Break the fast Yom Kippur Foods

Leah Koenig, author of "The Hadassah Everyday Cookbook: Daily Meals From The Contemporary Jewish Kitchen," suggests giving some traditional break-fast foods a modern twist.  She recommends some of the following foods:

bagels
cream cheese
smoked fish
cucumbers, capers, red onion
fresh grain salad and/or other spreads such as hummus, curried yogurt dip, and pita chips
fresh vegetable for dipping

Recipe for Barley, Apple, and Feta Salad
from The Hadassah Everyday Cookbook:  Daily Meals From The Contemporary Jewish Kitchen, by Leah Koenig

Serves 4-6

Ingredients:

1 cup of pearl barley
2 stalks of celery, finely chopped
1 green apple (such as granny smith) peeled and finely chopped
2 tablespoons of chopped flat-leaf parsley
1/2 cup of crumbled feta cheese
1/4 cup of lemon juice
3 tablespoons of olive oil
2 teaspoons of honey
salt and freshly ground pepper

Recipe instructions:

1.  Add barley to a large saucepan and cover with water by 3 inches.  Bring to a boil over high heat: reduce heat to medium and cook, partially covered, until tender, 30-40 minutes.  Drain barley thoroughly and transfer to a large bowl, let cook slightly.  Add celery, apple, parsley, and feta.

2.  In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to taste; drizzle over salad, and toss to combine.  Serve warm or at room temperature.

Cookbook recommendations:

The Hadassah Everyday Cookbook:  Daily Meals from the Contemporary Jewish Kitchen by Leah Koenig


The Foods of Israel Today by Joan Nathan

Website with recipes for Yom Kippur, from Haaretz