38 | SEPTEMBER 14 • 2023 

T

he break-fast meal 
that ends Yom Kippur 
is perhaps the most-
anticipated meal of the High 
Holidays. After 25 hours of 
fasting, most of us enjoy a 
dairy meal — 
but don’t forget 
the bagels and 
lox!
Yet break-fast 
food should not 
be confused 
with breakfast 
choices. 
This meal, 
traditionally eaten at sundown 
after Yom Kippur, is more 
of a brunch, and time-tested 
options are in order. 
For many, the meal of choice 
is smoked fish — lox and 
sable — with the appropriate 
accompaniments, including 
fresh bagels and cream cheese, 
fresh fruit and, of course, a 
sweet ending. 
You can add warm dishes, 
too. Sweet, golden baked 
French toast is hearty and 
homey, with a bread-pudding 
texture. Eggs, hot or at room 
temperature, are welcome 
savory or not-too-sweet 
additions to any menu. Salads 
are light and healthy.
The following recipes aren’t 
meant as replacements for 
your holiday standards, but 
can add flavor, color, texture 
and interest to your buffet. 
With an eager audience, your 
make-ahead efforts won’t go 
unrewarded.

 

VEGETABLE QUICHE 
SOUFFLÉ
Not quite a quiche and not 
a soufflé, this is really more 
of a strata. If you serve it 
right away, it’s puffy. If you 
make it ahead of time, it falls 
but is still out-of-this-world 
delicious.

Break-Fast 
 Foods

Add flavor, color 
Add flavor, color 
and texture to your 
and texture to your 
traditional end-the-fast 
traditional end-the-fast 
Yom Kippur meals. 
Yom Kippur meals. 

continued on page 40

Annabel 
Cohen 
Contributing 
Writer

ROSH HASHANAH
RECIPES

