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За последние 60 дней ни разу не выходила
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Открыта:
06-07-2001
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Русская Еврейская община в Нью Йорке
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Не нажимайте Reply (Ответить) для этого сообщения! Cortesy of: JoyOfKosher.com Rebecca NaumbergShavuot RecipesWhen you think Shavous, what comes to mind? Spring, flowers…. And of course cheese! As a cheese-lover this has always been one of my favorite meals to prepare and eat. The plethora of kosher cheeses available today has made this Yom Tov a truly enjoyable gastronomic experience. And while I’m at it, I like my table to be aesthetically gorgeous as well. This Herbed Flower Salad sets the tone for your meal. I always prepare the salad in mini clear bowls (glass or Lucite) so when the guests arrive it looks my table is a garden. The effect is green and beautiful. Herbed Flower SaladThis salad is beautiful as an appetizer for a Shavous meal. Your table will look like a freshly grown flower garden! Ingredients
Directions
Blend: Pulse together mayonnaise, sour
cream, scallion, thyme, capers, anchovy fillets and lemon juice in a food
processor until smooth and pale green. Season with salt and pepper. Keep in
covered container in refrigerator until ready to serve. Assemble:
In 6 clear individual bowls, arrange lettuce leaves in circles, one circle
for each color of lettuce you are using: Arrange red leaf lettuce in a
complete circle around the bowl’s edge. Then layer the Boston leaves inside
the red leaf lettuce and end with the Bibb leaves, the yellow cluster at the
center. Drizzle salad dressing on top and serve. Serving Option: This may also be made in one large bowl
and served as a large salad. Simply use the same layout of lettuce leaves,
but use all of the lettuce for each layer. Prep Time :
10-15 min
Ready Time : 10
min The Broccoli Cheddar Cheese Rounds are a snap to prepare and offer a delicious bite in contrast to the salad. You can arrange a few on each person’s plate beside the salad or on serving platters in the center of the table. Broccoli Cheese and Herb Bread RingAn outstanding addition to any meal, this savory bread stays moist and tender as Parmesan cheese melts bakes into it. Ingredients
Directions
Dough: In the bowl of a
standing electric mixer, combine flour, egg yolk, 2 tablespoons butter and
salt. In a separate small bowl, dissolve yeast in milk. Add to flour
mixture. Mix until a homogenous and elastic dough forms. Cover and set aside
to rise until doubled in volume, about 30 minutes. Cook:
In a large skillet, heat oil over medium heat. Add broccoli and season with
salt. Add oregano, parsley, chives and pine nuts, and sauté for about 7
minutes. Set aside. Bake: Bake for 50-60 minutes, or until golden brown.
Unmold and serve warm. Prep Time :
25
plus 1 hour for rising min
Ready Time : 25
min Just tide your guests over until you bring out the next sumptuous course…. Watermelon Salad with Sugared Pecans and Blue CheeseThe combination of watermelon with blue cheese may seem strange at first – but with one bite, the salty-sweet contrasts will be immediately understood...and loved! Ingredients
Raspberry Vinaigrette (recipe below)
Raspberry Vinaigrette
Directions
Candy pecans: Melt butter in a
heavy medium nonstick skillet over medium heat. Add sugar Raspberry Vinaigrette: Pureé jam, juice and
vinegars in a blender until smooth. With machine running, gradually add oil. Cook’s Tip – Gorgonzola cheese or feta cheese are great options as
blue cheese substitutions. Simpligy – Substitute purchased honey-glazed pecans for the
sugared pecans. Use purchased raspberry vinaigrette – add 2 tablespoons
balsamic vinegar and mix well. Servings: 8 Salmon on Wine-Soaked PlankDeep, smoky cedar scents seep into the salmon while grilling, lending it an incomparable flavor. Salmon can be presented on the plank...“oven to table” serving in a whole new light! Ingredients
Directions
Prep: Preheat grill to
medium. Season the plank with sea salt and rub in to bring out the flavor.
Rinse salmon and dry with paper towel. Place salmon on the plank and
surround with vegetables. Brush fish and vegetables with olive oil and
season with salt, pepper, garlic powder and paprika. Grill:
Place plank in center of grill and close the cover. Grill for approximately
30 minutes. Remove from grill and let rest for 5 minutes. Serve fresh. Cook’s note – Cedar planks can be purchased in some
grocery stores and may be soaked in a variety of liquids. If you have
nothing on hand, water may be used.
Prep Time : 10 min Creamed Spinach and Red Wine TimballoA timballo is a dome-shaped Italian casserole usually made with pasta, rice or potatoes. In this timballo, a layer of creamed spinach adds extra creaminess and color to the dish. Looks just like Mount Sinai... Ingredients
Directions
Prepare sauce: Heat
marinara sauce in a large heavy skillet over medium heat until hot. Add
celery, tomato paste, wine and sugar. Cook, stirring constantly, until most
of liquid is evaporated, about 5 minutes. Set aside and let cool.
