recipes for Yom Kippur break-fast

16 years ago

Does anyone have great recipes for break-fast? We will be hosting somewhere between 30-50 people (will get better numbers next week), and while it's a potluck, I'm the leader of our chavurah and people rely on me to organize these meals. I usually stay at temple until the end of services, although DH does not, so people may arrive before I get home. My MIL just told me that what we usually serve is weird -- but I don't know if she's right or not. We usually have bagels, cream cheese, lox, deli platter, salad, fruit, kugel, and dessert. What should we have?

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Comments (18)

Carol Schmertzler Siegel
16 years ago
We break the fast with exactly the same foods as you do! Bagels, lox, salads - tuna, egg, salmon, white fish. Fruit, kugels, we also used to have blintzes. Definitely not weird, everyone I know breaks the fast with the same! Your MIL thinks bagels and lox to break fast is weird? It's the norm here (Long Island!)

You can add some sauteed onions and mushrooms to plain egg salad, it's delicious! and you could make a blintz casserole.

BLINTZ SOUFFLE (JessyF)
1/2 Stick margarine or butter
6 fruit blintzes
6 cheese blintzes

1-1/2 Cup sour cream
4 eggs
1 tsp. Vanilla
1/4 Cup sugar
1/4 Cup orange juice (I used concentrated)
Preheat over to 350. Melt the margarine in a 9x13 glass pan. Place the blintzes in the pan, alternating cheese and fruit. Combine the remaining ingredients and pour them over the blintzes. Bake for 45 Â 60 minutes, or until browned. Serve immediately.
Note: The soufflÃ© can be made ahead and frozen before baking. Do NOT bake ahead of time and reheat. All cheese or all fruit blintzes can be used. ---posted JessyF

BLINTZ BAKE
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
3/4 cup sugar, divided
2 teaspoons grated lemon peel
3 tablespoons fresh lemon juice
1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk
1 tablespoon baking powder

PREHEAT oven to 325Â°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.
lackboys3
16 years ago
I second what Carol said - we have an all dairy break fast with most of those same foods. I add a veggie platter since my youngest son and I are veg, but we eat basically what you do:-) So then I guess Carol and I are weird right along with you (and LOTS of other Jews who break the fast with a dairy meal). It's delicious, I love breaking the fast this way. I guess you could call it glorified brunch. I usually make the quiches the night before, then reheat them when we get home from services.

Carol, those blintz recipes sound great! I think I've made the second one before, and I think I'm going to make it again!

I can share a quiche recipe if you'd like, just let me know.
DONNA
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Thanks for that brisket recipe lowspark. It looks delicious but DH (and I) aren't allowed to have that sugar or wine. So I did a search on Arthur Schartz's website and he has the following recipe. Best of all, there's no sugar or anything else forbidden as far as I can tell. As crazy as it seems, I think I'll try it tomorrow. And if it doesn't work out, we can go to plan B (which involves DH grilling). His Recipe: For the 10-pound piece of whole brisket, I followed these directions exactly. (Such a sizable piece of meat should make at least 20 servings.) 2 very large cloves garlic, finely chopped 1 8 to 10-pound brisket 1 1/2 teaspoons coarse sea salt 1/2 teaspoon freshly ground black pepper 4 pounds onions, halved and sliced 3 medium carrots, sliced into 1/4-inch thick rounds 2 large, outside ribs celery, sliced 1/4-inch thick 4 small bay leaves Rub 1 chopped clove of garlic into each side of the meat. Salt and pepper the meat on both sides. Spread the onions, carrots and celery on the bottom of the pan. Put the meat over the vegetables. Put 2 bay leaves under the meat, 2 on top of the meat. Cover the pan tightly with aluminum foil and cook in a preheated 350-degree oven for 4 hours, until meat is just tender. Let meat rest 20 minutes, then slice: Cut the second cut off of the first cut and trim off and discard the layer of fat between them. Slice both cuts across the grain, either straight down or at a slight diagonal angle. Skim any fat off the juices left in the pan, and serve the onions and vegetables with the juices as a sauce for both the meat and any starch accompaniment. If desired, you can puree some of the vegetables to make a thicker sauce. If preparing ahead for serving another day, refrigerate until several hours before serving time. Skim hardened fat off the surface of the liquid that has collected around the meat, and off the surface of the meat. Allow the meat to come to room temperature before final heating. About an hour before serving, using a long-bladed, preferably serrated knife (I use a bread knife), slice the meat about 1/4-inch thick. It will require a sawing motion and a strong arm. Do not disturb the conformation of the meat. Return the meat to the roasting pan as if it was still a whole brisket. Baste with pan juices and heat, uncovered, for 45 minutes to 1 hour, basting a few times during that period. The surface of the meat should have browned nicely, and the slices of meat should be heated through and fork tender. Trim excess fat off the meat on the plate, as it is eaten. Serving suggestion: Serve with kasha (buckwheat groats): Follow the directions on the back of the box, and top each helping with onions and juices from the pot roast. Or prepare kasha varnishkes: cooked buckwheat groats tossed with bow-tie macaroni and flavored with sauteed onions. Or serve with mashed potatoes flavored with schmaltz (chicken fat) and, if available, gribenes (the cracklings and blackened onions left from rendering the chicken fat), also topped with pan juices and onions. A green vegetable is up to you. Here is a link that might be useful: Arthur Schwartz's brisket recipe
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Jessy, that's the same web site where I learned how to do it, too! It's a bit more time consuming but it's fun. loves2cook, wow! That is gorgeous and looks so yummy. My Litvak family would rebel against challa that sweet, though (can't put chopped liver or herring on it) -- or more likely would scarf it up for snacks and breakfast like babka or coffee cake. I don't even like raisins in challa -- I only make it this one time of year under protest -- but THIS I would definitely eat!
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meg711
16 years ago
I've lived in a number of different places, and your menu is exactly what we've served to break the fast, except we didn't also have a deli platter. And for dessert, we always had a number of things including Krispy Kreme donuts. Yum!
woodie
16 years ago
I'm not Jewish but when I go to my neighbors, that's the normal menu - yum. It was the same menu for a briss too.
Terri_PacNW
16 years ago
Okay here's my ignorance showing up..
~I know nothing about Jewish tradition, but I do enjoy learning about all the food around the traditions at the CF! LOL~

