Shavuot

 

Romanian Dessert Recipes

 

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Yesterday I shared the background to Shavuot and why many of us eat dairy for this holiday in Savory Romanian Recipes for Shavuot.   Since I am a vegetarian I eat dairy for every holiday and love to make these classic Romanian desserts I learned from my grandmother.  I hope you enjoy them as much as I do.


 

Romanian Recipes To Celebrate Shavuot

 

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I love the holiday of Shavuot !

As a vegetarian, my everyday life is based on non-meat dishes but this is exactly why I do my best to make the holiday dishes even more special.


 

Gluten Free Cheesecake

 

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I remember being in a mild state of shock upon leaving the allergist’s office when my then infant was diagnosed with a seeming laundry list of foods that had to be stricken from her diet, and in turn my grocery list. Gone was prize-winning sesame-peanut noodles that had a steady place on my Shabbos menu.  As I clutched the list with one hand and pushed her stroller through the parking lot with the other I imagined birthday parties with jello instead of cake. Fortunately, that was not to be. I set about figuring ways to bring our family favorites back to the table within the boundaries of her food restrictions.

About two years later, after I had developed surefire non-allergic recipes for fabulous chocolate cake, chewy chocolate chip cookies and amazing challah, my oldest daughter was diagnosed with celiac disease. I went from feeling like I was cooking standing on one leg to also having one arm tied behind my back.  Friends familiar with my creative cooking skills said, “well, if anyone can handle this you can.”  I smiled weakly and soldiered on, a bit doubtful. But as that old saying goes, “where there’s a will there’s a way.”


 

Back in White – Kosher Wine for Anytime

 

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Wherever you turn, people are seeing red.  Even rosé has a better reputation.  Let’s face it, red is the new black and white is left in the closet hoping for a fish dinner, light pasta or summer picnic.  It doesn’t have to be this way.  Although consumer preferences and market realities have held many kosher winemakers back from making the same progress on the quality of their white wines as on their red, it’s time to give kosher white wine another try.  Get away from Chardonnay and try some other great varietals that are crisp and light and amazingly aromatic.

Shavuot is a perfect time to get back into white!


 

Dress Up Your Salads For Shavuot

 

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Once the clock is changed to Daylight Savings Time, we can enjoy a nice long Shabbos.  We can use this extra time to prepare a more elaborate third meal.  This is the time I like to try out my new dressings for salads.  Shavuos is a great time to prepare not only my usual cheese recipes, but also salads.

I have been sharing the Honey Fruit Cooler with family, friends and customers for well over thirty-five years.  Originally, it was a Dairy fruit salad, but can also be adapted for Pareve use.  I omit the sour cream and honey and add ½ cup red wine as a substitute.  These days, you can purchase Pareve sour cream, if you wish, and stick to the original recipe.


 

A Lighter Shavuot

 

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Hi everyone, well Shavuot is around the corner and this year we have another 3 day (six meals) Yom Tov and in Israel 2 day, which for those in Israel is a “mouthful”.

Once again we need to stress that Yom Tov and Shabbos should not be a time for “fressing”.  Yes, it is nice to prepare beautiful, tasty and gourmet food especially lekovod shabbos and Yom Tov, but the focus for this very special day is not cheese cake, chocolate, etc.


 

A Step by Step Guide to Perfect Cheesecake

 

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Here is a step-by-step how-to guide for creating a simple, delicious and creamy Cheesecake:

Preparation time: 30 minutes


 

Learn to Become a Blintz Queen with Step by Step...

 

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One of my favorite roles in the kitchen is being the Blintz Queen. I can stand for hours pouring the batter and swirling it around the pan to coat the bottom, while watching it harden and form into a delicious crepe.

The beauty about making crepes is that it’s similar to making a sandwich, giving you the ability to add any filling your heart desires. In general I have a savory palate and when it comes to crepes I love anything from chicken with fried onion to a mushroom or potato filling or even the classic cheese blintz. But in my mind there is nothing like a crepe for dessert.


 

5 Cheeses Everyone Should Know

 

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Hi everyone, I am The Cheese Guy or some may say “The Cheese-y Guy. My trademark is high end, small batch, primarily handmade, artisanal cheeses – particularly organic, kosher and low-fat.  My cheeses are a blend of creativity and flavor – a colorful fusion of my Eastern European Jewish heritage, the ethnic Italian neighborhood that I grew up in and my proximity to Amish farm territory.   The Cheese Guy – Raising the “CHEESE-Y” to an Art.  We partner with small and family owned dairy farms in order to produce our extra creamy jacks, crumbled blues, local sharp cheddars, tangy goats and imported Italian and European specialty cheeses.  Some of our cheese wheels are naturally aged and washed with organic extra virgin olive oil by Brent, in our New York cheese cellar. This is done in order to give our cheese a complex flavor and sharpness usually found in European style cheeses. We are excited to be taking Kosher cheeses to entirely new heights.

I know fancy cheeses are new to many of you, so think of this as a cheat sheet to get you started.  Cheese is very subjective and some are an acquired taste, but I urge you to at least open your palate and give them a taste.  All The Cheese Guy cheeses are certified kosher, the ones listed here are all OU and many are Chalav Yisroel (check the packaging).


 

Cheese for Dessert

 

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Yesterday, we learned how to construct a cheese plate.  The basic concept is the same when you are serving cheese as a dessert.  With a few minor changes in accompaniments you will be good to go.  Don’t be afraid to try something new.  Serve a light lunch, salad and quiche and save some room for dessert.


 

The Making of a Cheese Plate

 

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Coming soon to a table near you: long summer days, outdoor entertaining and Shavuot.  All of these occasions lend themselves to enjoying cheese.  I realize that the concept of a cheese course is fairly new to most Jews having grown up in America with very little kosher cheese to choose, but the time is right.  There has never been more kosher gourmet cheeses available than there are right now. So, even if you don’t think you’re a cheese person, give it a chance, you might surprise yourself.

Now, the question is when to serve this fabulous course, it really is suited equally to appetizer or dessert.  Take your pick, would you rather come home from shul, say Kiddush and sip your wine with cheese and crackers and nuts and olives while waiting for the food to warm up.  Or consider an easy dessert that will satisfy everyone.


 

9 Delightfully Dairy Shavuot Recipes

 

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When you think Shavous, what comes to mind?  Spring, flowers…. And of course cheese!  As a cheese-lover this has always been one of my favorite meals to prepare and eat.  The plethora of kosher cheeses available today has made this Yom Tov a truly enjoyable gastronomic experience.

Herbed Flower Salad


 

Yom Tov Survival Tips

 

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I’m not really sure what I’m doing here.  See…(furtive glance side-to-side)…I don’t like to cook.

As a rabbi’s wife and mother of seven, though, I cook a-plenty.  But for me it’s kind of like brushing my teeth.  I do what I need to do to maintain my reputation as a functional adult, and if it smells good, so much the better.


 

DIY – Make Your Own Ricotta and Cream Cheese

 

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I look forward to Shavuos and planning my menu around delicious dairy cuisine. Comforting foods like lasagna, blintzes and cheesecake always draw admiration from friends gathered around our table.

It’s one thing to make homemade blintzes, but who actually makes the cream cheese in the blintz, or, for that matter, the ricotta in the lasagna?


 

Six A La Minute Shavuot Brunch Recipes

 

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Quick & Kosher 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.