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Shavuot of 2020!

The holidays of 2020 are for the books. From Purim, to Pesach and now to Shavuot. Whether you are still in heavy quarantine, or slowly getting back out there, your Shavuot menu is one to go all out on!

Have fun with the cheesecakes and all. It's worth it. Just for the memories :)

Chag Sameach, sending love to you. May we merit to receive the Torah joyfully and inwardly.

Love, Mushky

Cold Brew

⅓ cup ground coffee


Milk (optional)

In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature for 12 hours.

Strain twice through a coffee filter, or cheesecloth.

To serve: fill a glass with ice, mix equal parts of coffee concentrate with water or milk.

Beer Bread Challah

Easiest, best challah to mix things up. Can even bake it fresh on the morning of the holiday. Otherwise, it freezes beautifully, just toast fully before serving.

Great loaf pan by Rachael Ray here for $11.99.

Sun-dried Tomato and Almond Spread

1/2 cup (dry) sun-dried tomato

1/3 cup toasted slivered almonds

1 garlic clove

6 tbsp olive oil

1/4 cup nutritional yeast

1 tsp salt

2 tbsp water

2 tbsp apple cider vinegar

Blend all ingredients in food processor. I love my Braun :)

*For a creamier spread or pasta sauce, mix into 1/4 cup sour cream. It's delicious!!!

Eggplant and Herbed Yogurt Sauce:

3 eggplants

2 tbsp olive oil

1 tbsp salt

1 tsp pepper

2 tbsp sumac (or your favorite spice blend)

Herbed Yogurt Sauce:

1 cup plain Greek or coconut yogurt

1/2 cup fresh cilantro

3 scallions

1 clove garlic

1 lemon, squeezed

1 tsp salt

Pomegranate Seeds for garnish

Preheat broiler or oven to 500 degrees.

Slice eggplants in half lengthwise, and season flesh side with olive oil, salt, pepper and sumac.

Place flesh side down– skin side up on a baking sheet and broil for 20 minutes. Turn eggplants over and broil the flesh side up for 5 minutes.

Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds (optional.)

Cauliflower + Spinach salad with Zaatar Mint Yogurt Vinaigrette


1 cup Greek yogurt

1/4 cup fresh mint leaves

2 cloves garlic

1 tbsp olive oil

2 tsp zaatar

1 tsp salt, sprinkle pepper

Blend together.


Separate into florets and roast at 425 degrees for 35 minutes.


Layer spinach, 1 can of chick peas, roasted cauliflower, and thinly sliced red onions.

Variation: This vinaigrette also works as a great accompaniment for roasted or grilled vegetables.

Love this enamel salad bowl!! Love the lightweight, oven safe, shatterproof features. and its so vintage and fun. We just got an enamel mug too, and love it!!

Mini Deep Dish Pizza

Using pizza dough or challah dough, divide 1 lb. of dough into 12 balls.

Spray a muffin tin with oil, and flatten each ball, and press into muffin cup, on the bottom and sides. Fill each cup with a sprinkle of mozzarella cheese, chopped tomato, any desired filling (mushroom, pepper, onion etc.) and finish off with another sprinkle of cheese.

Bake at 450 for 12 - 15 minutes.

Grape Tomato and Thyme Frittata

8 eggs

1/4 cup milk

1/2 cup cheese

1 cup sliced grape tomatoes

1 tsp chopped fresh thyme, or a small sprinkle of dry thyme

1 large handful of fresh spinach

salt and pepper

Whisk egg and milk, then add remaining ingredients. Pour into 9" pan and bake at 350 for 35 - 45 minutes.

So simple, and you can add any variation of vegetables to egg and cheese mixture.

Cheesecake Plait

1 sheet puff pastry dough (10”x 15”)

8 oz cream cheese

3 oz white milk chocolate

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

egg white for brushing


3 tbsp hot water

1 1/2 tsp vanilla

2 1/4 cup confectioners sugar

3 tbsp butter

3 tbsp milk

Melt white milk chocolate and combine with cream cheese, confectioners sugar, egg yolk and vanilla, and mix until smooth.

Mark the puff pastry dough into thirds and fill middle third with cream cheese mixture. Make diagonal cuts at 1 inch intervals on each of the long sides. Do not cut into center filling area.

Fold strips, alternating sides over the filling like a braid.

Brush with egg white, and bake at 350° for 30 - 40 minutes.

Combine glaze ingredients and pour over cheesecake plait while still warm.

Optional: In picture, I added finely chopped toasted almonds.

Reva's Cheesecake with Chocolate Ganache

1 lb. cream cheese

1 cup sour cream

3/4 cup sugar

2 eggs

2 tsp vanilla extract

1/4 cup flour

Mix all ingredients in blender or mixer.

Place in 2 graham cracker crusts and bake at 350 degrees for 35- 40 minutes.


9 oz chocolate chips

1 cup whip topping

Heat chocolate and whip cream until melted and thick.

Spread over cooled cheesecake.

Cheese Rugelach

1 tbsp yeast

1/4 cup warm water

1 cup butter (2 sticks)

3/4 cup sugar

1 tsp vanilla

3 egg yolks

1 cup milk

1.5 lbs ( approx 5 cups) flour

Cheese filling:

1 lb. farmer cheese

2 eggs

1/2 cup sugar

1 tsp vanilla

4 tsp sour cream

4 tsp flour

Dissolve yeast in warm water. In mixer, cream butter and sugar. Add vanilla, egg, yeast mixture, milk, and mix well. Add flour until well incorporated.

Divide ball of dough into 4.

Roll each dough on a floured surface into a large circle. Spread 1/4 of the cheese mixture, and using a pizza cutter, divide into 12 even slices (or 16 for smaller rugelach). Roll from wide end to point, and place on baking sheet. Brush with egg white and bake at 350 degrees for 25 minutes, until golden.


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