Yom Kippur Break Fast, Gluten Free Style

We hosted a Yom Kippur "break fast" for about 22 people last night. Yom Kippur is a Jewish holiday calling for a 25 hour fast, from sundown one day until one hour after sundown the next. It is traditionally marked by a "break fast" -- a festive meal -- at the close of the holiday. We served the following -- these foods would also work well at a brunch:

1. Jocelyn's Kugel -- this is a somewhat sweet, very rich noodle pudding.
1 pound of noodles (kugels traditionally use egg noodles. I used Tinkyada rotini, which worked well)
1 pint sour cream (save about 1/3 of this amount for the topping)
1/2 cup sugar
1 teaspoon salt
3 large eggs, beaten
1 pound cream cheese

Boil and drain the pasta. Mix the other ingredients together, then add the drained pasta and mix. Pour into a 9 by 13 inch pan, and spread the remaining sour cream on top. Bake at 325 for 35 minutes.

Add additional topping:
1 cup brown sugar
2 Tablespoons gluten free flour
3/4 cup ground walnut (can be omitted)
2 tablespoon buter

Mix these ingredients together, and sprinkle over the kugel. Put back in the oven, and bake for an additional 45 minutes.

2. "Bagel and lox" pizza
This is based on a recipe from Fast and Festive Recipes for the Jewish Holidays, by Marlene Sorusky. It is an alternative to serving bagels and smoked salmon.

1 recipe of gluten free wrap bread, baked in a 14 inch pizza plan
I got this recipe from some terrific cooks at the Delphi Forum. See this link for Cindy's Wraps as adapted from 125 GF Recipes by Washburn. Or, see Gluten Free Gobsmacked experiments with the recipe. I make a few changes when I use it, based on GFG's experiments as well as ideas from others on the Delphi Forum -- I use sorghum instead of rice flour, only 1 tsp of yeast, I substitute one tablespoon of Expandex for 1 tablespoon of regular tapioca flour, and I don't let it rise.

Once the crust is baked, let it cool. Then, spread it all over with cream cheese, and top with thin slices of English cucumber, small pieces of smoked salmon, and capers -- the same way that you would top a pizza. You can also add red onion slices and dill. Slice it as you would a pizza.

3. Gluten free quiche I made one with asparagus, and one with broccoli

4. Cheese and crackers. For crackers, I used Glutano "ritz" like crackers, and Blue Diamond almond nut thins.

5. Egg salad and tuna salad, with Real Food corn thins. (Corn thins are a bit like rice thins, but less crumbly. They are larger than crackers, and a good bread alternative.)

6. A friend brought a platter of hummus, carrots and stuffed grape leaves (Trader Joes says that their grape leaves are gluten free.)

7. Another friend made a spinach salad.

For dessert, we had the following:

1. A friend brought fruit salad.

2. Chocolate chip cookies from Gluten Free Baking Classics, by Annalise Roberts. I made the dough a few days before and froze it in logs. You can slice the dough even when it is frozen, and bake it without needing to defrost it.

3. Lemon squares, again from Gluten Free Baking Classics.

4. Trader Joe's meringue cookies.

5. Foods By George gluten free brownies.

Sadly, we forgot to take photos.