A Break-the-Fast Table for Eight

After a day of fasting and reflection, you may have a little glass of wine and a piece of sponge cake at synagogue. But the real break-fast is at home – and with the menu below, no cooking is required. Everything is made at least one day ahead and may be served straight from the refrigerator, zapped in the microwave if desired or served at room temperature.

The selection of traditional dishes, includes some with a contemporary twist. My mother insisted that salt herring and seltzer be the two essential items to break the fast – to restore the loss of salt and liquids. She made her own pickled herring but storebought herring tidbits in a jar makes Herring with Apples super-easy. Mini size whole wheat pita breads stuffed with lox, cream cheese and veggies, eaten out of hand will appeal to kids of all ages. Instead of noodles, orzo, the tiny rice shaped pasta, is combined with asparagus, ripe tomatoes and corn, adding a new taste and texture dimension to the traditional kugel. This dish also freezes well. To maintain the rich taste and light texture of the Moroccan bundt cake, sweet butter and full cream cheese must be used, not the light or fat-free varieties and make sure spices are fresh. There’s every reason to include a home made Honey Cake. This one bowl recipe is moist and fragrant with the addition of zesty orange juice concentrate and chocolate and best of all, it’s mixed in minutes. Make a week or so ahead, wrap tightly in plastic wrap, then foil, and freeze.

Recipes may be doubled – any leftovers may be sent home with guests as "care packages" or refrigerated for an easy next day meal.

Recipes for starred items only.

Menu

• Challah honey cake wine seltzer

• Coffee and tea

• Pickled herring with apples*

• Parsley baked salmon fillet with lemon yogurt sauce*

• Lox and cream cheese mini pockets*

• Late summer vegetable kugel*

• Cherry wine mold*

• Moroccan scented bundt cake*

• One bowl honey cake*

Pickled Herring with Apples (dairy)
serves 8

2 (8 ounce) jars pickled herring tidbits with onions, drained
2 tablespoons chopped red onion
2 sweet apples, peeled, cored and cut in 1/2-inch dice
1/4 cup sour cream
2 tablespoons chopped fresh dill
fresh dill fronds to garnish.

In a bowl, combine the herring and onions, red onion, apple, sour cream and dill. Garnish with dill fronds. Serve chilled.

approx. nutrients per serving: calories – 137 protein – 6g carbohydrates – 9g

fat – 9g cholesterol – 7mg sodium – 372mg

Parsley Baked Salmon Fillet (dairy)
serves 8

2 cups seasoned croutons
1/2 cup parsley sprigs
2 tablespoons grated parmesan cheese
1 tablespoon grated lemon rind
2 tablespoons olive oil
salt and pepper to taste
2 1/2 pound salmon fillet, skin removed
olive oil to spray

Preheat oven to 375F. Spray a large baking dish with non-stick cooking spray.

In the food processor, coarsely chop the croutons. Add the parsley sprigs and pulse to chop parsley finely. Transfer to a bowl. Mix in the lemon rind and olive oil. Season to taste with salt and pepper. Place the salmon fillet in prepared baking dish. Spread the parsley-crouton mixture over to cover. Press in with your hands or back of a spoon.

Spray or lightly drizzle with olive oil. Bake in preheated oven for 45 –60 minutes or until flakes are opaque when separated with the point of a knife. May be served at room temperature or chilled.

approx. nutrients per serving: calories – 274 protein – 24g carbohydrates – 5g

fat – 17g cholesterol – 68mg sodium – 189mg

Lemon Pepper Sauce (dairy)
makes scant 1 1/2 cups

1 cup plain low fat yogurt
2 tablespoons mayonnaise
1/4 cup fresh lemon juice
lemon pepper seasoning to taste

Mix yogurt, mayonnaise, lemon juice until smooth. Season to taste with lemon pepper seasoning. Serve chilled or at room temperature.

approx. nutrients per tablespoon: calories – 16 protein – 1g carbohydrate – 1g

fat – 1g cholesterol – 1 mg sodium – 15mg

Lox and Cream Cheese Pockets (dairy)
makes 8 servings

8 whole wheat mini size pita breads
6 ounces cream cheese
1/2 cucumber, unpeeled and thinly sliced
4 medium tomatoes, thinly sliced
4 ounces thinly sliced lox, cut in thin strips
4 thin slices Vidalia onion
dill sprigs
alfalfa sprouts (optional)

Use a knife or your fingers to break the pita breads apart. Spread with cream cheese. Top with slices of cucumber, tomatoes and lox. Break the onion into separate rings and place on top of lox. Top with dill sprigs and alfalfa sprouts (optional). Cut in half to serve.

