A BREAK-THE-FAST FEAST.Byline: Daily News Yom Kippur, the Day of Atonement Day of Atonement n. See Yom Kippur. [Translation of Hebrew yôm kippûr.] Day of Atonement Noun same as Yom Kippur Noun 1. , begins at sundown Sept. 29. ``This 25-hour fast, the culmination of a 10-day period that begins with Rosh Hashanah (which begins at sundown Sunday), is the most profoundly moving day on the Jewish calendar,'' notes Gil Marks in his recently released cookbook, ``The World of Jewish Entertaining'' (Simon & Schuster Simon & Schuster U.S. publishing company. It was founded in 1924 by Richard L. Simon (1899–1960) and M. Lincoln Schuster (1897–1970), whose initial project, the original crossword-puzzle book, was a best-seller. ; $30), which includes a variety of recipes and menus for holidays, family celebrations and the Sabbath from the author's experiences and experiments. Marks hopes the book will provide inspiration and guidance when entertaining for numerous occasions, large or small. Recipes range from classic to contemporary - and many can be prepared in advance and stored in the refrigerator or freezer. According to Marks, there are no traditional Yom Kippur foods. However, ``the meals before and after the fast have developed their own traditions,'' writes the rabbi, who resides in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of . To avoid increasing thirst during the fast, prefast dishes are usually relatively bland and devoid of fish. Dishes served at the meal following the fast are selected for their keeping qualities (they are most often prepared before the fast) and restorative powers, he adds. The break-the-fast menu can be as simple or elaborate as desired but is usually dairy, its whiteness befitting be·fit·ting adj. Appropriate; suitable; proper. be·fit  ting·ly adv.Adj. 1. Yom Kippur's theme of purity, continues Marks. Break the fast with this menu and recipes from Marks' book, ``The World of Jewish Entertaining.'' YOGURT AND CUCUMBER SOUP Yogurt soup, popular in the Middle East, Central Asia and the Balkans, makes a refreshing way to start a light meal. 6 cups regular OR low-fat plain yogurt 1 1/2 cups milk Salt to taste 2 pounds cucumbers, peeled and diced OR shredded (6 cups) 3/4 cup chopped green onions (about 12) 3/4 cup chopped fresh mint OR cilantro OR 1/4 cup chopped fresh dill 5 to 6 cloves garlic, crushed Blend together yogurt, milk and salt. Add cucumbers, green onions, mint and garlic. Refrigerate at least 1 hour. Serve chilled. Makes 8 servings. NOTE: If you find that yogurt is too tart for your taste, blend in some nonfat dry milk Noun 1. nonfat dry milk - dehydrated skimmed milk dried milk, dry milk, milk powder, powdered milk - dehydrated milk - the lactose sweetens it. SYRIAN BAKED ZUCCHINI WITH CHEESE Syrians also serve this dish as a filling baked between layers of filo FILO - stack pastry. 2 pounds (about 6 medium) zucchini, peeled and coarsely grated 1/2 cup milk 2 tablespoons vegetable oil 1 large onion, chopped (about 3/4 cup) 10 ounces (about 2 1/2 cups) grated kashkeval OR Muenster cheese (OR 1 1/2 cups kashkeval and 1 cup shredded Muenster, mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, OR Gruyere cheese) 6 large eggs, lightly beaten About 1 teaspoon salt Ground black pepper to taste 1/4 teaspoon sugar 3 tablespoons chopped fresh parsley OR dill (optional) Grease an 8-inch-square or 11x7-inch baking pan or 2 (8-inch) pie plates. Squeeze out any excess liquid from zucchini. Bring zucchini and milk to a low boil and simmer 5 minutes. Drain. In a medium skillet, over medium heat, heat oil. Add onion and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until golden, about 15 minutes. Combine zucchini, onion, 2 cups cheese, eggs, salt, pepper, sugar and parsley. Spoon