Fast Breaker

Yom Kippur, the Jewish Day of Atonement, begins at sundown on Sept. 17 and concludes at sundown the next day, marking the end of a 24-hour fast. In our home it has always been a Yom Kippur custom to invite family and friends to break the fast together, sharing food and wine and repeating the wish for L’ Shanah Tova (Happy New Year).

A buffet of deli foods is a good way to break the fast with friends. The selection ensures there’s something for everyone, and the dishes require practically no last-minute preparation.

When guests arrive, they are greeted with a traditional glass of wine or a cup of tea, accompanied by hallah dipped in honey or a slice of honey cake to symbolize “a sweet year.” As a special treat this year, I am serving some Deli Raisin-Walnut Bread.

The deli salad buffet that follows breaks with tradition but provides a variety of favorite foods. A selection of smoked fish and cured or smoked salmon makes a perfect centerpiece, surrounded by an assortment of cheeses and salads. Try Sweet Potato Salad and Scandinavian Herring Salad, a mixture of herring fillets, onions and tart apples, seasoned with pungent fresh dill. And don’t forget bagels, onion rolls and dark rye bread to go with the deli foods.

Keep the dessert simple. A compote of fresh seasonal fruits, along with Honey-Fig-Nut Bars and a selection of your family’s favorite cookies are all you need.

DELI RAISIN-WALNUT BREAD

2 packages dry yeast

2 1/2 cups warm water (90 to 110 degrees)

4 cups bread flour

1 cup rye flour

1 tablespoon salt

4 cups toasted chopped walnuts

1 cup dark raisins

3 cups golden raisins

Dissolve yeast with 1/2 cup warm water in large bowl of electric mixer. Let stand 10 minutes. Add bread flour, rye flour and remaining 2 cups water, then beat 5 minutes. Add salt and beat 2 minutes longer. Add walnuts and dark and golden raisins and beat 3 minutes. Spoon batter onto floured board and knead into ball.

Cover dough with towel and let rise in warm place 30 minutes. Divide dough into 2 portions. Shape each into round loaf and place on lightly oiled, foil-lined baking sheet. Cover with towel and let rise in warm place 30 minutes. Bake at 350 degrees 45 minutes, until dark brown on bottom and sides. Cool on wire rack. Makes 2 loaves.

SCANDINAVIAN HERRING SALAD

1 (12-ounce) jar herring fillets in wine, drained

1/2 medium onion, thinly sliced

1/2 cup whipping cream

1/2 cup sour cream

1 Granny Smith or Pippin apple, peeled, cored and chopped

1 tablespoon minced dill

Lettuce leaves

Dill sprigs

Cut herring fillets in bite-size strips. Cut onion into thin slices. Whip cream until stiff and fold in sour cream. Fold herring, onion and apple into cream mixture. Fold in minced dill. Cover with plastic wrap and chill 1 to 2 hours.

To serve, mound herring mixture on lettuce leaves on individual serving plates. Garnish with sprigs of fresh dill. Makes 6 to 8 servings.

SWEET POTATO SALAD

6 pounds sweet potatoes

1/2 cup olive oil

Salt

Freshly ground pepper

1 1/2 cups thinly sliced green onions

2 tablespoons chopped garlic, optional

Mustard Vinaigrette

Peel and cut sweet potatoes into 1-inch cubes. Place in large bowl. Add just enough olive oil to coat and toss with salt and pepper to taste. Arrange potatoes in single layer on nonstick baking sheet. Bake at 350 degrees about 15 minutes or until tender, turning potatoes occasionally to brown both sides.

Place sweet potatoes in large bowl and toss with green onions, garlic and enough vinaigrette to coat. Makes 8 to 10 servings.

Note: For nondairy buffet, add 1 1/2 cups baked or smoked diced turkey or chicken breasts.

Mustard Vinaigrette

1 egg yolk

1 tablespoon Dijon mustard

1/4 cup red wine vinegar

1 cup salad oil

1/2 cup olive oil

Salt

Freshly ground pepper

Beat egg yolk, mustard and vinegar in large bowl with wire whisk. Slowly whisk in salad and olive oils until well blended. Season to taste with salt and pepper. Cover and refrigerate. Makes about 2 cups.

HONEY-FIG-NUT BARS

3 eggs

1 cup honey

Grated zest of 1 lemon

1 cup flour

1 teaspoon baking powder

Dash salt

1 (8-ounce) package dried figs, chopped

1 cup chopped pecans

Powdered sugar

Beat eggs in mixing bowl until light and fluffy. Add honey and lemon zest and mix well. Combine flour, baking powder and salt in separate bowl and blend into egg mixture. Fold in figs and pecans.

Grease 13x9-inch baking pan and line bottom with wax paper. Spoon batter into pan and smooth top with rubber spatula. Bake at 325 degrees 40 minutes or until wood pick inserted in center comes out clean. Cool 5 minutes. Loosen around edges with sharp knife. Invert onto board and peel off wax paper. Cut into 2-inch-square bars. Just before serving, sprinkle with powdered sugar. Makes 48 bars.