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