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You don't have to wait for Shavuot to make some of these traditional dairy recipes.
Dairy Platter for Shavuot
The reason for eating dairy food for Shavuot is that when the Jewish people received the Torah at Mount Sinai, they also got instructions for how to slaughter and prepare meat for eating. As until then, the Jews had not followed these laws the only alternative was to eat dairy, which requires no advance preparation. It is so easy to prepare an appetizer tray using different kinds of cheese and Seasonal Fruits not only for Shavuot. Here some suggestions for making a fruit and cheese platter. The number of cheese varieties you will choose for your cheese tray depends on how elaborate you wish to make it, how many participants you have and how hungry you judge them to be. Usually allow about 2 ounces of cheese per person. Choose at least 3 types of cheese; one soft ripened Brie or Camembert cheese that will spread easily on a cracker and go well with almost any fruit, one semi-soft such as a Roquefort or Stilton cheese, and one of the harder types such as a Cheddar or Emmenthal cheese. To this you may add goat or sheep cheese, or a smoked cheese variation. Decorate the cheese on a platter and add cherry tomatoes, sliced pears and apples, green or dark grapes, or figs. Olives will be a lovely addition but be advised to place them in separate serving dishes. Do not forget to add knifes for the cheese, butter and a selection of Challah, breads, and crackers. Serve with a jug of buttermilk or yogurt and Borsht (see next Shavuot recipe).
We loved when Oma, Grandma Oppenheimer, prepared this Jewish variation of borsht. When it was served we knew summer is here. I'd like to share her Borsht Recipe with you. INGREDIENTS: 8cups water 7medium Beets cut into small cubes 4Carrots cut into thin stripes 6Cabbage leaves shredded 1Onion cut into thin rings Salt & pepper to taste I teaspoon sugar (optional) Juice of one lemon. PREPARATION: Put all the vegetables into the broth and simmer until the beets are tender. Add some salt and pepper to taste. Add the lemon juice just before you take the kettle off the fire.Serve hot with a dash of double crème or Sauer crème. You can also serve cold mixing it with milk to your liking.
This Tomato Soup Recipe is so easy to prepare. Garnish it either with lots of fresh parsley, or add some croutons when you serve it and make everyone think you spent hours in the kitchen. INGREDIENTS: 6cups peeled and chopped tomatoes 2cups water 2medium onions chopped 2tablespoons olive oil 2teaspoonfuls salt 2tablespoons flour 2tablespoons of sherry or Madera wine White pepper ˝ cup double cream PREPARATION: Fry the onions in the oil for about 5 minutes. Add the flour and immediately after the tomatoes and the water. Simmer for 15 minutes. Add salt and pepper to taste and add cream and wine just a few minutes before you serve.
Cold Yogurt Soup
There are so many good recipe ideas for Shavuot. Here on I‘m keen on. The Greek Tsaziki is a cold yogurt soup that is most refreshing. At the same time it is one of the easiest recipes to prepare. Use your imagination and make your own variation. Remember you can always play with the kind of yogurt you use: goat yogurt, low fat yogurt, or a combination of yogurt and cream INGREDIENTS: 4 lbs yogurt of your choice 1 Teaspoon salt; If you use salted cheese use less salt 1 Tablespoon grated orange rind 3-4 garlic cloves, minced 1/2 cup cucumbers finely chopped 8 tablespoons feta cheese, crumbled Watercress for decoration PREPARATION: Just combine all ingredients. Divide into individual bowls. Decorate with watercress. Chill prior to serving or serve with ice cubes on a hot day, enjoy!
Avocado has been brought to Israel from South America and has since become a known and loved ingredient in the Israeli Kitchen. The avocado salad is refreshing and colorful. There are many variations to this salad; try exchanging the tomatoes with orange or pink grapefruit slices or exchanging the Romaine leaves with endives. If you don't mind the extra work serve in the emptied Avocado halves. INGREDIENTS: 2Small cans of tuna. 1 Large head romaine lettuce, chopped 2Large avocados, peeled, pitted, and sliced into cubes 2 Large Tomatoes sliced I Large onion sliced very thin Optional: 10-12 pitted black olives For the dressing 1/3 Cup olive oil 3 Tablespoons wine vinegar 2 Tablespoons mayonnaise Salt and pepper according to taste PREPARATION: Mix the ingredients of the dressing and toss the tuna and the vegetables into it. That's so easy and tasteful.
