Tag: shavuos

Shavuot Menu Roundup

With Shabbat going into Shavuot this year, I’ve updated this oldie-but-goodie Shavuot Menu roundup to include lots of other categories like stove-top only dishes, freezer-friendly dishes and lots more! I hope you find it useful and delicious :) You can also check out my dairy category or Shavuot category from the index for easy access!

Chag Sameach!

Classic Dairy Menu

tomato feta salad
cheese balls with assorted breads
pesto parmesan salmon
strawberry rhubarb soup or roasted tomato soup
spinach lasagna roll-ups or easy lasagna
cheese latkes or blintzes
classic cheesecake or easy no-bake cheesecake

Gourmet Dairy Menu

kani caeser salad with sriracha dressing
malawach cheese pastries or harissa whipped feta with eggplant chips
brie marsala pizza
spinach pappardelle with feta
goat cheese ice cream with moscato strawberry sauce

Light Dairy Menu

blueberry sweet potato granola salad or waldorf salad with yogurt dressing
roasted eggplant parmesan
pasta-free spinach manicotti, spaghetti squash baked ziti, 3-Cheese rollatini rose pie, or cheesy zoodle marinara
gluten-free parmesan zucchini sticks
moscato, honey, vanilla bean poached apricots

Pareve Menu

spinach matza ball minestrone soup
peach haricot vert salad
sushi burritos or sushi salad
fish tacos
chili pie in jars (use vegan cheese or leave it out)
peanut butter fudge ice cream pie

Stove-top Only Menu

Moroccan fish balls
corn, heirloom tomato and goat cheese salad with basil lime vinaigrette
zucchini parmesan chips
salmon pasta salad
spaghetti squash shakshuka
linguini lasagna or ravioli in pink sauce
torah cannoli or cornflake crunch ice cream

Freezer-Friendly Menu

broccoli parmesan poppers with Greek yogurt ranch dip
3-cheese brocolli pull-apart buns
pesto pinwheels
cheesy stuffed mini peppers
rosewater cheesecake mousse parfaits

Gourmet Meat Menu

sweet chili salmon with wasabi crust
rainbow slaw with poppyseed dressing
blueberry port duck with duck fat potatoes
or beer braised brisket over mashed potatoes
blanched asparagus with lemon vinaigrette
chocolate mousse or chocolate ganache tart

Light Meat Menu 

spinach strawberry salad with poppyseed dressing
roasted butternut squash soup
bundt pan rotisserie chicken or veal marsala bolognese
rice vermicelli
garlic green beans
blueberry apple crisp with vanilla ice cream


photo credit: bsinthekitchen blog

Dairy recipes from around the web

brocolli and cheese stuffed sole (can sub tilapia or flounder)
caeser salad parmesan cups
watermelon feta salad stacks (omit bacon!)
butternut squash kale lasagna
sweet potato goat cheese quiche
spinach and cheese phyllo pie
sour cream potato gratin
asparagus cheese tart (use any swiss cheese like gruyere)
cream of asparagus soup
cheesy kale potato kugel
sweet luckskin kugel
classic sambousek
fresh fruit sauces for blintzes
zucchini ravioli
cheesy pull-apart bread
Neapolitan zebra cheesecake


photo credit: savorysweetlife blog

Meat recipes from around the web

peach whiskey bbq chicken
braised chicken with golden beets and kale
maple mustard roasted chicken
chicken marsala (use coconut milk in place of heavy cream)
brisket in coffee brandy sauce
osso buco
beef bourguignon
eggplant and beef rollatini
shnitzel and sumac slaw

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Broccoli Parmesan Poppers (Gluten Free!)

We’re gonna keep things short and sweet today since I know you’re all so busy prepping for Shavuot! I’m gonna let the photos do the talking.


I think you’re getting the picture (pun intended). I took some good old broccoli trees and made ’em kid friendly! And they’re even gluten free. Because I love you. (And because I’m on South Beach).


Do yourself a favor and bookmark this flaxseed crumb recipe because if you’re gluten free, you’re going to want to put it on everything. Especially homemade chicken nuggets. Trust me.


Did I mention they are baked too? You’re welcome.


I love how much goodness is packed into these little balls. Broccoli, flaxseeds, almond meal, and I even made a Greek yogurt ranch dip. Betchya never knew that healthy food could taste/look this good!


And you know what else? these little magic balls are easily adaptable too! If you want a more cheesy bite, add some shredded cheddar. Or your favorite cheese. And you can easily swap in some panko or breadcrumbs if you don’t have gluten free ingredients on hand like I do. Told you they were magic balls.


You’ve got the recipe, now get into the kitchen and make them already! Happy dipping!

Gluten Free Broccoli Parmesan Poppers

32oz. bag frozen brocolli
2 eggs
1/2 cup Natural & Kosher grated parmesan cheese
1/2 cup almond meal
1/2 tsp garlic powder
salt and pepper, to taste
1 cup flaxseed meal
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp kosher salt
Marinara sauce or Greek yogurt ranch dip (recipe follows), for dipping

Method:

Add broccoli to a pot of salted water and bring to a boil. Drain well, pushing down on the broccoli to remove moisture. Pulse the broccoli in the food processor until finely chopped, but not ground. Place the chopped broccoli in a mixing bowl and add eggs, Parmesan, almond meal, garlic powder, salt and pepper. In a separate bowl, mix the flaxseed meal and spices. Roll 2 tablespoons of broccoli batter into balls and dip into the flaxseed mixture. Place on a greased baking sheet and spray with cooking spray. Bake at 400 degrees for 20-25 minutes, or until golden and crispy.

