For Jewish people, Yom Kippur, or the Day of Atonement, is one of the holiest days of the year. It is a time to fast from food and drink for twenty five hours and reflect on repentance and atonement.
When it is time to break the fast after sundown tonight, keep foods light, simple, and easy.
Though I am not Jewish and am not observing Yom Kippur, I do know a thing or two about fasting. I am a pro at tearing through my kitchen after fasting at church and throwing together quick, satisfying food.
Here are some ideas of some quick foods you can make after the sun goes down.
To make this, you can either use your own recipe of egg salad or . . .
In a large bowl, combine 7 hard boiled eggs, finely chopped, 4 tablespoons mayonnaise, 2 tablespoons sweet relish, 3 tablespoons dijon mustard, a pinch of cayenne pepper, a generous pinch of kosher salt, and 1 stalk of celery, finely chopped. Serve on your favorite tortillas with lettuce and avocado slices.
Challah French Toast
This quick carb overload is one of the tastiest ways to fill your stomach after its been empty all day. Crack 3 eggs into a shallow baking dish. Pour in about 1/4 cup of milk, a tablespoon of cream, 1 tablespoon (I know it sounds like a lot) of cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon pure vanilla extract, and 1 tablespoon pure maple syrup. Break the mixture up with a fork and whisk until smooth. Soak thick slices of challah in the mixture and fry slowly in a well-buttered nonstick skillet.
Well, hopefully, you’ll already have some of your own homemade rugelach in the freezer, and you’ll only have to preheat the oven when the sun goes down, but if you’re really needing a fix, you can make up a batch of these and have them ready as a snack before bed.
Here’s my recipe:
for the dough:
12 ounces (1 and a 1/2 packages) cream cheese at room temperature
2 sticks unsalted butter at room temperature
1/2 teaspoon kosher salt
6 tablespoons sugar
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
for the filling:
1 cup mini chocolate chips
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup mixed nuts, such as almonds and hazelnuts
pinch of freshly grated nutmeg
1/2 cup seedless raspberry jam
for the topping:
1/2 cup sugar
1 teaspoon cinnamon
pinch freshly grated nutmeg
1 egg well beaten with 1 tablespoon of cream or milk
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar. Add salt and vanilla, and mix until light and well blended. Add flour and mix until just incorporated. Divide dough into four equal parts. Form the parts in balls and wrap each in plastic wrap. Refrigerate for at least one hour.
2. In a food processor fitted with the blade, pulse together brown sugar, 1/2 teaspoon cinnamon, and nuts until the nuts are finely chopped. Set aside.
3. Roll one ball of dough on a floured surface until it is about 8-9 inches in diameter. Warm the jam in the microwave for about 30 seconds. Spread 2 tablespoons of it on the dough, followed by 1/3 cup of the brown sugar mixture, and 1/4 of the chocolate chips. With a rolling pin, gently press the filling into the dough.
4. Use a pizza cutter or a sharp knife to cut the round into 12 equal wedges. Starting with the outside of each wedge, roll up and place each cookie, with the point on the bottom, on a cookie sheet lined with parchment paper. Preheat the oven to 375 degrees.
5. Mix together cinnamon, sugar, and nutmeg in a small bowl. Brush cookies with egg wash and sprinkle with cinnamon and sugar mixture.
6. Bake at 375 (190 celsius) degrees for 10-15 minutes, or until the corners start to brown.