Carla made Aliyah from Rome, hence the use of Italian wordings in her Lasagna Recipe that were left for you to make the lasagna taste really Italian. Buon Appetito! INGREDIENTS: For my lasagna I use only the precooked kind. For Tomato sauce: 1 can of crushed tomatoes 2 garlic cloves Fresh basil, salt and pepper For Besciamelle sauce: 3 tablespoons butter 4 tablespoons flour 3 cups of milk heated to boiling with 1teaspoon salt (If using skim milk, add a bit more flour to thicken sauce) salt and pepper to taste Cheese: 2 cups grounded cheese (please see below) PREPARATION: Make the sauce first. Melt the butter in a saucepan over a low flame. Blend in the flour and cook slowly, stirring until the butter and flour are smooth. Then add in the hot milk while mixing so that there will be no clumps. Set aside to cool. In a separate saucepan: put the garlic in two and fry it a little bit, add the crushed tomatoes and 2 cups of water. Bring to boil. Now add the fresh basil, salt and pepper. Cover and lower the heat, cook for about half an hour stirring from time to time. When ready turn off the heat and after 5 minutes add one spoon of good olive oil. Now, dip every lasagna strip into milk and set in an oven pan, one layer at a time, cover each layer with tomato sauce, besciamelle sauce and a thin layer of grounded mozzarella. Continue. It should make three to four layers like this. Spread a little bit of grounded parmigiano on the last layer. Cover with besciamelle sauce. Cook in the oven at 400 degrees for about half an hour. Buon Appetito
Seven Species Salad
Seven species salad is a modern recipe for a Mediterranean-inspired fruit salad that has all biblical species as ingredients. Of course this is a basic recipe. Feel free to experiment and change quantities. INGREDIENTS: In a large bowl, combine the ingredients. Drizzle with vinaigrette; toss gently to coat. For the vinaigrette 1/2 cup olive oil 1/4 cup wine vinegar 2 tablespoons honey 6 fresh figs quartered 10 pitted and halved dates 1 cup pomegranate seeds 1 cup grapes, green or dark halved 1 cup puffed wheat or barley that can be exchanged with bread croutons. Remember to add just before serving to keep it crispy. To give more volume to the dish add 1 small romaine leaves PREPARATION: In a large bowl, combine the ingredients without the puffed wheat. Drizzle with the vinaigrette; toss gently to coat. Add the crispy wheat or croutons when serving.
Cold Cheese Cake
It is customary to eat dairy meals during Shavuot. No matter why, it is a delicious tradition. Everyone will love this easy to prepare cheese cake recipe. INGREDIENTS: For the crust: 1/3cup powdered sugar 1/2cup melted butter 11/2cups Graham cracker crumbs For the filling: 8 ounces cream cheese 1 package instant Vanilla pudding 2 cups milk PREPARATION: Mix sugar, crumbs and butter, back for 20minutes. let cool. Mix creamchees with half the milk and blend until smooth. In separate bowl prepare the pudding with the othe half of milk. combine both bowl contents. Pour over cooled crust and chill for 1\2 hour.
Blintzes are one of my favorite childhood memories. My grandmother‘s blintzes were always tasty. Blintzes are a perfect Shavuot treat, since on Shavuot we have a tradition of eating dairy foods. Try this fabulous blintzes recipe or use frozen ones from your supermarket if you don‘t have the time or energy. INGREDIENTS: For 15 to 18 blintzes Batter 4 eggs 1 ˝ cups of flour 1 ˝ cups of milk ˝ teaspoon salt 2 tablespoons sugar Butter for frying For the Filling: 1/2 pound cream cheese or light cream cheese of your liking 2 egg yolks mixed well 3 teaspoons of melted butter 2 Tablespoons vanilla sugar 1 pinch salt You may add cinnamon or raisins if you like. PREPARATION: Beat the eggs and milk together then gradually sift in the flour, salt and sugar. Chill 30 minutes; it should be like heavy cream. If you feel the mixture happens to come out thick, add a bit more milk. Grease 8-inch hot skillet with light coating of butter. Put about 2-3 tablespoons of the batter into the pan tilting the frying pan to keep the blintz thin. Fry lightly on one side. Leave every Blintz until it just begins to brown and slide out of pan on to a waiting plate. Put aside to cool and receive the filling. Now fill each Blintz with 2 Tablespoons of filling and roll up by folding in sides of crepe over filling. Melt 2 Tablespoons butter over medium heat in large skillet or backing oven and fry until golden. Serve with sour cream and ground walnuts or fruits. Yummy!
Fruit kebab skewers are a lovely and refreshing serving idea for Shavuot and summer time. You can of course change the fruits according to your liking and availability. INGREDIENTS: For the skewers:pineapples peeled and cored, mangoes peeled de stoned and halved, oranges peeled and quartered, kiwi fruit peeled and sliced, cherries de stoned, lychees, peeled and de-stoned, watermelon seedless and served in small cubes. For the dip: 8ounce plain yogurt 2 tablespoons vanilla sugar PREPARATION: Arrange the fruit kebab skewers and place the dip in the center for everyone to enjoy
Carrot Cake for Shavuot
I know that many jokes are told about Carrot Cake but after one bite you will understand why it will never go out of style. My mother used to serve this cake for Shavuot and with a different recipe for Passover. This moist and rich cake with chewy nuts, topped with an equally rich cream cheese frosting is worth a day off the diet. INGREDIENTS: 4 eggs 1 1/4 cups vegetable oil (I prefer Canola) 2 cups white sugar 2 teaspoons vanilla extract 2 cups self rising flour 1/2 teaspoon salt 3 cups finely grated carrots 1 cup toasted and coarsely chopped pecans or walnuts If you like add 1 teaspoons of ground cinnamon For the frosting: 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup toasted walnuts or pecans for decoration Marzipan carrots PREPARATION: Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla and beat until the batter is thick and light colored. Add the flour, salt, and cinnamon. Fold in carrots and the pecans. Pour into prepared greased and floured round 10 inch pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack and let the carrot cake cool completely before frosting. To make the frosting combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla in a medium bowl. Beat until the mixture is smooth and creamy. If you like to make a great impression on a special occasion back 2 cakes and place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Decorate with the pecans or walnuts. You may add marzipan carrots on the top of the cake to complete the look.