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13 Jewish Recipes for an End-of-Summer Brunch

13 Jewish Recipes for an End-of-Summer Brunch

Collage of about a dozen brunch foods as listed in the blog post

The crickets sound louder each night, a wistful reminder that summer days are dwindling. Why not seize the moment and celebrate summer by hosting a healthy and pretty brunch – with a Jewish twist?

A few of our favorite brunch recipes are listed below. Kim Kushner’s smoked salmon frittata is really foolproof with her brainstorm to bake it in a springform pan (who knew?), and it takes literally minutes to make Tina Wasserman’s colorful beet hummus, using canned beets, chickpeas, and everyday spices you probably already have in your cabinet. Top it all off with our Israeli citrus spritz recipe, adding summer herbs you have on hand, like parsley, basil, or mint, for a refreshing and low-calorie treat.

As the host, take some of the pressure off yourself and make it a self-serve buffet so you can sit with your guests, put your feet up, and appreciate the (fleeting) moment. Happy end-of-summer!

Main Dishes

Sides

Sweets

And a Thirst-Quencher…

Psst: If you’re looking for even more great brunch recipes, I’m also a fan of Jewish Yemeni Kubaneh (the predecessors to croissants) and Korean Ginseng Chicken Soup, which will keep you cool in the heat, both from The New York Times. Here’s Mark Bittman’s gorgeous Tomato-Melon Gazpacho  and a straightforward recipe for Classic Bialys, too.

If you’re like me and love eating, cooking, browsing cookbooks, and taste-testing new recipes, subscribe to our new monthly email, The Jewish Dish, for all of the above, delivered right to your inbox.

Deborah Rood Goldman, a longtime member of the Garden City Jewish Center in Garden City, NY, currently serves as the congregation’s president. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team.  A native New Yorker, Deborah grew up on Long Island, and holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College. 

Deborah Rood Goldman

Published: 8/10/2017

Categories: Jewish Life, Food and Recipes
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