25 Sep SPECIAL PRE-YOM KIPPUR RECIPES:

MISO GLAZED SALMON

INGREDIENTS:

2 pounds salmon filets
Salt and pepper
1/4 cup miso paste
2 Tablespoons soy sauce
1 Tablespoon brown
sugar
1 Tablespoon rice
vinegar
1 teaspoon sesame oil

DIRECTIONS:

I’m always looking for a dierent way to make salmon. We
try and eat sh in our house at least once a week for
dinner and Salmon is one of our favorites. This comes
together in just a few minutes. If you have the extra time
to marinate the salmon ahead of time do that if not, it
comes out just as delicious. I like to serve this with rice
and a green vegetable.
Salt and pepper the salmon. In a small bowl add the miso
paste, soy sauce, brown sugar, rice vinegar, and sesame
oil. Wisk together until smooth. At this point you can let
the salmon marinate in the dressing for one to three
hours or just bake it o in the oven. Preheat your oven to
350° and bake for 25 to 30 minutes until desired
doneness.

ZUCCHINI BREAD

INGREDIENTS:

2 cups grated zucchini, 2 to 3 
zucchini depending on their size.
3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
1/4 teaspoon each baking powder,
baking soda and salt
3 teaspoons cinnamon
3 cups flour
1 cup, chopped walnuts, optional

DIRECTIONS:

This recipe is at least 25 years old and is a classic. It’s
delicious, easy to make and freezes beautifully.
Add all the ingredients to a large mixing bowl and mix well.
Pour into 2 greased loaf pans and bake at 350° for 50 to 60
minutes until fully cooked

DAIRY LOKSHEN KUGEL

INGREDIENTS:

16 ounces wide egg noodles
1/2 stick butter (melted)
16 ounces cottage cheese
16 ounces sour cream
4 large eggs (lightly beaten)
2 tablespoons pure vanilla
extract
3/4 cup sugar (divided)
Optional: 1/4 cup golden
raisins (for extra sweetness)
1 1/2 cups cornflakes
(crushed)
2 teaspoons cinnamon

DIRECTIONS:

This dairy lokshen kugel is great for Yom Kippur break the fast
meal. It’s hearty and filling and can be made ahead and
reheated.
Cook noodles according to package, drain and rinse and set aside in
large bowl.
Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and
1/2 cup of the sugar (and the raisins, if you use that option). Mix well.
Pour the noodle mixture into greased 9×13 pan and smooth the top
with a spatula. In a medium bowl, mix the cornakes, cinnamon, and
the remaining 1/4 cup sugar. Sprinkle the cornake mixture evenly
over the top of the noodle mixture. Bake the kugel, uncovered, in a
preheated 350 degree oven for 45 to 50 minutes or until it is set. The
top should be golden brown.