32 | SEPTEMBER 24 • 2020
E
ven many who are not par-
ticularly observant will fast
on Yom Kippur. With few
exceptions, just before sunset, on
Yom Kippur eve, until just after
sunset on Yom Kippur, all nour-
ishment — including liquids — is
forbidden. And Yom Kippur, like
Shabbat, includes proscriptions
against work of any kind.
The reward at the end of
the fast is the break-fast meal.
Usually it’
s
brunch-like, with
bagels, lox and all
the fixings. Add
some fresh fruit
to the menu, and
it’
s really all you
need. I like to add
brunch or lunch
dishes when I host the break-
fast, so I always serve salad. And
always something with eggs.
The following recipes offer a
change of pace from the usual.
Not meant as replacements for
your holiday standards, these
can essentially be extras that add
color, texture and interest to your
buffet.
STICKY PECAN CINNAMON ROLLS
This recipe is super easy if it’
s
made with the premade crescent
dough (I use Pillsbury crescent
rolls or the uncut sheet dough —
they are sold side-by-side in the
dairy aisle). Vary the ingredients
by adding chocolate chips, wal-
nuts, sliced almonds, pine nuts or
even dried apples or chopped dried
apricots. NOTE: You can make
half this recipe by halving the
ingredients.
Syrup:
½ cup (1 stick) butter or
margarine
½ cup brown sugar
½ cup maple syrup
Nuts:
1-2 cups pecans halves or
pieces
Filling:
6 packages (tubes) crescent
rolls (in the refrigerated section of
the grocery)
1 cup raisins or dried
cranberries
1 Tbsp. cinnamon
¼ cup granulated sugar
Directions
Preheat oven to 350°F. Spray a
9x13-inch baking dish well with
nonstick cooking spray. Set aside.
Make the syrup: Combine the
butter, brown sugar and syrup in
a microwave-safe bowl and cook
on high in the microwave oven
for 1 minute. Stir to combine.
Heat again for 1 minute more
and stir. Pour all but ⅓ cup of
this mixture into the prepared
baking pan (I used a metal cake
pan). Sprinkle the nuts over the
syrup. Set aside.
Unroll the crescent dough on a
clean surface, being careful not to
tear the dough apart at the perfo-
rated seams. Press the perforated
seams together to form a seam-
less rectangle. Use another can of
rolls to double the size of the first
dough (put them side by side to
make a square — press the edges
together. Repeat it twice to make
1 giant piece of dough (use all 6
cans).
Brush the dough rectangle
with the reserved syrup mixture.
Sprinkle the cinnamon sugar and
raisins over the dough.
Beginning with the edge
closest to you, carefully roll the
dough into a log. Cut the dough
log in half and then half again
(you should have 6 shortened
logs). Cut each into four even
slices. Place each slice, cut side
down, in each of the syrup and
nut lined pan. This can be done
up to this point up two days
before baking. Remove from
refrigerator one hour before bak-
ing. (You should have four across
and six down.)
Place the pan on a clean cook-
ie sheet and bake for about 30
minutes, until puffy and golden.
(The center is a little bit difficult
to cook all the way through so be
sure that it is cooked).
Remove from the oven and let
cool for 35 minutes. Quickly and
carefully turn the pan upside-
down onto the baking sheet. Cut
apart into individual rolls. Makes
24 big rolls.
TUNA SALAD WITH OLIVE OIL AND
CAPERS
4 6½-ounce cans white tuna in
water, drained
¼ cup extra virgin olive oil
3 Tbsp. chopped fresh dill
2-4 Tbsp. fresh lemon juice (to
taste)
1 Tbsp. drained capers
Kosher salt and pepper to taste
Directions
Combine all tuna salad ingredi-
ents and stir lightly until mixed.
Chill until ready to eat. Serve
with bagels or fresh bread in a
sandwich with fresh basil leaves,
tomatoes and cucumber. Makes
6 servings.
GLUTEN-FREE BAKED FRITTATA
This can be made the day before and
served warm or room temperature.
16 large eggs
1 cup chopped bell pepper, any
color
1 cup chopped onion (any
variety)
1 cup chopped fresh asparagus
5 ounces fresh baby spinach
1 cup shredded Parmesan
cheese
8 ounces (½ pound) shredded
cheddar cheese
1 cup milk
1 tsp. Salt
½ tsp. fresh ground black
pepper
Break-the-Fast
These recipes can easily be added
to your buffet.
Annabel
Cohen
Arts&Life
dining in