Blintz? is this like a filled crepe?
Carol, The recipes sound devine..I think I'll try the second one too...
mjrdolfan
16 years ago
We have the same menu here in NJ. Here is an additional recipe for a side if you need something extra.
broccoli recipe
2 bunches broccoli cut into bite size pieces (florets)
1 chopped small red onion
1/2 dark raisins
sauce
1 c mayo
1/4 c sugar
2 tbsp cider vinegar
1/2 tsp black pepper
mix sauce together and add to veggies. Marinate two hours or overnight.
jillq
16 years ago
We break fast with essentially the same. I make a noodle pudding which is almost like a cheesecake.
Noodle pudding

1/2 pound wide noodles (I usually use 1 pound)
1 lb cottage cheese
1 pint sour cream
1/2 cup sugar
5 eggs
1 tsp vanilla
8 oz whipped cream cheese
1/4 pound melted butter

Boil noodles and drain
Beat eggs and sugar
Mix noodles and cream cheese
Add everything else
Butter large baking pan and pour in mixture

Topping
1/2 box cornflakes
1/4 cup melted butter
1 cup brown sugar
Crumble together and spread over noodle pudding

Bake at 350 degrees for 40 minutes.
Enjoy!
arabellamiller
16 years ago
We have Dairy too.

Berry Filled Mini Kugels

2 1/2 cups rice krispies
4 Tbs sugar
1 tsp cinnamon
3 Tbs butter, cut into 12 pieces
4 large eggs
3/4 cup sugar
8 oz brick of cream cheese, room temp
1 cup milk
1/2 cup sour cream
6 oz egg noodles, fine or medium, cooked according to package
raspberry or strawberry preserves
fresh blueberries
ground cinnamon

Oven at 350, prepare your muffin tin with spray. (I've also used mini loaf pans with success)
Crush the rice krispies with a spoon and mix in the 4 Tbs sugar and cinnamon.
Place a small piece of butter in each tin and put in in the hot oven to melt it for a minute.
Spoon the cereal mixture into the bottom of each pan.
Mix together the eggs and sugar until fluffy, beat in softened cream cheese, milk and sour cream. Fold in the cooked noodles.
Ladle the batter into the muffin cups to halfway.
Add 1 tsp preserves to the center and a couple of fresh berries. Fill with remaining batter.
Sprinkle with cinnamon and bake for 45 minutes.
Garnish with fresh berries.
elisamcs
16 years ago
Weird???? I've rarely seen anything else. Anyway, if you want a variation, how about a French toast casserole? It's a bit heavy, but absolutely wonderful. The Food Network has a fabulous recipe by Paula Deen.
Cloud Swift
16 years ago
Also about the same menu here except no deli platter. A friend usually hosts the break fast as a pot luck (with assignments given out). Usually bagels, lox and all the fixings, deviled eggs, fruit, baked goods, veggie platter and some salads. I usually bring a bread pudding and a rice pudding.

Once I was in Heathrow for Yom Kippur (because I had to be in England on business - arranging September meetings is a challenge when the holidays fall early). There is a shul there with an aging population since most of the young people have moved out of the London area. The family that I joined for break fast started the meal with tea that already had the milk and sugar mixed in (others have told me that it is sometimes brewed that way) and cold fried fish balls - which were very good even though cold fried fish doesn't sound good.
jessyf
16 years ago
Dishesdone: you beat me to the punch with that blintz souffle/casserole. Comfort food that travels well.

