September 19, 2012
Feasting after fasting
Recipes for breaking the fast after Yom Kippur
(Page 2 - Previous Page)
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup diced red onion
3 teaspoons capers, drained and chopped
3 tablespoons fresh basil, julienned
Freshly ground black pepper
Mix together the sour cream, mayonnaise, lemon juice, onion, capers, basil in a medium bowl. Add salt and pepper to taste. Cover with plastic wrap, and refrigerate until ready to serve.
Makes about 1 cup.
A rolled, filled pastry, rugelach is an old-fashioned European bakery specialty that has found its way into most delis and chic patisseries.
3/4 pound unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
12 ounces cream cheese, at room temperature
3 1/3 cups pastry flour
2 cups apricot jam
2 cups chopped toasted walnuts or pecans
1 1/4 cups granulated sugar mixed with 1 tablespoon ground cinnamon
1 egg, beaten with 1 tablespoon water
Using an electric mixer, cream butter, powdered sugar and vanilla in a large bowl. Add cream cheese and blend until smooth. Add flour all at once and blend until mixture comes together. Cover bowl with a towel, and refrigerate 2 hours.
Divide dough into 4 equal portions; work with 1 portion at a time and keep the other 3 portions in the refrigerator, covered with a towel. On a lightly floured board, roll out 1 portion into a 1/8-inch thick rectangle (about 13 by 16 inches). Spread with 1/2 cup of the apricot jam and sprinkle with 1/2 cup of the walnuts and 1/4 cup of the cinnamon-sugar mixture. Roll dough up along the long edge into a log, cover, and refrigerate. Repeat with remaining 3 portions.
Preheat oven to 375 F.
Line two baking sheets with aluminum foil and grease with butter. Brush the top of each log with egg mixture and sprinkle each with some of the remaining 1 tablespoon cinnamon-sugar mixture. Cut logs into 1-inch slices and place 1 inch apart on prepared baking sheets. Bake until lightly browned, 20 to 30 minutes. Cool slices on wire racks.
Makes about 5 dozen pastries.
Coffee and Spice Honey Cake
From “The Gourmet Jewish Cook” by Judy Zeidler
Be sure to use strong fresh coffee and a generous measure of spices. Then prepare yourself for compliments.
1 pound honey
1 cup sugar
1 cup strong black coffee
1/4 cup vegetable or safflower oil
4 eggs, separated
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon cream of tartar
3/4 cup sliced almonds
Preheat the oven to 350 F.
Blend the honey, sugar, coffee and oil in a large mixing bowl. Add the egg yolks and beat until light and smooth. Combine the flour, baking powder, baking soda, cinnamon, 1/4 teaspoon salt, cloves and ginger in a large bowl. Gradually add the flour mixture to the batter, beating until well blended.
Beat the egg whites with remaining 1/4 teaspoon salt and cream of tartar in a large mixing bowl until soft peaks form. Gently fold the beaten egg whites and the almonds into the batter. Pour the batter into an ungreased 10-inch tube pan. Bake for 1 hour or until a toothpick inserted into the cake comes out clean. Immediately remove the pan from oven and invert it onto a wire rack to cool. With a sharp knife, loosen the cake from the sides and from the tube. Remove the cake from the pan and transfer to a large plate.
Makes 8 to 10 servings.
Scandinavian Herring Potato Salad
A delectable variation on a Danish favorite, this salad marries the flavors of herring, potatoes, apples and beets, which create a lovely rose hue.
1/3 cup Mustard Mayonnaise (recipe follows)
2 large beets
4 large potatoes
2 cups pickled herring, drained and cubed
2 medium red apples, unpeeled, cored and thinly sliced
1/2 cup thinly sliced onions
Prepare Mustard Mayonnaise.
Boil beets and potatoes in separate saucepans until tender. Drain, peel, and cut into 1/2-inch cubes.
Combine beets, potatoes, herring, apples and onions in a large bowl. Toss with just enough Mustard Mayonnaise to moisten. Chill.
Makes 8 servings.
1/2 cup mayonnaise
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
Blend mayonnaise, mustard and lemon juice in a small bowl. Add salt and pepper to taste. Cover with plastic wrap, and chill. This will keep for several days in the refrigerator.
Makes about 3/4 cup.
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