A few weeks ago Jews around the world celebrated the religion’s holiest day of the year, Yom Kippur. During this holiday, celebrants pray in synagogue and fast for 24 hours to atone for sins committed that year. A dairy meal is traditional for “breaking” the fast. As a child, my family always hosted this meal. It was a time spent with family and friends after the final religious service and completion of the fast.
Since then, I have married and had my own children. The “break” fast meal has been handed off by my mother to me and is now my responsibility. This year we planned to host friends and family, 36 people confirmed the day prior to the holiday. By “break fast” we picked up another 9 and we were up to 45 people.
So why did I choose this event for my “half hour meals” blog post? I can’t say I prepared the whole meal in half an hour but many of the dishes can be. I have found the key to having successful meals for large parties is to prepare a number of dishes, any one of which could be a family meal prepared in 30 minutes or less.
I choose dishes that are easy to prepare, delicious, and can be frozen after preparation. I’ve learned this lesson the hard way.
I used to spend the 24-48 hours prior to a party cooking with little or no sleep. Preparing for these larger events over a longer period helps me maintain my sanity and has kept my husband from divorcing me. Okay, I’m not 100% but I’m definitely better.
THE MENU
Bagels, white fish, tuna salad, smoked salmon, cream cheese and all the trimmings…
Mushroom crepes
Asparagus crisp
Pineapple Noodle Kugel (pudding)
Creme brulee french toast – I never make enough of this!
Bulka – a traditional South African pastry made for break fast. Served warm with butter they are similar to cinnamon buns but not as sweet. Forget the recipe..these are a two day process and certainly not a half hour meal.
Fried Tilapia with tartar sauce
DESSERT
Pecan Puffs
Shortbread cookies
Scones with jam and cream – find it in the bread and baked goods section of Half Hour Meals
Brownie Pops – these are my quick version of those amazing cake pops that Bakerellas has made famous in the food blogging world) I probably should have stuck to her recipe because they didn’t come out like I would have liked but they looked pretty…not perfectly round like I would have liked, but pretty enough for the kids to dive in.
Chocolate chip cookies
Poached peaches
Almond tart
Coffee meringue with strawberries and whipped cream
So here are a few pictures from our most recent Yom Kippur “break” fast a some of the easy recipes that you can prepare in advance or last minute till you learn the hard way…
ASPARAGUS CRISP
2 cans asparagus, drained
1/2 cup mayonnaise (can use low fat)
1 cup cheddar
1/2 tsp sugar
1/2-1 tsp lemon juice
plain potato chips
paprika
Preheat oven to 375 degrees F.
Grease a pyrex. Place asparagus in a single layer in dish. Mix mayo, cheddar, sugar and lemon juice (to taste). Spread over asparagus. Sprinkle cheddar over asparagus and mayo mixture. Sprinkle with paprika.
Bake for 25 minutes.
Mayo mixture can be prepared a day in advance. Put all ingredients together morning of party and bake before guests arrive.
CREME BRULEE FRENCH TOAST
(the prep time is very fast but you do need to let it sit overnight)
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread or 1 Challah bread cut into 1” slices
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
Spray a 9×13 inch baking dish with Pam.
Melt butter over medium heat.
Add brown sugar and corn syrup, stirring until sugar is dissolved and consistency is smooth.
Pour into baking dish.
Remove crusts from bread. Arrange in the baking dish in a single layer. You can squeeze the pieces in so they fit.
In a bowl, whisk together eggs, half and half, and vanilla extract.
Pour over the bread.
Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F.
Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven. The french toast should be puffed and lightly browned.
SWEET PINEAPPLE KUGEL
1 Packet medium egg noodles
3 eggs
1 pint cottage cheese
1 pint sour cream
1 tsp. vanilla
1 scant cup sugar
1 (8oz.) can crushed pineapple, well drained
Frosted flakes (or corn flakes)
Preheat oven to 350 degrees F.
Cook noodles 8-10 minutes. Drain. Place in a bowl. Add butter and stir until melted. Add remaining ingredients (except for frosted flakes) one at a time. Stir after each ingredient is added.
Place in a 9 x 12 x 2 inch pyrex, sprayed with Pam. Cover with crushed frosted flakes.
Bake 1 hour.
Can be prepared a day in advance and baked day of meal.
POACHED PEACHES
4-6 peaches
4 cups of water
2 cups sugar
1 tsp lemon juice
Make an x in each peach. Pour boiling water over peaches for a few minutes. Peel skin off peaches. Bring water and sugar to a boil. Turn down and simmer in a heavy saucepan. Stir to dissolve sugar. Add peaches. Cover and simmer for about 15-20 minutes, making sure peaches don’t get too soft. Remove peaches. Add lemon juice to syrup. Pour over peaches when cool. Refrigerate at least 3 hours. Serve cold.
Can be made 3 days in advance.
PECAN PUFFS
1/4 lb. butter
2 tbs. sugar
1 tbs. vanilla
1 cup finely ground pecans or walnuts
1 cup flour
Confectioners sugar
Preheat oven to 300 degrees F.
Cream butter and sugar. Add vanilla and pecans. Add flour. Roll the dough into small balls and place on greased baking sheet. Place in freezer for about half hour.
Bake in oven for approx. 40 minutes. Roll while still warm in confectioners sugar. When cool, roll again in confectioners sugar.
Can be stored frozen.
& Brownie Pops, the kid’s favorite…
of course
What a day! Just combine two special ingredients and voilà! It’s Chocolate Mint Day! These two flavors are magical and combined are outstanding, immediately recognizable, and a marriage made in the kitchen. By adding peppermint, spearmint or crème de menthe to chocolate your success is guaranteed. The taste heightens the senses and cleanses the palate, all in one fell swoop.
Girl Scout Cookie boxes are filled with these baked goodies. A sprig of mint leaves atop a chocolate dessert gives a hint of freshness. Other favorites are Andes Mints, Junior Mints and York Peppermint Patties. They now have York Peppermint Bits. They’re all good.
100 people for New Year’s Eve dinner. 18 house guests. 29 items (or more) on the menu. 3 days later and I am still exhausted. That’s correct, I did not accidentally add a zero to the number 10. On New Year’s Eve I had 100 people for dinner in my home. I awoke this morning realizing that amidst the craziness of the last week I had forgotten to write my Sunday HHM blog post. So today’s will be short and sweet. Of the 29 plus items on my menu one of the favorites of both adults and kids were the cupcakes I baked. 
After I did the 
I am always on the lookout for new ways to use “too ripe” bananas. Even though I try to use them before they get too ripe, it sometimes happens in spite of my efforts, and I feel guilty for throwing them out. But there’s only so much banana bread two people can eat, and banana pudding is not the ideal use for bananas that are past their prime. So what to do?
