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Delightful Dairy Menu for Shavuot

Delightful Dairy Menu for Shavuot

Enhance your Yom Tov with these delicious dairy recipes.

by

Shavuot is around the corner when it’s traditional to serve yummy dairy dishes since the Jews were given the commandment of separating meat and milk and thus had to resort to dairy dishes until their utensils were properly prepared and ready for meat fare. Enhance your Yom Tov with these delicious recipes.

Cabbage Potato Soup

Ingredients

  • 1 onion
  • 2 carrot
  • 3 celery stick
  • 2 garlic cloves
  • 2 Tbs olive oil plus extra to serve
  • 5 potatoes, peeled and cut into small cubes
  • 6 cups water or vegetable stock
  • 1 cup milk
  • 8 oz. sour cream
  • 2 packages shredded Bodek cabbage
  • Salt and pepper to taste
  • 1 inch ginger

Directions

Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to a boil. Simmer for 5 mins more, or until all the vegetables are tender.

Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage and ginger. Simmer for 20 mins until the cabbage is tender, then season with salt and pepper to taste and serve

Preparation 20 minutes
Serves 8

Light Sole Fillet with Vegetables

Light meals are a bonus especially when they are so tasty and downright good for you. With all the Yom Tov specialties this dish will be a keeper for year around.

Ingredients

  • 8 sole fillets
  • 3 zucchini, diced
  • 2 yellow squash, diced
  • 1/2 cup chopped onion
  • 3 garlic cloves, chopped
  • 6 plum tomatoes, diced
  • 1/2 tsp Italian seasoning
  • 1 Tbs chopped fresh basil
  • 2 tsp salt, divided
  • ½ cup fresh lemon juice
  • 1 tsp black pepper, divided
  • 1 tsp paprika
  • 3 Tbs olive oil, divided

Directions

In a small bowl mix together last 5 ingredients and sprinkle sole fillets evenly; set aside.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add zucchini, yellow squash, onion, and garlic; cook 5 minutes. Stir in tomatoes, Italian seasoning, and remaining salt and pepper; continue cooking 4 to 5 minutes, or until vegetables are tender. Remove to a bowl and cover to keep warm.

Add remaining oil to skillet and sauté sole 4 to 5 minutes per side, or until fish flakes easily with a fork and is golden brown. Remove fish to a platter, top with vegetables, sprinkle with basil, and serve with a side of specialty garlic and parsnip mashed potatoes a family favorite. Recipe follows.

Preparation 20 minutes
Serves 8

SPECIALTY GARLIC & PARSNIP MASHED POTATOES

INGREDIENTS

  • 4 pounds russet potatoes, peeled and cut into 2 inch pieces
  • 4 medium parsnips, peeled and cut into 2 inch pieces
  • 3 medium garlic cloves
  • ½ cup milk
  • ¼ cup butter
  • 2 tsp sea salt
  • ½ cup Panko, crumbs. Panko are Japanese bread crumbs.
  • ¼ cup melted butter
  • Freshly ground black pepper

INSTRUCTIONS

Place potatoes, parsnips and garlic cloves into a medium size sauce pan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 25 minutes or until potatoes are very tender when pierced with a fork.

Mash potato mixture with a potato masher. Stir milk and butter into potato/parsnips, add salt and mash again until smooth and creamy.

Either spoon or pipe potato mixture onto small individual size serving dishes or parchment-lined baking sheets leaving 2 inches between mounds. A well-oiled muffin tin can work very well.

To pipe, place a large star tip on a pastry bag and fill bag with potato mixture. Pipe circular swirls into small serving dishes on parchment-lined baking sheet. If you don’t have a pastry bag, snip one bottom corner off of a plastic zippered freezer bag. Place large star tip into snipped out opening in bag. Carefully spoon the potato mixture into bag. Squeeze the air out of bag and twist the top closed. To pipe, hold the filled bag perpendicular to the serving dish or baking tin, then force the potato mixture through the top by squeezing the end of the bag with your writing hand and supporting the bag with your other hand. Pipe circular swirls.

Sprinkle mounds or swirls with1 teaspoon panko crumbs and drizzle with melted butter.

At this point the potatoes can be baked at 350˚ for 25-30 minutes until heated through and tips are slightly browned. They can also be frozen on a baking sheet, then wrapped in plastic wrap and placed in a zip lock bag. To bake frozen potatoes, remove while still frozen from bag and place on a baking sheet. Allow to unthaw for 1 hour then bake as directed above.