into prepared pan and sprinkle with remaining 1/2 cup cheese. Bake in preheated 350-degree oven 25 minutes until golden brown. Makes 8 servings. FISH SALAD Serve this salad on a bed of lettuce, in hollowed-out tomatoes or in sandwiches. FISH: 2 cups water 1 medium onion, sliced 2 stalks celery 2 tablespoons fresh lemon juice, dry white wine OR white vinegar About 1 teaspoon salt Pinch ground black pepper 3 pounds white-fleshed fish fillets, such as cod, haddock OR halibut halibut: see flatfish. halibut Any of various flatfishes, especially the Atlantic and Pacific halibuts (genus Hippoglossus, family Pleuronectidae), both of which have eyes and colour on the right side. DRESSING: 1 cup mayonnaise 3 to 4 tablespoons fresh lemon juice About 1 teaspoon salt Ground white pepper 1/4 cup dairy sour cream (optional) 1 1/2 cups chopped celery, 1/2 cup chopped sweet pickles, 1/2 cup sliced green olives OR 1/4 cup capers CAPERS. Vessels of war owned by private persons, and different from ordinary privateers (q.v.) only in size, being smaller. Bea. Lex. Mer. 230. 2 green onions, chopped For Fish, bring water, onion, celery, lemon juice, salt and pepper
Add fillets, cover loosely with greased parchment or wax paper and poach poach damage caused to sodden pasture by the hooves of cattle and sheep. In clay soils and when the ground is sufficiently wet the damage caused by a heavy stocking rate of sheep may be very high. Said also of the take-off in front of a jump in an equitation course or a race. over low heat until fish is cooked through, 8 to 12 minutes, depending on thickness of fillets. Remove fish from poaching poaching: see cooking. liquid and let cool. For Dressing, combine all dressing ingredients. Flake fish. Add dressing, tossing to coat. Chill well. Makes 8 servings. RUSSIAN FISH SALAD: Add 3 cups cooked and cubed potatoes, 3 cups cooked and cubed beets, 3/4 pound cooked green beans and 2 to 3 tablespoons prepared horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. . CURRIED FISH SALAD: Omit lemon juice and add about 2 teaspoons curry powder. TABBOULEH tab·bou·leh or ta·bou·leh n. A Lebanese salad made with bulgur wheat and finely chopped scallions, tomatoes, mint, and parsley. [Arabic tabb This variation on the classic Middle Eastern salad is designed to macerate macerate /mac·er·ate/ (mas´er-at) to soften by wetting or soaking. mac·er·ate v. 1. To make soft by soaking or steeping in a liquid. 2. in the refrigerator overnight. Americans tend to prefer a higher proportion of bulgur bul·gur also bul·ghur n. Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat. [Ottoman Turkish bul to parsley in this salad, while the opposite is true in the Middle East, where it is practically a parsley salad with bulgur. 2 cups (about 12 ounces) fine OR medium-grain bulgur 1 1/2 cups water 1 1/2 cups tomato juice 3/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil 1 to 3 cups chopped fresh parsley 1 cup seeded and chopped tomatoes 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped yellow bell pepper 4 to 6 green onions, chopped 1/3 to 2/3 cup chopped fresh mint OR 2 tablespoons dried (optional) About 1 teaspoon salt Ground black pepper Combine all ingredients. Cover and refrigerate overnight. Serve cold or at room temperature. Tabbouleh is commonly served with romaine lettuce leaves or pita bread. Makes 8 servings. SAVORY CHEESE PUDDING 2 pounds farmer, pot OR ricotta cheese (OR 1 pound farmer, pot OR ricotta cheese and 1 pound softened cream cheese) 6 large eggs, lightly beaten 6 tablespoons all-purpose flour 1/2 teaspoon baking powder (optional) About 1/2 teaspoon salt 2 cups whipping cream OR milk Grease a 13x9-inch baking pan OR 8-inch springform pan. Beat cheese until smooth. Beat eggs with