Yom Kipur and Rosh Hashana Food Recipes

I read a great article in The Daytona Beach Journal, Oct 5, 2011, by  Denise Otoole Kelly. FoodEditor, titled—-  Morning foods ease the empty stomachs of Yom Kipur observors.

The recipes for her foods are as follows:

Smoked Whitefish Hash

Adapted from the Associated Press; start to finish: 30 minutes (15 minutes active); can be made ahead, then heated and topped with fried or poached eggs at conclusion of Yom Kippur fast; serves 8

3 pounds Yukon Gold potatoes, peeled and diced
1 1/2 pounds smoked whitefish or trout
1/4 cup chopped fresh flat-leaf parsley
1/3 cup heavy cream
2 tablespoons olive oil
1 large red onion, diced
salt and ground black pepper

Bring a large saucepan of water to a boil. Add the potatoes and cook until tender, about 12 to 15 minutes. Drain and transfer to a large bowl.

Flake the smoked fish into the bowl with the potatoes. Add the parsley and heavy cream. Toss to coat. If making ahead, store covered in the refrigerator until ready to finish and serve.

When ready to serve, working in batches, in large nonstick skillet over medium-high, heat half of the oil. Add half of the onion and cook, stirring occasionally, for 3 minutes. Add half the fish and potato mixture and cook, stirring occasionally, until the potatoes and fish are browned and slightly crisp, about 6 to 8 minutes. Season with salt and ground black pepper, to taste. Repeat with remaining ingredients.

Top each serving with one or two fried or poached eggs, if desired.


From Lea Moskowitz; makes 60 to 70 balls

1 1/2 to 2 cups unbleached flour
1 teaspoon baking powder
pinch of salt
3 tablespoons vegetable oil
3 eggs
1 1/2 cups (1 pound) honey
1/2 cup dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 teaspoon grated lemon peel
2 cups chopped nuts (walnuts and/or pecans)
candied cherries to taste

Sift 1 1/2 cups flour with the baking powder and salt. Add the vegetable oil and the eggs. Hand mix with a sturdy spoon or with the dough blade of an electric mixer. Add more flour if necessary to make a smooth, elastic dough.

Roll small pieces of the dough into ropes about 1/2 inch thick. Cut the ropes into 1/2 -inch pieces. Roll each piece in the palm of your hand to make it round and place on a greased cookie sheet. You should have between 60 and 70 balls; the balls should be roughly the same size and shape so they cook evenly.

Bake at 350 degrees. Bake in two or three batches for 15 to 20 minutes, just until very lightly browned. Remove from the oven and let cool for 5 to 10 minutes. (Dough balls can be prepared in advance and frozen for later use).

Combine the honey, brown sugar, ginger, nutmeg and lemon peel in a large saucepan. Stir with a wooden spoon until smooth. Bring to a boil and immediately lower the heat. Simmer for 10 minutes. Add the warm dough balls and simmer for another 10 minutes, stirring often. Add the chopped nuts and cherries. Simmer for about 10 minutes.

Let the mixture cool in the pan for 10 to 15 minutes, stirring occasionally. Let stand until cool enough to handle.

Moisten your hands with cold water and form the mixture into a pyramid. You can also make small pastries by filling cupcake papers. You can keep the Teiglach in the refrigerator for a several days. It also freezes well.

Blintze Souffle

From Lea Moskowitz; serves 6

1/4 stick butter (or margarine)
12 frozen blintzes (2 packages)
4 eggs
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup orange juice

Melt butter in bottom of baking dish. Lay blintzes in 2 rows in pan.

Beat eggs and add all other ingredients to egg mixture. Pour over blintzes.

Bake for 1 hour at 350 degrees.

Serve with fruit topping.

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