The menu for Break Fast, the meal served at the conclusion of Yom Kippur and the fast that accompanies it, typically focuses on dairy dishes. Lox and bagels served with various side dishes and salads are a popular option, since everything has to be prepped and cooked before the holiday begins.
I made the chopped herring salad one year, and it quickly became a staple. Served with matzo crackers, it typically disappeared before the rest of the meal was even on the table.
In the beginning, I chopped the herring in my wooden chopping bowl. Today I’d worry about any residue that might be left in the chopping bowl after I washed it. Remember, it was the same bowl I used when I made chopped liver. Now I make the chopped herring in my food processor. No worries about either residue or the effort it takes to chop the onions, apples, and herring. The recipe can be easily doubled or tripled.
As for the caponata, it’s one of the many Mediterranean-style dishes made with eggplant. This particular recipe came from the mother of one of my daughter’s friends. If you’re worried about the salt content of either the anchovy fillets or the anchovy paste, start with a minimal amount and add according to taste.
The caponata can be prepared before the holiday begins and stored overnight in the refrigerator. Let the caponata sit out for a half hour before adding it to the buffet.
Easy Chopped Herring
1 8-ounce jar pickled herring or herring in wine sauce
1 Manischewitz matzo
1 medium apple , peeled and cored
1 medium onion
1 tablespoon sugar
2 hard cooked eggs
Crush the matzo and soak in the liquid from the jar of herring. If pickled herring is used, remove the bones. Combine and chop all the ingredients, except the eggs, until very fine. Chop the eggs coarsely and add to the herring mixture. Store in the refrigerator overnight. Serve with Manishewitz matzo crackers.
Adapted from a recipe printed on a box of Manischewitz matzos.
Caponata
4 tablespoons oil
1 small, unpeeled eggplant cut in 1-inch cubes
1 medium yellow onion, minced
1/3 cup celery, peeled and diced
1 cup tomato puree
1/3 cup pitted green or black olives, coarsely chopped
4 canned anchovy fillets, minced or 1 teaspoon anchovy paste
2 tablespoons capers
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped
Heat 3 tablespoons oil for one minute. Add eggplant and saute for 10 minutes until golden. Add the remaining tablespoon of oil, onions, and celery and stir-fry for 5-8 minutes. Add the rest of the ingredients with the exception of the parsley. Cover the pan, and simmer the eggplant mixture for 1 1/4-1 1/2 hours, stirring occasionally. Add the parsley. The dish can be refrigerated overnight. It’s best served at room temperature.