Pomegranate and Lemonade Spritzer
Lemonade Beer Chiller
Grilled Corn, Avocado and Cilantro Salad
Mixed Greens with Orange Ale Vinaigrette
Creamy Double Stuffed Potatoes
Rum and Coke Simmered Ribs
1-1/2 cups pomegranate juice
1 cup freshly squeezed lemon juice, plus lemon wheels for garnish
1/2 cup sugar
Alternatively you can use 1 cup prepared lemonade
Seltzer water, for mixing
Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.
To serve, fill a tall glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently; garnish each glass with a lemon wheel and serve.
This recipe is easily doubled or tripled for a crowd
*** If you would like to make this without the effort of the ice cube process. Mix ½ cup pomegranate juice with ¼ cup lemonade and add about ¼ - ½ cup seltzer per glass.
Beer cocktails are all the rage. This one is great for an outdoor barbeque.
4 ounces beer or ale
1 ounce lemonade
Pour the beer into a well-chilled glass beer mug. Top with the lemonade and drop in a sliced lemon.
This is a recipe from Martha Stewart. I adjusted it slightly but really enjoyed it at our Memorial Day BBQ.
4 shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon cumin (optional)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Mix the cilantro, lime juice, cumin, salt and olive oil together. Gently toss with avocado and corn. Add extra rice if you have some (increasing the liquid ingredients slightly) -or white beans or any grain of your choice.
These are a real crowd pleaser.
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package tofutti cream cheese, softened
1 cup tofutti sour cream
1/2 cup Baco’s, divided (optional)
2 teaspoons roasted mashed garlic (How to roast garlic)
1-1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, tofutti cream cheese, tofutti sour cream, 1/4 cup Bacos, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the green onions.
Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup Baco’s. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.
2 racks large ribs
1 teaspoon salt
½ teaspoon freshly ground pepper
1 onion, peeled and quartered
6 cloves garlic, crushed
8 cups (2 liters) coke
1 teaspoon olive oil
1 onion minced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
¾ cup tomato sauce
1/3 cup dark rum
¼ cup packed brown sugar
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Dash Tabasco sauce
Preheat the oven to 200 degrees. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Bake for 3 hours. Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1½ hours.
To make sauce, heat oil in small saucepan over medium heat. Add onion, garlic, cumin and chili powder and cook for 5 minutes, stirring constantly. Add tomato sauce, rum, brown sugar, vinegar, mustard, Worcestershire sauce and Tabasco sauce and simmer for 15 minutes.
Preheat barbeque to low.
Place ribs meat side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30-45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with barbeque sauce. Cut into 3 rib pieces and serve.
3 ounces pale ale or beer
1 tablespoon minced shallot
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons olive oil
Kosher salt and pepper to taste
6 cups mixed greens
½ cup toasted pecans or candied nut
1 cup orange segments
Whisk together the pale ale, shallot, orange zest, honey, and mustard. While whisking gradually add in the olive oil to emulsify the dressing. Add salt and pepper to taste.
Mix together salad ingredients. Toss with dressing and serve.
4 cups, ½ inch cubed, seedless, watermelon
½ cup sugar
2 tablespoons lime juice
Purée all ingredients in a blender. Pour into a 9- by 13-inch dish and place in the freezer. Scrape with a fork every 30 minutes until mixture forms ice flakes (up to 2 1/2 hours).
This can be made 3 days ahead of time but it must be scraped at the correct intervals. If you place it in the freezer and forget to do the scraping, it will form a strong block of ice and will be impossible to work with. Each time you take it out, scrape it until the entire tray is full of flaked ice. If you it is too tough, microwave it a bit, and start over with the freezing and scraping.
Easy quesadillas recipes are everywhere. But the best easy quesadillas recipe is always the one you already know by heart! This recipe is so easy, you'll know it after trying it one time, and your kids will love it so much, you may never stop making it.
1 (8 to 9-ounce) can chopped green chiles
8 (8-inch) flour tortillas
3 cups grated mozzarella cheese
½ red onion, finely chopped
1 teaspoon cumin
1 cup sour cream
½ cup salsa (I like it to be medium or hot but depends on your taste)
½ cup chopped cilantro
Spoon 2 tablespoons green chiles over ½ of each tortilla. Sprinkle with cheese, onion and cumin. Fold remaining half over to cover. Heat a large non-stick pan over medium heat. Coat with cooking spray or 1 tablespoon oil. Adding 2 quesadillas at a time, cook for 3 minutes per side. Cut into wedges and serve with sour cream, salsa and cilantro.
