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Sep 25, 2006 09:21 PM

What are you making for Erev Yom Kippur and Break the Fast?

Will be having 8 people for dinner Sunday and 6 for Break the Fast. Roasting chickens are on sale in the market, so I think I will buy 2 6 lb. chickens. Still have homemade chix soup and matzo balls from Rosh Hashonnah. Any special recipes you can recommend for chicken, side dishes, honey cake? For Break the Fast, we usually do dairy. Any recipes that can be prepared Sunday and reheated quickly Monday night? What traditions does your family have for Yom Kippur? Thanks!

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  1. the pre fast meal by us is always carb heavy, the thinking is that it will make fasting easier.

    1. How about a quiche? Spinach and cheese might be nice, with some fresh tomatos, so you can enjoy some of the last good tomatos of the season.

      Most of my friends just did bagels and salads, whitefish, egg salad, sometimes a lox platter.Then we'd have a sweet kugel with decaf coffee and call it a night.

      1. I made this recipe for chicken with prunes and honey for Rosh Hashanah, and I'll make it again for Erev Yom Kippur. It's very easy, very delicious, not salty, but very satisfying. Serve it with rice or couscous to absorb the sauce.

        1 Reply
        1. re: Missyme

          Hi Missyme: I have this cookbook, A Fistful of Lentils, but I have never tried this recipe. Thanks for the heads-up. The cookbook is a wonderful read, by the way.

          I tried Marcella Hazan's two-lemon chicken last Fri. night. I thought it was very good, my kids thought it was boring. Of course, they had already filled up on challah, fruit, honey and my husband's beef-barley mushroom soup.

        2. Any good blintz souffle recipes? Would like something I can do Sunday and take out for Monday Break the Fast. Been thinking about roasted root vegetables to go with chicken. Any combination ideas? Thanks!

          1. For something different, I've made a great Chili Relleno Casserole:

            Take canned, whole, green chili's, clean them out and insert a rectangular chunk of jack cheese (fold and tuck to wrap chili around cheese)

            Arrange side by side to cover the bottom of buttered casserole dish

            Pour in the egg mixture you would use for quiche (eggs, milk, flour and a touch of baking soda beaten until foamy)

            Sprinkle with layer grated cheddar cheese and dot with olive slices

            Bake at 375 for approx 30 minutes until casserole is puffed and "set"

            Serve hot or luke warm with an assortment of red or greed salsa and sour cream

            I cut the fat by replacing some of the eggs with egg whites or beaters and using lower fat cheeses.

            This is a great brunch dish, is quick to put together and is great for pot luck since you can make it ahead (up to 1 day).

            I should add that our Yom Kippur Break the Fast dinners more resembled a brunch. Dairy and easier on the stomach after 24 hours w/o food.

            L'Shana Tova!