Homegrown Recipes: Twice-baked challah, Colorado bison break Yom Kipppur fast

Almond-topped, Frejnch-toasted Twice-Baked Challah is an ideal dish for breaking the Yom Kippur fast. (AP Photo

AURORA – Rosh Hashanah, the festive Jewish New Year, started on Sept. 16 this year and concludes Sept. 26 with Yom Kippur. That holy day of atonement includes a 25-hour fast. When it’s over, notes Jim Romanoff of the Associated Press, you need food that is ready to eat quickly. Since many families treat this meal as a breakfast, they serve brunch-y favorites including cheese blintzes, smoked fish, and bagels with cream cheese and egg salad.

Romanoff shares an ideal easy recipe from a new cookbook by Noah and Rae Bernamoff, owners of The Mile End Jewish-style delicatessen in Brooklyn. Twice-baked challah is a perfect dish for Yom Kippur because it can be assembled ahead and baked quickly before serving.

As a meatier alternative we share a recipe for bison (buffalo) short ribs we found at milechai.com, a website for the Jewish community in Colorado. Supermarketguru.com reminds cooks that bison has fewer calories and less fat than either beef or chicken and slightly less cholesterol as well. Colorado bison short ribs can be ordered from local butchers and specialty food markets.

This recipe is adapted from the Bernamoff’s “The Mile End Cookbook” (Clarkson Potter):



For the syrup:

1/2 cup sugar

1 cup water

1/2 cup orange juice

1 cup maple syrup, plus more for serving

1/2 tablespoon vanilla extract

For the topping:

1/2 cup (1 stick) unsalted butter or margarine, room temperature

1 8-ounce can almond paste, broken into pieces

1/4 teaspoon almond extract

1/2 cup slivered almonds, plus more for garnish

2 large eggs, lightly beaten

1/2 cup all-purpose flour

1 cup dried cherries

Eight 1-inch-thick slices of stale challah, preferably day-old or older


To make the syrup, in a medium saucepan over medium-high heat, combine the sugar, water, orange juice and maple syrup. Bring to a boil, stirring occasionally. Set aside off the heat to cool. Once cooled, stir in the vanilla.

To make the topping, in a large bowl use an electric mixer on medium to mix the butter or margarine for several seconds. Add the almond paste and almond extract, then mix on low speed for a few seconds, scraping down the sides of the bowl. Increase speed to medium and mix until the mixture comes together, about 1 minute.

Add the almonds and mix on medium for 20 to 30 seconds, stopping to scrape down the bowl as needed. With the mixer running, add the almond extract and mix until incorporated.

With the mixer running at medium speed, slowly pour in the eggs; continue mixing until they’re fully incorporated, about 30 seconds. Reduce speed to low and add the flour; mix for about 30 seconds. Add the dried cherries and use a spatula to fold them in by hand.

Heat the oven to 350 degress and line a baking sheet with parchment paper or coat it with canola oil or cooking spray.

Quickly dunk the challah slices into the syrup, shake off any excess, and lay them on the prepared baking sheet. Spoon about 1/2 cup of the topping onto each slice of challah, spreading it all the way to the edges of the bread. Sprinkle with slivered almonds.

Bake the challah, rotating the tray halfway through cooking, until golden brown, 25 to 30 minutes. Serve warm or at room temperature. If desired, drizzle with maple syrup just before serving.

Makes about eight servings.



5 pounds bison short ribs

1 1/2 cups ketchup

1 1/2 cups vinegar

1/2 cup dark corn syrup

3 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Louisiana hot sauce


Heat all ingredients (except ribs) in a saucepan over high heat until boiling. Reduce heat, simmer 35 to 45 minutes, until sauce is thick. Coat ribs front and back with sauce reserving a small amount of sauce. Wrap ribs tightly in foil and bake covered in oven at 275 degrees for 3 to 4 hours. Remove ribs from foil, smother with more sauce and finish on grill for 4 to 5 minutes on each side.

Homegrown Recipes appears weekly in the Aurora Sentinel, Buckley Guardian and Life Science newspapers and sites. Send comments to: [email protected].