YOM KIPPUR BREAK FAST – MADE SIMPLE

Maybe you’ll break your fast with a piece of sponge cake and a smidgin’ of wine at the synagogue. But for most of us, it’s get home quick for that first cup of hot coffee or a long slow drink of seltzer. Then, and only then, will we approach the table to fill our plates from an array of dairy dishes which always seem to center around a fish tray from the ‘deli’.

But preparing a Yom Kippur break fast can be easy and tasty with nary a piece of salty, smoked fish in sight. The trick? Start off with prepared supermarket items – and there are hundreds. Eg. Antipasto , Jewish style, is a bright palette of both exotic and familiar items. For the exotic, Seasons and Gefen offer a delicious variety. There’s pickled eggplant, oriental baby corn, hearts of palm and straw mushrooms to name just a few. Open the cans, drain in a colander and arrange on a lettuce lined serving dish. Add fresh veggies like cherry tomatoes and tri-colored bell pepper strips, Pepper Jack and string cheeses, toss over some sliced crunchy water chestnuts. Presto, you’ve just created a magnificent, tempting platter. No cooking needed and it’s definitely make ahead.

In our house, devilled eggs, are an essential part of the break fast. These popular pick-ups eaten out of hand, are stuffed with eggs yolks mashed together with prepared tuna salad. Finish off with a dill frond garnish. Potato-herb soufflé starts off with frozen potato blintzes, then baked with lots of zesty pesto in a savory custard. Enjoy the last of the bumper crop of Jersey tomatoes. Cut them in wedges and surround with marinated mozzarella cheese balls. Sprinkle it all with a blanket of chopped parsley. Not enough? Pick up a cheese and vegetable quiche. Serve warm or at room temperature.

For dessert, there’s no shame in buying a couple creamy, gooey cakes but to connect with the season, simmer dried figs and golden raisins in pomegranate juice and white wine. Pomegranates symbolize fruitfulness and are said to contain 613 seeds, the number of mitzvot (commandments) in the Torah. Look for the juice in the refrigerated produce section of your supermarket or order from www.pomegranate.com. And on the light side, Espresso Gelatin Mold may be made a day ahead. Set a bowl of whipped cream or whipped topping at the side or garnish with chocolate coffee beans. Missisippi Mud Squares are a hit with everyone. Make way ahead and freeze. Transfer to a serving dish, cover and refrigerate, ready to serve when needed.

Keep in mind:

*Do have plenty of bottled seltzer and orange juice in big pitchers, ready to pull from the ‘frig. to quench thirsts.

*Coffee grounds and water should be measured into the percolator. Plug in as soon as you walk in the door or set it on the timer. For a crowd, set up two percolators – one decaf and one regular coffee. If using only one, make it decaf unless you know your crowd definitely want regular.

*Do offer the predictable bowls of herring in sour cream (add chopped fresh dill), bagels, lox (Nova) and cream cheese. Split bagels ahead, arrange on a tray and cover lightly with a damp paper towel, then with plastic wrap to prevent drying out.

* Plan on most items to be served at room temperature or like the Potato Souffle, zapped in the microwave for a few minutes. By the time, coats have been hung up, everything will be on the table.

* Don’t hesitate to use paper and plastic. Paper plates and cups are available in attractive colors and designs and heavy duty plastic forks may be re-cycled.

* For a crowd, cook ahead and freeze using foil pans. May be reheated in pans or cut into squares and placed on ovenproof serving dishes.

Note: recipes for starred items only.

Recipes for Potato Pesto Soufflé and Honey Crusted Apple Kugel may be halved.

A Break Fast made Simple

Orange juice Coffee Tea Seltzer
Challah with sweet butter and preserves
Antipasto, Jewish style
Pickled Herring in Sour Cream and Dill
Devilled Eggs*
Potato and Pesto Souffle *
Honey Crusted Apple Kugel*
Sliced Tomatoes/ Marinated Mozzarella
Figs in Pomegranate Syrup*
Espresso Gelatin Mold*
Missisippi Fudge Squares*

* * *

Devilled Eggs (dairy)

makes 24 pieces

1 dozen hard cooked eggs

1 1/4 cups tuna salad

1 rounded tablespoon horseradish cream sauce

salt and white pepper to taste

dill fronds to garnish

Cut eggs in half and remove yolks. Place in a bowl and mash with a fork. Add the tuna salad and horseradish cream sauce. Mix well to combine. Season to taste with salt and pepper. Fill each egg white cavity with a rounded tablespoon mixture. Garnish with a small dill frond and arrange on a platter. Insert six toothpicks around, cover with plastic wrap and refrigerate.

Tip: The toothpicks prevent the plastic wrap sticking to surface of eggs and cakes.

Approx. nutrients per piece: calories – 57 protein – 5g carbohydrates – 1g

fat – 3g cholesterol – 108mg sodium – 78mg

Potato and Pesto Souffle (dairy)

serves 25-30

18 potato blintzes (3 packages)

1 (14 ounce) bag frozen sugar snap peas, thawed

1 stick (4 ounces) unsalted butter or margarine, divided

1 (12 ounce) bag frozen chopped onions

1 cup pesto

6 eggs

2 cups low fat sour cream

1 teaspoon powdered garlic

1 teaspoon salt

lemon pepper seasoning

Preheat oven to 350F. Spray a 13x9x2-inch baking pan with non-stick cooking spray.

