International Yom Kippur break-fast dishes

http://www.JewishWorldReview.com | The first food to break the Yom Kippur fast differs for Jews in other countries and for those who have emigrated here determined to cling to their own customs. For Polish and Russian Jews, it might be a slice of sweet babka and a glass of lemon tea . Syrian and Iraqui Jews may nibble on Ka' a'him, round, crunchy sesame cookies which look like mini-bagels. Turkish and Greek Jews, will sip on a sweet drink made with melon seeds. In my Scottish home, my mother served home made pickled herring and seltzer water, essential she insisted "to replenish liquids and salt lost during fasting!"

This year I'll bow to tradition for there are those among us who would balk at a table without bagels and cream cheese and "maybe just a slice of that kugel.". But to accompany the traditional platter and to offset calories, I plan to serve a delicate, lightly seasoned soup along with an assortment of salads, all to be served chilled or at room temperature. Middle Eastern herbs and seasonings make these dishes sparkle but go easy�.taste buds and palates are more sensitive after 24 hours without food and drink.

This may not be such a departure from break-fast customs. In Israel and in the Mediterranean countries, where fresh produce is cheap and quality is high, Jews will be breaking the fast with salads, yogurts and cheese. Baskets brimming with succulent fresh figs, dates and blushing grapes, will make a stunning, edible centerpiece.

Simplify by using prepared vegetables in a bag (remember to rinse in cold water even though it says pre-washed), packaged rice mixes, chopped dried fruits, and bottled herring tidbits.

Challah Orange juice Wine
"Cream" of Green Pea Soup*
Cheese and Smoked Fish Platter
Mixed Crisp Baby Greens with Balsamic Dressing
Poached Salmon Salad*
Vegetable Slaw with Seeds and Raisins*
Basmati and Wild Rice Salad *
Scandinavian Herring*
Honeyed Lentil Salad*
Coffee Cake stuffed with Fall Fruits*
Basket of Fresh Fruits
Coffee and Tea

2 tablespoons olive oil

1 medium onion, diced

1/2 teaspoon minced garlic in a jar

1 (16 ounce) package frozen baby peas

2 1/2 cups vegetable stock

1/4 cup tahini

1 tablespoon fresh lemon juice

Salt and white pepper to taste

In a medium saucepan heat the oil over medium heat. Add the onion and garlic. Reduce heat and saut� 5 minutes or until softened. Add the peas and vegetable stock. Cover and bring to simmer over medium heat. Cook 10 minutes or until peas are softened. Cool. Pour into blender jar. Add the tahini and lemon juice. Blend at High to puree. Season to taste with salt and pepper. If too thick, add a little more stock. Serve chilled or at room temperature.

Approx. nutrients per serving: calories - 154 protein - 5g carbohydrates - 12g fat - 10g cholesterol - 0mg sodium - 92mg

POACHED SALMON SALAD (PAREVE)

Serves 6

This is equally delicious using other filleted fish such as tuna, halibut or tilapia.

1 1/2 pounds salmon fillet, skin removed
1/3 cup dry white wine
1/2 medium cucumber, unpeeled, seeds removed and diced
1/2 small red bell pepper, seeded and diced
1/2 cup light mayonnaise
3 tablespoons cider vinegar
2 tablespoons capers, rinsed
3 tablespoons snipped fresh dill
Sliced cucumbers and radishes

Wash the salmon in cold water. Pat dry with paper towels. Cut into three or four pieces. Place in a shallow microwave dish. Pour the wine and 1/2 cup boiling water over. Cover with plastic wrap venting at two sides. Microwave at Medium for 10 minutes or until flakes are opaque when separated with point of a knife. Drain well.

Place in a bowl and separate flakes with a fork removing any bones. Cool.

Add the diced cucumber, red bell pepper, mayonnaise, vinegar, capers and dill.

Toss gently to mix. Chill. Mound the mixture in the center of a plate. Surround with sliced cucumbers and radishes. Cover with plastic wrap and refrigerate until needed.

approx. nutrients per serving: calories - 265 protein - 23g carbohydrates - 1g fat - 18g cholesterol - 82mg sodium - 278mg

VEGETABLE SLAW WITH SEEDS AND RAISINS (PAREVE)

Serves 6

Quick Tip: use 1/2 cup bottled oil and vinegar dressing instead of mixing your own.

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 (16 ounce) package shredded cole slaw mix
1 cup shredded carrots
1 cup coarsely snipped Italian parsley
1/3 cup sunflower seeds
1/2 cup raisins
2 tablespoons sesame seeds to garnish (optional)

In a small bowl, whisk together the lemon juice, oil, mustard and tarragon. In a large bowl, place the cole slaw mix, carrots, parsley, seeds and raisins. Pour the lemon juice mixture over. Toss gently to mix. Chill.

Before serving, sprinkle with sesame seeds (optional)

Note: May spoon into a lettuce or cabbage lined serving bowl and refrigerate. approx. nutrients per serving: calories - 170 protein - 3g carbohydrates - 18g fat - 11g cholesterol - 0mg sodium - 150mg

BASMATI AND WILD RICE SALAD (PAREVE)

1 package (6 ounces) Basmati and Wild Rice Mix

2 teaspoons mild curry powder

1 jar (6 ounces)marinated artichokes, drained and sliced

1 can ( 2.25 ounce) sliced black olives

1/4 cup chopped fresh mint or 1 tablespoon dried

approx. nutrients per slice: calories - 344 protein - 4g carbohydrates - 55g fat - 13g cholesterol - 53mg sodium - 90mg

WANT MORE GREAT RECIPES?
"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.
Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.