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Menus for Before and After Yom Kippur

Menus for Before and After Yom Kippur

Tips and recipes for eating well before and after the fast.

by

TIPS

  1. Starting with breakfast, and even days before, remind everyone to begin drinking a lot of water.
  2. The biggest problem with fasting is dehydration. I serve melon, grapes, and other foods with high water content.
  3. A few days before the fast, cut down or cut out foods and drink with high caffeine and high sugar content. If not, many people will suffer from withdrawal from these products on the fast day.
  4. A day before the fast, I remove or reduce spices that make a "lasting" impression.
  5. The day before Yom Kippur, it is a mitzvah to "nosh" all day long. It's good to eat foods with high water content, i.e. grapes, melon etc. They act like time-released water on the fast. Hard candy is a good idea too.

PRE- YOM KIPPUR LUNCH

This meal should be earlier than usual in order to give time for the Seudah Hamafsekes, the meal right before Yom Kippur. We eat lunch at 11:30. Simple and filling.

Oven Baked Shnitzel
See Everyone Loves Shnitzel

Parsley Potatoes

These savory, easy-to-prepare potatoes, flavored lightly with parsley and a squeeze of fresh lemon juice, are a classic accompaniment for a fish main course. They're practical for serving with baked trout because they don't take much longer to cook than the fish does.

Whether to peel the potatoes is up to you. When they have attractive skins, I usually leave them on. If you don't have small potatoes, quarter your potatoes so they won't take long to cook.

700 gr. small potatoes
Salt
2 tbsp. margarine, olive oil, or vegetable oil
1 tsp. fresh, strained lemon juice
salt and fresh ground pepper
2 tbsp. chopped parsley

Scrub potatoes well. Peel if desired. Bring at least 2.5 cm of water to a boil in base of steamer. Boiling water should not reach holes in top of steamer. Set potatoes in steamer top and sprinkle with salt. Cover tightly and steam over high heat about 20 minutes or until potatoes are tender when pierced with a sharp knife.

Meanwhile, mix margarine, lemon juice, salt, pepper and 1 tbsp. parsley in a serving bowl.

When potatoes are done, remove them from steamer, drain briefly on paper towels, and transfer to serving bowl. Toss lightly with parsley mixture. Sprinkle with salt and pepper and toss again. Serve immediately, sprinkled with remaining parsley.

Makes 4 servings.


Lots of mixed green salad as you please.

Dressings
see Chef's Secret Salad Dressings

Lots of cold water.


Seudah Hamafseket Meal

In the afternoon, after Mincha, this meal is eaten. It needs to be concluded in the day before the onset of the fast. The meal consists of light foods.

MENU:

Chicken soup with Matza balls.
Plain roasted or boiled chicken without any spices.
More salad with dressing.
Plenty of grapes and melon (don't overdue it).

Matzah Balls

This recipe is from my cousin Gail. Easy to make, and it comes out great.

2 eggs
2 tbsp. vegetable oil
1/2 cup matzah meal
1 tsp. of salt
2 tbsp. of club soda (water may be used if club soda is not available).

Wisk eggs with oil. Add the salt. Mix in matzah meal. Add water and mix constantly. When finished, let it rest in fridge for twenty minutes. Fill pot half full with boiling water. Form mixture into small balls, tossing them into boiling water. Boil for 20 minutes. Carefully pour it into sieve and drain. It's best to freeze matzah balls for additional fluffiness. Add to boiling pot of soup. Bring to a boil again and eat ‘em all up.


BREAK-FAST

Some have a custom to eat meat or chicken after Yom Kippur. Since Yom Kippur is actually a holiday and we have been forgiven for our sins, it is fitting to eat a proper celebratory meal.

Turkey Rolada

1 kilo or 2 lb. rolled turkey "Rolada"
1/4 cup sugar
1 tbsp. oil
1 tbsp. flour
1 cup water
salt
2 tbsp. lemon juice
lots of garlic in any form
1/2 cup wine of your choice
handful of raisins

Mix all ingredients together. Always add seasonings and corn flour to cold water before mixing, otherwise it will clump. Marinate Rolada 20 minutes, or a few hours, or overnight.

