Recipe of the Week; A YOM KIPPUR FEAST BEFORE THE FAST

Being that Yom Kippur was this past week, I felt it was fitting to offer some great recipes before the fasting begins. Yom Kippur, or the Day of Atonement, marks the end of the Jewish High Holy Days.

To focus more completely on prayer, Jews take part in a 24-hour fast so their minds, bodies, and souls may be free from the distraction of daily life and physical desires. This fast begins at sunset the day before Yom Kippur and ends at the next sunset.

Well before sunset on the day before Yom Kippur, families gather around a sustaining meal to prepare their bodies for the coming fast. Generally, salty or spicy foods, caffeine, and alcoholic drinks (except in my Gravlox!) are avoided because they can make fasting more difficult.

I think it's important to recognize the significance of all Jewish holidays, because Judaism is the root of Christianity. Whether or not you fast, consider making the recipes anyway. They're really simple, but tasty!

BAKED HONEY-MUSTARD CHICKEN

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees.

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish

In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

GRAVLOX

(What's not to like? It's prepared with Vodka!)

2 pounds salmon fillet, bones removed
4 tablespoons coarse sea salt
3 tablespoons light brown sugar
1 tablespoon pepper
1 bunch fresh dill, chopped
3 tablespoons vodka

Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.

Sprinkle the remaining salt mixture over the remaining half of salmon.

Place over the salmon in the dish, skin side up. Fold the plastic wrap snugly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.

Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the fillets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

PECAN RICE

(goes wonderfully with the chicken!)

1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.

When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.