Planning amazing recipes ahead of time is the key to a successful end to Yom Kippur fasting.

Atoning can be emotionally exhausting. Fasting on Yom Kippur can be physically draining. So, having your break-fast meal ready to go is important.

For most of us, it’s customary to serve light, breakfast or brunch-like foods after the final shofar blast. Putting it all together and serving it attractively is the pitfall. Planning is the key to providing a worry-free meal for all those breaking the fast.

Lox, tuna salad, egg salad and smoked fish can be arranged on plates and platters and chilled until serving time. Other dishes, such as kugel, are best at room temperature. Hot dishes may require a little more creativity.

Often there’s time during the service when some people take a break to go home and relax before the conclusion of the services. At this time, the room temperature foods can be removed from the refrigerator and hot foods popped into a pre-warmed oven.

ROASTED MAKE-AHEAD SALMON WITH DILL AND YOGURT SAUCE

Ingredients:
1 uncut, boneless and skinless fillet of salmon (about 2½-3 pounds)
¼ cup olive oil or extra-virgin olive oil
Kosher salt and pepper to taste
Ground cayenne pepper to taste
¼ cup fresh lemon juice
Fresh dill and drained capers, garnish

Sauce:
1 cup thick, plain Greek yogurt
½ cup chopped fresh dill
¼ cup fresh chopped scallions (white and green parts), optional
¼ cup fresh lemon juice
2 Tbsp. smooth Dijon mustard

Directions:
Preheat oven to 300°F. Line a rimmed baking sheet with heavy-duty foil (or 2 layers of regular foil). Spray the foil with nonstick cooking spray.

Arrange salmon skin side down (even though there is no skin) on the foil-lined baking sheet, tucking the tail portion of the fish under the fillet (this makes all the salmon an even thickness). Drizzle the oil over the fish and season with salt, pepper and light cayenne. Roast about 20-25 minutes (do not overcook; the fish will continue to cook on the baking sheet as it cools).

Pick up both edges of the foil (the short edges) and slide the entire fillet onto a serving platter. Drizzle with lemon juice and garnish with fresh dill and capers.

Combine all sauce ingredients in a small bowl and stir well. Transfer to a serving bowl and cover with plastic wrap. The entire recipe may be prepared the day before serving. Makes 8-12 servings.

via iStock

EASY WALNUT AND BROWN SUGAR COFFEE CAKE

A coffee cake is one that’s perfect to eat with a cup of coffee. This is a simple and satisfying cake that whips up in minutes.

Ingredients:
3 cups flour
3 tsp. baking powder
¾ cup sugar
1 tsp. salt
1 cup whole milk
½ cup (1 stick butter), melted (but slightly cooled)
½ cup sour cream
2 large eggs
1 Tbsp. vanilla extract

Topping: 
1 cup brown sugar
1 cup chopped walnuts or pecans
½ cup (1 stick) butter, melted
¼ cup flour
2 tsp. ground cinnamon

Directions:
Preheat oven to 400°F. Spray a 9- by 13-inch baking dish with nonstick cooking spray.
Combine flour, baking powder, sugar and salt in large bowl and whisk well. Set aside.

In another bowl, combine the butter, milk, sour cream, eggs and vanilla and whisk well. Pour the wet mixture into the flour mixture and stir with a large spoon (or electric mixer) until uniform.

Transfer the batter to the prepared baking dish and spread evenly with a spatula.

In a small bowl, stir together the topping ingredients (it will be very moist). Sprinkle the topping over the cake. Run a knife though the cake several times to allow the topping to seep into the cake.

Bake for 15-20 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before cutting into squares. Makes 20 servings.

via iStock

SHAKSHUKA

3 Tbsp. olive oil
2 cups chopped onions
1 red or yellow bell pepper, chopped
1 tsp. minced garlic
1 (28-ounce) can diced tomatoes with juices
6-8 large eggs
Kosher salt and pepper to taste

Garnish:
Hot sauce (such as Tabasco), on the side

Directions:
Heat oil in large skillet, pot or Dutch oven over medium-high heat. Add the onions and garlic and sauté for 5 minutes. Add the bell pepper, tomatoes, and salt and pepper to taste (start with 1 tsp. salt and ½ tsp. pepper), bring to a boil, reduce heat, cover and cook for 30 minutes more. Taste the tomatoes for seasoning and add more salt and pepper to taste.

Break the eggs into the tomatoes, cover with a lid and cook until the eggs are to your liking (some people prefer to break the yolks by stirring the egg lightly when it’s added to the tomatoes) and serve immediately as a side dish — tomatoes with the cooked egg on top. Makes 6-8 servings.

via iStock

ORANGE, CHERRY AND RICOTTA BAKED OVERNIGHT FRENCH TOAST

Make the day before and bake one hour before serving.

French toast ingredients:
12 cups cubed challah (egg bread) with crust
3 cups milk (lowfat is fine)
9 large eggs
1½ cups ricotta cheese
¾ cup orange juice
1 cup sweetened dried cherries
2/3 cup sugar
1 Tbsp. vanilla or almond extract
1 Tbsp. finely grated orange zest
½ tsp. salt

Garnish:
1 cup maple syrup
Confectioners’ sugar (powdered sugar)

Directions:
Combine main ingredients for the toast, except for ricotta, and transfer to a greased 8-inch square baking dish. Sprinkle with ricotta cheese. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°F. Remove from refrigerator and bake, uncovered, 45-60 minutes or until puffy and golden. Allow to stand for 10 minutes before serving.

Serve warm, drizzled with maple syrup and sprinkled with confectioners’ sugar. Makes 16-20 servings.

via iStock

SMOKED SALMON, DILL AND SCALLION SPREAD

A great bagel-topper to stretch expensive smoked salmon to feed a crowd.

Ingredients:
4 ounces smoked salmon (lox)
8 ounces (1 package) cream cheese, softened
1 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh dill
¼ cup fresh chopped scallions, white and green parts

Directions:
Chop the salmon and transfer to a medium bowl. Add the remaining ingredients and “smash” with your hands until uniform. Transfer to a serving dish, cover with plastic wrap and chill for up to 2 days. Makes 8 servings.

ROASTED SWEET POTATO, CORN, PEPITA AND CILANTRO SALAD WITH LIME VINAIGRETTE

Salad ingredients:
1 pound (about 2 large sweet potatoes), peeled and cut into 1-inch cubes
2 Tbsp. olive oil
1 cup fresh raw corn kernels or frozen corn kernels, thawed
1 cup (or more to taste) ½-inch diced cucumber
½ cup chopped fresh cilantro leaves
½ cup chopped red or Bermuda onion
¼ cup pepitas (shelled pumpkin or squash seeds)
Kosher salt and pepper to taste

Dressing ingredients:
3 Tbsp. olive oil
¼ cup fresh lime or lemon juice
2 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. Sugar

Directions:
Preheat oven to 425°F. Line a rimmed baking sheet with parchment.

Toss the potatoes and corn with oil, and bake for 12-15 minutes, until the potatoes are just cooked through, but not mushy. Cool completely before transferring to a medium bowl. Add remaining ingredients to the bowl.

In another bowl, whisk together the dressing ingredients and pour over the salad. Toss well. Add salt and pepper to taste. Makes 6-8 servings.

All recipes ©Annabel Cohen 2019 annabelonthemenu@gmail.com.

Read more: High Holidays in Your Kitchen

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