For us, breaking the Yom Kippur fast is always the same...lox is the star of the meal, eaten on a bagel with cream cheese. On the side might be whitefish salad and cheese blintzes. I learned that Ashkenazim usually break the fast with something salty
because fish restores salt lost by the body while fasting. But how do Jews living abroad break the fast? I did a little research and found out...
1. Lox on a bagel (if you're gluten-free try Trader Joe's gluten free bagels--fantastic!) Egg and cheese dishes — dairy products in general, are
popular among the Ashkenazim for the first foods after Yom Kippur. 2.Pan dulce, a sweet yeast bread in loaf form or rolls, is served by some
Sephardim before and after the fast. 3. Some Moroccan Jews break the fast with fijuelas, a deep-fried pastry
soaked in sweet syrup. 4. Central European Jews ate cheese kuchen, a coffee cake, for the meal following Yom Kippur. 5. Zimbabwe Jews break the fast with juice and traditional rolls with oil called rusks, oil biscuits and cheese. Later they dine on a meal of cold chicken,
fried fish, chicken soup and other sweets. 6. The Yemeni Jews start with a little-known dairy soup or savory
porridge, made with buttermilk or sour cream, thickened with flour and
garnished with schug, a spicy, chimichurri-like condiment made of hot
peppers, coriander and garlic. 7. The Jews of India have a
semolina-filled turnover called singara or kushli. 8. Herring was the cheapest fish in Eastern Europe, where the custom
originated. 9. Italians typically break the fast with il bolio, an Italian sweet yeast bread. They then
enjoy a meal with soup and pasta, chicken, fish, stewed fennel, cold
noodles with sauce, sweet cakes and fruit.
I hope you have an easy fast...what will you be breaking it with?
Hope you had a great Rosh Hashanah! Now it's on to the next holiday—Yom Kippur which begins Tuesday evening. And, a week after Yom Kippur comes Sukkot—probably my favorite Jewish holiday.
The sukkahs below were created quite a few years ago for my first book; Jewish Holiday Style but are just as inspirational today for designing a sukkah.
We shelped this sukkah over to the Connecticut shoreline and shot it on a private beachfront overlooking the Long Island Sound. Don't have beachfront property? No problem—you can create a beach-y sukkah by using white nylon for the walls, pots of grasses and lots of blues on your table setting.
Hurricane glasses protect candles from the wind and blue glassware adds to the beach theme.
Or, maybe you're more of a urbanite...
ALL PHOTOS: SHAFFER/SMITH PHOTOGRAPHY This industrial, corrugated sukkah decked out with tiny white lights and Park Avenue-like topiaries will transport you to the city even if your sukkah is in a suburban back-yard.
Here's how to celebrate the season and put together a centerpiece perfect for Rosh Hashanah in just minutes!
I love cutting open the pomegranate and seeing the beautiful seeds. The pomegranate can be used as the first fruit we are required to eat on Rosh Hashanah. It is also said that it contains 613 seeds just as there are 613
mitzvot. And, when we eat pomegranates on
Rosh Hashanah we wish that our good deeds in the new year
will be as plentiful as the seeds of the pomegranate.
1. I like the elevation of a footed cake platter but you can also use a bowl or basket. 2. Local apples are in season now in Connecticut! 3. Pomegranates 4. Hydrangea are cut from my yard but they are easy to find in the floral department of most supermarkets.
Three years ago, I wrote a blog post about having a honey tasting at your Rosh Hashanah dinner featuring many varieties of honey. Well, here's a new idea from Chef Melissa Mayo; she infuses plain old supermarket honey with all kinds of herbs and spices for unique flavors. So smart!
Melissa is a South African chef based in Los Angeles (love their accents!)—here she shows us step by step how it's done for a unique honey tasting.
Having guests for the holiday that are gluten-free? You'll definitely want to make this awesome honey cake that uses almond flour instead of regular flour. It's not only flour-less and gluten-free but it's also Paleo so it's good for you, too :)
It's light and delicious and I like to drizzle even more honey on top before serving.
As promised...the lucky winner of the Savannah Bee Sourwood Honey Gold Reserve is... Sari Ziv Sheinfeld! Please send me an e-mail (right hand column) with your address so it will arrive in time for the holiday. Congratulations!