Enjoyed this easy quesadillas recipe? Try another of our Shavuot recipes for sides.
Creamy corn chowder is a great dairy soup for your Shavuot meal. Everyone loves creamy corn chowder - from kids to adults.
1 onion, chopped
¼ cup butter
1 stalk celery, chopped
½ green pepper, chopped
½ red pepper, chopped
3 new potatoes, scrubbed and chopped
2 tablespoons flour
2 cups pareve chicken broth
2 cups fresh corn kernels (from about 4-6 ears)
1-1/2 cups light cream or half-and-half (you can use soy milk or nondairy creamer if you are stuck)
½ cup milk
Salt and pepper to taste
Imitation bacon bits (optional)
In a medium to large Dutch oven, sauté onion over medium heat until soft. Add celery, peppers and potatoes and cook for about 5 minutes. Stir in flour and keep cooking. Add broth, cover and simmer over low heat for about 30 minutes. Stir in corn, cream and milk and heat through but do NOT boil. Season with salt and pepper. Garnish with imitation bacon bits, if desired.
Enjoyed this creamy corn chowder recipe? Try another of our Shavuot recipes for soup.
(using Israeli cheese products)
Submitted by GKC friend and reader Elana Bacon
Have a recipe to share? Submit it here.
Elana claims that Israeli cheeses make the best Shavuot cheesecake. Try it and let us know if this is the best cheesecake recipe you've tried - but I wouldn’t be surprised if she was right.
GRAHAM CRACKER CRUST:
18 tea biscuits
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1/2 cup (113 grams) melted butter
Or buy a graham cracker crust
2-1/2 cups Gvina Levana (any percentage you want but I use 5%) (White cheese in Israel) This is cream cheese for those of us who live in the U.S. See Elana’s notes and tips at the end of the recipe)
1 cup Shamenet (sour cream)
1/2 cup dairy whipping cream (NOT whipped)(aka Katzefet)
2 teaspoons vanilla
Juice of 1 lemon (you can also use about 2-3 tablespoon bottled lemon juice depending on taste)
2 tablespoons flour
1-1/8 cup sugar
2 whole eggs plus 1 egg white
1 cup Shamenet
1 teaspoon vanilla extract
1 teaspoon sugar
Cookie crumbs for crumbling on top (optional)
Mix in a medium bowl until well combined.
Mix all ingredients for the crust together and press into a spring form pan or in 3 long skinny rectangular aluminum pans.
Preheat oven to 180 Celsius (or 350 F).
Mix all together in a big bowl until everything is mixed well.
Pour into greased pan/pans. At this point you can swirl in some blueberry pie filling, add chocolate chips or whatever your cravings desire.
Place into a bigger roasting pan (or 9x13 pan) to cook in a water bath.
Place on oven rack and slowly pour boiling water into the outer pan until it comes halfway up the sides of the cheesecake pan. Bake for about 45 minutes or until the center is only slightly loose but most of the cake is set.
Take it out and pour on the optional topping and bake another 10 minutes.
Cool completely then place in the refrigerator for at least 4 hours or overnight.
Growing up in NY I know good cheesecake and coming to Israel to find out that the cream cheese here isn’t quite the American cream cheese, it was so hard to find a good old New York style cheesecake...until I found this recipe!!! I know this recipe may not help all those living in the states (since they don’t really need the help in the first place) but to all those readers in Israel, here is a good cheesecake recipe that is as close to a New York style cheesecake that I have found. Feel free to add any additions of pie fillings/chocolate/caramel or to add any topping. I personally like it best good and plain!!!
Notes on Gvina Levana, Israel’s version of cream cheese:
In Israel Gvina Levana is the Israeli version of cream cheese. It’s basically the same texture as thick yogurt instead of the harder brick like Americans are used to. It comes in the same type of container as the cottage cheese. Literally translated its white cheese. It comes in a variety of fat percentages too- there’s 0.5%, 3%, 5% or 9%. There may be more as well but those are the ones I'm familiar with. I generally use the 5% but to each their own...
P.S. As a side note if anyone wants American style cream cheese here in Israel for their bagels or matzo or whatever all they have to do is take a container of Shamenet (sour cream) mix about 1 tsp of salt in and place it in a cloth/cheese cloth/dishtowel hanging over a container to drain overnight in the refrigerator (I do this by taking the extra material and rubber banding it over the side of a cylinder container) in the morning (or about 8-10 hours later) take the cream cheese out of the cloth and place in a smaller container and discard the liquid. At this point any additions can be added- chives, lox bits, garlic etc.
