It’s not quite Lag B’Omer, but we’re still in the homestretch to my favorite holiday: Shavuot! What do I love so much about Shavuot? Well, of course I could say it’s the spiritual power of recalling Matan Torah, but … yeah, honestly? It’s the CHEESE.
If you’ve ever read one of my menu plans, you know we do a lot of dairy anyway – including on the occasional Shabbat. But a whole holiday dedicated to eating ice cream and cheesecake and lasagna? Hello, love!
Imagine my total delight when the good folks at Anderson International, makers of the creamy, handmade kosher cheese Les Petites Fermieres (find them on Twitter at @Sincerely Brigit or on Facebook) asked if they could send me some samples of their farm-fresh cheese. And that they wanted me to give away a GORGEOUS basket of cheeses to one of my readers.
Yes, please!
The founder of Les Petites Fermieres grew up in France – which explains the mouth-watering creaminess of their cheeses. From Mozzarella to Gouda and fiery Pepper Jack, Les Petites Fermieres offers an abundances of choices – over 40 different kinds.
My personal favorite are the goat cheese varieties. Have you ever had warm goat cheese salad? Or berry goat cheese salad? Either would be a perfect starter for your Shavuot meals – esepcially for the more sophisticated palettes among your guests. Of course, my kiddos most appreciate the cheddar and mozzarella cheese sticks (what is it about kids and cheese sticks?).
Tonight’s pizza dinner featured Les Petites Fermieres’ Chef’s Pizza Blend. It was *perfectly* shredded and meltingly delicious. Fortunately there is a bit left over that I plan to use for some potato skins. (Yes, I’m indulging! A care package of cheese does that to me!)
My only disappointment is that among the 15 cheeses we were able to sample, we didn’t get to try their Camembert, which I hear is absolutely top-notch as well!
We have ordered Les Petites Fermieres from our local kosher co-op, and I know that you can find it at many grocery stores that carry kosher cheeses.
All Les Petites Fermieres cheeses are kosher certified by the OK, although it is not chalav yisrael.
Would you like to win your own generous basket of more than a dozen varieties of Les Petites Fermieres cheeses – which will arrive just in time for Shavuot? Cheddar, Mozzarella, Pepper Jack, a variety of mouth-watering goat cheese, Monteray Jack, Meunster, Gouda… and if you’re lucky, you might even get to enjoy some Camembert.
To enter this giveaway, just leave a comment with your favorite dairy dish for Shavuot. If you have a recipe – leave that, too. Recipes aren’t required, but this dairy-fiend will surely appreciate them.
If you are looking for some menu inspiration, please check out their blog, Sincerely Brigitte, for a host of mouth-watering recipes, including this unique Mexican Strata.
The contest will be open until next Friday, May 27. If you can still comment, you can still enter. The winner will be announced on Sunday, May 29 – and your package will be sent out the following week, so the winner will be sure to receive it in time for Shavuot.
Contest open only to U.S. residents 18 and older.
My favorite dairy dish for Shavuot is cheese and broccoli blintzes. Thanks for the giveaway!
ohhh…. anything with spinach, cheese and mushrooms!
Yum!
(pick me! pick me!)
Love doing ice cream sundaes.
My husband would love me forever (well he would anyways, but you get the idea) if I win him this basket. My favorite dairy food is cheese borekas, hands down. My grandmother used to make them from scratch and when I have the time, I do too. But I’ll really take them any which way…! 🙂
Gotta be cheesecake. A nice classic one, no extra frills.
cheesecake!!
Each year I make a spinach feta pie in puff pastry. It’s always a huge hit.
I’m going to need that recipe, Hindy!
My favorite dairy meal is BREAKFAST!! any form of breakfast food for dinner is always fun. We do eggs and hash browns, french toast, blintzes, fruit salads, pancakes. The kids love that we switch things up. They also LOVE cheese!
I love cheese cake with a little carmel drizzel (carmel from williams sonoma). Another thing that goes great w/ Shavuos are potato borekas!
It’s no where near healthy but we love Tuna Melt Souffle
1 C. Mayonnaise
4 Tbls. Flour
4 eggs, beaten
1 C. milk
2 cans tuna, flaked
16 oz. (500 grams) mozzarella cheese, shredded
Combine all and pour into 9X13 pan. Bake at 350 for 40-45 minutes.