Pasta: Prepare pasta according to package directions. Drain, but do
not rinse. Set aside. Creamed spinach: Heat butter in a 1½-2-quart heavy
saucepan over medium heat until foam subsides. Add garlic and stir for 1
minute. Add flour and cook for 1 minute. Add milk in a slow stream,
whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking
occasionally, until sauce is slightly thickened, about 5 minutes. Stir in
spinach, salt, pepper, nutmeg and 2 tablespoons parmesan cheese. Remove the
pan from heat. Assembly: Place oven rack in lower third of oven and
preheat oven to 375. Grease a soufflé dish or domed glass mixing bowl, and
line bottom with greased foil. Cover bottom of the dish or bowl with a
single layer of pasta. Sprinkle ½ cup cubed mozzarella and 3 tablespoons
parmesan over pasta. Spoon half of sauce in an even layer over cheese.
Arrange one third of remaining pasta over sauce and top with all of creamed
spinach. Add another layer of pasta (about half of remainder). Sprinkle
with remainder of cheeses. Spoon remaining sauce over cheese. Top with
remaining pasta. (You may have some pasta remaining.) Spray a piece of foil
with cooking spray and cover pasta. Bake: Place the dish into a 9×13-inch baking dish. Fill
the 9×13 dish with water halfway up the sides of the soufflé dish. Bake
until bubbling and a metal skewer or thin knife inserted in center of
timballo comes out hot to the touch, about 1 hour. Remove soufflé dish or
bowl from water bath and let stand, covered, for 15 minutes. Remove foil and
run a knife around edge of timballo to loosen. Place a platter on the
soufflé dish and invert the dish onto the platter. Remove the soufflé dish
or bowl and remaining foil. Plan ahead – The timballo may be prepared up to 2 days ahead. Simplify – In a pinch, you can get the look of the timballo, minus
some of the work (and flavor). Instead of the creamed spinach, substitute
spinach mixed with ½ cup heavy cream and 1 teaspoon salt. Use plain
marinara sauce in place of the sauce recipe. Prep Time : 15 min Zucchini Crowned Quiche is a stunning centerpiece that will crown your Yom Tov table. If the cheeses intimidate you stick to one kind but know that the cheese flavors stand out in the filling for a savory delight in every bite. Zucchini Crowned QuicheWith its regal crown, grace your Shavuos table with a quiche fit for a king! Rich and creamy, a wonderful dairy entree or side dish. Ingredients
Directions
Vegetable and cheese filling: In a large
skillet, heat 3 tablespoons oil over medium heat. Add scallions and sauté
until slightly soft, about 7 minutes. Season with salt and pepper and add
bread cubes. Saute for about 10 minutes and set aside. In a separate
skillet, heat remaining 2 tablespoons oil over medium heat. Add zucchini and
thyme, season with salt and pepper and saute for 7 minutes. Set aside. In a
large bowl, combine eggs, ricotta cheese, heavy cream, nutmeg and salt. Add
scallions and bread cubes, and mix well. Prepare dough: Preheat
oven to 350. On a lightly floured surface, roll out puff pastry to a
1⁄10-inch thickness. Transfer to a 9-inch round spring form pan, and press
with your fingers to line the pan with the dough. Fold overhanging dough
back over itself and press firmly, creating a thicker layer on the sides.
Trim any excess dough. Spread ricotta mixture and top with cubed cheese.
Arrange zucchini in a layer over mixture, and sprinkle with parmesan. Bake
for 30 minutes, remove pan from the oven. Carefully remove the ring from
around the springform, without breaking the crust. Place pan back in the
oven and continue to bake for another 10-15 or until golden brown. Prep Time : 30 min Summer Fruit Medley with Cinnamon-Ginger ReductionSpice up a simple fruit salad with this ginger-infused dressing – an invigorating twist that your family will love! Ingredients
Directions
Reduce: Combine
lime zest, ginger, lemon juice, cinnamon and cardamom in a small
bowl; set aside. Combine lime juice, sugar and salt in a small,
heavy, nonreactive saucepan over high heat. Simmer until syrupy and
honey-colored, about 15 minutes–mixture should be reduced to ¼ cup.
Remove pan from heat and add ginger mixture. Steep for 2 minutes and
strain. Assemble: Combine fruit in a medium bowl
and pour warm strained dressing over fruit; toss to coat. Sprinkle
chopped crystallized ginger over fruit. Serve immediately at room
temperature or cover and refrigerate up to 4 hours. Serve chilled. Serving Option: For an elegant brunch option,
serve individual portions spooned over Greek yogurt in parfait
glasses.
Prep Time : 20 min I can go on and on about each every recipe featured here until there is no time left to cook. So take my word for it and try them out! And enjoy all that cheese. Happy Shavuos!
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