For all those who don’t eat Chalav Yisrael in Israel- they do sell Philadelphia cream cheese at a bunch of stores throughout Jerusalem.
Enjoyed this Shavuot cheesecake? Try another of our delicious cheesecake recipes.
A reader-submitted noodle pie recipe; you can check out their site and their phone app here:
What you need (for a medium sized pan)
2 sheets of prepared puff pastry
For the filling:
10-1/2 ounces (300 grams) thin egg noodles
1-3/4 ounces (50 grams) butter, melted for coating the noodles
4 eggs, separated
1 pound 2 ounces (½ kilo) pressed cottage cheese
5-1/2 ounces (150 grams) powdered sugar
1-3/4 ounces (50 grams) butter
3-1/2 ounces (100 grams) raisins
1 3/4 cups (400 ml) sour cream
Contents of one vanilla bean
½ cup breadcrumbs
For topping: powdered sugar
What you do
1. Cook the noodles until soft. Rinse them, drain and coat in butter. Set aside.
2. Prepare the filling: whip the egg whites. Strain the cheese.
3. Mix butter, egg yolks, vanilla bean and powdered sugar into a light batter. Add the cheese, sour cream, raisins, and lemon zest. Stir well.
4. Add the cooked noodles to the batter – and finally, fold in the whipped egg whites.
5. Assemble the cake: grease the pan with butter. Line the pan with a sheet of puff pastry, grease well with melted butter and sprinkle on the breadcrumbs.
6. Pour on the filling. Cover with the remaining sheet of pastry. Generously brush with butter. Bake in a 350F (180 degree) preheated oven until golden. After it has cooled a bit, cover with powdered sugar and slice.
Various fruits, like cherries, plums and apricots can be added to the filling. The sweet filling can be substituted with a savory one: stir together 1 pound 2 ounces (½ kilo) pressed cottage cheese, 2 egg yolks, 1 3/4 cups (400 ml) sour cream, chopped onion, a crushed garlic clove, a bit of finely chopped dill, chives and parsley and salt. Fold in the 2 whipped egg whites and place on the sheet of puff pastry in the pan.
Enjoyed this noodle pie recipe? Try another of our yummy Shavuot recipes.
This white chocolate fruit tart recipe is sweet and tangy.
¾ cup butter, softened
½ cup powdered sugar
1-1/2 cups flour
2 cups white chocolate chips, melted and cooled slightly
¼ cup pareve whip
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple tidbits
1 pint strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwi, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
½ cup pineapple juice
Preheat oven to 300 degrees. Cream together butter and powdered sugar until fluffy. On low speed, beat in flour until well combined. Press into bottom and up sides of an ungreased 11-inch tart pan. Place pan on baking sheet and bake for about 25 minutes – until lightly browned. Remove from baking sheet and cool on wire rack.
For filling, beat together the melted white chocolate chips and the pareve whip. Add cream cheese and continue beating until smooth. Spread over cooled crust. Refrigerate for ½ hour. Drain the pineapple, reserving ½ cup juice for glaze. Arrange pineapple, strawberries, mandarin oranges and kiwis decoratively over filling.
For glaze, combine sugar and cornstarch in a small sauce pan. Stir in lemon juice and reserve pineapple juice until smooth. Bring to a boil over medium heat and stir for 2 minutes until thickened. Cool and brush over fruit. Refrigerate for at least 1 hour before serving.
Enjoyed this white chocolate fruit tart recipe? Try another of our delicious Shavuot recipes for dessert.
These fudge chocolate cookies are non dairy but so are some of your other Shavuot recipes. And they’re so good…
4 cups semisweet chocolate chips
4 ounces unsweetened chocolate
¼ cup margarine
½ cup flour
½ teaspoon baking powder
1-1/3 cups sugar
2 teaspoons vanilla
2 cups toasted coarsely chopped walnuts
Preheat oven to 350 degrees. In a microwave melt ½ the chocolate chips, the unsweetened chocolate and the margarine. Stir until smooth and cool slightly. Cream together eggs, sugar and vanilla. Beat in melted chocolate. Add flour and baking powder and mix well. Stir in remaining 2 cups chocolate chips and the walnuts. Drop by the ¼ cup onto lightly greased cookie sheets. Bake for 12 to 15 minutes – until surface is no longer shiny. Cool on cookie sheets for 2 minutes; remove to wire racks to finish cooling.
