2018-05-09 / Columns

The rebbitzin’s recipes: Dairy delights to celebrate Shavuot

DEBI EPSTEIN

The upcoming holiday of Shavuot, one of our three pilgrimage festivals, begins in conjunction with the conclusion of the Sabbath, May 19- 21. The counting of the Omer period, which is seven complete weeks began from the second day of Passover and concludes with the holiday of Shavuot. The Torah was given to the Jewish people on the sixth day of the lunar month of Sivan. The Torah is our GPS, our guide and compass for all aspects of life. The Torah contains within it the Oral and Written Law, and the 613 mitzvot/commandments. The Torah was given to the Jewish people by G-d, on Mount Sinai, on the holiday of Shavuot. It is customary to adorn synagogues with mountain like greenery in order to recall the remarkable event at

Sinai.

Additionally, Jews throughout the world remain awake all evening studying Torah in anticipation of the time that we received the Torah. Furthermore, The Megillat (book of) Ruth is read in synagogue during the daytime on the second day. Festive dairy meals are served, and enjoyed with family and friends. Therefore, I have selected a few, delicious dairy delights in order to enhance your holiday.

My best wishes for a Yom Tov (holiday) filled with complete joy, emanating from the learning of our precious Torah.

Chag Sameach! Happy Holiday!

TROPICAL GAZPACHO
4 large tomatoes, chopped
1 Persian cucumber, unpeeled
& chopped
1 red onion, peeled & minced
1 green pepper, seeded and
chopped
2 cloves garlic, peeled and
minced
2 semi-ripened mangoes,
peeled, pitted & chopped
4 cups tomato juice
2 TBS. extra virgin olive oil
1 lemon, freshly squeezed
4 scallions, thinly sliced, diagonally 4 TBS. parsley, chopped
4 TBS. basil, chopped
2 TBS. red wine vinegar
salt & pepper to taste

Combine all ingredients in a large mixing bowl and puree slightly. Chill for several hours, or overnight.

To Serve: Line soup bowls with lettuce leaves. Pour soup into bowl. Garnish with coconut.

Serves 6-8.

MAPLE GLAZED SALMON
WITH ROASTED PECANS
3 lb. salmon fillet
6 TBS. pure maple syrup
4 TBS. balsamic vinegar
2 tsp. reduced sodium soy
sauce
2 cloves garlic, peeled and
minced
1 cup roasted pecans, chopped

For roasted pecans, place pecans on a cookie sheet lined with parchment paper. Roast in a preheated oven at 350°F for 3-4 minutes. Remove from oven and set aside to cool.

Place all of the above ingredients (excluding pecans) in a small bowl and mix together well. Place fish in a roasting pan coated with olive oil spray. Pour mixture over fish, and marinate for a half hour covered in the refrigerator. Remove from refrigerator, and discard marinade. Place fish in a preheated oven and bake for 20 minutes covered. Uncover salmon and broil for three minutes. Remove from oven and top with chopped pecans.

Serves 6-8.

WILD RICE & BROCCOLI
QUICHE TARTLETS
1 cup wild rice
1 lb. broccoli florets, steamed
1 cup cheddar cheese, shredded 2 TBS. extra virgin olive oil
1/4 cup fat free milk
1/4 cup seasoned breadcrumbs

In a medium saucepan, boil wild rice and four cups water. Cook for approximately 45 minutes. Set aside to cook. Add broccoli, cheese, olive oil and milk. Mix together well. Season with salt and pepper. Place two TBS. of wild rice mixture into a muffin tin coated with oil spray, and sprinkled with seasoned breadcrumbs. Top with remain- ing breadcrumbs. Bake in a preheated oven at 350°F for 8-10 minutes. Remove from oven and set aside to cool. Remove from pan when completely cooled.

Serves 10-12.

RED VELVET CHEESECAKE
Two 8-oz. packages of cream
cheese
3/4 cup sugar
2 TBS. pure vanilla
2 eggs
2 TBS. fat free milk
1 TBS. red food coloring
CRUST:
2 cups graham crackers
1/4 cup sugar
1/3 cup butter
1 TBS. red food coloring

For crust, place all ingredients into a food processor and blend together. Set aside 1/3 cup of crust mixture. Press crust onto a 9-in. pie plate. Place into a refrigerator for 20 minutes in order for crust to set.

For filling, combine cream cheese and sugar into mixer and blend together well. Add vanilla, eggs, milk, and red food coloring. Mix together. Pour cheesecake mixture into crust. Bake in a preheated oven at 325°F for 55 minutes, or until set. Turn oven off, and allow cheesecake to remain in oven for an additional half hour. Remove from oven, and cool for 10 minutes. Top with reserved crumbs of crust. Place into refrigerator overnight in order for cheesecake to set.

Optional Garnish: Melt 1/4 cup semisweet chocolate and drizzle on top of cheesecake.

Serves 10-12. 

deb.epst@gmail.com

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