32 | OCTOBER 3 • 2019

Directions:
Combine main ingredients
for the toast, except for ricot-
ta, and transfer to a greased
8-inch square baking dish.
Sprinkle with ricotta cheese.
Refrigerate, covered, several
hours or overnight.
Preheat oven to 350°F.
Remove from refrigerator
and bake, uncovered, 45-60
minutes or until puffy and
golden. Allow to stand for 10
minutes before serving.
Serve warm, drizzled with
maple syrup and sprinkled
with confectioners’
sugar.
Makes 16-20 servings.

SMOKED SALMON, DILL
AND SCALLION SPREAD
A great bagel-topper to
stretch expensive smoked
salmon to feed a crowd.
Ingredients:
4 ounces smoked salmon (lox)
8 ounces (1 package) cream
cheese, softened
1 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh dill
¼ cup fresh chopped scallions,
white and green parts
Directions:
Chop the salmon and transfer
to a medium bowl. Add the
remaining ingredients and
“
smash” with your hands until
uniform. Transfer to a serving
dish, cover with plastic wrap
and chill for up to 2 days.
Makes 8 servings.

ROASTED SWEET POTATO,
CORN, PEPITA AND
CILANTRO SALAD WITH
LIME VINAIGRETTE
Salad ingredients:
1 pound (about 2 large sweet
potatoes), peeled and cut into
1-inch cubes
2 Tbsp. olive oil
1 cup fresh raw corn kernels or
frozen corn kernels, thawed
1 cup (or more to taste) ½-inch
diced cucumber
½ cup chopped fresh cilantro
leaves
½ cup chopped red or
Bermuda onion
¼ cup pepitas (shelled pump-
kin or squash seeds)
Kosher salt and pepper to taste
Dressing ingredients:
3 Tbsp. olive oil
¼ cup fresh lime or lemon juice
2 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. Sugar
Directions:
Preheat oven to 425°F. Line
a rimmed baking sheet with
parchment.
Toss the potatoes and corn
with oil, and bake for 12-15
minutes, until the potatoes are
just cooked through, but not
mushy. Cool completely before
transferring to a medium
bowl. Add remaining ingredi-
ents to the bowl.
In another bowl, whisk
together the dressing ingredi-
ents and pour over the salad.
Toss well. Add salt and pepper
to taste. Makes 6-8 servings.


All recipes ©Annabel Cohen 2019

annabelonthemenu@gmail.com.

Yom Kippur

continued from page 31

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