My favorite shavuot meal is a noodle kugel.
zucchini parmesan and penne a la vokda
i make a yummy cheesecake (with cottage cheese rather than cream cheese, so it’s not too rich), and it has a yogurt topping that’s sweet/tart…i don’t have the recipe handy now but i can come back later to type it up for you…i love all things cheese/dairy!!
Freshly-made deep dish pizza with feta cheese and fresh vegetables! Actually freshly-made deep dish pizza with anything on it. Oh, how I love being able to cook on chag.
Since I only make it once a year, I will have to say cheese cake.
We have a super yummy spinach cheese casserole that I have doctored the recipe to give it an Indian flavor. It’s KP too, but I didn’t get around to making it this year. Now I just might have to make it for Shavuot. And, any quiche or cheesecake or blintz souffle…. Too many to choose from.
Broccoli cheese quiche is one of my favorite Shavuot dishes.
yummy hungarian style crepes can’t be beat
For Shavuos – my husband’s cheesecake. It is something I look forward to all year 😉 During the year, lasagna with lots of veggies.
Your description of the cheeses sounds awesome. My mouth is watering…
Yummmm- I would love to win the cheeses. My all time favorites are fettucini alfredo and eggplant parmesan. so hungry 🙂
I have a sweet tooth so definitely cheesecake!
we looove cheesecake. i have the world’s best recipe!!! it uses maple syrup for the sweetener which makes it that much more delish. we also love veggie chili wraps with melted cheese for shavuot and parmesan stuffed tomatoes over pasta for a slightly fancier dish.
Ladyfinger cheesecake! It’s creamy awesomeness with cherry pie filling on top – YUM!
I love getting to make all dairy meals on Shavuot – just feels lighter – even when it’s not! I love Eggplant Parmesan and cheesecake!
Definitely cheesecake for Shavuos. My son especially would be thrilled if we won this basket. He thinks pretty much any food (not fleishig, of course) can benefit from cheese.
French Onion Soup with lots of melted cheese on top…. mmm… crusty bread too. Worth the work to make it! (I use the Joy of Cooking classic recipe to make it.)
My husband makes cheese cake that everyone RAVES about, but I go for anything with cheese and veggies. We can only get Les Petite Farmiers here over Passover (I bought a ton!) so I would be thrilled to get this basket. Thanks for your great blog, Mara.
My mom’s cheese pie. I have to look up the recipe, and i will email it to you when i get a chance. Also the blintz souffle from Haddassa’s holiday cookbook.
I love Les Petite Fermiere!
CHEESECAKE. CHEESECAKE. CHEESECAKE. CHEESECAKE. only time of year we indulge!
spinach cheese lasagna!!
Throwing my name into the hat. Would love to win this basket!!!!
No-bake peppermint cheesecake!
Cheesecake and quiche – I always make quiche!
Loving the look of Arica’s recipe.
Here, in Asheville, we get very little kosher cheese. So, I always stock up when we travel to other cities (which we do regularly to get kosher cheese!). The brand I ALWAYS buy – Les Petites Fermieres – LOVE IT!!!! And I love that there are no added hormones!!!!
Blintz Souffle!
chocolate chip cookie dough cheesecake!
Cheese Enchilada Casserole
YIELD: 4 servings
COURSE: Casseroles
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
Preheat oven to 375°.
Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
Cooking Light
OCTOBER 2002
I love a good, rich cheesecake
Smitten kitchen has an amazing recipe for key lime cheesecake that I need to find an excuse to make sometime soon
Fettuccine Alfredo and my husband makes an amazing one with half the fat!! Thanks for the opportunity to enter the give-away.
Good shabbos.
Totally cheesecake from Juniors. YUUMMM
Lasagna. Nothing special, just the recipe on the box and replace the meat with morningstar farms crumbles (bought with coupons, of course!)
any cheesy casserole/quiche (spinach works great with those too);
AND Greek salad with feta is my Shavuot as well as everyday favorite
Favorite Shavout dish is a pastel pie that I made combining many different pasteles receipes. I make my own butter crust and fill it with a vegetable and feta cheese filling. I like to use eggplant and red peppers for vegetables, but like to add whatever else is on sale and will add color.
cheese knish of sorts (puff pastry, farmers cheese, green onion, egg, salt and pepper) and bake. so good.