Yield: 27 poppers

VARIATION: For more cheesy goodness, use Natural & Kosher cheese shredded cheddar instead of the parmesan.

NON GLUTEN FREE OPTION: roll the broccoli balls in flavored panko bread crumbs.

NUT FREE OPTION: use bread crumbs instead of almond meal.


Greek Yogurt Ranch Dip

6 oz. plain Greek yogurt
1/4 cup mayonnaise
1 tsp minced onion flakes
1/4 tsp dried parsley
1/4 tsp dried dill
1/4 tsp onion powder
1/4 tsp seasoned salt
pinch of black pepper

Add all ingredients to a bowl and stir to combine.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

3-cheese broccoli pull-apart buns
sweet sand savory cheese balls
zucchini parmesan chips
gluten free pesto zucchini fries

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Goat Cheese Ice Cream

We all have bucket lists – things we hope to accomplish one day, dreams we hope to bring to reality. I’d love to visit Italy, tour the South of France, and live on a farm. I’d also love to go grape stomping, write a cookbook, and sell baby hats on Etsy (I’m weird, I know).

My foodie bucket list is a whole ‘nother story of things I want to accomplish in the kitchen. It used to be really long, but I’ve slowly been making my way through. In the past year, I’ve made pasta from scratch, filleted and cooked a whole fish, butchered a duck (and made confit), mastered omelettes and egg poaching, made falafel from scratch (with raw garbanzo beans!), made all kinds of nut butters, cooked a killer risotto, and learned to make a spicy Pad Thai.

One of the things I’ve always wanted to do, was make my own ice cream. Last year, my cousin gave me a gift certificate to chefscatalog.com for my birthday (I know, she’s amazing, right?) and I decided to buy myself an ice cream machine. As soon as the box arrived in the mail, I froze the ice cream bowl and went straight to work making some of the recipes that were included with the machine. I made classic vanilla, strawberry and coffee ice cream – each of which was delicious. But I wanted more.

So I started experimenting with my own ingredients to come up with unique flavors like guava and persimmon. Making ice cream from scratch was fun and exciting, but like many hobbies, my passion dwindled and my ice cream maker got lost somewhere way-up-high in the pantry. As the weather began to warm up, I decided to dust off my machine once again and up the ante on my ice cream making skills. Instead of making a ice cream with a base of heavy cream, I decided to challenge myself to making creme anglaise – a custard made of milk, sugar and eggs that is often used to make ice cream. One more thing to check off my bucket list.

No one said that mastering cooking techniques was easy. I must have gone through 2 dozen eggs and 4 quarts of milk until I managed to make a custard base that didn’t curdle. But practice makes perfect, and this creamy, yet mildly tangy cheesecake ice cream is living proof.

So what’s left on my bucket list? Well, I want to make my own kimchi, learn to can my own jam, make marshmallows from scratch, make authentic French macaroons, learn to use a smoker, eat more Indian food (make naan!), make my own sausage, play around with doughs (from galletes, to gourmet challah and homemade pita), cook a whole turkey for Thanksgiving (can you believe I’ve never done that?!), expand my knowledge of cheese & wine, eat more polenta, cook with (kosher) bacon, and experiment with plantains.

I’m sure I’m leaving out at least 100 other things, but lets see how far I get this year! In the meantime, I’m relishing the fruits of my labor with this unbelievably creamy and decadent dessert made from Natural & Kosher chevre goat cheese. I couldn’t think of a better way to end a dairy meal on the holiay of Shavuot. Chag Sameach!

Goat Cheese Ice Cream

4 egg yolks
2 cups whole milk
1 vanilla bean
2/3 cup sugar
1/3 cup honey
8 oz Natural & Kosher goat cheese
fresh fruit, or compote, for serving

Method:

Set a large fine mesh strainer over a medium bowl and set the bowl in larger bowl of ice water.

Add the milk, sugar and honey to a large saucepan. Scrape the vanilla bean and add the seeds and pods to the pot. Heat the milk mixture until sugar and honey are dissolved and small bubbles start to appear.

In a separate bowl, whisk the eggs and slowly stream in 1/3 of the milk, whisking as your pour. Add the eggs/milk mixture slowly to the pot with the milk mixture, stirring constantly with a wooden spoon.

Continue to cook over moderate heat, stirring constantly, until it starts to thicken and coats the back of a spoon, about 4-5 minutes. Watch carefully! If the mixture gets too hot, the eggs will curdle. Immediately strain the sauce into the bowl set over the ice water bath.

Add the goat cheese to the sauce and whisk until melted and incorporated. Pour it through the mesh strainer to filter out any bits of cheese.

Refrigerate for a few hours or overnight and pour into ice cream machine. Churn until mixture reaches the consistency of soft serve ice cream, about 15 minutes. Transfer to a freezer-safe container and store in the freezer.

Serve with moscato strawberries, apricot sauce, plum compote. strawberry rhubarb sauce or fresh fruit!


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Other Shavuot Desserts:

blueberry apple crisp
sachlav rose water pudding
cinnamon buns with speculoos cream cheese frosting
classic cheesecake
sour cream chocolate chip cake

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