Think breakfast when breaking Yom Kippur fast

By Jim Romanoff

Associated Press

Published: Tuesday, Sept. 18 2012 9:50 a.m. MDT

At Mile End, these kosher-style sausage patties are called "breakfast burgers." Veal is a great substitute for pork in a recipe such as this. The patties also can be prepped the night before and cooked in the morning. The recipe calls for 1 pound each of lean veal and turkey, but 2 pounds of just one of the meats can be substituted.

This recipe calls for grinding the meat for the patties yourself. This can be done using either a grinder (such as those that attach to a stand mixer) or a food processor.

Start to finish: 4 hours

Servings: 8

1 1/2 pounds lean veal (such as tenderloin or leg cutlets)

1 pound lean turkey (such as tenderloin)

2 teaspoons kosher salt, plus more if needed

1 tablespoon packed light brown sugar or maple syrup

2 teaspoons ground black pepper, plus more if needed

3/4 teaspoon crushed red pepper

1/2 teaspoon nutmeg

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh thyme

5 teaspoons chopped fresh rosemary

Canola oil, to fry

Cut both meats into 1-inch pieces, then combine in a large bowl. Add all remaining ingredients except the canola oil. Toss well to coat, then cover and refrigerate for at least 3 hours or overnight.

If using a meat grinder, place the pieces in the freezer until needed. If using a food processor, place the blade and bowl in the freezer.

When ready to cook, use the cold grinder to grind the chilled meat according to your grinder's directions for a coarse grind. If using a food processor, place half of the meat in the chilled processor bowl and pulse until coarsely, but thoroughly chopped, about 8 to ten 1-second pulses. Repeat with the second batch of meat.

In a large skillet over medium-high, heat just a splash of oil. Pinch off a small piece of the ground meat, then flatten and cook until browned on both sides. Taste to check for seasoning and adjust as needed.

Divide the ground meat into 8 portions and form them into patties. At this stage, the patties can be refrigerated for up to 4 days or frozen for 2 months.

Heat just enough oil to coat the pan or skillet, then cook the patties, flipping once, until they are browned and cooked through, about 8 to 10 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 95 mg cholesterol; 2 g carbohydrate; 31 g protein; 0 g fiber; 590 mg sodium.

(Recipe adapted from Noah and Rae Bernamoff's "The Mile End Cookbook," Clarkson Potter, 2012)

TWICE-BAKED CHALLAH

The syrup and topping can be prepared ahead of time. The syrup can be refrigerated for up to a week; the topping will keep for up to five days.

Start to finish: 1 hour

Servings: 8

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

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, at room temperature, lightly beaten

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