Considered by many Jews to be the most solemn day of the year, Yom Kippur is a day set aside for fasting, reflection, soul-searching and repentance for past transgressions. Because the holiday (the eve of which in 2000 falls on October 8th) is so strongly associated with fasting, one does not usually make any association between Yom Kippur and fine dining. From the onset of the holiday at sunset until the following evening, those who are in good health are forbidden to eat, smoke or drink. Even water is proscribed.

The simple truth of the matter, however, is that whatever the proscriptions, one must plan for those meals that are to precede and follow the fast, and a bit of intelligent planning will make both the fast and its meaning easier. The meal that precedes the fast, for example, should not be overly heavy because that will make fasting difficult. Nor, in order to help us through the fast to come, should it contain foods that are deep fried, very sweet or highly spicy, all of which will make us thirsty. It is considered traditional in many homes for the pre-fast meal to be accompanied with challah and to close with a cooked fruit dessert and either a light cake or cookies.

When the holiday has ended, many Ashkenazi Jews break the fast by rubbing their lips with a bit of honey to remind them of the sweetness of life. With the same thought in mind, many of Sephardic origin break their fast with a small spoonful of fig or date jam. Ideally, because the system should not be too heavily overloaded after the fast, it is best to continue this break-fast with dishes that are neither too heavy or too highly spiced.

In planning a meal to follow Yom Kippur, keep in mind that because cooking is forbidden during the holiday, at least several dishes should be prepared in advance and set aside so that theyare ready to serve at a moment's notice. Other dishes should be planned for easy cooking but satisfying dining. Served together, the following dishes will make an appropriate meal for a pre-Yom Kippur meal for 6.

Artichokes a la Reine

2 Tbsp. butter
350 gr. mushrooms, chopped
2 Tbsp. onion, chopped
2 Tbsp. sweet cream
salt and black pepper to taste
6 artichoke hearts, cooked, at room temperature

In a skillet melt the butter and in this saute the mushrooms and onions until they have browned. To these add the sweet cream and the salt and pepper and heat through. Fill the artichoke hearts with this mixture and place in a hot oven for 5 minutes. Serve hot.

Cream of Mushroom Soup

85 gr. dried mushrooms
4 cups vegetable stock, at room temperature
3 Tbsp. butter
2 Tbsp. flour
3/4 cup each sweet cream and milk
1 egg yolk, well beaten
salt and pepper to taste

Soak the mushrooms in warm water to cover for 1/2 hour. Drain the mushrooms and place them in the stock and let stand for 2 - 3 hours. Bring the stock and mushrooms to a boil and let boil gently for 1/2 hour. Remove the mushrooms, chop them finely and return to the stock.

In a skillet melt the butter and, over a very low flame add the flour, stirring well. Add the cream milk, salt and pepper and stir constantly over a very low flame until this sauce has thick- ened. Slowly add the sauce to the stock, stirring constantly and immediately before serving add the egg yolk, mixing it in well.

Marinated Trout

6 trout, about 255 - 375 gr. each, with heads on and cleaned thoroughly
salt and pepper to taste
flour as required
1 1/2 cups olive oil
4 - 6 cloves garlic
1 1/2 cups each dry white wine and red wine vinegar
2 Tbsp. parsley, chopped very finely
1 Tbsp. thyme 3 bay leaves

Sprinkle the trout inside and out with salt and pepper and then dust with flour.

In a large heavy skillet heat half the oil and in this fry the trout over a medium fame until nicely browned and cooked through. If you do not have a skillet large enough for all of the trout, fry the trout in two separate batches). Gently transfer the trout to a shallow casserole dish.

To the skillet add the remaining oil and heat through. In this saute the garlic cloves over a medium flame until just browned. Let cool, and then add the remaining ingredients. Bring to a boil and continue to boil until the liquids are reduced by half. Pour the liquids over the trout, cool, cover and refrigerate for 1 - 2 days, occasionally spooning the marinade over the fish. Serve well chilled.

Browned Potatoes Franconia

6 potatoes, about 5 cm. in diameter
1/4 cup butter
1/4 cup cooking oil
3 Tbsp. parsley, chopped finely

Wash the potatoes thoroughly and drop into boiling water to cover. Cook until nearly done, that is to say, until there is still resistance to a fork. Peel the potatoes while still hot.

In a small, ovenproof casserole, melt the butter and oil and when quite hot put in the potatoes, shaking so that they are well coated. Remove from the flame. Cover the casserole, place in an oven that has been preheated to 170 degrees Celsius (330 degrees Fahrenheit) for about 20 minutes, turning the potatoes twice during this period. After turning for the second time, sprinkle over with parsley and let bake, uncovered, 10 minutes longer.

Stewed Fruits

1 cup dry red wine
1 firmly packed cup brown sugar
1 large stick cinnamon
the peel of 1 small lemon
1/4 kilo each dried prunes and dried apricots

In a saucepan combine the wine, brown sugar, cinnamon and lemon peel with 1 cup of water. Bring to the boil, reduce the flame and simmer 5 minutes, stirring occasionally. Add the dried fruits, cover and simmer 15 minutes longer. Remove from the flame and let stand, covered, for 3 - 4 hours. To serve, reheat. May be served the same day or stored in a tightly covered jar for 1 - 2 weeks

Austrian Egg Cookies

2 cups butter, softened
225 gr. sugar
the yolks of 12 hard boiled eggs, grated finely
4 1/2 cups flour, sifted
1 tsp. baking powder
1 egg yolk
the rind of 1 lemon, grated
1 1/2 Tbsp. rum
3 egg whites, lightly beaten with 1 Tbsp. water
blanched almonds, finely chopped, as required
sugar as required pinch of salt

In a mixing bowl cream together the butter and sugar and then add the hard boiled egg yolks, flour, baking powder, raw egg yolk, lemon rind and rum. Knead by hand until the mixture forms a firm dough.

Roll out the dough until it is about 1 cm. thick. Fold in half and again roll out to the same thickness. With a cookie cutter cut out cookies and brush with egg white .Sprinkle over with the almonds and sugar. Transfer the cookies to ungreased cookie tins and place in an oven that has been preheated to 200 degrees Celsius (400 degrees Fahrenheit). Immediately reduce the temperature to 180 degrees Celsius (350 Fahrenheit) and remove the cookies as they brown (about 15 minutes), taking care not to let them burn. Sprinkle again with sugar. (Yields about 75 cookies).

© Daniel Rogov