Traditionally, Shavuot meals have a dairy focus. Milk is considered to be a symbol of the Torah, which nourishes the people directly, as milk does for a baby. Popular Shavuot foods include cheesecake, blintzes, and kugels. Some Sephardic Jews make a seven-layered bread called siete cielos (seven heavens), which is supposed to represent Mt. Sinai.
On this evening we were joined by Ross Klareich, Seth Krosner, and Judy Rosenthal who shared some recipes to enjoy during the holiday and throughout the year.
The evening began with Judy sharing some of the traditions and traditional foods for the holiday.
Here are the recipes that were shared:
Grilled Stone Fruit Bruschetta (yields 3 cups)
- Choose 8 firm stone fruits to your taste: Peach, Apricot, Nectarines, etc.
- Jicama (enough for 1/2 cup chopped)
- 2 Green Onions
- 2 Tablespoons Sweet Chili Sauce (If you prefer, you can use honey or agave)
- 1 Tablespoon Fresh Ginger
- 4 oz Goat Cheese
- 2 oz Cream Cheese
- 1 teaspoon Orange Zest
Method for Bruschetta:
- Preheat the grill to medium / high and be sure to spray the grates with oil (the natural sugars in the fruit can cause it to stick)
- Cut fruits in half and remove pits
- Lightly brush the cut sides of the fruits with canola oil or any other “light” flavor oil (olive oil has too much flavor)
- Place fruits, cut side down, on the grill for approximately 8-10 minutes. You should check the fruits for a char.
- Remove fruit and chill
- Cut the fruit into ¼ inch cubes
- Peel jicama and chop into small ¼ inch cubes
- Grate or chop 1 tablespoon Ginger
- Chop green onions using both white and green parts
Toss all of the ingredients with Sweet Chili Sauce, just enough to bind. Chill the mixture.(Can store up to 3 – 4 days)
Method for Goat Cheese / Cream Cheese Shmear:
- Combine Goat Cheese, Cream Cheese, and Zest
- Ross likes Costco’s but you can use whichever you prefer. This can be done ahead as well
- Slice on the bias into ¼ inch slices
- Lightly butter and place butter side down on grill, approximately 2 minutes – again, look for the char
When ready to serve:
Shmear the cream cheese/goat cheese mixture lightly on the grilled side of the baguette slices. Place them on a warm grill for about 30 seconds, just enough to soften the cheese mixture. Remove from heat and top with Bruschetta. Enjoy!
Whole Roasted Carrots with Yogurt Dressing
- Whole carrots, peeled
- Olive oil
For the sauce:
- For the sauce:
- Plain Greek yogurt, one container (Seth prefers nonfat)
- One scallion, white and light green part thinly sliced.
- One small cucumber (Seth prefer Persian) Peeled, seeded, and roughly chopped
- Lemon juice
- Several mint leaves, chopped or chiffonade (optional)
- Rub the carrots with olive oil, sprinkle with salt and pepper.
- Roast at 400 degrees. Turn them every 20 minutes or so. Large carrots take about an hour.
- They should be bendable, slightly browned, and able to be pierced with a fork.
- Can be served warm or at room temperature.
Stir together all ingredients.
Seth usually uses the juice of half a small lemon. But you can season it to your taste. If it seems too thick, you can thin it with a little milk or even a bit of water.
Bavarian Apple Tart
- 1/2 C butter
- 1/3 C sugar
- ¼ tsp vanilla
- 1 C flour
Cream sugar and butter, add vanilla and flour.
- 8 oz cream cheese
- ¼ C sugar
- 1 tablespoon sour cream
- 2 eggs
- ½ tsp vanilla
Mix cream cheese, then add the rest of the ingredients.
- 1/3 C sugar
- ½ tsp cinnamon
- 4 C peeled & sliced apples
Place apples in large bowl. Add sugar & cinnamon, gently stir. Let it sit to draw out juice and become lightly syrupy.
- ¼ C slivered almonds
- Use an 11-inch tart pan. Preheat oven to 450 degrees.
- Press crust dough into ungreased tart pan and bake for 10 minutes.
- Spoon filling onto baked tart shell. Arrange apples on top of filling. Bake 10 minutes at 450 degrees, then reduce oven temperature to 400 degrees and bake an additional 15 – 20 minutes.
Remove baked tart from oven. Cool to room temperature, refrigerate until serving time.
Remove from tart from pan to serving plate. Garnish with slivered almonds.
Cailin’s Vegan Dessert:
After our gathering, Cailin Acosta sent us a vegan recipe that she thought you would enjoy. She makes it (as you can see) for patriotic holidays. You can use it for any occasion…or no occasion at all!
Here’s one I make for the patriotic holidays. The crust is made from dates, almonds, and walnuts, I added some dried apricots too. Then add them all into a food processor or Ninja to make it a no-bake crust. Push it into a pan that will fit. Use 6 almond milk vanilla yogurts, strawberries and blueberries.