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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