top of page
  • Writer's pictureMushky

Shavuot Tapas Menu of 2023

As Shavuot approaches, a time of joy and celebration, it's the perfect occasion to gather loved ones and indulge in a delightful culinary experience. This year, why not add a unique twist to your Shavuot festivities by embracing a tapas-style approach to your holiday menu? Picture an array of mouthwatering small plates, bursting with vibrant flavors and textures, designed to be shared and savored together. Whether you're seeking inspiration for a dairy-focused feast or looking to incorporate traditional Shavuot ingredients in creative ways, this tapas-style holiday menu will awaken your taste buds and elevate your celebration to new heights. Join me on a culinary journey as we explore an array of tantalizing dishes that capture the essence of Shavuot in every bite.

Chag Sameach and enjoy!!!

Love, Mushky

Here are some of my Amazon Affiliate faves!

1- Hanging vases, if you are eating outside and have where to hang these, they are adorable!

2- You can hang tea lights as well

3- Pink bud vases spark so much joy!

4- Disposable cheesecake or mousse cups

5- Best way to make blintzes!

Shavuot Tapas Recipes

Fuzzy Kamikaze

2 oz vodka

2 oz peach puree

Combine the vodka and puree, garnish with peach slice or lime slice, and top with ice

Sea Salt and Rosemary Honey Challah

I used this recipe and added the optional honey

Braid challah or challah rolls, egg wash and top with rosemary sprigs and an even sprinkling of sea salt.

Yogurt and Herb Dip

1/2 cup plain yogurt

1 cup fresh cilantro or parsley

1 cup mint leaves

1 jalapeno, seeds removed

1/2 a lemon, squeezed

2 garlic cloves

1 tsp salt

Blend in a food processor or blender until smooth.

Caramelized Onion and Kani Noodle Salad

2 onions, diced

1 tbsp oil

16 oz kani, roughly chopped

1 carrot, julienned

2 cucumbers, diced (Persian small ones)

2 scallions, sliced

1/2 package of thin rice noodles or rice sticks, cooked

black sesame seeds for garnish

Saute the onions in oil for about 20 minutes, until caramelized, add the chopped kani, season with salt and cook together with the onions for an additional 10 minutes. Combine the remaining salad ingredients and dress:

2 tbsp sesame oil

2 tbsp soy sauce

2 tbsp rice vinegar

2 minced garlic cloves

1 tsp fresh or ground ginger

1 tsp salt

Handmade Cheese Blintzes and Blueberry Sauce

Recipe from my mother in law- Mrs. Perlstein!

Blintz Batter:

4 eggs

1 cup flour

1 cup milk

pinch of salt

2 Tbsp sugar

1 Tbsp oil

Combine eggs and flour, then add remaining ingredients. Let batter rest for 30 minutes.

Use crepe maker or nonstick frying pan to make the blintzes.


1 lb. cottage cheese or farmers cheese

2 egg yolks

2 tbsp sugar

1 tsp vanilla

Mix well. Place 2 tbsp of filling onto blintz wrapper and roll, tuck, roll.

Finish off by lightly frying in oil until golden.

Blueberry sauce:

1 cup blueberries, muddled

1 cup sour cream

Mix together.

Savory Spinach and Cheese Blintz

Blintz Batter (tap to link to above)

Spinach and Cheese Filling

1 onion

1 bag fresh or frozen spinach

2 tsp oil

1 tsp garlic powder

1 tsp salt

1 tbsp flour

1 cup shredded cheddar or mozzarella cheese

Saute the above ingredients over medium heat. Add the flour and cool. and the cheese and fill the blintzes, fry until golden brown and cheese is melty.

Feta strawberry avocado salad

Romaine lettuce

2 cups sliced strawberries

1 avocado, diced

1 cup crumbled feta cheese


1/2 cup oil

1/4 cup balsamic vinegar

2 tbsp honey or other sweetener

2 garlic cloves, minced

1 tsp oregano

salt and pepper

Mango and Spinach Tajin Salad

Fresh spinach

2 cucumbers, diced (Persian small ones)

2 mangos, diced

2 shallots, thinly sliced

Tajin dressing

1/2 cup oil

1 orange, juiced

1 lime, juiced

1 tsp salt

1 tsp Tajin or chili lime spice

Creamy Broccoli Mushroom Soup

2 onions, diced

1 tbsp oil

2 broccoli heads, cut into florets

8 oz pack of mushrooms, diced

4 - 8 oz oyster mushrooms , diced

1 cup white wine

1 cup milk

12 cups water

salt and pepper

In a 6-8 qt soup pot, heat the oil and saute the onions for 10 minutes. Add the broccoli florets and saute for 5 minutes. Add the mushrooms and saute for an additional 5 minutes. Add the wine and let it simmer for 3 minutes and add milk (or milk alternative), water, salt and pepper. Bring to a boil and cook for 30 minutes.

Dukkah Cauliflower

1 large head of cauliflower, cut into florets

3 tbsp olive oil

1 tbsp salt

2 tbsp Dukkah spice blend

Parmesan cheese (optional)

Preheat oven to 425 degrees. Combine cauliflower florets with olive oil and salt. Spread as a single layer on a sheet pan. Roast for 30-40 minutes until it's deeply colored and burning on the edges. Top with dukkah blend (trader joes or amazon) and optional parm.

Roasted Fennel with Sliced Tomato and Pistachios

2 fennel bulbs, sliced thin

1 tbsp olive oil


1 tomato, thinly sliced into rounds

A handful of pistachios

Preheat oven to 400 degrees. Combine fennel with olive oil and salt. Roast for 25 minutes. Layer the fennel with sliced tomato, and garnish with pistachios.

Note- after roasting, fennel becomes a delicious, buttery, non licoricy deliciousness.

Eggplant Crostini with Basil Creme

1 baguette, toasted and then sliced on an angle

1 eggplant, peeled

1 egg

1 cup panko crumbs

1 tsp salt

Sprinkle of garlic, onion, pepper, smoked paprika, oregano and basil

1 tbsp parmesan cheese or nutritional yeast


Basil Creme 2 bunches of basil

1/2 cup mayonnaise

3 garlic cloves

1 tsp salt

1 tbsp parmesan cheese or nutritional yeast

First choose to fry or bake the eggplant- and prepare a frying pan with a lot of oil, or a sheet pan, and preheat oven to 350 degrees.

Slice the peeled eggplant 1/2" thick, and slice the larger rounds in half. Dip it into egg, and then dip into the panko, salt, spice, parmesan mixture. Either fry on place on sheet pan, drizzle with oil and bake for 45 minutes. Test the eggplants if they are soft and cooked through, if not give an additional 10-15 minutes.

Blend the basil creme ingredients, and layer the crostini with the basil creme, with an eggplant and a spoonful of basil creme.


Brownie Cheesecake Bites


8 tbsp butter

1 cup chocolate chips

3/4 cups sugar

2 egg whites

1/2 cup flour

2 tbsp cocoa

1 tsp vanilla

1 tsp espresso powder

Cheesecake layer:

1 lb. cream cheese

2 egg yolks

2 tsp vanilla

3/4 cup sugar

1/4 cup whole milk

Preheat oven to 350 degrees, and prepare a 9x13 pan.

Melt butter and chocolate chips, add sugar. Let cool. Beat in the eggs, flour, cocoa, vanilla and espresso.

Mix all the cheesecake ingredients together.

Place most of the brownie batter on the bottom of the pan, add the cheesecake layer over the brownie. Dollop the remaining brownie mixture. Bake for 40 minutes. Cool completely and cut into small squares.

Braided Cheesecake

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.


bottom of page