Recipes for Shavuot

Fruit Shakes
Tiramisu
Washed Whole Grapes
Apple Cheese Pancakes
Israeli Salad
Applesauce Kugel
Milk And Honey Bread
Whole Baked Fish
Cheese Souffle
Potato Pancake

Take the pleasure from these delicious dishes during auspicious Shavuot.

1. Fruit Shakes

Ingredients:

2 cups (1/2 liter) mixed fresh fruit - strawberries, blueberries, bananas, pitted cherries, kiwis, raspberries, mangoes, grapes, blackberries (your choice)
1 Tbls vanilla flavoring
1 cup (1/4 liter) plain yogurt
1 cup (1/4 liter) milk
2 Tablespoon sugar

Preparation:

Place the ingredients in a blender. Liquify and blend for 2 minutes. If you leave out the milk and increase the sugar to 4 Tbls. it will make a wonderful fresh fruit or cake topping as well.

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2. Tiramisu

Ingredients:

16 ladyfingers
5 eggs separated
1-2/3 cup powdered sugar
1 cup rum or liqueur (Amaretto/almond, Frangelico/hazelnut)
2 to 3 tablespoons unsweetened cocoa, sifted or coarsely grated bittersweet chocolate
1/2 pound Mascarpone cheese, softened

Preparation:

Arrange ladyfingers on bottom of 8x13 rectangular dish and pour rum over them.
Mix egg yolks and powdered sugar in a large bowl and beat well until mixture turns pale yellow and ribbons form when raising beaters. Carefully stir in Mascarpone until they are completely incorporated.
Whip egg whites to form stiff peaks. Gradually, fold in egg whites gently. Pour mixture over ladyfingers and top with chocolate. Refrigerate for 2 hours.

Serves: 8

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3. Washed Whole Grapes

Ingredients:

Brown sugar
Sour cream

Preparation:

Cover the grapes generously with sour cream. Cover with a large sprinkling of brown sugar. Place in the refrigerator uncovered. In a few hours the brown sugar will melt over the sour cream.
This same method can be used for other fruit such as figs, cherries, mangoes, etc., as a way to make a very quick elegant dessert.

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4. Apple Cheese Pancakes

Ingredients:

1 cup apples, coarsely grated
1 cup cottage cheese
3/4 cup flour
1/4 teaspoon salt
1 tablespoon almonds, chopped
1/2 teaspoon cinnamon
1 tablespoon honey
1 teaspoon lemon juice
4 eggs, separated

Preparation:

Mix all ingredients other than the egg whites.Beat the whites until they become stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom turns brown.

Serves: 4

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5. Israeli Salad

Ingredients:

3 cucumbers
1 green or red pepper
3 tomatoes
3 green onions
lemon juice
olive oil
salt
zaatar (hyssop spice)

Preparation:

Chop the vegetables in small pieces. Finely chopped vegetables is the key to a really good Israeli salad Season lightly with olive oil, lemon juice, salt and zaatar immediately before serving.

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6. Applesauce Kugel

Ingredients:

3 eggs beaten (OR 3/4 cup egg substitute)
3/4 to 1 cup sugar
12 ounces wide egg noodles, cooked and drained
1 teaspoon cinnamon
1 teaspoon vanilla
crushed cornflakes
1 25-ounce jar applesauce
additional margarine, cinnamon

Preparation:

Add sugar, cinnamon, and vanilla to eggs. Mix well.Add cooked noodles and continue to stir until coated.
Spread half of noodles in greased 11" square pan.Pour applesauce evenly over noodles.Spread rest of the noodles evenly on the top.Sprinkle with cornflake crumbs, dot with margarine, dust with cinnamon.
Bake at 350 degrees for atleat 30 to 45 minutes.

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7. Milk And Honey Bread

Ingredients:

1 large loaf of French Bread
1 cup (1/4 liter) filtered honey
3 cups (3/4 liter) of shredded sharp cheese

Preparation:

Diagonally cut the bread into half . Scoop out the soft inside. Fill bottom half with cheese and top with honey and then cover with top half of bread. Wrap in aluminum foil and bake in 350 degree F oven for 25 minutes.

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8. Whole Baked Fish

Ingredients:

1 Whole fish, cleaned (trout, red snapper, whitefish, grouper, etc.)
Paprika
lemon pepper
butter or margarine
1 clove garlic, crushed
parsley
onions
dill
salt

Preparation:

Season fish very graciously the day before serving with a paste of paprika, fresh garlic-crushed, salt, (lemon) pepper, etc. inside and out. Dot with butter or margarine for taste. Place sprigs of fresh parsley and dill, and a few chopped onions inside, on top and on under side of fish. Wrap air tight in heavy foil, place in plastic bag, and refrigerate overnight or for 24 hours. Next day, open the foil and bake, uncovered at 350 degrees F (180 degrees C) for about an hour.Let it cool. Fish may be eaten at this time, or may be wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature.

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9. Cheese Souffle

Ingredients:

1/2 pound sharp grated cheddar cheese
Approx. 6 slices buttered challah
6 eggs
2 cups milk
salt and pepper to taste
1/2 teaspoon mustard
dash of tobasco (optional)

Preparation:

Remove the crust of challah and break or cut into cubes. Spray 9 x 12 dish with cooking spray. Place one layer of broken bread in dish. Add 1/2 of grated cheese, another layer of bread.In a separate bowl, beat eggs with milk. Add salt and pepper, dry mustard, and tobasco.Over the top of the cheese/bread layers pour the egg mixture.Bake 1 hour at 350 degrees.Cover overnight in the refrigerator.Bring to room temperature prior to baking.

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10. Potato pancake

Ingredients:

4 large potatoes
1 medium onion
1 egg, beaten
2 tablespoons Matzo meal, corn meal, or flour
2 tablespoons vegetable oil (for less oily latkes), or enough oil to fill the pan to about 1/4 inch (1/2 cm).
applesauce and/or sour cream
salt to taste

Preparation:

Peel potatoes and onion and grate.Soak the resulting mixture in water, or squeeze it in a dishtowel, in order to remove the excess starch.Mix potato and onion with egg, meal, and salt.
Heat oil in a pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake.Flip once to allow both sides to fry for 10-15 minutes total.
Serve with applesauce and/or sour cream as a topping.

Serves four.

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