• Mushky

Shavuot of 21~ The Dairy Edition

Shavuot of 2021 is here, exactly 3333 years ago, we stood together as a nation and accepted the Torah at Mount Sinai.

It is a spring-fresh, bright and floral holiday, and customary to eat dairy.... and I am a dairy addict, so I LOVE Shavuot.

Make sure to catch a 10 commandments reading at your local Shul or Chabad, it's a Mitzvah!

Chag Sameach!

Shalom, love and safety to all!

Love,

Mushky


Awesome Amazon Affiliate Links:


I just bought this one- and so happy with it. Large Nautical Blue Stripe Outdoor Zipper Tablecloth- machine washable. $25.32 https://amzn.to/3w3AiOG



Can't holiday without a pack of these!

My favorites.

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If you go through flour like I do, and you have where to store one of these- I highly recommend.

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The Mudslide Cocktail

Per glass:

1 oz vodka

1 oz coffee liqueur

1 oz milk or milk alternative

Ice


Mix the 3 ingredients into an old-fashioned glass, and top with ice.



Jalapeño Cheese Pretzel


1 1/2 cups warm water

2 1/4 tsp yeast

1 tbsp sugar

1 tbsp oil

1 tsp salt

1 jalapeno, very finely minced

1/2 cup shredded cheese

3 3/4 cups flour

1 tbsp pretzel salt or kosher salt

1 egg, beaten for egg wash

In a medium sized bowl, proof the water, yeast and sugar. Add the oil, salt, jalapeno and cheese. Slowly add the flour, kneading until a smooth dough forms. Let rise for 15 minutes.

Preheat oven to 400 degrees.

Divide the dough into 12 equal portions. Roll into a long rope and twist into a pretzel.


Place on a sheet pan, brush with beaten egg and sprinkle salt. Bake for 15 minutes until golden.




Endive and Peach Salad with Pecans


Salad:

4 endives, sliced

2 peaches, sliced

1/2 cup toasted pecans


Dressing:

1/4 cup oil

1 lemon, juiced

1 tsp salt

1 tbsp honey

1/4 cup fresh mint, roughly chopped

Mix well until all ingredients are combined and drizzle over salad.




Mesclun Strawberry Salad


Salad:

Mesclun (any assorted greens)

1 can hearts of palm, chopped

5- 10 strawberries, chopped

Dressing:

1 cup oil

1/4 cup white vinegar

1/4 cup water

2 garlic cloves

1 tsp salt

10 pitted Deglet Noor dates (or 5 Medjool dates)

Blend well in a food processor or with a hand blender. If the dressing becomes too thick, add some water to thin.





Asparagus Ricotta Tart with Caramelized Onions


1 sheet puff pastry dough

Caramelized Onions:

2 tbsp butter

1 large onion, finely diced

1 tsp salt


Ricotta Mixture:

1 cup ricotta cheese

1 tsp salt

sprinkle pepper

1/2 tsp garlic powder

1 bunch asparagus, washed and trimmed

Optional for garnish:

Maldon Salt

Parmesan Cheese

Fresh Herbs

First, prepare a puff pastry sheet on a sheet pan and punch holes in it with a fork, leaving a 1 inch outer border intact.

In a frying pan, combine the butter, onion and salt, and heat at medium-high heat. Cook for 20 minutes, mixing it well every 5 minutes.

Combine all the ricotta mixture ingredients and mix well. Spread on the puff pastry sheet. Next evenly layer the caramelized onions.

Last, arrange the asparagus spears over the ricotta and onion layer, try filling in all the empty spaces.

Bake at 400 degrees for 20 minutes.

Sprinkle optional garnishes. I used smoked maldon salt and parmesan cheese.



Eggplant and Crimini Mushroom Frittata


1 Japanese eggplant, diced

1 onion, diced

1 tbsp oil

8 oz crimini mushrooms, diced

1 1/2 tsp salt


8 eggs

1/3 cup milk

1/3 cup cottage cheese

1/2 cup shredded mozzarella cheese

1 tsp salt

pinch black pepper

1 tsp sumac


In a large frying pan, heat the oil, and fry the eggplant and onion for 15 minutes. Mixing every 5 minutes. Add the mushrooms, and cook an additional 10 minutes. Mix in the salt towards the end.

In a separate bowl whisk the eggs, then add the milk, cheeses and spices. Whisk until smooth. Add the fried vegetables. And bake in a 9x13 pan at 350 degrees for 40-45 minutes.

Sour Cherry Cheesecake:


8 oz cream cheese

12 oz farmers cheese

2 eggs

1 cup sugar

1 tsp vanilla

Beat all ingredients together until smooth, pour into a pie crust.

Bake at 350 degrees for 40 minutes.

Sour cherry topping inspired by Bon Appetit:

https://www.bonappetit.com/recipe/sour-cherry-cheesecake




Cheese Babka with Butter Streusel

Dough:

1/2 cup warm water

1 envelope dry yeast (2 1/4 tsp)

1/4 cup sugar

1/4 cup oil

1 egg

1/2 tsp salt

2 cups flour

1/4 cup extra flour for dusting


Filling:

8 oz cream cheese

3/4 cup confectioners sugar

Butter Streusel:

1/4 cup brown sugar

1/4 cup sugar

1/4 tsp vanilla

1/4 cup flour

2 tbsp butter (or 1-2 tbsp oil)

1 egg, for egg wash

Dough: In a small bowl, gently stir the warm water, yeast and sugar. Set aside to activate yeast. In a large bowl, combine the oil, egg, and salt. Add activated yeast mixture, and the flour. Knead until a smooth dough is formed. Cover the dough with a towel or plastic wrap and let rise for 30 minutes in a warm place.

Filling: In a medium sized bowl, combine the filling ingredients. Mix well to form a smooth spread, refrigerate until use.

Topping: In a medium sized bowl, stir the brown sugar, sugar, vanilla, and flour. Cube or grate the butter into the bowl. Use your fingers to incorporate the butter in, to get it to a wet sand texture.

Assembly: Preheat oven to 300°, and prepare a greased loaf pan. Evenly flour your counter surface. Using a rolling pin, roll the dough thinly into a large rectangle. Gently spread the cheese filling over the surface, leaving a 1/2 inch border on all sides. Roll tightly into a log (long side). With the seam on bottom, slice the roll in half lengthwise and twist the 2 halves over each other. Press the ends together to fit into your greased loaf pan.

Beat the egg and brush it over the babka loaf, and evenly sprinkle the butter streusel onto the babka.

Bake for 50 minutes.