Shavuot, a culinary opportunity

A few potential Shavuot treats to expand your horizons.

By GOURMETKOSHERCOOKING.COM
May 9, 2010 13:15
3 minute read.
Mini Cheese Crepes with Cinnamon Pecan Crème Angla

Cheese Crepes. (photo credit: gourmetkoshercooking.com)

It’s Shavuot and a young woman’s thoughts turn to… cheesecake, I mean Matan Torah! But beyond the spiritual import, Shavuot is definitely a culinary opportunity. Who knew there were so many different types of cheesecakes? (And how good they all are?!) From plain to ginger, from strawberry to pumpkin, from almond to dolce de leche to chocolate truffle (featured below), the possibilities are just about endless. As are the dairy appetizers, main courses, sides and salads. Here are just a few potential Shavuot treats. To expand your horizons (and try some more cheesecakes!) visit www.gourmetkoshercooking.com. Chag Sameach!

Mini Cheese Crepes with Cinnamon Pecan Crème Anglaise

Crepes:
6 eggs
1 teaspoon vanilla sugar
Dash baking soda
2 tablespoons sugar
1- ½ cups flour
1- ½ cups milk (or water)
Pinch of salt

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Combine all ingredients and mix until smooth. Heat oil and pour small amount (about 3 tablespoons) of batter in mini crepe pan. Swirl pan to coat pan completely. Cook for about 30 seconds and turn over. Cook on second side until golden brown (about 30 seconds). Spoon about 1 ½ tablespoons of filling into crepes and roll to make a stuffed crepe. Top with cinnamon pecan anglaise and serve warm.

Filling:
1 pound farmer cheese
4 ounces whipped cream cheese
1 tablespoon vanilla sugar
1 egg yolk
1 cup sugar

Mix filling ingredients together. Set aside.

Cinnamon Pecan Topping:
5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
½ teaspoon maple syrup
½ teaspoon ground cinnamon
¾ cup pecans, chopped and toasted

In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple syrup and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 -4 minutes.

Salmon in Puff Pastry

1 package puff pastry (2 large sheets)
1 whole salmon, filleted
2 cups white wine
1 cup sour cream
1 onion, diced and sautéed in 1 teaspoon oil
1 tablespoon dill

Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges – wet your fingers and the edge of the pastry if necessary. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top.

Chocolate Truffle Cheesecake

Crust:
1-1/2 cups vanilla wafer crumbs
½ cup powder sugar
1/3 cup cocoa
1/3 cup melted butter or margarine

Filling:
2 cups semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla

Preheat oven to 300 degrees. Stir together crust ingredients and press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Melt chocolate chips and stir until smooth. Beat cream cheese until fluffy. Beat in sweetened condensed milk, then melted chocolate, then eggs one at a time and finally, vanilla. Pour into prepared crust and bake for about 65 minutes. Cool on wire rack. Run knife around edges and remove sides. Keep refrigerated. Garnish with broken pieces of the chocolate bar of your choice, if desired. (I think it’s gliding the lily!)

Article provided by www.gourmetkoshercooking.com


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