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.

May 29, 2011 09:56
3 minute read.
Jalapeno cornbread

Jalapeno cornbread 311. (photo credit:


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


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

Be the first to know - Join our Facebook page.

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 cornmeal
½ cup grated cheddar cheese
½ cup flour
2 teaspoons baking powder
2 eggs
1 (8-3/4 ounce) can cream-style corn
1 cup buttermilk
¼ cup oil
½ 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.comVeggie 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 oil
1 onion, diced
1 red pepper, chopped
1 can (15 ounces) corn, drained
1 can (15 ounces) kidney or black beans, drained
1 large can (29 ounces) diced tomatoes
1 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 coleslaw
1 bunch cilantro, chopped
½ jicama, chopped (if desired)

½ cup canola oil
½ cup rice wine vinegar
½ cup sugar
½ cup Thai chili sauce

Mix all dressing ingredients together and pour over coleslaw. Mix well.

Photo: myfoodobseesion.comDulce De Leche Cheesecake

To round off the Mexican theme…

16 squares of graham crackers, ground to crumbs
2 tablespoons sugar
¼ cup butter, melted

2 (8 ounce) packages cream cheese
2 eggs
½ cup sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest

1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
1 jar Dulce De Leche
Viennese 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:

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it