Terri: yes, a blitz is a cheese or fruit filled crepe. Its folded a bit different, thats all.

mjrdolphan: I LOVE that broccoli salad. I add sunflower seeds to mine.

Lackboys3: Quiche! Yup! I'm NUTS right now over a quiche that has roasted red peppers, feta cheese, spinach and sauteed onions added to the usual custard.

Arabella: yum!

Cloudswift: you have great stories.
Cloud Swift
16 years ago
Jessy, that quiche sounds really good. Can you post a recipe?

Terri, a blintz is usually folded more like a burrito to hold the filling in and, after the blintz is filled, it is usually fried in some butter in a skillet or baked in the oven so the filling is hot too. Then topped with sour cream and, for the cheese filled, jam.
compumom
16 years ago
We have attended a large breakfast for many years and that's what they always serve too. We're in L.A., but it's certainly common to most that I've heard about.
lowspark
16 years ago
Ya, same here. When we break at home - just the family - bagels, lox, quiche. When we go to someone's house, it's usually bagels, lox, tuna salad, egg salad, that sort of thing, & cakes for dessert (pot luck).

What else would one break the fast with, I wonder? Light dairy meal is best, I wouldn't want anything heavy. I guess if my MIL said that I'd say, well, what do you recommend?
lackboys3
16 years ago
This is a delicious and easy family favorite for break fast, and brunch anytime!

Broccoli Cheddar Quiche
************************************

9" unbaked pastry shell
1 T butter, melted with 1/4 c minced onion
1/2 - 3/4 package frozen chopped broccoli, thawed and drained
6 oz shredded sharp cheddar cheese
1 C half and half
3 eggs
1/2 t salt and freshly ground pepper

Preheat oven to 375. Pour butter/onion mixture into bottom of pastry shell. Layer broccoli and cheese into pastry shell. Wisk together remaining ingredients in separate bowl, pour over the broccoli and cheddar. Bake at 375 about 40 minutes, until custard appears set and top is lightly browned. This is good served warm or room temp.

Jessy, I second Cloud's request for that quiche recipe - it sounds so good!
DONNA
jessyf
16 years ago
okey dokey I'll get a better fleshed out recipe later (carol! please post your basic quiche filling!) - gotta run pick up kids. Here is where I got the idea from:

Here is a link that might be useful: say this three times fast: jkom51's bil's quiche
Carol Schmertzler Siegel
16 years ago
me, Carol? or Carol readinglady?

I do a broccoli, cheddar and mushroom quiche and the custard is basic, add any cheese or filling you like. It sets up nicely!

Broccoli, Cheddar and Mushroom Quiche

1 (9-inch) unbaked pie shell

Custard Filling:
3 eggs
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 cup heavy cream
1/2 cup milk

1 1/2 cups broccoli, florets, chopped small
1-1/2 cups sharp cheddar cheese (shredded)
8 ounces mushrooms, white button, sliced
1 shallot, chopped fine
olive oil and a little butter

Preheat oven to 375Â°. Line pie shell with parchment paper or aluminum foil and fill it with uncooked beans, rice, aluminum or ceramic pie weights. Bake until golden brown and dry. Carefully remove foil and weights. Transfer to a wire rack to cool while making filling.

Heat oil in a large nonstick skillet over high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Add broccoli and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown and the broccoli is tender.

Transfer quiche pan to a baking sheet. Sprinkle half the cheese evenly over the bottom of the crust. Sprinkle with mushrooms, shallots and broccoli, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs. Season with nutmeg, salt, and pepper. Pour over cheese.

Transfer to oven, and bake until just set in the center, about 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
gellchom
16 years ago
Same menu is what everyone here in Columbus has, too. What does your MIL have, I wonder?

Terri, a blintz is a crepe with a superiority complex.

For many years, our friends gave a break fast pot luck. Here is what I always brought; it's very popular. We served it at the kiddush after my son's bar mitzvah, too, along with several other family favorites. We got request for several recipes, but we got so many requests for this one, we had to print it in the synagogue bulletin. My mom taught me this.

Baked Pineapple

1 20 oz. can crushed pineapple, undrained
Â½ cup sugar
2 T flour
2 large eggs
Â¼ lb. butter (half this amount works)
3 slices white bread

Beat eggs & mix with pineapple. Stir in sugar and flour mixed together. Toast bread and cut into small cubes. Melt butter in frying pan. Add toast cubes and stir to crisp the cubes. Put pineapple mixture into greased 1 Â½ quart casserole & put buttered cubes on top. Bake @ 350 F for 45 minutes. Can easily be doubled.

recipes for Yom Kippur break-fast

Comments (18)

Carol Schmertzler Siegel

lackboys3

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