The Jewish holiday of Yom Kippur, which begins this year on Sunday night, is a solemn day of fasting and atonement. But when it’s over, fast turns to feast.
Jake Cohen, author of the just published “I Could Nosh: Jew-ish recipes Revamped for Everyday” , mostly adheres to traditional foods for his break fast, but has some firm opinions about the components. Quality counts, he says, and he has dedicated time looking for the best bagels, the best smoked fish, and so on.
Cohen is particular about his bagels. Since bagels are usually bought the day before the break fast, they are never at their freshest. Cohen compensates by keeping them whole, placing them on a wire rack on a baking sheet, and heating them for 5 to 7 minutes in a preheated 400 degree oven. This warms them through and crisps the outer crust, bringing them as close as possible to just baked.
“This is a busy time for many of our most iconic New York bagel shops and bakeries like Ess-a-Bagels, Russ & Daughters, Breads Bakery babkas, Kossar’s Bialys, Junior’s Cheesecakes, Yonah Schimmel’s knishes, and more,” Ariel says. This year, Goldbelly also starts shipping from another famous New York deli, the 2nd Ave Deli.
Beyond bagels and salmon, he says, some customers “take their break-the-fast meals to a new level with full meal kits from some of the most famous Jewish chefs. For example, one of my favorite chefs, Mike Solomonov, from Zahav in Philadelphia, does a showstopping braised pomegranate lamb shoulder feast with all of the classic Israeli salatim and sides to go with it.”How much food should you have for a very hungry crowd? Cohen recommends allowing for two bagels per person.
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