Celebrating Modern Jewish Living Through Food, Tradition, and Family
Yom Kippur Break Fast Menu
On Yom Kippur we gather together after our day of fasting and worship to share a meal, break the fast, and end the week-plus long prayer and introspection period that began on Rosh Hashanah. Since Yom Kippur is a fasting holiday and Jewish law states that cooking is prohibited until the end of the holiday, this poses certain challenges when you consider that Jews all over the world gather to break the fast together and naturally, this involves food.
So what’s a host or hostess to do? Well, this typically comes down to make-ahead meals that can be reheated or foods that can be easily put together at the last minute and/or served at room temperature. In addition, after 24-hours of fasting, the focus tends to be on lighter fare (although if you ask me, I’ve not really found that to be the case, but I know it’s supposed to be the goal). Then again, we are Jews and we like our foods, shall we say, a little on the richer side.
Below are our suggestions for a delicious buffet spread including foods that can be made ahead, reheated or quickly assembled. And let’s not forget: there’s no shame in picking up a few scrumptious items from our local Jewish bakeries a day or two before. We know that’s where the good stuff is anyway.
Buffet Recommendations:
Basket of Sliced Bagels
Platter of Sliced Nova or other Smoked Salmon
Sliced Onions and Tomatoes
Smoked Salmon Cream Cheese and Plain Cream Cheese
Chopped Pickled Herring
Mom’s Baked Blintzes (make ahead and reheat)
Phyllis’s Spinach Pie (make ahead and reheat)
Spinach Salad with Goat Cheese and Strawberries
Other Store Bought Items to Round Out Your Offerings:
Hummus and Sliced Pita
Whitefish Salad
Assortment of Sliced Cheeses
Decadent Desserts:
Charlotte’s Lemon Squares (make ahead)
Aunt Sandy’s Mandel Bread (make ahead)
Ambrosia Fruit Salad (make ahead)
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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