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Okay, I'll start it off.

Me: iced decaf and plum cake (I'll probably have some butternut squash soup in a little while).

My daughter: a banana, ice water, pasta with meat sauce

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  1. I know that I am atypical.

    First, a belt of whiskey (before leaving shul). Then at home I break on fleischiges. I had chopped liver. Turkey rice soup and meat knishes. A little honey cake and black coffee. Assorted family members had pareves: Tuna salad, whitefish salad, egg salad, etc. Then the younger ones were off to a party at my SIL's where it was milchiges. I'm enjoying the quiet time.

    6 Replies
      1. re: bagelman01

        I have a dear friend in Baltimore who always breaks with a martini.

        The fleishik stuff is interesting, never heard of that for break fast.

        1. re: Bob W

          I believe it is the chasidic custom (at least, that's what my husband, who is of chasidic origins told me when he thought it might lead to brisket after the fast --ugh). The point is that it is supposed to be a festive meal, in which we celebrate that our sins have been forgiven and theoretically a festive meal is supposed to include meat. There are people who would consider it sacrilege not to have a fleishig bris meal, for the same reason.

          1. re: JackieR

            I'm from a long line of Litvak Misnagdim, just really don't like milchiges.
            My mother always served us 2 meat meals everyday (and her side is German High Reform).

            1. re: JackieR

              Interesting, thanks. No chasids in my family tree!

            2. re: Bob W

              My family had been chassidic, from Munkacz, before the war.
              After the fast we always sat down to the equivalent of a Shabbos meal. soup, chicken etc. It was a revelation when I started dating my very American husband, whose family always had a big smoked fish and bagels meal, with all the accoutrements. My parents happily picked up on this custom, and now many years later, I can't imagine anything but milichigs.

          2. Deviled eggs, creamed herring, bagel lox and cream cheese, tomato and onion on the 1/2 bagel too, coffee, water, and just a teensy sip of wine for kiddish.

            1. At shul: a little orange juice and a couple of mini-Entenmann's things.

              At home: a small bowl of Cinnamon Oat Squares with skim milk, then a bowl of garlicky butternut squash soup in which I poached an egg.

              1 Reply
              1. re: GilaB

                And my husband ate seuda leftovers - soggy broccoli/cauliflower tempura with sesame-soy dipping sauce, and schnitzels. He does this ever year. It leaves me shaking my head.

              2. Very traditional - bagels, cream cheese, belly lox, whitefish, tomato, crackers and cheese, fruit, and the Spouse's birthday cake. One of the young women at shul was hosting a pizza party tonite. I think you have to be young to do that. Just the idea of pizza makes me feel ill, even though that's how we always broke when I was in college.

                1. chocolate babka and a glass of water. after that, leftovers from yesterday - some chicken soup, some meat and potatoes -

                  1. We have the same break fast food every year: bagels, lox (from Costco, the wild smoked salmon), cream cheese, veggies, scrambled eggs, decaf. Lots of water. Later on--Scharffen Berger chocolate :-)

                    1. Reheated chicken soup and chicken from yesterday's seudah, and cholent that had been left on since before yomtov (so the kids could be fed).

                      1 Reply
                      1. re: zsero

                        Poached salmon and baked potato. Good coffee. But, I'd like to add what I wish I could have had. I saw a recipe for Smoked salmon cheesecake in Jeff Nathan's cookbook at some point in the afternoon (I was looking for a Succos recipe at the time) and I thought, "That's what we'll do next year." Jeff recommends it for a break fast.

                      2. Full disclosure: we end up grazing after yom kippur so later at night I had: chicken soup, an apple, another piece of cake, hot decaf.....

                        Next question: Yogics say fruit. Your Bubbe says flanken. I say yogurt. Bagelman, apparently says whiskey. What do YOU think is the ideal thing to break on?

                        4 Replies
                        1. re: JackieR


                          I grew up in an old time shul that was the resulting 1950s merger of an ashkenazi ritual and a Lubavitch ritual. The congregants and rabbi were not chasidic, but at the time of the merger it was agreed that the Litvak name would go first and that the shul would follow Lubavitch ritual. So, after Yom Kippur services, when everyone is feeling weak and cold from fasting, it's time to put on coats and hats and go outside to M'kadesh the Levana (bless the new moon). Almost October, there's a bit of a nip in the air, and it's best met with a bit of a nip from a whiskey bottle! Now 2012 and this same ritual that has been followed since the shul was started in the 1890s is in effect.

                          1. re: bagelman01

                            Which shul is that, bagelman?

                            We broke with standards--bagels, whitefish salad, nova, pastrami lox, tuna salad, egg salad, kugel (noodle and broccoli)--and a couple things that aren't so common--cheesecake and artichoke hearts (not together!).

                            1. re: DeisCane

                              Bikur Cloim Sheveth Achim (in New Haven) founded in the 1950s with a merger of Bikur Cholim B'na Abraham and Sheveth Achim Anshei Lubavits. The Sheveth Achim group originated in Lubavitz, but were not largely a chashidiche group in the USA, but the shul still follows the Lubavitch calendar, nusach and special holidays.

                              I'm a 5th generation Yankee, Litvak on one side, and German on the other. I don't hold with some of the shul customs outside of the building, but when in the shul, harmony makes sense.

                              I'm thrilled to grreak on fleischiges, as I really don't care for most milchiges. Way back when I was single, I had an all fleishiges home, didn't own a single milchige dish, pot, pan, etc. I drink my coffee black, so I didn't care.

