee-Ca

Of course, as an adult, summer camp is no longer really in the cards for me anymore. These days, when we get through hiking the trails of all the nearby national forests, my husband and I long for a more tropical getaway. Since our next vacation seems light years away, I came up with a recipe inspired by my Cuban heritage that will be sure to satisfy until we can get ourselves to the nearest island.

Cooling-Coffee-Cake-1

With its taste of the tropics, my Pineapple Coconut Coffee Cake hits the spot for a Shabbat morning treat. It has the cinnamon and sugar that I always remember from my camp days, but its layer of crushed pineapple adds a mild zing and just the touch needed to keep this cake moist for days. The coconut added to the crumb layer, suggested by my friend Dolly, acts as a tropical kiss and adds a nice crunch.

Slice-of-Coffee-cake-3

Next time you’re in the mood for a reminder of Shabbat mornings at camp, or you’re longing for a quick getaway, try a bite of this coffee cake, and you won’t be disappointed.

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Pineapple Coconut Coffee Cake

Ingredients

For the cake batter:

2 cups all-purpose OR cake flour

1 tsp baking powder

1 tsp baking soda

½ tsp table salt (not kosher salt)

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

3 eggs

1 cup sour cream

1½ tsp pure vanilla extract

1 20 oz can of crushed pineapple, well-drained, and juice reserved

For the crumb topping

¼ cup granulated sugar

¼ cup brown sugar

½ cup grated coconut

½ cup all-purpose flour

¾ tsp ground cinnamon

⅛ tsp salt

¼ tsp nutmeg

¼ cup unsalted butter, softened

For the glaze:

3 oz cream cheese, softened

⅔ cup confectioners' sugar

3-4 Tbsp. of the reserved pineapple juice

Directions

Preheat oven to 350 degrees. Grease a 9-inch tube pan, and line with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and the sugar. Add the eggs, one by one, and mix well. Stir in the sour cream and vanilla extract.

Combine the dry mixture into the wet mixture in three batches, and mix only until incorporated, and set aside.

Meanwhile, combine all the ingredients of the crumb topping, and cut in the butter using a fork or a pastry cutter. Set aside.

In your greased tube pan, spoon in half of the batter, and use the back of the spoon to even the layer. Sprinkle on half of the crumb topping in an even layer. Spoon the drained pineapple over the crumb layer. Top with second half of cake batter, and spread to even the layer. Add the remaining crumb topping, and bake for 45-50 minutes.

Once the cake is golden brown, remove from oven, and cool on a wire rack for 10 minutes. After the initial 10-minute cooling time, remove the cake from the pan, and cool the rest of the way.

Once cooled, glaze the cake by whisking together all the glaze ingredients, and using the prongs of a fork to drizzle over the cake. Let the glaze set before slicing.

Posted on June 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Yom Kippur Break-Fast Menu

Is there anything worse for a food blogger than fasting? It is perhaps the fasting that makes Yom Kippur that much more difficult, and more meaningful too. Thank goodness I have the break-fast menu to plan in order to keep my food-obsessed mind occupied.

I like to keep my break-fast menu pretty simple: bagels, cream cheese, fresh fruit, coffee (of course), a nice green salad and something warm and cheesy like blintzes or a dairy noodle kugel – things that can be prepared ahead of time and served quickly immediately after sundown.

Here are some of our favorite picks for easy and satisfying post-fast dishes that are sure to leave you in a contented, post-Yom Kippur food coma:

Israeli salad

Labane

Pickled Cauliflower

Israeli Salad

Stuffed Dates

Homemade Gravlax

bagel w cream cheese

Custom Cream Cheese

Homemade Bagels

Spinach, Blueberry and Goat Cheese Salad

SONY DSC

Spinach and Cheese Borekas

Dairy Lokshen (Noodle) Kugel

Classic Blintzes

Strawberry Rhubarb Blintzes

Posted on September 12, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Break-the-Fast Menu

What’s the best part of fasting on Yom Kippur? Well, BREAK-ing the fast of course! Most American Ashkenazi Jews I know break the fast with bagels, lox, cream cheese, orange juice and other treats, such as cucumber salad or noodle kugel.

I also like changing things up and making a spinach quiche and cheesecake! Here are a few ideas for your break-fast from our favorite recipes.

Wishing everyone a sweet new year, an easy fast and a meaningful holiday!

Break-the-Fast Menu

Homemade Bagels

Custom Cream Cheese

Cheese Lokshen (Noodle) Kugel

Israeli Salad

Cucumber Salad from The Food Yenta

Lavender Cheesecake with Shortbread Almond Crust

Tamar’s Coffee Cake

Chef Paula Shoyer’s Pumpkin Bread

 

 

Posted on September 24, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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