2017-05-24 / Columns

The rebbitzin’s recipes: Enjoy a gluten-free Shavuot

DEBI EPSTEIN

The High Holy Days, Sukkot and Passover are holidays that are widely celebrated. The biblical Holiday of Shavuot, which is of equal importance, somehow goes unnoticed by too many. This year, the two-day festival of Shavuot is celebrated Tuesday evening, May 30 through June 1, in the evening. We celebrate the receiving of the Torah at Mount Sinai, which took place over 3,000 years ago.

There are a number of customs associated with Shavuot. In hundreds of communities around the globe, Jews devote the entire first night of Shavuot to Torah study. This is called Tikkun Layl Shavuot. The book of Ruth is read in the synagogue. Synagogues are adorned with flowers and greenery. Additionally, dairy cuisine is served.

Here are a few select family favorites for you to enjoy!

STRAWBERRY & BLUEBERRY
CHILLED SOUP
2 pints strawberries, hulled &
sliced
1 pint blueberries
1 1/2 cups milk
3/4 cups sugar

Place all of the above ingredients into food processor/ blender. Mix together well. Serve immediately and garnish with chopped fresh mint.

Serves 6-8.

EGGPLANT & ZUCCHINI
LASAGNA
6 medium zucchini, sliced
with a mandolin slicer
2 medium eggplant, sliced
with a mandolin slicer
1 jar marinara sauce
2 containers low-fat cottage
cheese
1 cup low-fat shredded
mozzarella cheese

Preheat oven to 350°F.

Please two TBS. tomato sauce into Pyrex 9x13-inch pan. Add slices of zucchini to cover bottom of pan. Add two more TBS. tomato sauce and cover zucchini. Please four TBS. cottage cheese on top of zucchini. Place four slices eggplant on top of cottage cheese. Repeat several times until all ingredients have been utilized. Top with shredded mozzarella cheese. Sprinkle with two tsp. basil, one tsp. oregano, and four tsp. garlic powder.

Cover with aluminum foil and bake in oven for 45 minutes. Remove aluminum foil and bake for an additional 10 minutes.

Serves 6-8.

SALMON WITH DILL &
CREAM SAUCE
4 lb. salmon
4 TBS. butter
2 cloves fresh garlic, peeled
and minced
2 cups heavy cream
4 TBS. olive oil

1/4 cup chopped fresh dill

Preheat oven to 350°F.

Place salmon in a large roasting pan lined with parchment paper. Brush with olive oil. Sprinkle with salt and pepper. Cover with aluminum foil and bake in oven for approximately 30 minutes.

Remove from oven and set aside. In a small saucepan, heat garlic and butter until bubbly. Add heavy cream on a low setting and cook until bubbly. Pour over salmon and place in oven for an additional 10 minutes. Remove from oven and garnish with chopped fresh dill.

Serves 6-8.

CRUSTLESS CHEESECAKE WITH BOURBON

One 8–oz. package cream
cheese
3/4 cup sugar
2 TBS. bourbon
2 eggs, well-beaten
2 TBS. milk

Preheat oven to 350°F.

Mix all of the above ingredients together in food processor. Place cheesecake batter into nine-inch spring form pan. Bake in oven for 30 to 40 minutes. Remove from oven and set aside to cool. Chill in refrigera- tor for four hours prior to serving.

Remove from refrigerator and garnish with two oz. melted chocolate drizzled on top of cake. Sprinkle with a quarter of a cup ground walnuts.

Serves 6-8.

deb.epst@gmail.com

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