Delicious recipes for Cantaloupe Soup, Spinach Salad with Goat Cheese & Glazed Pecans and Lemon Cheesecake.
By GOURMETKOSHERCOOKING.COM
The opportunity to cook dairy on a holiday is so rare that we have devoted two columns to recipes for Shavuot. This fruit soup is a nice, refreshing beginning to any meal (Alternatively, stick it in a pitcher and serve it as a smoothie!) and the salad with goat cheese is one of my favorites. The tang of the cheese with the sweet crunch of the nuts is the perfect combination. And another cheesecake recipe; what could be bad? This is simple, light (if you can use that word in the same sentence as cheesecake!) lemon version. Yum!Cantaloupe Soup3 cups apple or orange juice1 banana1 apple, peeled and chopped½ teaspoon dried mintJuice from 1 lemon1 peach, peeled and chopped2 cups cantaloupe, chopped3 tablespoons honey1 cup vanilla yogurt, sour cream or buttermilkDash of cinnamonDash of allspiceDash of nutmeg¼ cup sweet wine2 tablespoons fresh gingerCombine all ingredients in a blender or food processor. Chill and serve. Spinach Salad with Goat Cheese and Glazed Pecans 4 (6 ounce) bags baby spinach4 ounces goat cheese, sliced thinly (if you can find the goat cheese that is covered with herbs, that’s even better)½ cup glazed pecan pieces2 tablespoons red wine vinegar1 tablespoon fresh lemon juice1 teaspoon salt¼ teaspoon pepper1/3 cup olive oilPlace spinach, goat cheese and pecan pieces in a large salad bowl. Whisk together remaining ingredients until well blended. Toss saladwith dressing and serve.Lemon CheesecakeCrust:1-1/2 cups graham cracker crumbs1/3 cup butter, melted Filling:4 (8 ounce) packages cream cheese, softened1-1/4 cups sugar4 eggs1 tablespoon lemon juice1 teaspoon vanillaTopping:2 cups sour cream¼ cup sugar1 teaspoon vanillaPreheat oven to 350 degrees. Combine graham cracker crumbs and meltedbutter and press onto bottom of 10-inch springform pan. Refrigeratewhile you prepare the topping. Beat together cream cheese and sugar. Add eggs one at a time, beating well. Stir in lemon juice and vanillaand pour into crust. Bake for 55 minutes. Remove from oven and letstand for 5 minutes while you prepare topping. Stir together sourcream, sugar and vanilla and gently spread over top of cheesecake. Return to oven for an additional 5 minutes. Cool on wire rack for 10minutes. Garnish with fresh berries if desired.Article provided by www.gourmetkoshercooking.com
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