Easy smorgasbord to break the Yom Kippur fast


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

Mark the New Year with late summer harvest menu


A recent trip to Italy made me aware of the wonderful possibilities of growing your own lush, flavorful garden-fresh food. The villa where we stayed was entirely self-sufficient, with magnificent varieties of produce, eggs gathered from the hen house and the proprietors even making their own wine and olive oil.

 
If you have a garden, you know the pleasure of eating the freshest of salad greens, tomatoes, vegetables and fruits. And since the weather is still warm as Rosh Hashanah arrives at sundown on Friday, Sept. 22, take advantage of the healthy garden bounties and prepare a light menu featuring the late summer harvest of fresh vegetables and fruits to celebrate the New Year.

 
If you’re not a gardener, visit some of the local open-air farmers’ markets. The Wednesday morning Santa Monica farmers market is one of the largest, and there is an organic Saturday market as well, where the selection and variety is very impressive.

 
After a special round challah and apple slices dipped in honey, start the dinner with a simple salad of avocado and tomato slices served on a bed of pungently flavored arugula and dressed with a tangy orange vinaigrette. Hopefully, you will be lucky enough to make it with full-flavored tomatoes from your garden; nothing compares with vine-ripened tomatoes. If they are not available, your local farmers’ market will have a selection of the tasty heirloom tomatoes.

 
Arugula is not only trendy and delicious, but very easy to grow, and seeds are available at most nurseries.

 
Next, serve a chilled beet borscht, my version of gazpacho, and pass around bowls of chopped cucumbers, green and yellow bell peppers, and chives, for a colorful do-it-yourself garnish.

 
The main course is a whole roast chicken that has been butterflied and baked on bed of fresh vegetables — a combination of garlic, onions, celery, carrots, parsnips, squash and potatoes, and garnished with fresh herbs from your garden. With this dish we will drink a special toast for a peaceful year with a glass of young, fruity chardonnay.
 
For dessert, late summer pl
ums, arranged in colorful circles on a light pastry dough make a delicious eye-appealing tart. Serve a sweet late harvest wine or hot tea with lemon, and let the children choose their favorite fruit juice.

 
Cold Puree of Beet Borscht
4 medium-size beets, unpeeled
4 tablespoons lemon juice
4 tablespoons sugar
1 teaspoon salt
Diced cucumbers
Diced green and yellow red peppers

 
Scrub the outside of the beets using cold water, place in a large pot and add enough cold water to cover. Bring to a boil and simmer until a fork inserted in the beet is tender, about one hour. Cool. Remove the beets, but reserve the liquid. Peel the skin, which should come off easily, and discard.

 
Dice the beets and return to the liquid. Place half of the diced beets and liquid in a blender or food processor and puree until smooth. Transfer puree to a bowl and repeat the process with the remaining beets and liquid. Add lemon juice, sugar and salt to taste and mix well. To serve, ladle into shallow soup bowls and garnish with cucumbers and peppers.

 
Makes eight to 10 servings.

 
Avocado, Tomato and Arugula Salad

 
Usually avocados are served mashed or chopped. For this dish, simply slice the avocados and tomatoes, which enables them to harmonize with the pungent-flavored arugula.

 
2 avocados, peeled and seeded
Juice of 1 lemon
2 large tomatoes, sliced
3 cups loosely packed arugula, coarse stems discarded
Vinaigrette dressing (recipe follows)
Pomegranate seeds for garnish, optional

 
Cut each avocado into nine to 12 lengthwise slices. Sprinkle with lemon juice and set aside. Slice tomatoes and set aside.

 
Wash arugula and dry. Slice and mound arugula on chilled plates, fan the avocado slices around the mounds and arrange the sliced tomatoes in the center.

 
Spoon enough vinaigrette over each salad to coat leaves, and season to taste with salt and pepper. Garnish with pomegranate seeds, if desired. Serve immediately.

 
Makes six to eight servings.

 
Vinaigrette Dressing
1 tablespoon Dijon-style prepared mustard
3 tablespoons white wine vinegar
1 tablespoons lemon juice
1/2 cup walnut oil
Salt, freshly ground black pepper

 
Place mustard, vinegar, lemon juice in a processor or blender. Add oil in thin stream and blend until slightly thick and creamy. Season to taste with salt and pepper.

 
Butterflied Roast Chicken With Medley of Vegetables
1 (4-pound) or 2 (2-pound) whole chickens
1 onion, sliced and diced
2 garlic cloves, minced
1 celery stalk, thinly sliced
4 carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 medium potato, diced and steamed
2 tablespoons minced parsley
6 garlic cloves, thinly sliced
3 tablespoons minced fresh rosemary

 
Marinade
1/3 cup olive oil
1/4 teaspoon each dried basil, thyme and rosemary, crushed
Salt, to taste
Freshly ground black pepper, to taste
2 to 3 cups dry white wine

 
Preheat the oven to 450 degrees. Split the chicken along the entire length of the back, removing backbone from tail to neck. Open it out, skin side up. With a mallet or the heel of your hand, flatten the chicken, fracturing the breastbone and ribcage, so it lays flat. Arrange vegetables on a foil-lined large roasting pan, and place the chicken on top, skin-side up.

 
Mix garlic and rosemary together. Working with your fingertips, separate the skin from the meat of the chicken, beginning at the neck end, being careful not to tear the skin. Place sliced garlic and rosemary under the skin, including the drumsticks and thighs. Mix together the olive oil and herbs and rub it on the top of the chicken and sprinkle with salt and pepper.

 
Pour the marinade over the vegetables and chicken and bake for l0 minutes. Reduce the oven temperature to 375 degrees, and bake for 45 minutes to one hour longer, depending on the size of the chicken. Baste every 20 minutes. If chicken browns too quickly, cover it loosely with foil. If the marinade cooks away too quickly, add more. Remove the foil during the last 10 minutes, allowing the chicken to brown.

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