Preparation 15 minutes
Serves 10-12

Delightful Zucchini Squares

When you serve zucchini this way, even the pickiest of eaters will be asking for seconds of their veggies. Our recipe for Zucchini Squares is a baked zucchini dish that's made with grated cheese, lots of seasonings, and a few other ingredients. It's one of our favorite zucchini side dishes!

Ingredients

  • 8 eggs well beaten
  • 1 large chopped onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano (optional)
  • 2 cloves minced garlic
  • 1 Tbs chopped fresh parsley
  • 1/2 cup vegetable or coconut oil
  • 2 cups all-purpose flour
  • 2 Tbs melted butter or oil 1 Tbs baking powder
  • ½ tsp salt
  • 5 cups grated zucchini
  • 1/2 cup grated Parmesan cheese

Directions

Preheat oven to 375 degrees F. Coat a 9x13 inch baking dish with cooking spray.

Sauté onions in coconut oil until translucent about 5 minutes
In a large bowl, beat eggs, then add remaining ingredients; mix well. Pour mixture into prepared baking dish.
Bake 40 to 45 minutes, or until set in center. Let cool 5 minutes, then cut into squares.

Preparation 25 minutes
Serves 12

Easy Layered Vegetable and Protein Salad

Ingredients

  • 1 medium head iceberg lettuce, cut into bite-sized pieces
  • 2 pints grape tomato, halved
  • 2 avocado, peeled, pitted, and sliced
  • 4 hard-cooked eggs, chopped or sliced (optional)
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 4 scallions (green onions), thinly sliced
  • 1 (4-ounce) package crumbled goat feta cheese

Vinaigrette Dressing

  • ½ cup olive oil
  • ½ cup lemon juice
  • ½ cup water
  • 1 flat tsp salt
  • 1 tsp mustard

Directions

In a small bowl mix all ingredients for vinaigrette dressing, reserve.

In a large pretty bowl arrange vegetables in layers and sprinkle with a simple vinaigrette dressing. Alternatively, spoon into individual bowls and enjoy!

Serves 6

Simple Onion Kugel

Easy to prepare as there is no need for sautéing nor separating eggs. Just mix everything together, the result is very flavorful. Enjoy!

Ingredients

  • 5 onions thinly sliced
  • ½ cup oil
  • ½ cup water
  • 1 Tsp salt
  • 1 ¼ cup flour
  • 2 tsp baking powder
  • Salt and pepper to taste
  • 6 whole eggs slightly beaten until fluffy

Directions

Preheat oven to 350

Mix all ingredients together well pour into a 9 x11 pan lined with baking paper Bake until lightly brown about 30-35 minutes. Serve hot. Freezes very well.

Note: When using whole wheat flour use a little less as it is denser.

Preparation 10 minutes
Serves 12

NO BAKE Sandwich cookie CHEESECAKE

Shavuot is synonymous with cheese cake. Make this delightful cake with simple ingredients. It does not require baking, just enjoy it as is. No need to heat up the kitchen on a hot day.

INGREDIENTS:

CRUST

  • 2 cups (216g) chocolate sandwich crumbs (from about 20 chocolate flavored cookies)
  • 1/4 cup (56g) butter, melted

FILLING

  • 3 packages JJ cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 tsp vanilla
  • 8 oz. whipped cream
  • 1 1/2 cups (162g) cookie crumbs (from about 16 cookies)
  • 7-10 sandwich cookies, chopped, optional

WHIPPED CREAM TOPPING

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 Tbs (44g) powdered sugar
  • 1/2 tsp vanilla extract
  • Sandwich cookie crumbs for the top, optional
  • Sandwich cookie, cut in half

DIRECTIONS:

To make the crust, combine the sandwich cookie crumbs and the melted butter.

Press the crumbs into the bottom and halfway up the sides of a 9 inch spring form pan. Set in the refrigerator to firm.

To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.

Fold in the whipped cream. Add the sandwich cookie crumbs and chopped crumbs and gently mix until well combined.

Spread the filling evenly into crust and smooth the top. Set in the refrigerator until firm, 4-5 hours.

Remove the cheesecake from the pan.

To make the whipped cream topping, add the heavy cream, powdered sugar and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.

Pipe swirls of whipped cream around the top of the cheesecake. Top with additional Oreo crumbs and Oreo halves, if desired.

Refrigerate until ready to serve.

Preparation 20 minutes
Makes: 12-14 slices

May 20, 2017

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