Food
Worth Waiting For
, Some sweet recipes for the New Year to break the Yom Kippur fast.
ANNABEL COHEN
Special to the Jewish News
N
o matter how much people seem to suffer,
going without food for 25 hours is really
not a big deal (I myself could live off
reserves for probably a month).
In fact, most people will tell you it's the no-beverage
part of the Yom Kippur fast that's the worst of all.
The truth is, fasting is a great show of restraint that
empowers. While religiously it's integral to the expres-
sion of atonement, fasting becomes also a point of
pride for those who outlast the hours. And while there
are certainly more fasts sprinkled throughout the
Jewish year, Yom Kippur is by far the most observed.
And how delicious everything tastes when you're
hungry.
Though different parts of the world — even the
country — break the fast in various ways (some even
with full-course meals), our mostly Ashkenazi upbring-
ing has us munching on dairy or traditional breakfast
or brunch foods.
Lox and bagels is the most popular answer here.
Add some fresh fruit, a few sweets and perhaps
kugel and the meal is well rounded. What
else you serve depends on how many
guests you expect and your own
preferences, of course.
The following recipes
include a couple from
two area residents. Judy
Rubin of Huntington
Woods puts a twist
on her holiday
menus by the serv-
ing expected foods
in unexpected
ways. Her tuna
mousse takes this
standby fish to
another level.
Bloomfield
Hills' Linda
Golden serves a
rice kugel she says
she found who-
knows-where and
that will make
rice-pudding lovers
very happy.
The other make-ahead recipes are from the "ordi-
nary with a twist" category. They include a green
Michigan salad, delicious baked brie with fig preserves,
a fruity bagel spread, a lemony sauce for any fish, and
carrot cake muffins with a streusel topping. Best of all,
each dish serves a crowd of hungry fasters.
DILLED LEMON SAUCE
Serve this as a sauce for poached salmon or instead of
regular mayonnaise in your tuna salad for a change. Or
serve it with the tuna mousse recipe below.
3/4 cup mayonnaise
1/2 cup sour cream
3 T. fresh lemon juice
3 T. chopped fresh chives or scallions
1/4 cup fresh chopped dill
salt to taste
Combine all the ingredients in a small bowl and stir
well, adding salt, if needed, to taste. Chill until ready
to use, up to 2 days in advance. Makes 2 cups.
TUNA MOUSSE
Judy Rubin, Huntington Woods
A great alternative to tuna salad. This recipe doubles
well depending on the number of guests you're serving.
Just remember to double the mold size as well.
2 envelopes unflavored gelatin
1/4 cup cold water
1 can cream of tomato soup (undiluted)
6 oz. cream cheese
1 cup mayonnaise
2 T. A-1 steak sauce
1 cup finely chopped celery
2 T. grated onion
1/2 t. salt
1/8 t. pepper
2 (6-oz.) cans white tuna in water, drained well
Dissolve gelatin in cold water in a large bowl. Set
aside.
Heat soup in double boiler over slow boiling water.
Add the cheese and stir until smooth. Stir in the may-
onnaise, A-1 sauce and dissolved gelatin mixture.
Remove from heat and cool to warm (about 30
minutes). Stir in the celery, onion, salt, pepper and
drained tuna. Pour the mixture into a 6-cup or larger
mold or attractive serving bowl. Cover the mold with
plastic wrap, pressing the wrap gently against mousse.
Chill until set, several hours or up to a day ahead.
Remove the mousse from the mold (it may
help to wipe the outside of the mold with
hot water), or serve the mousse from the
attractive bowl, as a spread for bagels,
crackers or bread. Makes 12 servings.
I
RICE KUGEL
Linda Golden, Bloomfield Hills
Like rice pudding crossed with
noodle kugel. Anybody who loves
rice pudding will love this.
1 cup uncooked rice
5 large eggs
1 t. vanilla extract
1/8 t. salt
1/2 cup sugar
1/2 cup raisins, any kind
1 quart (4 cups milk)
1/2 cup (1 stick) butter
ground cinnamon, garnish
1/2 cup finely chopped pistachios,
optional
WORTH THE WAIT on page 136
:NA
9/26
2003
135