Wednesday, May 25, 2016 Iyyar 17, 5776

Cheering the Tummy After Atoning

September 20, 2012 By:
Jamie Geller, Jewish Telegraphic Agency
Posted In 

Yom Kippur, the most som­ber day of the Jewish year, is also called the Day of Atonement and reminds us that we are all accountable for our actions.

One element of repentance is fasting. And boy do we prepare ourselves for that fast! We serve full, balanced meals — light on the salt and thirst-inducing spices — just beforehand.

And when it’s over, we give thanks and dig in once again.

The post-Yom Kippur meal may not contain every dish you fantasized about during the fast, but it’s sure to satisfy your hun­ger.

Smoked Salmon Omelet

This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several people, make them all beforehand and keep them whole. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate. Then, cut in half just before serving.

1 Tbsp. olive oil
1 small red onion, thinly sliced
5 large eggs, beaten
1⁄2 tsp. kosher salt
freshly ground black pepper
2 tsps. chopped chives
1 Tbsp. capers
3 oz. thinly sliced smoked salmon
1 everything bagel, cut in half
4 Tbsps. cream cheese

Heat olive oil in a 10-inch skillet over medium-high heat. Add onion and cook 4 to 6 minutes or until tender. Add eggs, salt and pepper, and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.

Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half without the sal­mon over the half with salmon to enclose it, and slide the ome­let onto a plate.

Cut in half crosswise and serve on an open faced bagel with cream cheese.

Serves 2.

Sweet Kugel With Dried Fruit

1 lb. wide egg noodles
3⁄4 cup dried cherries
3⁄4 cup dried apricots, diced
2 cups plain soy milk
5 large eggs, beaten
3⁄4 cup plus 3 Tbsps. sugar, divided
1 Tbsp. vanilla extract
2 cups cornflake cereal, crushed
3 Tbsps. margarine, melted

Preheat oven to 350˚.

Bring a large pot of water to a boil and cook noodles according to package directions. Drain well and let cool.

In a large bowl, combine cher­ries, apricots, soy milk, eggs, 3/4 cup sugar and vanilla. Add noodles and stir to combine. Pour the mixture into a greased 9x13-inch baking dish.

In a medium bowl, combine crushed cereal with margarine and remaining 3 tablespoons of sugar. Scatter the mixture over the noodles.

Bake 45 minutes or until set and the topping is golden.

Serves 12.

Roasted Pepper Panzanella

1 medium loaf whole-wheat rustic bread, crust removed and cut into 1-inch cubes
1 cup sliced cucumber
1⁄2 cup sliced red onion
1 roasted red bell pepper, thinly sliced
1 roasted yellow bell pepper, thinly sliced
1 large tomato on the vine, cut into wedges
1 ball (8 oz.) fresh mozzarella, cubed
12 large leaves basil, torn
1⁄4 cup olive oil
3 Tbsps. red wine vinegar
1 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper

Preheat oven to 400˚.

Spread out cubed bread on a large sheet pan in a single layer and bake for 15 to 20 minutes or until dried out and crispy. Let cool.

In a large bowl, combine cucumbers, onions, peppers, tomatoes, mozzarella and basil and toss to combine. Add bread, olive oil, vinegar, salt and pepper and stir to coat well. Serve immediately or let sit up to 30 minutes so bread soaks up the dressing.

Serves 6.

Orange-Ginger Poached Pears

Serve with your favorite non­dairy ice cream and experiment poaching different kinds of fruit.

2 cups orange juice
1 cup water
2 Tbsps. sugar
1 2-inch piece of ginger, peeled and sliced
1⁄8 tsp. salt
2 Anjou pears, peeled, halved and cored
2 cups vanilla soy ice cream

In a saucepan, combine orange juice, water, sugar, ginger and salt, and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.

Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.

Serve each pear half with a scoop of soy ice cream and a few tablespoons of sauce.

Serves 4.

Jamie Geller is the author of the best-selling Quick & Kosher cook­book series.

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