Yom Kippur: Break the Fast Feast

From 6:00 Wednesday night to 6:00 Thursday night I fasted. I had a little bit of water throughout the day, but that’s it. It’s not easy to fast and cook at the same time! Talk about challenging my will power.

I was making a video but mid way through my energy levels were low and I wasn’t feeling it. So I’m sorry for no video, but there are photos…does that make up for it?

In this video (R.I.P.) I talked about the Hebrew term: l’dor v’dor, meaning from generation to generation. Broadly it means passing on the Jewish faith, culture and traditions down the line. I also interpret this term specifically when I’m coooking. All the recipes on this menu comes from my mom. They are soothing, warm, traditional and delicious. Can’t beat that!

pretty table
pretty table

I made dinner for 5 people so proportions and amounts are based on that. I also tend to overestimate how much I need. For example, I still have 8 blintzes in my fridge. I still have 2 pieces of chicken. I have a huge pan of kasha and one-quarter of an apple cake (after giving the other 1/4 to Kristina.)

Ingredients

    Orange Chicken

2 cups orange juice
4 T. dijon mustard
1 tsp. minced garlic
2 tsp. worcestershire sauce
1 cup bread crumbs
3/4 cup grated parmesan cheese
2 tsp. paprika
salt and pepper to taste
garlic powder
1 medium onion sliced
6 boneless, skinless chicken breasts, rinsed

kasha varnishkes
kasha varnishkes

    Kasha Varnishkes

1 box kasha
2 eggs
2 T. butter
2 cups chicken broth
4 stalks celery, chopped small
1 cannister of mushrooms, chopped small
1/2 box of bowtie pasta, cooked as directed

    Blintz Souffle

3 boxes frozen blintzes, fruit or cheese flavored (I used 3 different kinds for variety’s sake)
2 cups nonfat vanilla yogurt
1 tsp. vanilla
1 cup sugar
8 eggs
1 cup orange juice

    Apple Cake

4 large granny smith or other tart apples, peeled and chopped
1 tsp lemon juice
5 T. plus 2 cups sugar
5 tsp cinnamon, divided
1/2 cup golden raisins
4 eggs
1 cup vegetable or canola oil
3 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1/2 cup orange juice
1 T. vanilla

Directions

    Orange Chicken

Preheat oven to 350
1. Combine orange juice, worcestershire sauce, minced garlic, mustard, salt and pepper in medium bowl
2. In separate medium bowl combine bread crumbs and parmesan cheese. Stir, then add paprika
3. Line sliced onions around the edge of pan. Drizzle with olive oil and sprinkle with salt, pepper and
paprika

orange chicken
orange chicken

4. Sprinkle chicken with salt, pepper and garlic powder. Place in orange juice mixture until completely covered. Dredge in bread crumb mixture. Then place in pan. Repeat for each piece
5. Cook uncovered for 40 minutes

    Kasha Varnishkes

1. Boil broth and butter in wok or sauce pan
2. Pour kasha in small bowl. Add eggs and coast kasha kernels completely
3. Sautee celery and mushrooms until soft. Cook and drain bowtie pasta
4. Add kasha to broth and turn temperature to low. Add veggies and pasta. Cover and keep on low heat until ready to serve

    Blintz Souffle

Preheat oven to 350
1. Arrange blintzes in 9×13 baking dish
2. In large bowl, combine yogurt, vanilla and sugar until smooth
3. Add orange juice and whisk together. Add eggs and whisk until completely combined
4. Pour yogurt mixture over blintzes. Cook uncovered for 1 hour, or until golden brown on top

apple cake with burnt golden raisins on top
apple cake with burnt golden raisins on top
    Apple Cake

Preheat oven to 350. Grease bundt pan
1. After chopping apples, place in medium sized bowl. Pour lemon juice, 2 tsp cinnamon and 1 T. sugar. Coat evenly and set aside.
2. In separate large bowl mix 4 T. sugar, 2 tsp. cinnamon and raisins.
3. Beat eggs and add to raisin mixture. Add 2 cups sugar and beat well, then add oil.
4. In medium bowl sift together flour, baking powder and salt. Add to egg mixture. Using whisk or handheld electric mixer combine until all the flour is completely absorbed.
5. Add orange juice and vanilla. Mix well.
6. Pour one-quarter of the batter into bundt pan. Add one-third apples. Repeat ending with batter on top. Bake for 60-70 minutes, or until done. Sprinkle raisins on 10 minutes before done (as you can see, my raisins got burned.)

**
Food for thought: Here’s a suggestion to help organize when to make everything so it comes out at the right time and ready to serve:
– Make the apple cake first
– Prepare the blintzes. Prepare bowls for chicken.
– After you put the blintzes in the oven, start dunking and dredging the chicken. Since the blintzes take an hour and the chicken takes about 40 minutes, by the time you’re done preparing the chicken and put it in the oven, both dishes will be ready at the same time.
– While all that’s cooking put together the kasha.

This may sound more complicated than it really is. It all came together easily. So Voila! you’ve got yourself a break the fast feast!

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5 Comments Add yours

  1. Aviv says:

    Proud of your fasting! I braved through it too this year…

    “It’s not easy to fast and cook at the same time! Talk about challenging my will power.”

    I guess that’s an extra perk of having to finish all your cooking before the fast begins…

    Great blog, keep up the good work!

  2. phyllis kritz says:

    L’shana Tovah Emily!

    Wishing you contined good health, peace and joy for 5769 and always.

    You’re not only quite the accomplished young woman, but also a real inspiration!

    All the best to you and James,
    Phyllis

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