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By SHANNON SARNA<\/p>\n
(MyJewishLearning.com) — Fasting on Yom Kippur is one of my least favorite parts of being Jewish. I recognize the value of reflective fasting, and I know some people even enjoy the fast day, but for me it is a torturous 25 hours until I can break into the bagels and kugel.<\/p>\n
The last thing anyone wants to do after fasting and sitting in synagogue is to start cooking and prepping a complicated or heavy meal. The dishes I like to serve for Yom Kippur can all be made in advance — in fact, they are better when prepared well ahead of time. And not just for the sake of your sanity.<\/p>\n
A quick pickled cucumber salad is a standard in my home and a dish I learned to make from my grandmother. It\u2019s slightly sweet, just a tad spicy, and the crunch of the cucumber is really satisfying next to a bagel schmeared with cream cheese. You need to make this recipe ahead of time to properly allow the cucumber to absorb the flavors.<\/p>\n
Anyone can break open a tub of cream cheese for a break-fast. But if you make your own custom cream cheese flavor — like the Chipotle Cream Cheese Spread below — your family and guests will think you spent hours and hours in the kitchen. Making your own cream cheese is very easy and a fun way to take the spread up a notch.<\/p>\n
If butternut squash kugel and a coffee cake had a baby, the Cakey Crunch Sweet Potato Kugel\u00a0 below would be the result. It is absolutely delicious, but I make sure to warn people: It\u2019s highly addictive, you won\u2019t be able to eat just one portion. It is also the perfect dish to make ahead and reheat once the fast is over.<\/p>\n
Quick Pickled Cucumber Salad<\/b>
\nIngredients:<\/i>
\n1 large seedless English cucumber
\n1 onion, thinly sliced
\n6 tablespoon white wine vinegar
\n3 tablespoon water
\n2 or 3 tablespoons chopped fresh dill
\n2 tablespoons sugar
\n1\/2 teaspoon salt
\n1\/4 teaspoon pepper
\nPinch crushed red pepper (optional)<\/p>\n
Preparation:<\/i>
\nSlice cucumber 1\/4- to 1\/2-inch thick.<\/p>\n
In a medium bowl, whisk together vinegar, water, sugar, salt, pepper, crushed red pepper and dill.<\/p>\n
Add thinly sliced cucumbers and onions to bowl and mix until liquid coats all the cucumbers and onions.<\/p>\n
Place salad into container and allow to chill several hours or overnight.<\/p>\n
Yield: 14 servings<\/p>\n
Chipotle Cream Cheese<\/b>
\nIngredients:<\/i>
\n2 8-ounce packages of cream cheese, room temperature
\n1 to 2 tablespoons chipotle in adobe (depending on your tastes), minced
\n1 teaspoon salt
\n1\/2 teaspoon white pepper
\n1\/2 teaspoon garlic powder<\/p>\n
Preparation:<\/i>
\nIn a mixing bowl, combine minced chipotle and liquid, salt, pepper and garlic powder. Add softened cream cheese and mix until combined thoroughly. Serve with fresh bagels and sliced avocado.<\/p>\n
Yield: 12-14 servings
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