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because her family and friends
return year after year.
Of course, smoked fish is the
quintessential highlight of break-fast
menus. Because lox and its kin —
sable, whitefish and sturgeon — are
oily and rich, Bonci recommends
partaking in limited amounts. Even
though these delicacies are luscious,
remember they are available any
time and you don't have to gobble a
year's supply at once.
While some nutrition experts
advise against partaking in salt after
fasting, Bonci claims that a sudden
jolt of salt from smoked fish does
not wreak havoc with bodily func-
tions after a short fast of only one
day.
"Salt may actually be advisable
because it encourages people to
drink more liquids, which will help
replace fluids lost during the hours
they abstained from food and
drink."
Suffering pounding headaches
from caffeine withdrawal, many
people break the fast with coffee,
but coffee on an empty stomach is
not advisable because it lowers
blood sugar and increases hunger
pangs.
"You eat more than you want to
after drinking coffee," says Bonci.
She admits that her family's habit
of sipping bloody marys and screw-
drivers is not any better.
"Alcohol stimulates the appetite
and causes people to lose their
resolve, resulting in overindul-
gence."
Orange juice is another popular
way to break the fast, but it is high
in calories, quite sweet and not
especially filling. Water and tea are
the healthiest beverages to consume
after fasting.
If juice is a must, Bonci recom-
mends cutting it with seltzer. Better
still, place seltzer in attractive glasses
with slices of lemon or lime. The
array of beverages and succulent
dishes with their tantalizing aromas
are incredibly compelling when
you're hungry enough to gorge on
everything in the refrigerator. No
wonder it is challenging to make
wise choices.
"Pacing yourself is -key," says
Bonci, suggesting that you decide in
advance how much you plan to con-
sume — and to remember how
uncomfortable you've felt in the past
after stuffing yourself to the gills.
No matter how tempting, food
doesn't taste any better in super-
sized portions, nor are they benefi-
cial for either body or soul.
Yom Kippur is a solemn holiday
that addresses serious themes. It
demands looking inside and assess-
ing your flaws. Your response to
fasting, an act of contrition to
cleanse your sins, should not be to
pander to impulses the second the
sun sets and the Gates of
Repentance close.
After all, gluttony is one of the
sins for which you've asked God's
forgiveness several times during the
25 hours of atonement. No doubt,
breaking the fast is a conflicting
experience. It's a communal meal
that celebrates life and the pleasure
of eating, but also a time to share
warm feelings with loved ones with-
out bloating yourself with food.
1 bag baby spinach leaves, rinsed
and dried in paper towels
1 15 oz. can mandarin oranges,
drained
1/2 cup dried cherries
1/2 cup cashew pieces
Place ingredients in a bowl and,
right before serving, toss with citrus
vinaigrette (below). Yield: 8 serv-
ings.
diced
salt to taste
10 carrots, peeled and diced
non-stick spray
4 jumbo eggs, beaten
2 (14 3/4-oz.) cans cream-style
corn
2 T. flour
1/2 t. nutmeg
1 cup breadcrumbs
4 T. butter, melted
In a large skillet, heat oil on
medium flame. Sprinkle onions with
salt and saute in oil until light
brown. Reserve. Meanwhile, steam
carrots for about 8 minutes, until
softened, but not mushy.
Preheat oven to 350F. Coat 13x9-
inch ovenproof casserole with non-
stick spray. In a large bowl, gently
mix together onions, carrots, eggs,
corn, flour and nutmeg. Pour into
casserole. Sprinkle breadcrumbs
evenly over carrot-corn mixture.
Drizzle butter over breadcrumbs.
Bake for 50 minutes, or until
kugel is light brown on top, firm to
the touch and a knife inserted in the
center comes out clean. Wait 15
minutes, cut into squares and serve.
Recipe can be made in advance and
reheated. Yield: 28 squares.
CITRUS VINAIGRETTE
FALL FRUIT- CRISP
COLORFUL SPINACH SALAD
juice of 1 1/2 lemons
1/4 cup orange juice
salt to taste
1/8 cup olive oil
1/2 t. garlic powder
Place ingredients in a small bowl
and whisk.
ZESTY EGG BAKE
non-stick vegetable spray
3/4 cup salsa
9 eggs
salt and pepper to taste
dash of Tabasco
small jar of chilies (or less if too
spicy)
1/2 cup light cheddar
Coat 13x9-inch oven-proof casse-
role with non-stick spray. Preheat
oven to 350F.
Spread salsa evenly on bottom of
casserole. Beat eggs with 1/4 cup
water, salt and pepper, Tabasco and
chilies. Pour over salsa. Grate cheese
over egg mixture.
Bake for 50-55 minutes, or until
top turns golden brown and knife
inserted into center comes out
clean. Yield: 12 servings.
CORN AND CARROT KUGEL
3 T. olive oil
1 large Vidalia onion, peeled and
4 T. butter
1 (16 oz.) can whole berry cranber-
ry sauce
3/4 cup dark brown sugar
non-stick spray
6 pears
4 green apples
10 plums
3 T. lemon juice
1 T. flour
2 T. white sugar
1 1/4 cups blanched slivered
almonds
In a small saucepan, heat first
three ingredients on a low flame,
stirring occasionally until butter
melts. Reserve.
Preheat oven to 300E Coat a
13x9-inch ovenproof pan with non-
stick spray.
Core or pit pears, apples and
plums. Skin, slice and place in a
large bowl. Gently mix in lemon
juice, flour and white sugar. Pour
into ovenproof pan. Cover evenly
with cranberry mixture.
Sprinkle almonds on top. Bake
for 75 minutes. Compote will be
bubbling with a liquid consistency.
Cool for 30 minutes before serving
(consistency will gel). Can be pre-
pared in advance and reheated.
Yield: 16 servings.
❑
) Back In Time
Look for Alexis P Rubin's
"This Month in Jewish History"
for September.
wwvv.detroitjevvishnews.com
) What's Eating
Harry Kirsbaum?
wwvv.detroitjevvishnews.com/opinion
jewish corn
) Tel ,A,ViV Diarist
Martin Peretz discusses the
"Impossible Routine" and
why Israelis will never grow
accustomed to suicide
bombings. Read this and
more articles of interest on
www.jewish.com
) The Dance of the
Discount
Brian Blum recounts
Shabbat in Prague and the
quest for a reasonably
priced Friday night dinner
in "This Normal Life,"
his regular column on
www.jewish.com
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