Help with first Break Fast menu!
I will be preparing this year's Yom Kippur break fast for the first time. It will be a small group - just myself, my husband, and two friends. But I need some good ideas!
I'd like to do the traditional dishes for sure: blintzes, kugel, bagels and lox, etc... But what else can I or should I add for an extra touch of creativity or just plain yumminess? Do I need to make a "main" entree such as a meat dish? And what kinds of salads might be nice with this food? Any dessert ideas?
I'd like to stick to the traditional items, but would also like to add a "gourmet" flair to it as well. Is that possible?!
Thanks in advance!!
You could do a savory kugel with some veggies to add some variation.
Maybe a chopped salad w/ radish, cucumber, tomato, etc etc?
Traditionally it's a dairy meal w/o a meat dish... you probably won't need one, but if you want you could do a fish dish.
To add flair to blintzes, mayb ea blackberry sauce instead of blueberries? Maybe marscapone cheese? Or orange zest in the fcheese filling?
I make a great savory kugel with very fine egg noodles, cottage cheese, sour cream (or plain yougart), onion, garlic, worchester and tobascco sauces. I top it with parm cheese and smoked paprika. I love the idea of adding veggies to it. What would you use? Mushrooms? Spinach? Tomatoes have too much water.
It's not written down.
Cook a package of very fine egg noodles (or NoYolks), preferably in chicken broth, but that's not essential.
Combine the following in a blender or food processor and process until smooth:
one chopped onion
1 cup cottage cheese
1 cup yogurt or sour cream
salt to taste
T Worchester sauce
a few splashes of hot sauce
Combine with the noodles and put into a casserole. Top with Parmesan cheese and bake for @ 45 minutes at 350. Topping will be brown and bubbly.
Along with the lox and bagels, we always have rotisserie chicken. And, honestly, we do a very simple salad for ours (lettuce, tomatoes, chives, garbanzo beans, olives (for some people), cheese on the side.. nothing fancy at all).
Homemade challah for flair?
Some rugelach and maybe apple cake would be nice for dessert.
I'm doing noodle kugel - a family tradition. Haven't figured out dessert yet, though I suspect my guests will bring that.
The last time I served appetizing I also served israeli stuff - hummos, home-made tabbouli, and israeli eggplant & red pepper salad. My guests loved it all.
Fantastic suggestions, everyone! Thank you... I think I've decided to add a vegetable strata to the mix. Also going to do some kind of autumn salad with asian pears, apples, crumbled goat cheese, and a red wine vinaigrette.
Now I just have to decide which noodle kugel and blintz recipes to follow! Tough decisions all over the place...
And I caught the last part of Everyday Italian this weekend and was reminded of Giada's FABULOUS mascarpone cheesecake that I've made once before (and loved). I think I will make this for dessert.
Thanks again for all of the help!
i have made my recipe up for myself, as i remember it from synagogue chanukah bazaars. here is what i do:
defrost and drain 2 boxes of chopped spinach, squeezing out as much water as you can.
boil 1 small box of elbow macaroni according to package directions, and drain. toss together with spinach.
chop 1 small yellow onion, sautee in a little olive oil until translucent. add to spinach & macaroni mixture.
beat 5 eggs with a drizzle of cream, a dash of nutmeg, a sprinkle of salt, and some freshly ground black pepper. mix together with spinach/macaroni/onion.
fold in 1/2 cup of crumbled feta cheese & 2 generous tablespoons of shredded parmesan cheese.
find a baking dish to fit it all in, and spray the dish with olive oil.
pour the mixture into the dish and bake at 350 f for 35-40 minutes, or until the top is dry and the edges begin to brown. make sure the eggs are set - you don't want the middle to be jiggly at all. allow to cool and cut in squares. serve warm or cold/room temperature.
hope this isn't too vague... anyway, l'shana tova!
It's fascinating for me to read all these suggestions, since in our family, break fast meals have also always been so simple that I'm not sure I'd have ever thought of applying the word 'menu' to them! Bread, various fruits, cream or cottage cheese, juice, tea, and possibly some scrambled or boiled egg or leftover gefilte fish-- my mother's philosophy is nothing salty (which interferes with rehydration), nothing sharp (in keeping with the new year), nothing with many ingredients or fancy presentation (seen as indulgence/vanity?), and nothing that requires more than a couple minutes preparation (so it's ready quickly after yontiff, and not distracting from the general humbleness of the holiday) I think I do recall lima beans sometimes when I was a kid (room temperature, fairly plan)
Really, one isn't all that hungry after a fast anyway--or, at least, that's my experience--so something simple that restores some water and sugars to the body is key :)
I wish I would have read your post a couple days ago but it may not be too late! A huge show stopper would be to make your own Gravlax. It is so delicious, like food from heaven. Ina Garten (Jewish by the way) has the best recipe : http://www.foodnetwork.com/food/recip...
It is very easy to make, it just requires at least a day. I made it for thanksgiving and no one was interested in anything else!!!
You don't need an entree such as a meat dish because the break the fast meal is supposed to be dairy (not that I'm kosher, it's just a traditional thing). That's if you are doing a traditional one.
I am doing most of the menu for ours (we have about 35 people in our extended family gathering).
Hot Artichoke Dip with veggies, breads, to dip
vegetarian sushi (no, not traditional, but dairy ;-)
roasted veg lasagna (one regular, one whole wheat lasagna noodles)
salmon, tuna and egg
smoked salm and cream cheese
veg dish (not sure what it will be b/c my sister is making it)
salad (my Mom, but I think she may be making a salad nicoise)
apple cobbler cake