I just like the chance to have a dairy dessert! Given a choice? Marble cheesecake in a chocolate cookie crust. Yum-my!
Mmmm…. this is making me hungry.
My favorite dish for shavuos is cheesecake. I use the recipe from Spice & Spirit – it’s a big one that uses a 9×13 pan.
My favorite one right now is one of yours: your potato/kale gratin.
But also, love a ratatouille with summer squash, zucchini, and tomato with feta on top.
Shavout is great as I love anything with cheese. Lasagna, borekas, cheesecake and anything that my husband cooks 🙂
Spinach quiche!
Oops – don’t put that through yet –
Spinach quiche or broccoli-lasagna roll-ups from the Kosher Palette
we made the broccoli-lasagna roll-ups one year and they came out fabulous! Thanks for reminding me that I should really try making them again. (It helps that they also look so pretty 🙂
Cheese enchiladas- my great grandmother would make them from scratch, including making her own corn tortillas.
My husband’s family is of askenazic descent and he thinks of cheesecake and blintzes for Shavuot. The first year we were married he was surprised to have enchiladas and cheesecake.
Eggplant Parmesan, Mac n Cheese, Terriyaki Salmon, Baked potatoes with dairy toppings (melted cheese, sour cream, etc.), greek salad with feta cheese, cheesecake & ice cream sundaes with all of the works.. As you can see I LOVE dairy..
I’m a dessert girl so it’s a tie between icheesecake and sour cream pie, both from a moosewood cookbook that my mil has!
Even though it doesn’t seem fancy enough for chag, my family loves mac and cheese….so i make it from scratch for the holiday plus a nice cheesecake or regular cake with ice cream! I do love cheese!!!
I love all Shavuot foods 🙂
I don’t have a favorite but I love cheese blintzes, cheese cake and lasagna. This year I will be having a guest so will make crust less broccoli cheese quiche.
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted (for frying)
Preheat oven to 350 degrees F
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into greased pan and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.
*srry, the crustless is for a guest who does not eat flour
cookie dough chesse cake
Lasagna all the way!
I LOVE brie cheese heated in the oven and topped with raspberry jam. YUM.
If I’m making a milchig main dish on Shavuos I usually go for basil pesto with grilled salmon mixed in, or mushroom ravioli with a creamy spinach sauce. But my favorite way to eat milchig is just a cheese plate, with fruit, rosemary crackers and hot chili jam 😀
Mmmm…cheese.
Can’t call this one of my favorites, as I only just saw the recipe today on the Tasty Kitchen blog, but I’m thinking this will be added to my Shavuot menu because it sounds amazing and easy – win-win!
Beet Risotto with Goat Cheese
2 beets (about 3″ in diameter), peeled and diced small
1 onion, chopped small
1/4 cup butter
1 cup arborio rice
3 cups stock
1 TBSP. balsamic vinegar
1/4-1/2 cup goat cheese
Salt and pepper, to taste
Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese.
My favorite is chocolate chip cheesecake with the mini chocolate chips – YUM!
(And I’m sure I could make great use of the cheese basket also – Shavuot is my favorite Yom Tov because of all the cheese 🙂
My husband is the great cook in our home – he makes baked mac and cheese and cheesecake from family recipes! I love a blintze souffle, however I cheat and use frozen blintzes. Still good and simple, for me 😉
We would love to try the cheeses in the basket !!
Cheesecake
Broccoli quiche!!! yumm!!!
wow – tough to pick. among my favorites are cheese blintzes and eggplant parmesan! can’t wait!
Hard to pick one favorite, but I guess I’ll have to say… CHEESECAKE. Nothing quite like it.
Cheesecake, definetely! My current favorite, a lot of work, but so worth it: http://smittenkitchen.com/2007/08/alexs-choice/
Chocolate chip cheesecake in a graham cracker crust!
Last year I made key lime cheese cake – my husband and I are huge fans of fresh citrus in savory and dessert dishes. The lime gives the typically heavy cheesecake a punch that keeps it feeling lighter – on your pallet and in your stomach.
