Pascale’s Kitchen: Yom Kippur fast, before & after

Once again, Yom Kippur has arrived, and it’s time to prepare the two special meals, one before and one just after this holy day. Both of these meals are important. The first prepares us for the fast and the second help us end it as smoothly as possible.Some people prepare a wonderful, festive meal as they do for all the Jewish holidays, whereas others just eat a regular meal as they would any other night. In order to make it easier for us go without eating and drinking for some 25 hours, it’s important to invest time and effort well ahead of time. The first thing we must do two days before the fast is to start drinking lots of water, at least two or three liters a day. If you normally get a headache when abstaining from caffeine, it’s best not to drink coffee the day before the fast. Learn more about Pascale’s Kitchen here>>I’ve been fasting since I was a little girl, and I’ve had lots of experience experimenting with foods that make the fast easier. Every year I try something new from a different cuisine. This year I chose to prepare a cake I remember from my childhood that is light and fluffy, and therefore perfect for eating right at the end of the fast alongside a hot cup of tea or a cold glass of lemonade.  Next, I’ve added a recipe for raisin-almond cookies that are popular in Tunisian cuisine. The cookies are made with chocolate inside, just like my children love, and which can be served with quince or grape jelly. For the meal, I recommend serving a whole chicken that is boiled in water and stuffed with all sorts of good things. The water turns into a tasty chicken stock that can be served as a first course before the chicken. You can also put the chicken in the oven for a few minutes before serving so that the outside becomes nice and crispy. Gmar Hatima Tova, may you be inscribed in the Book of Life!

ALMOND TORTE
Use a Wonder Pot with a 24-26 cm. diameter.5 eggs
3 egg yolks
½ cup water
3 cups (350 gr.) flour
2 cups (350 gr.) sugar
30 gr. chopped almonds
1 packet baking sodaBeat the eggs and egg yolks in a large bowl. (You can use an electric mixer if you prefer.) Slowly add the sugar and water while mixing. Slowly fold the flour in and then add the almonds and baking soda. Mix. Grease your pan and pour the mixture in. Bake in an oven that has been preheated to medium heat for 40 minutes. Level of difficulty: Medium.
Time: 1 hour.
Status: Pareve.ALMOND AND RAISIN COOKIES
Makes 6-8 cookies with 15-20 cm. diameter.1 cup oil
6 eggs
1½ cups sugar
½ cup light raisins
¾ cup chopped almonds
½ cup sesame seeds
Zest from 3 oranges
3 packets vanilla
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