I always make a big brunch seudah in the morning — two big shakshukas, tons of fresh bread, and lots of fresh, cold grapes and watermelon to help everyone start to hydrate.
Whatever soup I make for after the fast, which is almost always a dairy mushroom soup. My hack to get it creamy when I never have cream on hand is to blend in a tablespoon or two of cream cheese, believe it or not. It will not taste like a sandwich.
—Michal Frischman
We do a big breakfast, a big lunch (first seudah) with all the courses, and for the Seudah Hamafsekes, a lighter seudah — chicken soup, chicken from soup, apple compote… There’s also cake around (honey, of course) and fruit (can’t be left out!) all day, for noshing.
—Faigy Grossman
Grapes are a firm favorite. I also make sure to serve a really hearty soup with complex carbs, e.g., split pea soup loaded with veggies and barley.
—Bassi Gruen
Sourdough this year for sure, and I usually like to do a complex carb like brown
Create a free account to keep reading.
