Everyone looks forward to breaking the fast, except for maybe the chef, who likely has plenty of other things to do in the days ahead. So with Yom Kippur just a few days away, here in advance are some quick and easy ways to break the fast in style.
These are pretty to look at, delicious to eat and oh-so-simple to make. Plain flour tortillas work well, but feel free to use whole wheat, multigrain, veggie, rye or spinach wraps to add color and variety. The fact that these can be done a day ahead and wrapped in cellophane make these ideal for break fast meals. Just slice and serve.
1 10-inch flour tortilla
¼ cup mascarpone cheese
3 slices smoked salmon or lox
1 tablespoon chopped scallion, sliced, white and green parts
Spread the mascarpone cheese all over the tortilla. Sprinkle scallion slices over the cheese. Place the salmon in a single layer over the scallions. Roll up the tortilla. Slice the tortillas into pinwheels about ½-inch wide.
Makes 6 bite-sized canapes; adjust quantities as needed
This classic French cold soup is perfect for a mid-September holiday. Do it the day before so it is well chilled and serve it in mugs, garnished prettily with the green portion of the leeks. Traditionally, it is made with chicken broth, but this version, which uses vegetable broth, is just as good.
This is one of the few recipes where I will peel the potatoes; the soup has to be white and creamy — and the skin interferes with that.
1 tablespoon butter
3 leeks, white part only, sliced (save the green part to snip for garnish)
1 onion, chopped
5 potatoes, peeled and sliced
½ teaspoon salt
Generous sprinkling of pepper
5 cups vegetable broth
¼ cup heavy cream
In a large pot, melt the butter and sauté the leeks and onions until they are fragrant and translucent, about 5 minutes. Add the potatoes, salt and pepper, and continue to sauté for another 5 minutes. Add the vegetable broth. Bring it to a boil, then lower, cover and simmer for 30 minutes until the potatoes are cooked through. Cool slightly, and puree using an immersion blender or Cuisinart. Chill completely. Before serving, add cream, stir and garnish the soup with snipped leek greens.
These light, elegant bites are a lovely addition to a break-the-fast buffet.
1 cucumber, peeled and sliced thinly
4 ounces cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon chopped fresh dill
Pinch of salt and a sprinkle of pepper
6 slices white or whole wheat bread
In a small bowl, blend the cream cheese, mayonnaise, dill, salt and pepper. Spread both sides of the bread with this mixture, and place the cucumbers in a single layer on top. Top with the remaining slice of bread and cut the sandwiches into triangular quarters.
Makes about 12 finger sandwiches JN
This article originally appeared in the Jewish Exponent, a publication affiliated with Jewish News.