Yom Kippur Make-Ahead Tricks
The Jewish High Holidays resume this weekend (last weekend, it was Rosh Hashanah), with the observation of Yom Kippur, the Jewish "Day of Atonement." A major component of Yom Kippur is a fast that lasts 24 hours; this year, the fast begins at sunset on Sun., Oct. 1, ending Monday evening, with a ritual meal.
Considered a Sabbath day, no work is to be done on Yom Kippur, which can translate into several hours in temple on Monday as well as no cooking for Monday night's meal.
To avoid rushing home Monday evening after a day of services to prepare a late-night repast when you're likely to be extremely hungry, you may want to consider making some stuff in advance, no later than Sunday afternoon. Below, a handful of break-the-fast ideas that will keep well for at least 24 hours.
Cold stuff that keeps well
Baba ghanouj, using late-summer eggplant, hummus, the classic chickpea puree that takes less than 10 minutes to whip up in a food processor and a salad of couscous, with fresh chopped herbs, chickpeas, chopped scallions, lemon juice and zest, olive oil, plus toasted pine nuts if you like . . . Although decadent and perhaps a wee bit heavy for late-night nibbling, a smoked fish spread is a grand idea for a large group getting together after services (plus it's great for breakfast the next day). However, it is made with butter, if it's all-dairy meal, then it would fit right in.
Hot stuff that can be easily reheated
Soup: how about a puree of winter squash or sweet potato, sweetened with some honey, zipped up with a chipotle chile and fresh thyme or oregano? I was delighted by the results of the roasted red pepper soup that I experimented with earlier this week, a lovely creamy consistency without a smidge of dairy. In fact, as I was polishing off a bowl for lunch yesterday, I was thinking how I should get one last batch of red peppers at a farm market this weekend and make another pot to freeze for later this fall, when I'm craving those peppers.
A great soup partner would be a savory pie, made with chard or beet greens (leaving spinach out of the equation for now), feta and dill. I recently made two, in a springform pan, but you can use a pie plate or tart pan just as easily. This reheats nicely and is also great cold and at room temperature.
One of the things I don't have in my bag of tricks is a tried-and-true recipe for kugel, the classic noodle pudding for many Jewish holiday tables. Who's got kugel? I'd love to hear from you. And if you have a handy make-ahead dish that works for breaking the fast, send it over, in the comments area below.
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Posted by: kugel mama | September 29, 2006 1:48 PM
Posted by: Naomi Printz | September 29, 2006 5:32 PM
Posted by: Linda Chalmer Zemel, Williamsville, NY | September 29, 2006 7:32 PM
Posted by: Marshall Schwartz | September 29, 2006 8:06 PM
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