printSeptember 26, 2008
Breaking The Fast
Ilene Spector
Special to the Jewish Times
Jewish cooking has always been the food that feeds the body as well as the soul. No holiday defines this better than breaking the fast for Yom Kippur. Many Jewish households celebrate this meal with an “open house” buffet meal. It is often the first holiday a new bride will offer to host because it’s casual and guests can bring their favorite dishes to the table.
As I’ve watched my guest list increase, so has the cost of nova lox to serve with bagels. So I now make my own cream cheese and lox spread. I buy a few slices of nova, dice and mix in. A dash of onion salt or powder, some snipped fresh chives and you’ve got your own “house brand.” A friend showed me how to make my own gravlox, or salt-cured salmon. It’s now a staple at my break-fast table.
If you are looking for new additions to your menu, go to “Jewish Holiday Cooking” by Jayne Cohen. When I turned to the Yom Kippur section, I found plenty of wonderful recipes.
ZUCCHINI FRITADA (from “Jewish Holiday Cooking”)
UPSIDE-DOWN CARAMEL-CRANBERRY-PECAN KUGEL
Ilene Spector is a local free-lance writer who writes a monthly Food Talk column and a twice-monthly cooking column for the BALTIMORE JEWISH TIMES.
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