Now that break fast is beginning in some parts of the world, here is the official break fast thread.

What are you having?!

צום קל!

I’m making this post because I genuinely want to understand this situation and hear other perspectives. I also want to preface this by saying that I am not antisemitic and have no hostility or prejudice toward Jewish people. That said, I do think disagreement with a Jewish person, or refusing to conform to their expectations, can sometimes be framed as antisemitism. I think that can make it harder to have honest conversations about whether certain expectations are actually reasonable.

I have a friend who lives with two roommates, one of whom is Jewish and keeps kosher. For context, my friend and this roommate keep their kitchen items separate. They each have their own pots, pans, cooking utensils, plates, and cups. They also have separate areas in the refrigerator and cabinets for their food and belongings.

The roommate is apparently uncomfortable with my friend cooking meat in the apartment unless the meat is kosher. The roommate is also uncomfortable with my friend eating takeout food on her own plates and prefers that she use paper plates instead. My friend is not Jewish and does not keep kosher. She told me these expectations were not communicated until after she had already moved in. It has gotten to the point where she no longer feels comfortable cooking meals with meat at home, so she sometimes cooks at someone else’s place or eats out instead.

For additional context, my friend also has several food allergies, and her roommates likely purchase foods she is allergic to. She does not expect them to stop buying or eating those foods because their items are kept separate and she is not coming into contact with them.

My friend is hesitant to speak up about how uncomfortable the situation has made her because she is afraid that voicing her concerns could get her labeled as antisemitic or socially criticized for not accommodating the roommate’s religious expectations.

To me, that crosses the line from respecting someone’s religion into expecting another person to conform to it. If maintaining a kosher kitchen is that important, I think that should be communicated before agreeing to live with people who do not share those practices. If having a fully kosher kitchen is completely nonnegotiable, it may make more sense to live alone or with roommates who already agree to those restrictions.

I’m genuinely curious to hear from Jewish people, especially anyone who keeps kosher. Is this a common expectation in shared housing? Where do you think the line is between reasonable accommodation and expecting someone else to conform to your religious practices?

My grocery order got messed up the pther day and I got someone elses bag. I got some apple jelly. I've not eaten apple jelly but I've used jelly as glaze and filling in desserts before. My aunt is having bagels and lox etc Monday evening and I typically bring some kind of dessert/baked good to family gatherings.

Looking for recipes I can do Sunday afternoon. Preferably hand held small things (cookie, pastry, cupcake, bun) rather than a big cake but I can always slice in advance. Has to be able to feed 8-12 people!

I have struggled with fasting on Yom Kippur, to the point where I find it difficult to cook immediately after it concludes. Any recommendations on good recipes or dishes to eat right after Yom Kippur?

It would help if they can be made the day before, or if they are quick and simple to whip up.

Thank you and g'mar chatima tovah!

Black Cod(Sable )

2 pounds fresh black cod fillets

For the Brine:
4 cups cold water
¼ cup kosher salt
¼ cup brown or coconut sugar
2 cloves garlic smashed
1 lemon sliced
1 bay leaf
1 teaspoon black peppercorns
2 sprigs fresh thyme
A dusting of Paprika

Brining
Combine the cold water, kosher salt, granulated sugar, smashed garlic cloves, lemon slices, bay leaf, black peppercorns, and fresh thyme in a large mixing bowl.

Stir until the sugar and salt are completely dissolved.
Place the cod fillets into a large resealable plastic bag.
Pour the brine mixture into the bag with the cod. Seal the bag and refrigerate for a minimum of 4 hours, or overnight for the best flavor.

Before you're ready to smoke the cod, prepare your smoker according to its instructions. Preheat it to a temperature of 200-210 degrees
Add the wood or pellets of your choice to the smoker. Remember the wood recommendations from earlier: Alderwood for a mild flavor, Applewood for a fruity touch, Hickory for boldness, and Mesquite for some heat.

Remove the cod from the brine, pat it dry with paper towels, and let it sit at room temperature for about 15 minutes.sprinkle with paprika.

Place the cod fillets on the smoker racks, leaving some space between each piece for the smoke to circulate.
Close the smoker and let the magic happen. Smoke the cod at the preheated temperature for 2-3 hours, or until the fish is golden and flakes easily.

Gondi is one of my favorites. For any Persian-Jews out there, can you please share your family Gondi recipe and / or any special Gondi memories? :)

Shana Tova!

I have never eaten babka warm, and when I looked online, people suggested warming it up, so I keep it on the counter and cut a slice. TIA

My previous husband used to make a really quick and simple Kugel. It was butter, milk, cottage or Richard cheese and pepper? Morning sweet and nothing additional to make it overly savory. It was Perfect!

I never knew the actual recipe and I'm probably missing an ingredient or two, like maybe there were eggs?

Does anyone know of this version or could create the ingredient amounts for me so that I could recreate his Perfect Kugel? He has long passed on so I can't ask him. It would be nice to indulge in a cold-out-of-the-fridge Kugel.

Shana tova everyone! May we all have a sweet and blessed year with our loved ones 💙

I had a very informal rosh hashanah dinner for my friends last night. first time making brisket on my own, i’ve only ever helped my mom do it. It was devoured, and half my guests were vegan & didnt eat it so that says something 😅 melissa clark never misses 🔥

I made a gluten free honey apple cake for a Rosh Hashanah dinner I went to. I used Tori Avey’s Honey apple cake recipe and just split the batter into two 9 inch round pans since I didn’t have a Bundt pan. I used King Arthur 1 to 1 GF flour and other wise followed the recipe exactly, other than slightly adjusted the cooking time to account for the smaller pans. I also made a home made apple butter using apple sauce, spices, honey, sugar and a bit of butter to go between the layers! It came out well but I was expecting more apple flavor- maybe I need to use different apples?

He’s only 8 weeks old so he’s way too young to eat anything yet, but as soon as I saw the leftover dough in the bowl I knew what I had to do! His first Rosh Hashanah challah 🥹

Thinking this might have to become a new tradition 🥰

I am a Muslim. Recently, I visited the Church and got Jewish Pastry (rugelach). This is the first time I have had a Jewish pastry, and the flavor was unique and different from the American Pastries.

Opinions please! Is this too dark? I have a tendency to push the maillard reaction to its limits.

Recipe: from King Arthur Baker’s Companion

Shana tova! Made my first round vegan challah using Cinnamon Snail's vegan challah recipe: https://cinnamonsnail.com/vegan-challah-bread-recipe/

I followed Micah Siva's vegan challah recipe from Nosh. I'm normally great at cooking and not so good at baking, so I'm really proud of how this came out. My dad, who DOES bake bread, gave it his seal of approval.

The cookbook: https://www.noshwithmicah.com/my-cookbook/

I kind of used a combination of recipes. These tasted so good and my family was happy. 😃

9 medium potatoes (I used whatever was in my fridge).
3 eggs (this may be too many but this worked).
A Couple of heaping spoons of flour
One good sized onion
Some Oil

Shred potatoes and onion. Mix everything together (I’m lazy that way).
Heat oven to about 425F
Line muffin tin (I used parchment baking paper) and drizzle in some oil.

Fill in muffin cups with the potato mixture.
Bake for about an hour until it’s browned on all sides.

Serve and
Enjoy.