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The rebbitzin’s recipes: Festive dairy delights for Shavuot

The rebbitzin’s recipes: Festive dairy delights for Shavuot

The upcoming holiday of Shavuot, one of our three pilgrimage festivals, begins directly as Shabbat concludes on June 4, and continues until nightfall on June 6. We, as Jewish sisters are blessed this year with the opportunity to light Shabbat and then Yom Tov candles three nights in a row! Let’s embrace this awesome opportunity.

Additionally, Yizkor candles are lit Sunday evening as a memorial for our loved ones. May their souls reach high levels in heaven. Yizkor is recited on Monday, June 6.

The counting of the Omer period, which is seven complete weeks, began from the second day of Passover and concludes with the holiday of Shavuot. The Torah was given to the Jewish people on the sixth day of the Lunar month of Sivan. The Torah is our GPS, our guide and compass for all aspects of life. The Torah, contains within it the Oral and Written Law, and the 613 mitzvot/commandments. The Torah was given to the Jewish people by G-d, on Mount Sinai, on the holiday of Shavuot. It is customary to adorn synagogues with mountain-like greenery in order to recall the remarkable event at Sinai.

Additionally, Jews throughout the world remain awake all evening studying Torah in anticipation of the time that we received the Torah. Furthermore, The Megillat (book of) Ruth is read in synagogue during the daytime on the 2nd day. Festive dairy meals are served, and enjoyed with family and friends.

I have selected a few, delicious dairy delights in order to enhance your holiday. My best wishes for a Yom Tov (holiday) filled with complete joy, emanating from the learning of our precious Torah.

Chag Sameach! Happy Holiday !

MOROCCAN SALMON
WITH ANGEL HAIR PASTA
8 salmon fillets
1/4 cup extra-virgin olive oil
1 Tbs. turmeric
1 Tbs. cumin
1 Tbs. smoked paprika
1/4 tsp. black pepper
4 Tbs. honey
1/8 cup cilantro, minced
2 red bell peppers, cored,
seeded & sliced
4 cloves garlic, peeled &
minced
1 can chickpeas, drained

Mix all of the above ingredients together in a large bowl. Marinate salmon for a half an hour. Place 4 tablespoons olive oil into a large skillet.

Add salmon, together with remaining ingredients. Heat on a medium setting for 5 to 10 minutes, then lower heat, and simmer covered for approximately a half an hour.

Remove from heat and set aside to cool. Serve salmon garnished on a bed of angel hair pasta.

Serves 6-8.

SUMMER SALAD
WITH ROASTED PECANS
& BALSAMIC
VINAIGRETTE
2 heads romaine lettuce,
chopped
1 can mandarin oranges,
drained
1 red onion, peeled &
chopped
1 cup pecans, roasted-recipe
follows

Roasted pecans: Preheat oven to 400°F. Place pecans on a roasting pan lined with parchment paper. Coat with olive oil spray. Roast for 3-4 minutes in oven. Remove from oven, and set aside to cool.

Place all of the ingredients (excluding pecans) in a large bowl. Mix together well. Add dressing and stir to coat. Top with pecans immediately prior to serving.

Balsamic vinaigrette:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tsp. salt
1/2 cup sugar
2 tsp. mustard

Place all of the ingredients in a small bowl. Whisk together until dressing is combined.

Serves 4-6.

HOMEMADE
GNOCCHI
4 potatoes
2 eggs, beaten
1 cup flour
1 tsp. sea salt

Note: For those of you who enjoyed the Passover recipe for Gnocchi, I hope you equally enjoy this recipe.

Boil potatoes in a large pot filled with water. When potatoes are softened, remove from water and set aside to cool. When cooled, remove skin from potatoes. In the meanwhile, fill pot with water and boil. (This will be used for gnocchi). In a medium bowl, mash potatoes with a potato masher. Add eggs and salt to the potatoes, mixing together well. Gradually add flour until a uniform dough is formed. Sprinkle flour on a work surface and roll dough and flour. Cut dough into four equal parts. Roll dough onto floured work surface until four logs of dough are formed. Cut dough into small pieces, 1-2 inches approximately. Boil gnocchi for a few minutes, and when they begin to float, they are ready to be removed from the pot with a slotted spoon. Set aside to cool. Serving suggestion: Toss together with pesto or a mushroom sauce.

Serves 4-6.

CHOCOLATE
CHEESECAKE CUPS
This is excellent for portion control.
Crust:
20 chocolate sandwich cookies
4 Tbs. oil
Preheat oven to 350°F.

Place cookies with oil together into a food processor. Pulse until a fine mixture is formed. Pour crumbs into a 24-cup mini-muffin tin coated with flour and oil spray. Press down crumbs until even in each muffin tin. Place pan into oven and bake for 8-10 minutes. Remove from oven, and set aside to cool. When cooled, add chocolate cheesecake filling.

Filling:
Three 8-oz. hard block cream
cheese
1 cup sugar
3 eggs, well beaten
2 tsp. vanilla sugar
1 1/2 cups chocolate chips,
melted & cooled

Place cream cheese, sugar, eggs, and vanilla sugar into bowl of food processor. Mix until well combined. Once melted chocolate chips have cooled, add to food processor. Pulse until well combined.

Pour chocolate cheesecake mixture into muffin tins. Bake 10-15 minutes.

Remove from oven, and set aside to cool. When cooled, garnish with curls of chocolate (formed by using a carrot peeler). Servers 10-12.

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