Shavuot Recipes

May 9, 2009

6 min read


No cheesecake -- just some really good dairy recipes.

1. French Onion Soup

10 onions, sliced
4 tablespoons butter
4 tablespoons olive oil
1-tablespoon sugar
1-teaspoon nutmeg
8 teaspoons parve beef soup mix
10 cups water
Salt and pepper to taste
3/4 cup dry red wine
12 slices thick French bread, toasted
2 cups grated mozzarella cheese mixed with 1/2 cup grated Parmesan cheese


Preheat oven to 400 degrees. Heat butter and oil in large stockpot. Sauté onions until soft. Add sugar and nutmeg and continue to Sauté. Add soup mix water, salt and pepper and bring to a boil. Simmer for 10 minutes, add wine and simmer for another 10 minutes. Prepare 12 ovenproof bowls. Sprinkle some cheese in the bottom of each bowl. Ladle in soup. Cover with slice of bread and then sprinkle cheese on top to cover. Bake until top browns.

2. Salmon in Puff Pastry

1 package puff pastry (2 large sheets)
1 whole salmon, filleted
2 cups white wine
1-cup sour cream
1 onion, diced and Sautéed in 1 teaspoon oil
1-tablespoon dill

Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top.

3. Whole Baked Fish

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

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. 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 foil and bake, uncovered at 350 degrees F (180 degrees C) until fish flakes, about one hour. Cool. Fish may be eaten at this time, or wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature. Great to take to a cottage or to have on hand for a weekend!

Serve with Yogurt Cucumber Sauce:

1/2 cup plain yogurt 125 mL
1/4 cup grated, peeled cucumber 60 mL
1/4 teaspoon dried dill 2 mL
salt and pepper to taste

Combine ingredients and mix well.

4. Greek Tomato Salad

3/4-cup feta cheese 200mL
1 clove garlic
3 large tomatoes cut into eighths
1 red onion, thinly sliced
12 ripe black olives, cut in half
3 tablespoons wine vinegar 45mL
1/2-cup olive oil 125mL
1/2-teaspoon oregano 2mL
1/2-teaspoon thyme 2mL
1-teaspoon salt (or to taste) 5mL
freshly ground pepper
lettuce leaves

Crumble cheese coarsely. Rub a wooden bowl with garlic. Add tomatoes, onion slices, cheese and olives. Mix vinegar, oil and seasonings. Shake well. Pour over tomatoes and marinate at least 4 hours. Line a serving bowl with lettuce and pour in mixture. Server chilled.

5. Greek Orzo Salad

1-pound orzo
1 jar (14 ounces) roasted red peppers
1/2 cup kalamata olives
1-pound feta cheese, crumbled
1/4 cup toasted pine nuts


1/2 cup olive oil
1/3 cup red wine vinegar
1-teaspoon oregano
1-teaspoon basil
1/2 teaspoon freshly ground pepper

Cook orzo according to package directions. Rinse with cold water to separate pieces. Drain and cool. Mix with peppers, olives and cheese. Pour dressing over and combine thoroughly. Sprinkle with toasted pine nuts.

6. Rice Pudding

1-cup water 250mL
1/2-cup short grain rice 125mL
5 cups milk 1.25L
2 teaspoons corn starch 10mL
1/2 cup granulated sugar 125mL
1-teaspoon vanilla 5mL
1/2-cup raisins 125mL
1 tablespoon cinnamon 15mL

Bring water to a boil in a saucepan. Add rice and cover. Reduce heat and simmer for 15 minutes or until water is absorbed. Place rice in 4 1/2 cups (1.125mL) of the milk in a large heavy saucepan. Cook until milk just comes to a boil. Meanwhile combine cornstarch with sugar and very gradually whisk in remaining 1/2-cup (125mL) milk until mixture is smooth. Whisk this mixture into hot rice/milk mixture. Reduce heat to low. Cover and cook gently for 40 – 55 minutes, or until rice is very thick and creamy. Add vanilla and raisins. Pour into individual serving dishes or one large serving bowl. Sprinkle with cinnamon, Serve warm or cold. Serves 6 - 8.

7. Sour Cream Coffee Cake

1-1/2 sticks butter (3/4 cup)
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla
1-1/4 cups sour cream
2-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda

3/4 cup brown sugar
1/2 cup flour
1-1/2 teaspoons cinnamon
3 tablespoons butter, cut into pieces

Preheat oven to 350 degrees. Cream the butter and sugar until light. Add eggs one at a time, then vanilla and sour cream. Add dry ingredients and mix until just combined.

For streusel, place all ingredients in a bowl and use fork to combine. It should be crumbly.

Pour half the batter into greased 10-inch tube pan. Sprinkle with half the streusel. Pour rest of batter into pan and sprinkle remaining streusel on top. Bake for 50 to 60 minutes. Cool in pan for 10 minutes, then carefully remove, streusel-side up, to wire rack to finish cooling.

8. Toffee Fingers

27 Graham Wafers 27
1-cup butter 250mL
1-cup brown sugar 250mL
1 – 4 ounce package slivered almonds 113g
2 tablespoons sesame seeds 30mL

Preheat oven to 350 degrees F (180 degrees C). Cover jelly roll pan with foil. Cover with wafers, touching. Melt butter, stir in brown sugar, and bring to a boil. Add almonds or sesame seeds and spread immediately over wafers. Bake 9 minutes or until very bubbly. Cut while warm. Store in refrigerator. May be frozen. Quick, easy and delicious!

8. Lemon Shortbread Cookies

1 1/2 cups all purpose flour 375mL
1 teaspoon baking powder 5mL
1/2-teaspoon salt 2mL
1/2-cup butter 125mL
1 cup granulated sugar 250mL
1 whole egg
1 egg yolk
1/4 cup lemon juice 50mL

Preheat oven to 350 degrees F (180 degrees C). Sift together flour, baking powder and salt. Cream butter and sugar thoroughly. Add egg and egg yolk separately and continue beating. Add sifted dry ingredients alternately with lemon juice. Add grated rind of 1 lemon. Drop on greased cookie sheet. Bake 12 - 15 minutes. Remove and cool on racks. Sprinkle with icing sugar.


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