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 soufflé 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 325°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.

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

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!

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.

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...

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.

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!

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.

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.

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.

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.

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.

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.

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?

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

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

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 375°. 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.

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
½ cup sugar
2 T flour
2 large eggs
¼ 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 ½ quart casserole & put buttered cubes on top. Bake @ 350 F for 45 minutes. Can easily be doubled.