Shavuot Brunch of 2022
Happy Shavuot!!!!
Summer is here and this menu highlights the beautiful bright summer colors.
Gorgeous fresh fish and salads, and plentyyyy of dairy.
The French Toast inspired Challah is a real real keeper... let me know what you think of it!
Chag Sameach!!!!!
With love,
Mushky
Drink Menu:
The Bellini
1 Part Peach nectar + 2 Parts Prosecco
The Greyhound
4 parts Grapefruit juice + 1 part Gin
Iced Coffee
Nuff said
Brunch Menu:
French Toast Inspired Challah
So it looks like a regular challah, but the flavor is so perfectly on point!!
Glaze your favorite challah recipe with a mixture of
1 egg
2 tsp milk
1 tsp cinnamon
1 tsp vanilla extract
Dash of nutmeg
Bake as you typically would and see how that really inspires french toast!
Whipped Ricotta Dip with Rosemary and honey
1 cup ricotta cheese
1 tablespoon olive oil
1 tsp honey
1 tsp garlic powder
2 tsp fresh chopped rosemary
1 tsp salt
sprinkle of pepper
Rosemary sprigs and olive oil for garnish.
Blend in a food processor or immersion blender .
Blueberry Balsamic Salad
Spring Mix
2 Persian cucumbers, diced
6 oz blueberries
2 scallion stalks, thinly sliced
Optional almonds as garnish
Dressing:
½ cup olive oil
3 tbsp balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1 tbsp mayonnaise
pinch of salt and pepper
Red cabbage and pistachio salad
1 head red cabbage, sliced
1/2 cup fresh mint, chopped
1/4 cup oil
1/4 cup lemon juice
1 tsp salt
1 cup roasted and shelled pistachios
Panzanella Salad with Fresh Mozarelle and basil
1 head romaine lettuce
4 oz fresh mozzarella, cubed
1 cucumber, diced
1 tomato, diced
1/4 cup fresh chopped basil
1/3 of a baguette, torn into chunks
Dressing:
1/4 cup oil
2 tbsp sweetened rice vinegar
1/2 tsp mustard
1 garlic clove
1/2 tsp salt
Sprinkle of pepper
Prepare the dressing by blending the dressing ingredients together using an immersion blender or food processor.
Layer the salad with the lettuce first, diced cucumber and tomato. Sprinkle the fresh basil and mozzarella cheese. Drizzle the dressing evenly over the whole salad.
Red trout with dates, shallots and garlic
1 lb. red trout fillet
2 cloves garlic
1 small shallot
4 medjool dates, pitted
2 tbsp olive oil
1/4 cup water
1 tsp salt
Sprinkle of pepper
1/3 cup fresh chopped parlsey
1 lemon, zested
Preheat oven to 350 degrees.
Wash and pat dry the fish, and place on a sheet pan.
Blend the garlic, shallot, dates, olive oil, water, salt and pepper.
Use a brush to spread this mixture on to the fish.
Bake for 12 minutes.
Garnish with fresh parsley and lemon zest.
Fish balls in red sauce
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, crushed
2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
2 15 oz can crushed tomatoes
1 Gefilte fish roll, defrosted
Cilantro for optional garnish
In a deep sauté pan or pot, cook the onion and pepper with the olive oil for 5 minutes. Add the garlic and spices and mix well. Add the crushed tomatoes. Roll the defrosted gefilte fish into balls, and drop into sauce. Cover and cook on low for 1 hour.
Garnish with cilantro.
Desserts:
Cheesecake Cups with Strawberry Wafer Crumble
Crust Layer:
1/2 cup graham cracker crumbs
2 tbsp melted butter
2 tbsp sugar
Cheesecake:
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla extract
1 tsp lemon zest
1 cup heavy cream or non dairy whip topping
Topping:
1 cup roughly chopped chocolate wafers
5 strawberries, finely chopped
Prepare 6 - 10 individual cups for cheesecake.
Combine crust ingredients, mixing well. Measure 1 1/2 tbsp for the bottom of each cup.
Using a hand mixer or blender, cream the cream cheese, sugar and vanilla until smooth. Add the lemon zest and heavy cream, and mix until well combined.
Add 1/3 or 1/2 cup of cheesecake mixture to each cup.
Combine the chopped wafer rolls and strawberries and sprinkle 1 tbsp over each cup.
Refrigerate for 1 hour to set.
Classic Reva's cheesecake
Cheesecake Plait
NY Style Vegan Cheesecake