Recipes to fill your Yom Kippur buffet, including bagels and spreads, kugel, and blintzes, plus egg dishes and sweet options
From epicurious.com
Yom
Kippur is a fasting holiday and Jewish law prohibits any work until the
end of the day, which makes for a rather unique culinary challenge:
What can a hungry person do when cooking isn't allowed? In America, it's
customary to break the fast with a comforting, easy-on-the-stomach meal
featuring dishes that can be prepared ahead and either reheated or
eaten at room temperature. While there are no rules about what can and
cannot be consumed, it's common to serve dairy-focused dishes—rather
than meat-based ones—because many people find them easier for empty
bellies to digest. A typical spread includes bagels with smoked fish and
cream cheese, baked casserole-style dishes like strata and kugel,
blintzes, and assorted cookies and cakes. We recommend preparing a few
different options, and we've gathered tons of classic and creative
recipes to help you plan the ultimate post-fast feast. So, browse our
picks for bagel toppings, egg dishes, kugel, blintzes, and sweet treats.
And don't forget the bagels!Continue reading.
For more great Jewish cooking ideas, check out our
page. While you're at it, check out our High Holidays Holiday Spotlight Kit for ideas, crafts, recipes, etc.
Have
a sweet and prosperous new year with our collection of recipes for Rosh
Hashanah. You'll find traditional Jewish holiday favorites including
honey cake, brisket, roast chicken, matzo ball soup, tzimmes, sweet
roasted carrots, and noodle kugel.
This
succulent beef brisket is braised in red wine until tender; the meat is
generously flavored with shallots and garlic to produce a savory sauce.
This easy recipe serves 6, just the right amount for a small- to
medium-size holiday dinner.
Traditional
High Holy Days dishes such as brisket, tzimmes, and kugel may
rightfully have their place at the Rosh Hashanah table, but if you're
adventurous and looking to serve something different, what better time
to do so than at a celebration of the start of a new year? We turned to
London chef and cookbook author Yotam Ottolenghi for Rosh Hashanah
inspiration, with a menu featuring recipes from all three of his
cookbooks, Ottolenghi, Plenty, and Jerusalem. Ottolenghi's refreshing
and unpretentious approach to Middle Eastern cuisine suggests new ways
of cooking symbolic and traditional foods and ingredients: You'll find
honey, apples, fish, and pomegranates all in play. Add a myriad of
spices, herbs, and other Middle Eastern staples—couscous, harissa,
eggplant, dried rose petals—and what you get is an intensely aromatic
and flavorful meal with which to begin your new year.
Like
many Ashkenazic Jews, I grew up believing that my mother made the best
brisket in the world. Fragrant, savory, and unbelievably tender, it was
the stuff of holidays, of memories--of sneaking back to the fridge at
midnight, long after the guests had gone home. When I decided to become a
vegetarian at age 17, I did so with the acute and sorrowful
understanding that I was saying goodbye to one of my favorite dishes.
The
classic Italian Jewish Friday night rice dish is a simple
saffron--flavored rice that recalls the classic risotto alla milanese.
Some cooks make it in the manner of a risotto, adding broth in
increments. Others prepare it as a pilaf, adding all the liquid at once
and cooking it, covered, on top of the stove.