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Jewish Journal

Easy smorgasbord to break the Yom Kippur fast

by Judy Zeidler

September 28, 2006 | 8:00 pm

During Yom Kippur, the Day of Atonement, a strict fast is observed -- no food or drink for 24 hours. So, it is always important to remember that the Yom Kippur Eve menu has special requirements.
 
The prefast dinner should be quite light, ending with a delectable dessert to help the sweet tooth stay on hold. Cut down on salt so that the thirst that comes with fasting will not be unbearable, and for the after-the-fast meal, people will want to savor the flavors and spices again, but the food should not be too heavy.
 
My bubbe always told me that after fasting on Yom Kippur, our bodies needed a lot of salt, and I remember that her break-the-fast dinners always included several types of cured herring.
 
The Scandinavians can take credit for inventing a perfect menu for this occasion. The creators of the smorgasbord enjoy an array of salads and pickled and smoked fish served on their favorite breads that offer a large variety of open-face sandwiches. It is a meal that combines the perfect ingredients necessary for your post-Yom Kippur meal.
 
To begin, greet your guests with apple slices dipped in honey and challah or honey cake when they return from the synagogue. Then serve this simple meal either as a buffet or in separate courses: several salads, open-face sandwiches and delicious, homemade strudel for dessert. The menu is amazingly easy to prepare. Everything can be made in advance and refrigerated. It is not necessary to spend a lot of time in the kitchen while everyone suffers from acute hunger pangs.
 
My Signature Strudel had been a family tradition since we lived on a ranch in Topanga Canyon and our children were very young. After making strudel for family and friends for several years, a local restaurant asked me to bake it for their dessert menu -- and I was in business. I would deliver the strudel wrapped in aluminum foil, frozen, and they would bake it to order. When customers asked for the recipe, they said it was a secret -- but, not any more. Enjoy!
 
Cucumber Salad With Dill
 
1 cup water
1 cup white vinegar
1/4 teaspoon salt
1 cup sugar
2 large (hot-house variety) cucumbers, sliced paper-thin
2 tablespoons dried dill weed or 1 tablespoon fresh minced dill
1 head Bibb lettuce
1 bunch arugala
Cherry tomatoes for garnish
 
In a large glass bowl, mix the water, vinegar, salt and sugar until the sugar dissolves. Add the cucumbers and toss. Cover with plastic wrap and chill in the refrigerator for at least two hours. Drain; serve on lettuce leaves and garnish with watercress and cherry tomatoes. Serves six to eight.
 
Beet and Onion Salad
 
5 pickled beets, drained and sliced (recipe follows)
1 large red onion, peeled and thinly sliced
1 cucumber, peeled and thinly sliced
1/3 cup olive oil
Juice of 1 lemon
2 hard-boiled eggs, peeled and chopped
1 cup minced parsley
Lettuce leaves
 
In a large salad bowl, toss together the beets, onion and cucumber.
 
In a small bowl, combine the olive oil and lemon juice. Just before serving, pour the olive oil mixture over the beet mixture and toss. Season to taste with salt and pepper. Serve in a bowl or in individual servings on a bed of lettuce. Garnish with chopped egg and parsley. Serves eight to 10.
 
Pickled Beets
 
5 large raw beets
1 1/2 teaspoons mustard seeds
1/2 teaspoon whole allspice
1/2 teaspoon whole cloves
1 (2-inch) stick cinnamon or 1/2 teaspoon ground cinnamon
1 cup cider vinegar
1/2 teaspoon salt
1 cup sugar
 
Trim the beets, leaving one inch of the stem. Wash the beets, place them in a saucepan and cover with cold water. Bring to a boil, cover, reduce the heat and simmer for one hour or until the beets are tender. Reserve one cup of the liquid. While the beets are still warm, slice off their stems and peel off and discard the outer skins. Transfer the beets to a large ovenproof bowl. Set them aside.
 
Place the mustard seeds, allspice, cloves and cinnamon stick in a cheesecloth bag and tie securely. In a large saucepan, combine the vinegar, reserved beet liquid, sugar and the spice bag. Bring to a boil and simmer for five minutes. Pour this mixture over the beets, cover and refrigerate. Chill overnight.
 
Serves eight to 10.
 
Kerstin Marsh's Beet and Herring Salad
 
From the first taste of this salad, you will be hooked. The contrasting flavors of the herring, pickled beets, noodles and crispy apples are so delicious.
 
This recipe comes from the Swedish kitchen of our good friend Kerstin Marsh's mother. We have been enjoying it in Kerstin's home every year during the holidays for at least 20 years. I finally got Marsh to copy her cherished recipe from the original tattered and torn pages of her handwritten cookbook.
 
1 (8-ounce) jar herring in wine sauce, drained and diced
1 1/2 to 2 cups pickled beets, chopped or thinly sliced (see recipe)
2 cups cooked macaroni
2 apples, peeled, cored and diced
1 small red onion, thinly sliced
1/2 cup mayonnaise
2 tablespoons white wine vinegar
Salt
Freshly ground black pepper
1 bay leaf, crumbled
 
In a large bowl, combine the herring, beets, noodles, apples and onions and toss to blend. Blend in the mayonnaise and vinegar. Season to taste with salt and pepper and mix well with the bay leaf. Cover with plastic wrap and chill. Serves eight to 10.
 
Open-Face Herring Sandwiches With Horseradish Sauce
 
12 thin slices limpa bread Tracker Pixel for Entry

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