Arrange the blintzes in one layer in prepared pan. Drain any liquids off the snow peas. Scatter over the blintzes and set aside.

In a medium skillet, heat 1 tablespoon of the butter or margarine over medium high heat. Add the onions. Saute 5 minutes. Drain off any liquids. Stir in the pesto. Spread over the blintzes and snow peas.

In a medium bowl, melt the remaining butter or margarine in the microwave. Add the eggs, sour cream, garlic and salt. Whisk well to blend. Pour over the blintz mixture. Sprinkle with lemon pepper seasoning. Bake in preheated oven 1 1/2 hours or until center is firm. Serve at room temperature.

approx. nutrients per serving: calories – 143 protein – 4g carbohydrates – 11g

fat – 10g cholesterol – 62mg sodium – 207mg

Honey Crusted Apple Kugel (dairy)

serves 25-30

1 pound thin vermicelli, cooked and drained

4 eggs

1 1/2 cups kefir

2 teaspoons Chinese 5-spice

1 cup diced mixed dried fruits (apricots, apples, raisins)

2 tablespoons lemon juice

2 cans (21 ounce each) apple pie filling

1 stick (4 ounces) unsalted butter or margarine, melted

1 cup granola

about 1/4 cup honey to drizzle

Spray a 10x12x3 –inch aluminum foil baking pan or a very large deep baking dish with non-stick cooking spray. Spread the cooked vermicelli over the bottom. Set aside.

In a large bowl, whisk together the eggs, kefir and Chinese 5-spice. Add the dried fruits, lemon juice, apple pie filling and melted butter or margarine. Stir to mix. Pour over the vermicelli. With a wooden spoon, fold the fruit and kefir mixture into the vermicelli.

Sprinkle the granola over and drizzle with honey.

Bake in preheated oven for 1 hour or until firm in center. Serve at room temperature.

approx. nutrients per serving:calories – 177 protein – 4g carbohydrates – 29g

fat – 6g cholesterol – 37mg sodium – 34mg

Figs in Pomegranate Juice (pareve)

serves 6 - 8

1 pound dried figs

1 cup golden raisins

1 1/2 cups pomegranate juice

3/4 cup white wine

cinnamon stick

3 thin slices ginger root, about 1-inch in diameter

2 tablespoons honey or to taste

Place figs in a bowl and cover with hot water. Microwave for 5 minutes at Medium. Drain well. Place in saucepan with the raisins, pomegranate juice, wine, cinnamon stick, ginger root, 2 tablespoons honey and 1/4 cup water.

Bring to simmer over low heat. Cover and simmer 30 minutes longer or until figs are plump

Add more honey if desired. Remove cinnamon stick and ginger before serving. Serve chilled or at room temperature.

Espresso Gelatin Mold (pareve)

serves 8

2 (3 ounce) packages peach gelatin

1 1/2 cups boiling water

1 1/2 cups cold espresso coffee

3/4 cup white wine (Chablis or other semi-dry wine)

chocolate coffee beans to garnish(optional)

In a large bowl, thoroughly dissolve the gelatin in boiling water. Stir in the coffee and wine. Pour into a 1 quart bowl or mold. Refrigerate until firm. Garnish with chocolate coffee beans. Serve with a bowl of whipped cream on the side, if desired.

approx. nutrients per serving: calories – 92 protein – 2g carbohydrates – 19g

fat – 0g cholesterol – 0mg sodium – 49mg

Missisippi Mud Squares (dairy)

makes 48

These rich morsels are well worth making from scratch. Make weeks ahead and freeze.

2 sticks unsalted butter

1/3 cup cocoa powder (unsweetened)

2 cups sugar

4 eggs

1 teaspoon vanilla extract

1 3/4 cups plus 2 tablespoons all-purpose flour

1 cup chopped nuts (optional)

Preheat oven to 325. Spray a 13x9x2-inch baking pan with non-stick cooking spray.

In a medium saucepan over medium heat, melt the butter. Remove from heat. Stir in the cocoa and sugar. Whisk in the eggs, vanilla and flour, about 1/3 cup at a time, mixing well between each addition. Pour into prepared baking pan. Bake in preheated oven for 40-50 minutes or until still slightly damp in center.

About 10 minutes before cake is done, make the frosting:

Frosting: 1/2 stick (4 tablespoons) butter

1/3 cup milk

1/2 cup cocoa powder (unsweetened)

1 teaspoon vanilla extract

1 box (1 pound) powdered sugar

2 cups miniature marshmallows

In a saucepan over low heat or in the microwave, melt the butter. Add the milk, cocoa, vanilla extract. Stir to mix well. Add the powdered sugar, about 1 cup at a time, mixing well between each addition.

Scatter the marshmallows over the baked cake. Return to oven for 5 minutes. Spread softened marshmallows over. Then spread the chocolate frosting over, mixing with the marshmallows to create a marbled effect. Return to oven for 5 minutes. Cool completely before cutting into squares with a knife dipped in hot water.

approx. nutrients per piece: calories – 146 protein – 1g carbohydrates – 24g

fat – 6g cholesterol – 31mg sodium – 8mg

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