arts&life

dining in

Break The Fast

Beautifully

Y

Annabel Cohen

Food Columnist

84

om Kippur falls on the same
day every year, the 10th day of
Tishrei — exactly 10 days from
Rosh Hashanah — and ends a period
known as the Days of Awe, the time set
aside to atone for the sins of the past
year.
Part of the atonement process
includes a 25-hour fast. While certainly
not the only fast day in Judaism, even
many who are not particularly obser-
vant will fast on this day. With few
exceptions, from just before sunset on
Yom Kippur eve until just after sunset
on Yom Kippur, all nourishment —
including any liquids — is forbidden.
A lovely tradition at Yom Kippur’s
conclusion includes eating (or rubbing
over the lips) something sweet, such
as honey or jam, to remind us of life’s
sweet moments.

September 6 • 2018

jn

For the majority, it’s customary to
serve light, brunch-like foods at the
break-the-fast meal. For most, this
includes bagels, lox and a dairy kugel.
Planning is the key word to providing
a worry-free meal to all those breaking
the fast.
Lox, tuna salad, egg salad and
smoked fish can be arranged on plates
and platters and chilled until serving
time. Other dishes, such as kugel, are
best at room temperature. Hot dishes
may require a little more creativity.
Often there’s time during the service
when some people take a break from
the services to go home and relax
before the conclusion of the services. At
this time, the room temperature foods
can be removed from the refrigera-
tor and hot foods popped into a pre-
warmed oven.

CREAMY DREAMY KUGEL

1 pound broad egg noodles
4 Tbsp. butter, softened
¾ cup sugar
6 large eggs, lightly beaten
2 cups (1 pint) sour cream or
plain Greek yogurt
1½ cups small-curd cottage
cheese
1 cup golden raisins, optional

Topping:
3 Tbsp. sugar
4 Tbsp. butter, melted
1½ cups crumbled Corn Flakes

Preheat oven to 350°F. Butter
or spray a 9- by 13-inch baking
dish or disposable aluminum
pan with nonstick cooking
spray. Set aside.
Bring a large pot of water to a
boil. Add the noodles and cook
until soft. Drain well and trans-
fer to a large bowl. Add the but-
ter and toss until incorporated.
Use a large spoon spatula to
stir in the sugar and eggs. Add
the remaining ingredients and
stir well.
Transfer the mixture to the
prepared baking dish and
sprinkle the topping over. Bake
for 1 hour or more (this is a
big kugel so it may take up to
1½ hours), until the kugel is
set. Remove from oven and
cool completely before cutting
(chilling overnight helps in cut-

ting as well). Cut the kugel into
squares and serve (to reheat,
warm at 250°F for about an
hour). Makes 20-24 servings.

ROAST SALMON VEGETABLE
SALAD WITH AVOCADO
AND EGG

2 cups cubed fresh beets
2 Tbsp. olive oil
2½ pounds boneless and
skinless salmon fillet, cut into
2-inch squares
2 heads chopped Romaine let-
tuce
1 cup fresh basil leaves, left
whole
1 cup fresh corn kernels, raw
12 grape tomatoes, halved
1 cup chopped scallions, white
and green parts

Garnish:
1-2 fresh avocados, cut into thin
wedges
4 hard-boiled eggs, peeled and
cut into thin rings

Dressing:
¼ cup honey
½ cup balsamic vinegar
¼ cup fresh lime juice
¼ cup olive oil
Salt and pepper to taste

Preheat oven to 400°F.
Toss beets with olive oil and
arrange on a rimmed baking
sheet. Cook for 12-15 minutes