Late Summer Vegetable Kugel (dairy)
serves 8

3/4 cup orzo
2 eggs
1 cup milk
1 tablespoon dijon mustard
1 medium tomato, cut in 8 wedges
1 cup thinly sliced asparagus
1 cup fresh or canned corn kernels
1/2 teaspoon dried crumbled sage
1 cup shredded sharp cheddar cheese

Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick cooking spray. In a large saucepan, bring 2 quarts water to boil. Add a teaspoon salt and the orzo. Cook over medium high heat for 9 minutes or until orzo is al dente. Drain well. Spread over the bottom of the prepared baking dish. Top with the sliced tomato, asparagus and corn. Sprinkle with sage and half the cheese. Set aside. In a bowl, whisk the eggs, milk and mustard. Pour over the vegetables and sprinkle with remaining cheese. Bake in preheated 350F oven for 50 minutes or until center is firm. Serve hot or at room temperature.

approx. nutrients per serving: calories – 180 protein –9 g carbohydrates –22 g

fat – 6g cholesterol –58 mg sodium –138 mg

Old-Fashioned Cherry Wine Mold (pareve)
serves 8

1 (6 ounce) package black cherry gelatin mix
3 cups boiling water
3/4 cup sweet red wine (eg. Manischevitz concord grape)
pinch nutmeg
2 cups frozen pitted cherries, thawed
1/2 cup chopped pecans
tiny bunches green grapes to garnish.(optional)

Dissolve gelatin in boiling water, stirring until completely dissolved. Stir in the red wine.

Refrigerate until partially set, 1-2 hours. Stir in the nutmeg, cherries and pecans. Pour into a 1 1/2 quart mold . Refrigerate until firm. Unmold by dipping mold into a large bowl of hot water for a few seconds making sure no hot water splashes onto the gelatin.

Garnish with green grapes (optional)

approx. nutrients per serving: calories – 180 protein – 3g carbohydrates – 26g

fat – 6g cholesterol – 0mg sodium – 70 mg

Moroccan Scented Bundt Cake (dairy)
15 servings

1 stick (4 ounces) unsalted butter
9 ounces cream cheese, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups cake flour, sifted
2 teaspoons baking powder
2 teaspoons cardamom
1 teaspoon cumin
1/4 teaspoon salt
powdered sugar (optional)

Preheat oven to 350F. Spray a 10-inch bundt pan with nonstick vegetable spray.

In a large mixing bowl, beat the butter, cream cheese and sugar until pale, about 3 minutes. Add the eggs, one at a time, each with a tablespoon cake flour (which prevents curdling), beating after each addition. Add the baking powder, cardamon, cumin and salt with the remaining flour, 1/2 cup at a time. Beat well after each addition. Spoon the batter into the prepared bundt pan. Bake in preheated oven for 55 to 60 minutes or until cake is golden, risen and a toothpick inserted in center comes out clean. Let cool 5 minutes in pan. Loosen edges with a round bladed knife and turn out onto a wire rack to cool completely. Dust with powdered sugar before serving (optional).

approx. nutrients per serving: calories – 277 protein – 5g carbohydrates – 35g

fat – 14g cholesterol – 92mg sodium – 172 mg

One-Bowl Honey Cake (pareve)
36 pieces

3 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
1/2 cup vegetable oil
3/4 cup honey, divided
3/4 cup strong brewed coffee
1/4 cup frozen orange juice concentrate, thawed
1 ounce (1 square) unsweetened pareve chocolate
36 walnut halves

Preheat oven to 350F. Spray an 11x14 – inch baking dish with nonstick vegetable spray.

In a largew bowl, mix the flour, sugar, baking soda, baking powder, cinnamon. Make a well in the center and beat in the eggs, vegetable oil, 1/2 cup honey, coffee, orange juice and chocolate. Pour the batter into the prepared baking dish. Arrange walnuts on top. Bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean. Warm the remaining honey. Brush over baked cake. Cool and cut into squares.

approx. nutrients per piece: calories – 129 protein – 2g carbohydrates – 19g