By the time you read this, it will be several days into Rosh Hashanah, the Jewish New Year. This is a very holy time in the Jewish tradition. For those of you celebrating, I respectfully wish you an enjoyable holiday with your families and friends.
Some interesting food facts of Rosh Hashanah are that fish is very often served, along with apples, honey, pomegranates, and beets. Apples and honey are commonly used together, meaning “may we be sent a sweet and fruitful year.” Serving pomegranates mean “may the year be rich with blessings as this fruit is rich with seeds.”
Yom Kipper is the end of the Jewish New Year celebration with a 25-hour fast and holy day of atonement. Those persons, who are able, spend the day in prayer and contemplation. Than they look forward to what is sometimes referred to as the “Break Fast Meal,” generally a quiet but festive time. I am told by friends that many families treat this meal, literally, as an all-day breakfast and eat the kind of foods you might find at a Sunday brunch.
The Yom Kippur “Break Fast” would consist of foods such as blintzes, egg soufflés, a coffee cake or sponge cake, and a traditional Mandel Bread, as well as bagels with assorted spreads and a large bowl of fresh fruit salad.
A noodle kugel is a common favorite dish. There are many different versions of kugel; some sweet with raisins, dried fruits, and nuts, some made with potatoes.
The kugel recipe below is a basic kugel that is only slightly sweetened with brown sugar on top. Perfect anytime, and for anyone, as a side dish or brunch entrée.
The Fried Egg Matzoh recipe came from a friend of mine, Wendy T. of Fort Wayne, Ind., who had this to say: “My family served this egg dish for Passover and Yom Kippur for many years. It’s a simple dish to make and a nice memory.”