Sugar and spice and all things Shavuot

Instead of just sticking to the safe cheesecake option try these Mexican influenced dishes which will spice up the festivities.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
Jalapeno cornbread 311 (photo credit: jalepenomadness.com)
Jalapeno cornbread 311
(photo credit: jalepenomadness.com)
After Lag Ba’Omer, it’s natural to start thinking about Shavuot recipes, especially because it’s so much fun to have the opportunity to expand our palates in the dairy direction. There are always new cheesecakes to try but don’t limit yourself; the dairy options are limitless. We are starting with just a few here.
Jalapeno Corn Bread
At our house, we sometimes like to mix things up by doing a Mexican-themed Shavuot meal. We skip the meat entirely or use soy “meat” in order to keep things dairy.
1 cup cornmeal½ cup grated cheddar cheese½ cup flour2 teaspoons baking powder2 eggs1 (8-3/4 ounce) can cream-style corn1 cup buttermilk¼ cup oil½ jalapeno pepper, minced
Preheat oven to 350 degrees. In a large bowl, stir together cornmeal, cheese, flour, baking powder and salt. Whisk together eggs, corn, buttermilk, oil and jalapeno. Stir into dry ingredients until combined – do not over mix. Pour into greased 9-inch square pan. Bake for about 50 minutes. Best served warm.
Photo: myrecipes.com
Photo: myrecipes.com
Veggie Taco Filling
This works well inside a warmed taco or tortilla. Garnish with grated cheese, sliced black olives, guacamole and sour cream, if desired.
1 tablespoon oil1 onion, diced1 red pepper, chopped1 can (15 ounces) corn, drained1 can (15 ounces) kidney or black beans, drained1 large can (29 ounces) diced tomatoes1 tablespoon chili powder or taco seasoning
Sauté onion and peppers in oil. Stir in remaining ingredients and simmer for about 15 minutes.
Mexican Coleslaw
This isn’t dairy but it’s a nice side dish to serve with the tacos.
2 packages coleslaw1 bunch cilantro, chopped½ jicama, chopped (if desired)
Dressing:½ cup canola oil½ cup rice wine vinegar½ cup sugar½ cup Thai chili sauce
Mix all dressing ingredients together and pour over coleslaw. Mix well.
Photo: myfoodobseesion.com
Photo: myfoodobseesion.com
Dulce De Leche Cheesecake
To round off the Mexican theme…
Crust:16 squares of graham crackers, ground to crumbs2 tablespoons sugar¼ cup butter, melted
Cheesecake:2 (8 ounce) packages cream cheese2 eggs½ cup sugar2 teaspoons vanilla extract½ teaspoon grated lemon zest
Topping:1 cup sour cream2 tablespoons sugar2 teaspoons vanilla extract1 jar Dulce De LecheViennese Crunch candy or other toffee candy
For the crust: Heat the oven to 350 degrees. Mix together the graham cracker crumbs, sugar and the butter. Press firmly into the bottom and sides of a pie dish.
For the Cheesecake: Beat the cream cheese slightly, and then add sugar, eggs, vanilla and lemon zest. Blend until light and fluffy. Pour into the crust and bake until firm about 25 minutes.
For the topping: Combine the sour cream with the sugar and vanilla extract. Spread carefully over the pie. Cool. Refrigerate at least 8 hours.
To serve: Heat the dulce de leche over low heat until melted and gooey. Pour over the cake and sprinkle with crushed pieces of toffee. The cake should slice cleanly with the dulce de leche sauce oozing over.
Alternatively, you can slice the cake onto plates and drizzle the sauce over the cake and sprinkle it with the toffee.

For more great kosher recipes go to: www.gourmetkoshercooking.com