What are you making to break the fast?

Chayalle

Tue, Dec 14 2021, 1:47 pm

Mushroom Cheese Loaf

Dough:
2 tsp sugar
3/4 Cup water
2 1/4 tsp (1 packet) active dry yeast
2 Tbsp oil
2 Cups flour
3/4 tsp salt
additional 2 Tbsp water while mixing
I just mix this in my bread machine but can be done by hand. Kneed until smooth. Will be sticky. Pour a little oil over it in bowl, cover and let rise for about an hour.

Roll out into a large thin-ish rectangle on an oiled surface (so it won't stick).

Spread with 4 oz shredded cheese (I like muenster, but any is fine),
small container of fresh mushrooms thinly sliced (you can use cans but this is much better. I've also used other vegetables, like colorful peppers, but we like mushrooms best).
1 tsp garlic powder
1 tsp dried parsley (or other herb, like basil or oregano)

fold the dough over the filling lengthwise to create a long log. Place on a cookie sheet, or roll into a circle, connect the ends, and put on a round pizza pan. Cut slits at 1" intervals. Drizzle olive oil over the dough, and sprinkle generously with additional garlic powder and parsley (or your chosen herb).

Bake at 450F for about 15 minutes, till lightly browned and dough is cooked thru. Serve warm.

jewishmom6

Tue, Dec 14 2021, 1:49 pm

Chayalle wrote:

sounds delish! it sounds like a calzone

Chayalle

Tue, Dec 14 2021, 1:54 pm

Cinnamon Buns:

Dough:
4 1/2 cups flour
1/2 C sugar
1/2 C oil
1 Tbsp vanilla sugar
2 eggs
pinch salt
1 Tbsp active dry yeast
1 C warm water
Mix to form a smooth dough. Let rise for 1 hour.

Filling:
1 Cup sugar
1/4 Cup confectionary sugar
1 Tbsp vanilla sugar
1/2 box vanilla pudding mix
1 1/2 tbsp cinnamon

Roll out into a rectangle, as thinly as possible. Smear oil onto dough to cover, and sprinkle with brown sugar. Then spread fillling over oil/brown sugar. Roll up jelly roll style, stretching as you go. Slice into 1" slices and lay on cookie sheet (I do it over a silpat or parchment paper), keeping them not too far apart but not squished together either. Allow to rise for 15 minutes, then brush with beaten egg.

Bake at 350, about 20 minutes or so, till golden and not doughy.

I sometimes brush with glaze when done:
1/2 Cup confectionary sugar
1 tbsp oil
1/2 tbsp boiling water
1/2 tbsp soy milk

Chayalle

Tue, Dec 14 2021, 1:58 pm

amother [ DarkGray ] wrote:

Yummmm
any onion soup recipe?
what is a mushroom cheese loaf?
what sort of salad?

For onion soup, I just take like 5 onions or so, slice them thin, and saute in oil for a while on low flame - about 1/2 hour - till very carmelized.
I sprinle on some onion soup mix - maybe 1/4 cup or so - and some flour, about same amount.
Mix it up till pasty, and then add water till pot is full-ish. If I'm using 3 qt pot I fill. But sometimes use 6 qt pot and fill halfway.
Salt and pepper to taste.
Bring to a boil and cook about 20 minutes.
Serve with shredded cheese over soup - it melts - and garlic croutons (bought).

Salad, would be a tossed salad. Probably some lettuce, cucumber, thin sliced purple onion, avocado, tomato. With caesar dressing.

kalsee

Tue, Dec 14 2021, 2:13 pm

Our regular break the fast meal:
Scrambled eggs
Soft cheese
Salad
Fresh rolls

This time we also had split pea soup and dd made cookies and iced coffee

Dh' s rosh kollel decided that he wanted everyone to stay until the end of the day (generally on a fast day they'll end early) so he brought in bagels and spreads for them to break the fast and stay

etky

Tue, Dec 14 2021, 2:19 pm

Chayalle wrote:

So this basically is my challah recipe, minus the vanilla sugar.
It makes a delicious, sweet and eggy challah but I also use it to make rolled yeast cake logs which I fill with either cinnamon sugar or chocolate spread. I also make a glaze. It helps keep the cakes moist.

etky

Tue, Dec 14 2021, 2:21 pm

Chayalle wrote:

Sounds great! I'm totally going to try this.

Chayalle

Tue, Dec 14 2021, 2:25 pm

etky wrote:

that is so interesting. Do you ever put sweet crumbs on your Challah? One of my sisters does this.

The recipe is from my friend Chaya Dina Braun, who used to do recipes for Binah magazine back in the day. I like it because it doesn't need much advance prep and comes out delicious (I have a different cinnamon bun recipe that requires overnight refrigeration of the dough. Results are similar. I make that one when I want to make the dough the night before, and deal with the baking the next day.)

etky

Tue, Dec 14 2021, 2:31 pm

Chayalle wrote:

Nope. But I do use cinnamon sugar for topping instead of sesame seeds, when I make my round challot during Tishrei.
Then - with the honey that we dip it in - it really tastes almost like cake!

Raisin

Tue, Dec 14 2021, 2:36 pm

Simcha36 wrote:

Any excellent Sponge cake recipe?

lentil soup ?

This is my cheat lentil soup.

1 onion (optional)
1 bag frozen carrots
optional 1 bag frozen butternut squash.
1 courgette (any random veggies you have will work - leek, cauliflower, celery)
red lentils.
some soup powder or stock cube

saute onions, add veggies and water to cover plus stock cube and salt and pepper. Add lentils. Let it cook till everything is soft.

Puree.

Raisin

Tue, Dec 14 2021, 2:38 pm

Chayalle wrote:

If you have cream cheese totally worth making a cream cheese frosting. Brings them up to a whole new level.