by Louise Fiszer
As Yom Kippur draws to an end, we feel pensive, cathartic and renewed. We also feel hungry. Fasting cleanses body and soul, and focuses our concentration on the spiritual. Hunger may also acquaint us with suffering, so we can feel compassion for others. We are torn between hurrying home for a break-the-fast meal and trying to make the spirituality of this long day last longer.
In my house we always break the fast with a sweet thirst-quencher to cleanse our palates and restore our blood sugar. The rest of the meal consists of smoked fishes, bagels, spreads, kugels, egg dishes, fruit and salads. Dairy is the preferred meal, since it is thought it is easier to digest on empty stomachs. This meal is consumed after a whole day in synagogue, so I try to include as many make-ahead recipes as possible.
Asparagus and Red Pepper Frittata
Serves 8-12
10 large eggs
1/2 cup heavy cream
3 Tbs. chopped fresh flat-leafed parsley leaves
1 1/2 tsp. salt
1/4 tsp. freshly ground blackpepper
2 lbs. thin asparagus,blanched and drained
2 large red bell peppers,roasted and cut into strips
3 shallots, minced
3 scallions, chopped
1 Tbs. unsalted butter
Preheat oven to 350 degrees and butter a 13 by 9 by 2-inch glass baking dish (3 quart). In a large bowl whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, bell pepper, shallot and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made one day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
Blintz Souffle
Serves 8-12
Batter
1/4 lb. butter, softened
1/3 cup sugar
6 eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup flour
2 tsp. baking powder
Filling
2 cups cottage cheese
2 egg yolks
1 tsp. vanilla
1 Tbs. sugar
1 cup chopped prunes or apricots
Preheat oven to 350 degrees. Butter 9 by 13-inch baking dish, set aside. Blend butter, sugar, eggs, sour cream, orange juice, flour and baking powder until well blended. Pour 1/2 the batter into baking dish. Bake 10 minutes until set.
Combine filling ingredients and with knife, spread it out evenly over batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use. Before baking bring souffle to room temperature. Bake 50 to 60 minutes or until puffed and golden. Can be prepared the night before.
Romaine and Radicchio with Figs and Pomegranate Seeds
Serves 8
Dressing
1 tsp. grainy mustard
1 Tbs. honey
1 shallot, minced
2 Tbs. orange juice
2 Tbs. red wine vinegar
2/3 cup olive oil
1 head Romaine lettuce, torn into bite-size pieces
1 head radicchio, cut into shreds
8 fresh purple figs, quartered
1 cup pomegranate seeds
Salt and pepper
Whisk together dressing ingredients. Combine lettuces and figs. Toss with dressing and sprinkle with pomegranate seeds.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to loufiszer@aol.com.
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