flour, baking powder and salt. Stir in cream. Blend into cheese. Pour into prepared pan. Bake in preheated 350-degree oven about 30 minutes or until golden brown. Turn off heat and let pudding cool in oven. Makes 8 servings. SWEET CHEESE PUDDING: Add 1 cup sugar, 2 teaspoons vanilla and 1 cup toasted almonds, if desired. ALMOND COFFEE CAKE DOUGH: 1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast 1 cup warm water (105 to 115 degrees F) OR 1/4 cup warm water and 3/4 cup warm milk 1/4 to 1/3 cup granulated sugar 1/3 cup unsalted butter OR margarine 1 large egg 1 teaspoon salt OR 2 teaspoons kosher salt About 4 cups bread OR unbleached all-purpose flour ALMOND FILLING: 1/2 cup (1 stick) unsalted butter OR margarine, softened 1 1/4 cups (about 12 ounces) Almond Paste (recipe follows) 1/4 to 1/2 cup granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. OR packed brown sugar 1 teaspoon almond extra EGG WASH: 1 egg, beaten with 1 tablespoon water For Dough, dissolve yeast in 1/4 cup warm water. Stir in 1 teaspoon granulated sugar and let stand until foamy foam·y adj. foam·i·er, foam·i·est 1. Of, consisting of, or resembling foam. 2. Covered with foam. foam , about 5 minutes. Add remaining 3/4 cup warm water, granulated sugar, butter, egg and salt. Blend in 1 1/2 cups flour. Add enough of remaining flour, 1/2 cup at a time, to make a workable dough. On a lightly floured surface or in a mixer with a dough hook, knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. dough, adding more flour as needed as needed prn. See prn order. , until smooth and springy spring·y adj. spring·i·er, spring·i·est 1. Marked by resilience; elastic. 2. Abounding in freshwater springs. spring , about 5 minutes. Place in a greased bowl, turning to coat. Cover loosely with a kitchen towel or plastic wrap and let rise in a warm, draft-free place until nearly double in bulk, about 1 1/2 hours or in refrigerator overnight. Punch down dough. For Almond Filling, beat butter until smooth, about 1 minute. Gradually beat in Almond Paste. Add granulated sugar and almond extract and beat until smooth. On a lightly floured surface, roll dough into an 18x2-inch rectangle about 1/4-inch thick or divide dough in half and roll each half into a 12x8-inch rectangle. Spread evenly with filling, leaving a 1-inch border on all sides. Starting from a long side, roll up jellyroll style, pinching seams to seal. Place, seam side down, on a lightly greased baking sheet and bend into a horseshoe shape or ring. Cover and let rise until nearly double in bulk, about 45 minutes. Brush cake with Egg Wash. Bake in preheated 350-degree oven 40 minutes or until golden brown and sounds hollow when tapped on bottom. (If cake looks as if it is starting to burn, cover loosely with foil, dull side down.) Let cool on baking sheet 10 minutes, then transfer to a rack. Makes 1 large or 2 medium cakes. ALMOND PASTE 1 3/4 cups (8 ounces) blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. almonds 2 cups (8 ounces) powdered sugar OR 1 cup plus 2 tablespoons granulated sugar Pinch salt 1/2 teaspoon almond extract OR 1 to 3 teaspoons orange blossom OR rose water About 1 large egg white In a food processor, finely grind almonds with sugar and salt. Add almond extract. Add enough egg white to make a cohesive paste and knead until smooth, about 3 minutes. Wrap and refrigerate overnight, but preferably 24 hours. (Almond paste can be stored in refrigerator at least 6 weeks and in a freezer up to 1 year. If almond paste hardens, microwave on high power several seconds until pliable.) Makes about 1 pound or 1 3/4 cups. CAPTION(S): Photo PHOTO (Color) no caption (Cover of book ``The World of Jewish Entertaining'' by Gil Marks) |
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