Enjoyed these fudgy chocolate cookies? Try another of our delicious Shavuot recipes for dessert.
This savory spinach tortellini soup is a delicious and easy Shavuot starter. Shavuot recipes can often consist of something you might eat all year round, with the exciting addition of some grated cheese on top. Here's a perfect example.
1 tablespoon butter
1 heaping teaspoon minced garlic
2 (32-ounce) boxes pareve chicken broth
1 (1-pound) package frozen cheese tortellini, thawed
1 (10-ounce) packaged frozen chopped spinach
2 (28-ounce) cans whole tomatoes
Grated Parmesan cheese for sprinkling
Melt butter in a medium to large stockpot. Add garlic and sauté briefly. Add pareve chicken broth and tortellini. Bring to a boil and stir in spinach and tomatoes. Reduce heat and simmer for about ½ hour. Top with grated Parmesan if desired.
Enjoyed this spinach tortellini soup recipe? Try another of our delicious Shavuot recipes for soups.
This cheese popovers recipe can be made with bleu cheese as well. They look as pretty on the Shavuot table as they taste. Shavuot recipes for great side dishes like this one are essential for the holiday.
1 cup flour
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
¼ teaspoon ground white pepper
1-¼ cups whole milk, at room temperature
2 large eggs, room temperature
1 tablespoon butter, melted
3 ounces Boursin or Alouette herbed cheese or creamy bleu cheese, crumbled
Preheat oven to 450 and place a rack in the bottom third of the oven. Spray a 24-cup, nonstick mini muffin pan generously with non-stick cooking spray.
In a medium bowl, whisk together the flour, parsley, salt and pepper. Ina separate medium bowl, whisk together the milk, eggs, and butter. Pour the milk mixture over the flour mixture and whisk together until just combined (a few lumps are okay). Pour the batter into the prepared muffin cups to within about ¼ inch to the top. Top each cup with a crumble of the Boursin or Bleu cheese.
Bake for 10 minutes without opening the oven door. Reduce the heat to 350 and bake until golden brown and nicely puffed, 8 – 10 minutes more.
*** You need non-stick muffin pan for this recipe!
Liked this cheese popovers recipe? Try another of our amazing Shavuot recipes for side dishes.
Dulce de Leche is a scrumptious dairy treat. It is basically like a creamy caramel sauce and can be eaten out of the jar - it’s that good. I use it often in Shavuot recipes or as an extra treat for Shalosh Seudas on long Shabbos days in the summer. This Dulce de Leche cake is a great way to use it.
1-½ cups sugar
12 tablespoons butter
2 cups flour
1-½ teaspoons baking powder
Pinch of salt
2 cups dulce de leche, at room temperature, separated
1 cup whipped pareve cream for topping or garnish
Preheat oven to 325. Grease and flour a Bundt pan. Using a standing mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Sift the flour, baking powder, and salt together. Alternating with the dry ingredients, add 1 cup of the dulce de leche to the butter mixture, beginning and ending with the dry ingredients.
Pour the batter into prepared pan and bake for 20 – 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold.
Warm the second cup of dulce de leche. Drizzle it over the Bundt cake. Serve with pareve whipped cream.
Enjoyed this dulce de leche cake recipe? Try another of our great Shavuot recipes for dessert.
This cream pie recipe is better than banana cream pie or caramel cream pie alone; it's got both! Shavuot recipes don't get any better than this.
1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 teaspoon vanilla extract
6 ounces semisweet baking chocolate, coarsely chopped
1 chocolate cookie crust
2 large, ripe bananas
1 cup whipping cream
1/3 cup caramel sauce or dulce de leche
1/2 cup plus 2 tablespoons toffee crunch chocolate, crumbled (like Viennese crunch)
Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, and then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat and stir in vanilla. Add chocolate and let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.
Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
Up to 3 hours before serving: Beat whipped cream until stiff peaks form. Add the caramel and combine completely.
Liked this caramel chocolate banana cream pie recipe? Try another of our Shavuot recipes for dessert.
When I first saw a version of this yogurt soup recipe in a Persian cookbook I was not interested in trying it. But after reading the author’s notes about how it is her most requested recipe, I had to try it with a few of my own changes. The surprise flavors are wonderful - it is so much more than a basic cucumber yogurt soup recipe. Serve it with grilled bread. I omitted the dried rose petals and some of the mint from the original.
