Yom Kippur, the highest of the High Holidays, is celebrated by Jews throughout the world and is precious to us all for many reasons. The memories of childhood, the special feeling of detachment from the world though prayer and reflection, the closeness of the family praying together – all these unite to form the “specialness” of this day. This year Yom Kippur falls on Shabbat, and typically we are forbidden to fast on Shabbat except for the fast of Yom Kippur. This coincidence of holy days makes for a very special and heightened spiritual experience. The soul is “full” and takes on all the pleasures the body lacks through the closeness we experience with G-d.
Make breaking the fast this year an easy transition by pre- paring your meal ahead of time. Have all your food on trays wrapped and stowed in the refrigerator for immediate serving. After fasting for more than 24 hours, no one wants to wait around for the food to be prepared. Have the table set, so all that has to be done when you get home after Neilah is to bring out the platters of food and enjoy a stress-free, delicious meal. Remember it’s important to fill up on foods that are high in salt content to replenish the lost nutrients and rehydrate on juices and water. Take this opportunity and elevate this moment to share memorable and delicious food with your family and friends.
Smoked Salmon and Dill Quiche
Ingredients
2 cups whole milk
4 eggs
3⁄4 cup biscuit baking mix
1⁄4 cup butter, softened
1 cup grated Parmesan cheese
4 to 6 ounces cubed soft cream cheese
3⁄4 cup diced smoked salmon (about 4 oz.)
1⁄4 cup diced red onion
1⁄4 cup chopped fresh dill
1⁄4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 375F°. Lightly grease a 10-inch quiche dish. In a large bowl beat together milk, eggs, baking mix, butter and Parmesan cheese. Batter will be lumpy. Stir in cream cheese, salmon, red onions, dill and nutmeg and season with salt and pepper. Pour into prepared quiche dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown. Refrigerate when cool and serve cold.
Dragon Fruit Salsa
Ingredients
1 cup dragon fruit, cubed (about 1 large or 2 small)
1 green onion, chopped 5 stems cilantro, chopped
1 tablespoon lemon or lime juice
Directions
Combine all ingredients and mix gently. Serve with hummus and pita or chips.
Tarragon-Fava Bean and Green Pea Tartine
Ingredients
sea salt and pepper
1⁄4 teaspoon ground cumin
1 garlic clove, peeled and halved
3⁄4 cup cooked green peas*
3⁄4 cup cooked fava beans*
1 to 2 tablespoons lime juice
3 tablespoons olive oil
2 teaspoons finely chopped tarragon
1 teaspoon finely chopped chives (plus more for garnish)
4 slices of bread
3.5 ounces good-quality soft goat cheese
12 multicolored cherry tomatoes
halved shaved Parmesan, to taste
Dry-toasted chia seeds**
*Blanch uncooked green peas for 1 minute before transferring to an ice water bath. Same for the fava beans. Then peel them.
**Toast chia in a frying pan (no oil) for 1 minute. They become crunchy.
Directions
In a mortar combine the sea salt, pepper, cumin and garlic and crush into a paste. Add one third of the fava beans and peas and add a little of the lime juice. Crush into a coarse paste. Continue with adding 1 tablespoon of oil. Then add the rest of the vegetables and lime juice and oil. Crush until you have a texture you like (it is not perfect looking, but it is good). Stir in the fresh herbs. Toast the slices of bread. Spread the goat cheese and then top with the mashed greens. Add the cherry tomatoes and top with shaved Parmesan and chia seeds and more chives.
Roasted Radishes
Ingredients
2 bunches radishes, cleaned, trimmed and cut in half lengthwise
2 1⁄2 tablespoons extra virgin olive oil
salt and pepper to taste
Directions
Preheat oven to 375°F. Place all ingredients into a large mixing bowl and toss together. Season with salt and pepper Spread seasoned radishes onto a baking sheet and roast for 20 to 25 minutes or until radishes have crisped and browned around the edges and have become almost fork tender. Lightly adjust seasonings and finish with lemon zest, if desired.
Lucia Schnitzer and her husband, Ken, own Luci’s Healthy Marketplace in Phoenix. The local coffee shop and marketplace opened in 2009 in Lucia’s honor after her successful battle with breast cancer. She successfully manages her career, her growing family (four children), her personal well-being and the countless demands of the day.
