The Perfect Shavuos Menu


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Shavuos is just around the corner. Quick – what do you think of first? Me too. Images of cheesecakes start dancing before my eyes, calling my name as they do every year. I love them and they love me so much they just plant themselves on my hips, forever – now that’s love. This year Shavuos begins the evening of June 7 and ends the evening of the 9th. I wonder, how many cheesecakes I can squeeze into 48 hours?

Creamy Polenta

Have I got a menu for you! It’s not all cheesecake, unfortunately, but I will start with that. I know you are not supposed to start with dessert, but in my family, it’s our solemn tradition. No really – my mother always ate her chocolate mousse first ‘cuz she was worried she wouldn’t have room for it at the end of the meal. Smart lady, that Momma of mine; why should I tamper with her genius?

Coeur a la Creme

So to honor her, and my love of cheesecake, I tried something super sensationally different than your everyday ho hum cheesecake: Coeurs à la Crème with Rhubarb Compote — creamy, smooth and so absolutely decadent. Coeur is French for heart and it’s traditionally made in a heart-shaped mold (so cute!) Be still my heart, this baby is so bad it’s GOOD! I confess that I use regular ramekins or bowls instead of heart-shaped ones, but if you’ve got heart-shaped molds, go for the gold!

Not ready to start with dessert at your Shavuos feast? Oh, okay – you can always begin with bread – my Four Cheese Flatbread with Basil. How can you go wrong with FOUR cheeses? Then you can dig into that Coeurs à la Crème…

Sundried Tomato and Brie Stuffed Mushroom

No, I mean, then you serve Sun Dried Tomato and Brie Stuffed Mushrooms – featuring the divine smoky, “meaty” flavored Portobello caps, and then Coeurs…no, Wilted Spinach with Crispy Garlic and Creamy Polenta. And speaking of creamy, did I mention Coeurs à la Crème for dessert?

Have you ever tried Coeurs à la Crème? Will you now?

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."