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More: Yom Kippur recipes

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  • 1

    SWEDISH POTATO AND LOX CASSEROLE 8 white or red boiling potatoes (about 1 3/4 pounds), peeled 2 tablespoons butter, cut into pieces, plus additional for greasing baking dish 8 large slices smoked salmon 1/2 small red onion, thinly sliced 2 tablespoons snipped dill Salt, pepper 1 1/2 cups whipping cream 3 tablespoons bread crumbs * Steam potatoes over rapidly boiling water just until tender, about 20 minutes.

    Sept. 15, 2010

  • 2

    Smoked Salmon With Mini-Potato Salads Active Work Time: 20 minutes * Total Preparation Time: 30 minutes I prefer White Rose potatoes. 3 boiling potatoes Salt 1 carrot, diced 1/2 cup diced red bell pepper 1/2 cup diced fennel 1/2 cup raw corn kernels 1/2 cup minced parsley 1/2 cup mayonnaise Pepper 8 thin slices smoked salmon (lox) Mustard-Dill Sauce> 8 sprigs fresh dill * Peel potatoes and dice.

    Sept. 15, 2010

  • 3

    Banana-Nut Loaf With Streusel Topping Active Work Time: 30 minutes * Total Preparation Time: 1 1/2 hours Note: Use the pans specified here; the loaves, which are moist and dense, won’t bake properly in larger pans.

    Sept. 15, 2010

  • 4

    Cheese Bread Souffle Active Work Time: 20 minutes * Total Preparation Time: 1 hour * Vegetarian 1/4 cup (1/2 stick) unsalted butter or margarine 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard 1 teaspoon salt 1/8 teaspoon freshly ground pepper 1 cup milk, plus more for brushing 1 cup flour 4 eggs 1 cup plus 1 tablespoon finely shredded Gruyere or Swiss cheese, divided Heat the oven to 400 degrees.

    Sept. 15, 2010

  • 5

    Pickled Salmon With Two Sauces Active Work Time: 25 minutes Total Preparation Time: 1 1/2 hours TUNA SAUCE 1 (6-ounce) can tuna packed in olive oil, drained 5 flat anchovy filets 3 tablespoons lemon juice 2 tablespoons capers, drained 3/4 cup olive oil In a food processor or blender, blend the tuna, anchovies, lemon juice and capers until smooth.

    Sept. 15, 2010

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