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Thursday, September 13, 2012 | return to: supplement, rosh hashanah


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Rosh Hashanah: As Yom Kippur comes to a close, resolve to break the fast with holiday dishes

by jamie geller, jta

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Yom Kippur, the most somber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions. The concept of New Year’s resolutions that mark our secular New Year’s Day comes from the Jewish idea of repentance at the start of a new year.

As we reflect on the mistakes we’ve made over the past year, we resolve to be better people. One element of repentance is fasting, so Jews are not permitted to eat or drink on Yom Kippur. But boy do we prepare ourselves for the fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just before the fast. When it’s over, we give thanks and dig in once again.

The post-Yom Kippur meal may not contain every dish you fantasized about during the fast, but it’s sure to be satisfying.

The Smoked Salmon Omelet recipe makes only one because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand and keep them whole. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate. Then, cut in half just before serving.

Poached pears are a great lighter alternative to a rich heavy dessert but still have loads of flavor to satisfy the most discerning sweet tooth. Serve with your favorite nondairy ice cream and experiment poaching different kinds of fruit.


The Smoked Salmon Omelet is a satisfying way to break the fast.   photo/ahuva staum
The Smoked Salmon Omelet is a satisfying way to break the fast. photo/ahuva staum

Smoked Salmon Omelet

Serves 2

Prep time: 10 minutes

Cook time: 15 minutes

 1 Tbs. olive oil

1 small red onion, thinly sliced

5 large eggs, beaten

1⁄2 tsp. kosher salt

Freshly ground black pepper

2 Tbs. chopped chives

1 Tbs. capers

3 oz. thinly sliced smoked salmon

1 everything bagel, cut in half

4 Tbs. cream cheese

Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender. Add eggs, salt and pepper, and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.

Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half without the salmon over the half with salmon to enclose it, and slide the omelet onto a plate.

Cut in half crosswise and serve on an open-faced bagel with cream cheese.

 

Sweet Kugel With Dried Fruit

Serves 12

Prep time: 10 minutes

Cook time: 45 minutes

1 lb. wide egg noodles

3⁄4 cup dried cherries

3⁄4 cup dried apricots, diced

2 cups plain soymilk

5 large eggs, beaten

3⁄4 cup plus 3 Tbs. sugar, divided

1 Tbs. vanilla extract

2 cups cornflake cereal, crushed

3 Tbs. margarine, melted

Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook noodles according to package directions. Drain well and let cool.

In a large bowl, combine cherries, apricots, soymilk, eggs, 3⁄4 cup sugar and vanilla. Add noodles and stir to combine. Pour the mixture into a greased 9- by-13-inch baking dish.

In a medium bowl, combine crushed cereal with margarine and remaining 3 Tbs. of sugar. Scatter the mixture over the noodles. Bake 45 minutes or until set and the topping is golden.

 

Roasted Pepper Panzanella

Serves 6

Prep time: 10 minutes

Cook time: 15 minutes

1 medium loaf whole-wheat rustic bread, crust removed and cut into 1-inch cubes

1 cup sliced cucumber

1⁄2 cup sliced red onion

1 roasted red bell pepper, thinly sliced

1 roasted yellow bell pepper, thinly sliced

1 large tomato on the vine, cut into wedges

8 oz. ball fresh mozzarella, cubed

12 large leaves basil, torn

1⁄4 cup olive oil

3 Tbs. red wine vinegar

1 tsp. kosher salt

1⁄2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Spread out cubed bread on a large sheet pan in a single layer and bake for 15 to 20 minutes or until dried out and crispy. Let cool.

In a large bowl, combine cucumbers, onions, peppers, tomatoes, mozzarella and basil and toss to combine. Add bread, olive oil, vinegar, salt and pepper and stir to coat well. Serve immediately or let sit up to 30 minutes so bread soaks up the dressing.

 

Poached pears are a great, lighter alternative to a rich, heavy dessert.   photo/henry kauftheil
Poached pears are a great, lighter alternative to a rich, heavy dessert. photo/henry kauftheil

Orange Ginger Poached Pears

Serves 4

Prep time: 5 minutes

Cook time: 18 minutes

2 cups orange juice

1 cup water

2 Tbs. sugar

2-inch piece of ginger, peeled and sliced

1⁄8 tsp. salt

2 Anjou pears, peeled, halved and cored

2 cups vanilla soy ice cream

In a saucepan, combine orange juice, water, sugar, ginger and salt, and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.

Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.

Serve each pear half with a scoop of ice cream and a few tablespoons of sauce.


Jamie Geller
is the author of the best-selling “Quick & Kosher” cookbook series, creator of the Joy of Kosher with Jamie Geller magazine and host of the Quick & Kosher cooking show online at youtube.com/joyofkosher and on JLTV. Find recipes, videos and menu ideas at http://www.joyofkosher.com.


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