WHEN TO BREAK FAST YOM KIPPUR RECIPES

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LEEK QUICHE RECIPE - NYT COOKING



Leek Quiche Recipe - NYT Cooking image

I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves 6

Number Of Ingredients 10

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 177, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 5 grams, SodiumContent 430 milligrams, SugarContent 4 grams, TransFatContent 0 grams

LEEK QUICHE RECIPE - NYT COOKING



Leek Quiche Recipe - NYT Cooking image

I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves 6

Number Of Ingredients 10

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 177, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 5 grams, SodiumContent 430 milligrams, SugarContent 4 grams, TransFatContent 0 grams

HIGH HOLY DAYS – JEWISH HOLIDAYS EXPLAINED
The most prominent tradition of the Yom Kippur holiday is a 25-hour fast from all food and drink from sunset to sundown the next day. Many spend the entire day in synagogue engaged in study and prayer. The holiday ends with a festive break-the-fast meal. Yom Kippur …
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CAN YOU FAST IF YOU HAVE DIABETES? - WEBMD
When you “break” your fast by eating, you may also be more likely to develop too-high blood sugar levels. Doctors call this hyperglycemia . This only happens if you eat too many carbohydrates.
From webmd.com
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AIR FRYER CHOCOLATE CHILI CRISP GRANOLA - THE WASHINGTON POST
May 03, 2022 · Bake for 30 minutes, gently stirring halfway and spreading evenly again, until the granola is a deep brown and feels dry to the touch. Turn the oven off and let it rest for 30 minutes in the oven. Transfer the baking sheet to a wire rack until completely cooled, then break …
From img2.washingtonpost.com
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HOW TO USE JEWISH GREETINGS: AN EASY CHEAT SHEET - 18DOORS
A traditional of the Jewish greetings for Yom Kippur is “Gamar hatimah tovah.” Some say “Gmar tov,” meaning a good completion to your inscription (in the book of life). This greeting (and closing) is used between Rosh Hashanah and the end of Yom Kippur…
From 18doors.org
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HOW TO MAKE YOUR OWN LOX - MY JEWISH LEARNING
Jewish Recipes ; Food Videos ; The Nosher ; Holiday Food ; Keeping Kosher ; Challah Recipes ... wait one more day for the perfect Sunday brunch. This is also a popular dish to serve at a Yom Kippur break fast. Ingredients. 1 cup kosher salt. 1 1/2 – 2 lbs salmon filet, boneless, with the skin on ... Yom Kippur …
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
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HOW FASTING RESTAURANT WORKERS COPE DURING RAMADAN - THE ...
Apr 06, 2022 · Like vaccinated health-care workers who have a duty to unvaccinated patients, Ramadan-adherent restaurant workers navigate the crossroads of fasting and indulgence.
From washingtonpost.com
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MASTER SWEET DOUGH RECIPE FOR YEAST BREADS - BAKER BETTIE
Jul 13, 2020 · Hi there! I love all the details and explanations – thank you. I have an old family recipe for traditional cinnamon buns (“bulkas”) that we always ate to break the fast on Yom Kippur. …
From bakerbettie.com
See details


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