Yom Kippur Recipes From Local Pros

May 30, 2013

Ilene Spector
Special to the Jewish Times

“Break-the-fast” or “Break-fast” is used when referring to the meal ending the Yom Kippur fast. Traditional dairy foods such as eggs, cheeses and cold fishes are my mainstays. However, throughout the year I collect any new innovative recipes to add to my menu. This year I hit the jackpot twice.

Classic Catering’s pastry chef Rob Gonzales shared his original, beautiful and delicious pear tart with me. You can taste some of his specialties at Loco Hombre in Roland Park.

My friend Bev Sunshine, well, let’s just say it’s hard to resist her energy and enthusiasm in promoting the “hot-off-the-press” Beth El Sisterhood cookbook “Noshin’ But The Best.” The book is available at local bookstores for $22.95 plus tax.

Here are my new additions that will certainly appear throughout the new year.

L’Shana Tova and Bon Appetit to all!

Toasted Mushroom Rolls
Salmon Dip
Dairy Noodle Kugel
Apple Cake
Braided Pear Tarts With Almond Cream

Ilene Spector is a local free-lance writer.

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