Place in pan covered and cook at 325°-350° for 1-1/2 hours covered and 1/4 hour uncovered.

Pour off sauce, let cool and remove strings. Slice into a baking tray.

Thicken sauce with cornstarch, pour over the Rolada and enjoy it.


Rice

Rice increases in weight by three times after preparation. It is ease after you get the hang of it.

1 cup rice
1 1/2 tbsp. oil
1 1/2 tbsp. margarine
1-2 tsp. salt
1 tbsp. powdered soup mix (optional)
1 tsp white pepper
1 1/2 cup boiling water

Start water boiling. Add flavorings while water is still cold. Bring to a boil.

At the same time, in a rice pot, add oil and margarine. When good and hot, add rice. Saute until hot and white. Add boiling water (carefully!!) into rice, stirring continually. Cover with aluminum foil and top of a pot. Reduce heat to the lowest setting for 20 minutes. Uncover rice. Fluff with fork.


Salad and dressing.

Fresh bread and margarine, or some other spread.

Cold and hot drinks.


Menu For Dairy Break-Fast

Cheese and Mushroom Quiche

Pre-made pie crust or frozen flake dough
1 ½ cups yellow cheese
1 medium onion
1/4 lb. mushrooms
dash thyme
butter
salt
pepper
paprika

Custard

4 eggs
1 1/2 cups milk
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. dry mustard

Place pie crust or flake dough in pan. Cover bottom of crust with 1 1/2 cups yellow cheese. Cover cheese with onion and mushrooms – both chopped and sauteed in butter with salt, pepper and dash of thyme.

To make a custard, beat well together the ingredients mentioned above. Pour custard over mushroom layer. Sprinkle with paprika.

Bake at 375° for 40-45 minutes, or until solid in the center when jiggled.


Onion Soup

5 cups of onions sliced thick
2 cloves garlic, crushed
1 tsp. honey
6 tbsp. butter or margarine
1 tbsp. soy sauce
3 tbsp. wine
1/2 tsp. any mustard
dash thyme
a little white pepper
water
salt to taste

Saute onions and garlic until brown. Add all remaining ingredients except water. Add water slowly until you get desired consistency. (If you need, add a little onion soup mix).


Fresh loaf of bread and butter.

Cold and hot drinks.

Published: September 8, 2002


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Visitor Comments: 9

(9) Anonymous, July 16, 2014 1:01 AM

Yom Kippur Wine

Hello. I know it is a long way away, but I have been graciously been invited to a friends house to break the fast on Yom Kippur. I asked if I could bring anything and she said a bottle of wine would be nice. She said they will be having traditional Boca Raton break fast foods such as bagels and lox. Any suggestions as to a specific wine I should bring?

(8) Anonymous, September 13, 2010 12:43 PM

Great info

Thanks so much for answering all my pre-fast questions. I especially appreciate the fruit and melon suggestions! I hope that your new year begins as well as you have begun ours. Thanks again.

(7) Anonymous, September 12, 2010 11:46 PM

Delicious! I agree with the water laden foods for noshing. They help keep the body hydrated so that this long fast is a bit easier. I believe I will be too busy begging for forgiveness to think of food. I hope so. After, I have some delicious plans because it is my birthday and the time of birth was 9:30 p.m. It shall be a celebration. May Hashem forgive all of us and may we have sweetness and goodness sealed for our lives.

(6) betty recht, September 6, 2007 4:51 PM

your recipes look interesting

I always run out of cooking ideas and would appreciate some suggestions and recipes

(5) Rivka, September 20, 2004 12:00 AM

Thanks for the recepies

Dear Chef Hershel,
I tried the parsley potatoes last year and we had them as a side-dish with salmon, which was very good. Thanks also for the advices for the days befor the fast it realy helped me a lot.
Shana Tova and Gmar Chatima Tova

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