“On Rosh Hashanah will be inscribed and on Yom Kippur will be sealed how many will pass from the earth and how many will be created; who will live and who will die; who will die at his predestined time and who before his time; who will rest and who will wander; who will live in harmony and who will be stressed; who will enjoy tranquility and who will suffer; who will be poor and who will be enriched; who will be dishonored and who will be dignified……….but repentance, prayer and charity remove the evil decree!” Rabbi Amnon of Mainz, written in the eleventh century
Repentance is the theme of the day. Yom Kippur is a day of “self-denial” with the goal of cleansing one’s self of sins. Prayer services on Yom Kippur are lengthy and solemn, and a twenty-five hour fast is kept.
After a day of repenting, praying and fasting, one tends to feel a great of sense of rejuvenation. At the end of Yom Kippur, Jews traditionally share a joyful “Break Fast” meal with family and friends. The Yom Kippur Break Fast is generally a festive breakfast menu consisting of foods such as eggs, cheese and bread.
The following menu is traditional on many tables.
Smoked Salmon Platter includes: cream cheese, onions, capers, tomatoes and bagels
Challah Egg Soufflé
Spinach and Cheese Soufflé
Seasonal Fruit platter
Sour Cream Coffee Cake
Coffee and Tea
Orange and Cranberry juice
Challah Egg Soufflé
2 lbs Challah
2 ½ C sharp cheddar cheese
8 eggs
2 C milk
1 ½ t salt
Dash cayenne pepper
½ t paprika
½ t dry mustard
1 t Worcestershire
Vegetable spray
Slice Challah about ¾ of an inch thick, remove ends and butter each slice. Spray a 3 qt. casserole dish with vegetable spray. Layer slices of bread and cheese alternately until all slices and cheese are used. Save enough cheese for topping.
Mix together remaining ingredients and pour over bread/cheese layers. With the back of a large spoon push bread down so that each slice is absorbed in the liquid mixture. Bake soufflé in oven at 350 degrees for 40 minutes or until a knife inserted comes out clean. The soufflé will fall after it is taken out of the oven. Don’t be disappointed. It is very good. Serve immediately.
Spinach Soufflé
2 to 3 pkgs. fresh spinach or 3 to 4 boxes frozen spinach
9 eggs
1 onion chopped fine
1 ¾ lb. Muenster cheese grated
½ lb small curd cottage cheese
Salt and white pepper to taste
Sauté onion in a large skillet until golden and add spinach. In a separate bowl mix together the cottage cheese, eggs, Muenster cheese, salt and pepper. Add to spinach reserving ¼ of the mixture for topping.
Place in a greased 3 qt. baking dish and top with reserved mixture. Bake soufflé at 350 degrees for 45 minutes or until firm.
Sour Cream Coffee Cake
Grease and flour a nine inch tube pan and flour it. Preheat the oven to 350 degrees.
1 C sugar
1 ½ sticks butter softened
2 eggs
1 C sour cream
1 t vanilla extract
2 C flour sifted
1 t baking powder
1 t baking soda
Topping
½ c chopped walnuts or pecans
½ C sugar
1 t cinnamon
With mixer at medium speed cream butter and sugar together and then add eggs, sour cream, and sifted dry ingredients. Mix together while continually scraping the bowl.
Pour 1/3 of the mixture into bottom of baking pan and spread it out. Sprinkle on ½ of the topping. Cover with remaining batter, spread and sprinkle remaining topping over all.
Bake for 60 to 65 minutes. This cake can be frozen.
