279811 Fri Sep 16 17:09:10 -0700 2005 11 31 Home Cooking 0 1484770 i'm making the break fast this year for about 25 people...usually do a brunch type menu (lox, bagels, etc) and would like to have some new and interesting platters which would be flavorful but not too heavy after a long period of fasting...we live in florida, so nothing too hot since we'll be dining inside and out...thanks for your help... Fri Sep 16 17:09:10 -0700 2005 0 sandra 1 1484779 You could look into serving some Sephardic foods. I have a fritatha recipe that I will post if you are interested. It can be made ahead of time and frozen. Bureks (phyllo dough triangles stuffed with meat, cheese, spinach) are also nice and can be made ahead of time. Fri Sep 16 18:48:29 -0700 2005 1484770 0 Alice 2 1484799 sure...post away...thanks so much Sat Sep 17 09:36:57 -0700 2005 1484779 0 sandra 3 1484803 it is a somewhat vague recipe, but here goes (for fritatha, I don't have the burek recipe): Spinach Fritatha Preheat oven to 350, grease rectangular baking pan 1. soak 4 slices of bread in milk 2. Beat 4 eggs 3. Add pinches of salt, pepper and baking powder to eggs 4. Add 1/2 cup cottage cheese to eggs 5. Add about 2 cups mixed coarse grated cheeses to the eggs (gruyere, cheddar, parmesan are good choices) 6. Squeeze bread out and add to egg mixture 7. Thaw 2 packages of frozen chopped spinach (the box shaped kind) then strain and squeeze dry, and add to egg mixture 8. grease rectangular baking pan and press mixture in. Sprinkle grated gruyere over the top 9. Bake 40-45 minutes or until golden on top Sat Sep 17 12:24:22 -0700 2005 1484799 0 Alice 4 1484862 Here I was expecting an egg fritata and this is like a bread kugel! I'll definitely be trying this recipe soon, possibly for break fast if I can get the family to give up the noodle kugel... thanks for posting! There's a very good borek recipe in Faye Levy's International Jewish Cookbook. Sun Sep 18 13:40:49 -0700 2005 1484803 0 bernalgirl 4 1484896 Any particular type of bread? And what size pan do you recommend? thanks Sun Sep 18 21:49:26 -0700 2005 1484803 0 Marion Morgenthal 5 1484924 soft white bread works best, your standard bag of white bread from the grocery store. It breaks up well. The pan I have been using is like 9inx13in. You can also break it up into 2 square pans and do them separately. Let me know how it turns out! Mon Sep 19 09:35:58 -0700 2005 1484896 0 Alice 5 1484976 L'shanah tovah tikatevi v'taihatemi. I live in a neighborhood where the gentiles outnumber the Chosen People 1000 to 1, but challah is a big seller here. So, I suggest using challah for the fritatta (Italian spelling). Why not? It couldn't hurt! Buon Appetito! Mon Sep 19 13:55:40 -0700 2005 1484896 0 ChiliDude 6 1484983 Oy weh! Such a schlemiel I am. I forgot to tell you why the gentiles like challah so much. They use it for French toast. BTW, Claudia Roden spells it F-R-I-T-T-A-T-A in her book entitled The Book of Jewish Food, Knopf, 1997. Mon Sep 19 14:12:31 -0700 2005 1484976 0 ChiliDude 7 1485001 raisin challah french toast...now that's living Mon Sep 19 15:43:57 -0700 2005 1484983 0 sandra 1 1484825 Hi - we have a similar non-meat meal for breaking of the fast with lox, cream cheese and bagels. On the side, we often have smoky eggplant caviar, deviled eggs, sliced cheeses and a couple of salads. A few times, I've made the attached recipe for Tomato Polenta and Goat Cheese Tart that came out of a Cooking Light magazine years ago - easy to make, tasty and can be made ahead (served warm or even at room temperature). Enjoy. Link: http://family.parjen.com/SharedRecipes/cl1/Tomato_Polenta-and-Goat_Cheese_Tart.txt Sat Sep 17 17:04:56 -0700 2005 1484770 0 peppermint pate 1 1484832 perfect...thanx Sat Sep 17 19:41:31 -0700 2005 1484770 0 sandra