                              1. re: bagelman01

                                Last night was bagels and lox as my kids always prefer that. I have broken it many a time on scotch and herring in Shul.
                                As a kid growing up, we would first have coffee and cake, and then after about an hour, go into full fledged fleisch - roast chicken, etc. That's my sefard background

                        2. Not being critical in any way (although, why not vodka if there is a Lubavitcher piece?).I am half galitzianer and whiskey is an important part of lots of things, although not so much for the women. Take tikkun on the morning of a yahrtzeit -- whiskey and cake at 7 a.m. ???

                          1 Reply
                          1. re: JackieR

                            Note, it is the minhag of the Lubavitch, not a Lubavitcher place. Back in the late 1800 sthere was planty of whiskey available in Connecticut, but I don't think thyere was much vodka.

                            And if one looks at the history of America, whiskey in the morning was not unusual, pure drinking water was scarce.

                          2. Nothing too exciting -- a bialy with lox, tomato, red onion, and cream cheese, some oj, a danish, and a piece fruit.

                            1. We usually have a small crowd over for breakfast.

                              An assortment of cheese, hummus and a Syrian wheat and nut salad called bazagan

                              My bar was open but most people were drinking bloody marys. Coffee and juice were available as well

                              I made my own Nova lox and served with bagel and cream cheese of course along with homemade preserved lime and lemon slices, sliced tomato and cucumbers, capers and red onion.

                              Acme whitefish

                              My wife made a baked french toast that's always a hit and a noodle kugel which is made with fine egg noodles. Also a favorite. She also made a blueberry coffee cake this year

                              Way too much food but that's par

                              6 Replies
                              1. re: scubadoo97

                                You made your own nova lox??? Wow! Recipe, please.

                                1. re: JackieR

                                  My lox recipe starts off "go catch yourself a king salmon. If you can't do that, forget the rest of this recipe." :)

                                  1. re: JackieR

                                    It's not that hard. You basically salt cure the fish for a 2 days in the fridge. Any of these recipes should work.


                                    1. re: JackieR

                                      Jackie its pretty easy but takes some time to do.

                                      Two basic methods of "curing" wet or dry. Gravlax uses a salt sugar cure to draw the moisture out of the fish. A couple of days in the fridge and the fish has lost enough moisture to have good texture for lox

                                      My favorite way is a strong brine. I use a pound of salt to a gallon of water plus some dark brown sugar. Not that you can taste the sugar but it helps retain color of the salmon. I keep in in the fridge for 20 hrs on average. The fish is rinsed and allowed to soak in fresh water for 1 hr the dried and placed uncovered in the fridge over night to form a pellicle

                                      The fish is then cold smoked for an hour or two. Then wrapped and allowed to rest a day before use

                                      I like the softer creamier texture of wet brined over dry cured. My wife is a big fan and prefers it over commercial Nova. It's all good though

                                      1. re: scubadoo97

                                        Thanks. I've made gravlax but don't know how to smoke. Maybe this will inspire me to try.

                                        1. re: JackieR

                                          JackieR, I rigged up a cold smoking generator. I pipe it into my unheated smoker, but prior to that even use my grill as a holding chamber. it's a tin can that has been heated to remove all coatings and a soldering iron as a heating device inserted in the can through a hole. Wood chips are loaded into the can and the soldering iron will heat them and create smoke with little heat. My current device uses an aquarium air pump to pump the smoke into my smoker but is not necessary, just makes it work better

                                  2. Chocolate chip cookies & vodka, my shul isnt that fancy. then my wife made millet burgers. & i made a chard salad. & a weirbacher merry monks beer.

                                    1 Reply
                                    1. re: Moishefrompardes

                                      millet burgers and a chard salad sound amazing!!! which recipes do you use moishefrompardes?

                                    2. Bagel with cinnamon walnut raisin cream cheese. Cucumbers. 4 cups of coffee. (Regular). Few bites of magnolia bakery coconut cake.

                                      Husband ate what I had, plus jalapeƱo cilantro braided cheese, avocado, green apple, watermelon.

                                      1 Reply
                                      1. re: cheesecake17

                                        See, that's the kind of grazing we generally do around here. A little this, a little that. The good news is we can afford a day's calories. But some year I would love to make a real meal, especially.

                                      2. 2 eggs scrambled, 2 slices rye bread toasted, Zomics cheese puff, coffee, left over watermelon from before fast.

                                        1. My father would roll in his grave, but seeing as how our break fast ends up WAY too late for our 4.5 yr old and 3 month old, I came home from shul early, got the girls washed, fed and in bed. Then, as I was starving, I busted out the party size bag of Cool Ranch Doritos and kinda graized from there. My husband went to his sister's where they do a whole dairy spread and he did offer to bring me food but...I recall as a little girl always seeing heaps of bagels, spreads, varied smoked and baked fish and so many sweets. And the men, always having a nip, or 2 or more... Shana tova, all.

                                          2 Replies
                                          1. re: MRS

                                            I have a more elaborate procedure, drink two glasses of water, then a danish with coffee, then two aspirin, and take a walk wash up etc. Then an hour or two later a real meal, challoh, chicken soup, chicken and fried potatoes with steamed broccoli. Combing eastern european heimishe tradition with what feel;s right for me

                                            1. re: EvanM

                                              a large mug of english tea (tesco red label) brewed strong with lots of milk and a cookie. probably the best tasting cup of tea of the year.

                                              then onto the real eating: sesame bagel, cream cheese, lox, onion, tomato. and then milky kugel with heaps of cinnamon. and of course, gallons and gallons of water. read somewhere this year that one should expect to drink as much water post-fast eve as one usually does during the whole day. That's about 80oz for me.

                                              back in england we break with a piece of honey cake and the aforementioned tea, but i felt american this year and took a choc chip cookie.