1/2 cup walnuts
2 cups 2% plain Greek yogurt
1 tablespoon rose water (optional, only available in select markets)
1-1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber, peeled and finely diced (1 cup)
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and freshly ground pepper
Ground sumac, for garnish (optional, available from Pereg)
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.
In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts, rose water (if using) and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac and with lots of grilled bread for dipping.
Liked this yogurt soup recipe? Try another of our Shavuot recipes for appetizers.
This pesto pizza recipe is a savory and unique addition to your Shavuot recipes. a kosher pizza recipe worth holding on to all year round.
4 ounces mushrooms, thinly sliced
1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced
1 tablespoon olive oil
Kosher salt and pepper
1 pound pizza dough (homemade or store bought)
2 tablespoons pesto (or store bought, made by Paesano or Meditalia)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)
Heat oven to 425°. In a large bowl, toss the mushrooms, leeks, oil, 1/4 tsp salt and 1/8 tsp pepper.
Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet, pizza stone or plate
Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.
Like this pesto pizza recipe? Try another of our pizza-related Shavuot recipes.
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1-1/2 cups sugar
1 (15-ounce) can cream of coconut (NOT coconut milk)
1 teaspoon vanilla
1-1/2 cups toasted shredded coconut
Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted butter or margarine. Press into bottom of 10-inch springform pan. Bake for 10 minutes; cool on rack. Beat cream cheese until fluffy, gradually adding sugar. Beat in cream of coconut and vanilla. Beat in eggs, one at a time. Pour into pan and bake for about 1 hour, 20 minutes – just until set. Cool on rack and loosen sides. Refrigerate or freeze. Sprinkle with coconut before serving.
1 cup graham cracker crumbs
½ cup finely chopped peanuts
½ cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
2 tablespoons flour
1 teaspoon vanilla
1-1/2 cups chopped peanut butter cups (store bought or make your own)
1 tablespoon flour
Preheat oven to 325 degrees. Mix together graham cracker crumbs, peanuts and melted butter or margarine. Press onto bottom and slightly up sides of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese until fluffy. Add sugar, flour and vanilla and continue beating. Add eggs, one at a time. Mixture should be very creamy. Toss chopped peanut butter cups with the 1 tablespoon flour. Stir into cream cheese mixture and pour into crust. Bake for 1 hour. Cool on wire rack. Loosen sides and refrigerate.
Garnish with extra chopped peanut butter cups if desired.
1-1/2 cups graham cracker crumbs
1 stick butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1/3 cup Amaretto liqueur
1 cup sour cream
1 tablespoon Amaretto liqueur
2 tablespoons sugar
½ cup roasted silvered almonds
Mix together the graham cracker crumbs and melted butter and press into bottom and slightly up sides of a 9-inch springform pan. Set aside. Preheat oven to 375 degrees. Beat cream cheese until fluffy, gradually adding sugar. Beat in eggs, one at time. Stir in Amaretto and pour over crust. Bake for 45 minutes. Mix together topping ingredients and gently spread over cheesecake. Return to oven for an additional 10 minutes or until set. Cool completely and loosen sides. Refrigerate or freeze. Just before serving, sprinkle with roasted slivered almonds and chocolate shavings.
by Chef Andy Blackman and Ari White, Gemstone Catering
Wow! GKC got it. This is the sesame seared tuna recipe that Chef Andy prepared at the Kosher Food and Wine Show that everyone raved about. They make it for over 100 people at a time but reworked it just for us. It is easy to prepare, can be done ahead of time, and is spring fresh. Great for Shavuot recipes - I'm making it as an appetizer for my Shavuot meal.
1 pound Ahi Tuna - sushi grade
1/4 cup white sesame seeds
Canola oil for searing
2 large ripe mangoes, peeled, seeded and diced
1 medium jicama, peeled and diced
1/2 lime juiced
Salt and pepper to taste
Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.
Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.
Chef Andy's note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours - 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside... it's idiot proof.
Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.
Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with cilantro.
Enjoyed this sesame seared tuna recipe? Try another of our delicious fish Shavuot recipes.
This stuffed portobello mushrooms recipe is savory and incredibly flavorful. The goat cheese and spinach are a wonderful combination with the mushroom flavors. Healthy Shavuot recipes like this one are essential.
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala wine
4 large fresh thyme sprigs
6 large portobello mushrooms
1 (10-ounce) package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet Vidalia onion
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 (5-ounce) package soft fresh goat cheese, crumbled
For marinated mushrooms:
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
Enjoyed this stuffed portobello mushrooms recipe? Try another one of our savory Shavuot recipes.