Recipes for Yom Kippur

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Pick up any festive bash. There's some provision for a good food. In fact how a fun is complete without a good food? But for a festival like Yom kippur food plays the pivotal role. Check out the Yom Kippur special recipes below:-
Honey cake for Yom Kippur
Ingredients :
3 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
4 eggs
3/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds
1/2 cup raisins
1 1/2 cups honey
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon lemon zest
2 ounces slivered almonds for topping
cake
Preparation :
Preheat oven to 325 degrees F (165 degrees C). Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not over bake. Let cool for 10 minutes and remove from pan. To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.


Apple sour cream coffee cake
Ingredients :
Cake
1 cup butter, at room temperature
2 cups sugar
6 eggs
Grated zest of 2 lemons
4 cups unbleached all- purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups sour cream
2 cups apples cut in 1- inch dice
(use Granny Smiths and/or Fujis -- peeled, if desired)
Crumb Topping
1/2 cup brown sugar
1/2 cup unbleached all- purpose flour
1/2 teaspoon cinnamon
1/4 cup cold butter
1/4 cup finely chopped walnuts (optional)
coffee cake
Preparation :
For the cake: Preheat the oven to 350 degrees. Grease a 10-inch angel food cake pan. Cream the butter with an electric mixer. Add the sugar and beat until light in color and fluffy. Beat in the eggs, 1 at a time. Add the lemon zest and beat again. Combine the flour, baking powder, baking soda and salt in a mixing bowl. Stir to mix. Add the flour mixture to the creamed mixture alternately with the sour cream. Beat until smooth. Spoon half of the batter into the prepared pan. Spread the apples evenly over the batter, then spoon the remaining batter over the apples, spreading it evenly. For the topping: Combine the sugar, flour and cinnamon in a small bowl. Using a pastry blender, cut in the butter until the texture is coarse. Stir in the walnuts. Sprinkle the topping evenly over the batter. Bake for 1 hour and 15 minutes, or until a cake tester inserted into the cake comes out clean. Let cool on a rack for 45 minutes before removing the cake from the pan. Serves 8 to 10.


Gefilte fish patties
Ingredients :
7 to 7 1/2 pounds whole carp, whitefish,and pike, filleted and ground
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
fishpat
Preparation :
Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish. Yield: about 26 patties (P).


Mushroom delicacy
Ingredients :
2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 ribs celery with leaves, dice
1/4 cup parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms
1 tablespoon flour
2 quarts beef broth or water
1 cup whole barley
2 teaspoons salt
mashroom
Preparation :
Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water. Coarsely chop the dried mushrooms. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often. Add additional chopped parsley, mix thoroughly, and adjust seasonings. Yield: 6 to 8 servings (P) or (M).


Deep Fried Curly Endive
Ingredients :
6 small heads curly endive
Olive, peanut or safflower oil for deep-frying
2 eggs
4 tablespoons water
All-purpose flour for coating
Salt and freshly ground pepper to taste
Lemon wedges for serving (optional)
Preparation :
Pick off any limp or unsightly outer leaves but keep each head intact. Drop the heads into a large pot of boiling salted water and simmer for about 5 minutes. Drain. Gently squeeze out excess moisture with a dish towel, then spread to dry well on another towel. (This may be done a few hours ahead of time.) To serve: Pour oil to a depth of 2 inches into a saucepan; heat to 375 degrees. Meanwhile, prepare an egg wash by lightly beating the eggs with the water in a bowl large enough for dipping a head of endive. Spread the flour on a plate.When the oil is ready, dip the endives into the egg wash, then into the flour, coating them lightly. Working in batches, slip the endives into the oil and deep-fry, turning with tongs as necessary until golden, 3 to 4 minutes. Transfer to paper towels to drain. Keep hot until all the heads are cooked. Sprinkle with salt and pepper and serve at once with the optional lemon wedges. Serves 6.
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