I COOKING I Coming Soon! L'shanah Tovah from Dance Studio ELEGANT FASHION Barry Douglas Call 6-81-41-01 EVENING WEAR SPORTS WEAR ACCESSORIES Best Wishes To All Our Customers & Friends For A Healthy & Happy "Special occasions require Special dresses" NEW YEAR ASAYA And Staff Of 10-7 P.M. M-Sat. 10-5 Sun. zet 9e4tote Salon 29325 14 Mile • Corner of Middlebelt • Farmington Hills Broadway Plaza • (313) 737-4483 - .• .• - • .0 77 _ ""-"-"--- NOW WIN 4 LAblq RcSEA VMS FLAG Now RESEALABLEI 3411100. L 12M" 1987 GENERAL FOODS CORPORATION ZIP•PAK" is a trademark Of Zip•Palc incorporated 158 FRIDAY, SEPT. 25, 1987 mG ere ee Kosher is a delicious tradition. Yom Kippur: Before And After The Fast GLORIA KAUFER GREENE Special_to The Jewish News undown tonight marks the end of Rosh Hashanah 5748, but the momentous ten "Days of Awe" that culminate with Yom Kippur have just begun. Until next Friday evening, we will con- tinue to enjoy apples with honey, round challah filled with raisins, taiglah and many other holiday treats. That Friday evening meal will be particularly mean- ingful for it will not only welcome Shabbat, but will also be our last chance to dine before we begin the Yom Kippur fast. In many Jewish households, both the erev Shabbat and pre-fast meal traditionally feature chicken soup. When I was a child, my favorite holiday addition to the wonderful golden soup was delicious meat-filled kreplah. A month or so before Yom Kippur, my mother would start collecting bits of left- over pot roast and steak, and put them in a special stash in the freezer. For her homemade kreplah, the on- ly suitable filling had to be made from leftovers! When she had enough, she would grind the meat by hand in her grinder, and add eggs and seasonings. She made and rolled out the noodle dough completely by hand. Once the kreplah were stuff- ed and boiled, the hardest part was keeping them away from our eager little mouths before dinner time! For our main dish, we had the tender chicken from the soup with some plain vege- tables — a generally bland meal to help keep the adults from becoming overly thirs- ty when they fasted. The meal was always concluded with grapes and tea which, my mother had learned from my grandmother, was S also supposed to alleviate thirst. most with As Ashkenazim, my family always broke the Yom Kip- pur fast with a lavish assort- ment of smoked fish and dairy dishes — a sort of buf- fet "brunch" served at night. For this special meal, my mom insisted on squeez- ing fresh oranges for juice; diluted frozen concentrate just wasn't good enough. And she often served her homemade delectable She cheese blintzes. prepared almost all the food beforehand, so that she had a minimum of last-minute cooking to do. Of course, that is essential for a Yom Kippur "break- the-fast" because we cannot cook during the holiday, and no one wants to wait for food once the stars are finally visible in the night sky. The ideal dishes are those which: (1) require no preparation or cooking, such as purchased smoked fish and chopped herring, (2) can be made the day before the holiday, such as chilled fruit and vegetable salads, and (3) can be made way ahead, frozen, thawed during the day, and then quickly reheated just before serving, such as some of those dishes that follow. Also included below are some interesting drinks which Jews from other lands partake of to break their fasts. EGG TOPPING FOR COFFEE This delicious topping is adapted from a small cookbook called Recipes from the Jewish Kitchens of Curacao. A very similar coffee topping made only with yolks is enjoyed by Moroccan Jews. The Jews of Curacao original- ly used only yolks, but more recently they have added whites to make the topping more fluffy. (Note: Because this topping contains raw