The holiday of Shavuot begins at sundown on Thursday, May 28. This holiday commemorates the giving of the Ten Commandments on Mt. Sinai. It is traditional to eat dairy, especially cheese, on Shavuot to symbolize the Land of Milk and Honey which comes from the Bible referring to the Promised Land, Israel.
You will find a one page document with a quick, user-friendly explanation of the holiday HERE.
Here are some staff favorite holiday recipes. Enjoy!
David Jacobs
Cranberry Mousse
Ingredients
8 egg yolks
1 cup Cranberry Juice Cocktail
4 cups fresh cooked cranberries – cooled and drained
1/3 cup cassis
1 cup whipping cream
4 egg whites
½ cup sugar
Sauce:
1 cup cranberry juice cocktail
¼ cup water
1 tablespoon arrowroot
1 cup fresh cooked cranberries- cooled and drained
¼ cup cassis
Directions
1. Beat egg yolks in large bowl until thick and lemon colored. Add cranberry juice and beat until blended. Transfer to a large saucepan and cook over medium heat, stirring constantly, until it thickens and coats a spoon (do not boil or egg yolks will curdle). Remove from heat and cool completely.
2. Add 4 cups cranberries to the cooled custard and blend well. Transfer to a large bowl and chill for 30 minutes. Add 1/3 cup cassis and mix well.
3. Whip the cream in a medium bowl until stiff. Beat egg whites in another bowl until foamy. Gradually add sugar to the egg whites and beat until soft peaks form. Gently fold the cream into the cranberry mixture with a spatula; then gently fold in the egg whites until completely blended. Pour the mixture into a decorative 2 ½ quart mold or soufflé dish. Cover and freeze until firm.
For Sauce:
Bring cranberry juice to simmer in medium saucepan over low heat. Combine water and Arrowroot in a cup and add to the cranberry juice, blending well. Cook until thickened, stirring constantly, about 10 minutes. Remove from heat. Stir in remaining cranberries and let cool completely. Blend in ¼ cup cassis.
10 minutes before serving, run sharp thin knife around the inside edge of the mold. Dip bottom of mold briefly in hot water. Invert the mousse onto a platter. Serve immediately with cassis sauce.
Jane Pasternak
Blintze Soufflé
Ingredients
1 dozen frozen blintzes (any combination of cheese, potato, blueberry or cherry)
1 stick butter
1/2 C sugar
1 1/2 C sour cream
1 Tablespoon vanilla
4 eggs
Cinnamon (to taste)
Directions
1. Melt butter on bottom of 9 X 13 Pyrex dish
2. Put in blintzes and sprinkle with cinnamon to taste
3. Beat eggs vigorously
4. Add sugar, sour cream and vanilla
5. Pour over blintzes
6. Bake in 350 Degree oven for 45 minutes or so (varies with each oven)
7. Soufflé will rise and resemble meringue. It is done when golden brown
Andrea Rosenfeld
Noodle Kugel
Ingredients
1 lb find noodles - cooked
16 oz cottage cheese
8 oz cream cheese
7 eggs
1 3/4 cup sugar (can reduce to 1 cup)
2 TB vanilla
1 tsp salt
1 pt sour cream
3/4 cup butter, melted
graham cracker crumbs
Preparation
1) Cream all ingredients (except noodles, butter, and graham cracker crumbs).
2) Add cooked noodles
3) Pour melted butter over top and add graham cracker crumbs
4) Bake at 350 for 60 minutes
Naomi Scheinerman
Pressure Cooker Mac and Cheese
Ingredients
1 lb pasta (elbows, rotini, shells, etc.)
4 c veggie broth
1 can evaporated milk
2 c shredded cheese (cheddar, american, swiss...I usually use the premixed bag)
Salt and pepper to taste
Nicole Chambers
Spring Vegetable Risotto
Ingredients
4 cup vegetable stock
3 tablespoon Extra Virgin Olive Oil, such as Colavita
1 medium onion, diced
3 cloves garlic, minced
6 small carrots, peeled and diced
2 cup Arborio rice
1 cup frozen peas, defrosted
1 cup asparagus, tips removed, stems peeled and cut into this slices on the bias
1 cup grated parmesan cheese, plus more for garnish
6 ounce crumbled goat cheese
1 tablespoon kosher salt
Freshly ground black pepper
Preparation
1. In a small saucepan, bring stock to a simmer and keep warm over low heat.
2. In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots and sauté 5 to 8 minutes or until softened. Add rice and cook for 1 minute, stirring to coat with oil. Add 1 cup of stock and stir constantly until nearly all the liquid is absorbed. Add remaining stock, ½ cup at a time, stirring constantly until each portion is absorbed and rice is tender. Add peas and asparagus and cook 5 minutes or until vegetables are tender. Remove the rice from heat and stir in cheese, salt and pepper. Garnish with more parmesan if desired.
Nichele Shanahan
Banana Smoothie
Ingredients
1 banana
1/2 C water
1 C vanilla frozen yogurt
1 Tablespoon lime juice
Directions
1. Break banana into pieces and put in blender
2. Add water, yogurt and lime juice
3. Blend ingredients until smooth and creamy
4. Pour into a tall glass and serve with a straw
Towering Parfait
Ingredients
Lemon or vanilla pudding
Blueberries (or any favorite fresh berry)
Whipped cream
Directions
1. Spoon pudding into the bottom of a glass
2. Top with berries and a dollop of whipped cream
3. Repeat step one
4. Finish with more pudding and top with berries
