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  • Writer's pictureMushky

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,


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


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


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.


Cheesecake Cups with Strawberry Wafer Crumble

Crust Layer:

1/2 cup graham cracker crumbs

2 tbsp melted butter

2 tbsp sugar


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


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


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