I adapted a recipe from a Cooks Illustrated – skipped making the crust myself and went with a store bought version to save time. I posted it on my blog last spring http://elishasdoubleportion.blogspot.com/2010/05/camping-we-will-go-parshat-bamidbar.html
Key Lime Cheesecake
20 small key limes (go for these small limes instead of regular ones – there is a real flavor difference)
4 egg yolks
1 14 ounce can of sweetened condensed milk
1 block of cream cheese
1 pre-made graham cracker crust
Pre-heat the oven to 325 degrees.
In a medium bowl grate 8 tsps of lime zest. Whip in the 4 egg yolks and keep beating for about 2 minutes. Add the sweetened condensed milk and then the juice of the limes. Let the mixture stand for ten minutes.
Add the cream cheese and whip until smooth (this may be easier to do in a stand mixer). Spoon the mixture into the crust and bake for 20 minutes or until set.
sounds delicious – thanks for posting the recipe!
I LOVE goat cheese or feta cheese added to salads…. my favorite:
mixed organic greens, feta cheese, craising, carmelized pecans, cut up green apples, with a vinaigrette dressing!
homemade sweet cheese blintzes
Fave dairy dish for Shavuot when in Israel: old fashioned baked cheesecake: (עוגת גבינה אפויה)
Fave dairy dishes for Shavuot when in North America: spinach quiche and chocolate pudding.
My favorite Shavuot recipe is New York style cheesecake – which my kids have learned to make. Flavored with fresh orange or lemon zest for a hint of citrus. Yum. Being summer, though, I can’t help but think of homemade bread drizzled with a touch of extra virgin olive oil, garden fresh tomato and basil, and finally some wonderful, fresh mozzorella.
cheesecake is the most obvious choice, but never underestimate the power of mac and cheese-amazingness!
Cheescake, always cheesecake!
My family loves my cheese blintzes, dairy kugel, and spinach pie. None are low calorie, but who’s counting.
YAY, cheese! Since my daughter was young we’d go to Whole Foods and try one new cheese every week. We’ve been doing it for year. We don’t do it every week now b/c we’ve gone through most of them. But now we’re trying new and different recipes.
Recently we saw a recipe for a savory cheesecake and we’re looking forward to making that for our celebration. Let’s hope everyone likes it!
I once tasted a savory cheesecake topped with salsa. It was amazingly good. Served with crackers like a spread.
Spinach quiche with lots of yummy swiss, muenster, and mozzarella cheese!
I love mushroom-cheese ravioli with egg noodles!! my mom makes it & its heaven
Only time of the year we do cheese blintzes… don’t know why, we LOVE them, but something about it only once a year makes it more special.
Blintzes – both bluberry and cheese, and then cheescake to top it off!
Veggie lasagna. I am sure it would taste so much better with really good cheese!
There is nothing in the world like a rich, creamy cheesecake. And I love all things dairy…bring on Shavuos!
noodle kugel and spinach Quiche… the best!!!
I love the blintz loaf in The Spice and Spirit Cookbook. Tastes just like blintzes, but so much easier to prepare. I always double it (why not? same amount of effort) and if we aren’t having lots of company it freezes well and makes a great weeknight supper with a salad.
I like almost anything dairy… French onion soup, pizza, eggplant Parmesan, baked ziti, Greek salad and cheesecake would be heavenly for me!
Mushroom cheese burger is also a favorite, but I’ve only had one in la. There’s a place in the old city that makes the best tuna melts!!!( My
Mouths watering)
I got alittle off track on the dairy thing. Cheesecake is my favorite shavuot food because I only make it once a year .
Homemade fettuccini al fredo with fresh mushrooms and quiche!!
The best are my husband’s homemade cheese blintzes–yum!
A bowl of custard cream with ground nuts ( toasted nuts please) on top, I make it soupy. Yummm!
I loove cheese!
I’d be lying if I didn’t say cheesecake. Nice and simple, just a sour cream topping will do – no need for canned pie filling or anything!
My favorite Shavuot recipe is definitely cheesecake. I got so into making different ones last year (plain, chocolate chip, chocolate bottom, caramel chocolate chip) that by the time I was done I think I had made about a dozen – I was giving them away to friends and bringing them into work to get rid of them, especially since I’m the only one in my family who eats it!
Everyone else likes what we call “the best macaroni and cheese ever” (it has 4 different cheeses in it (ricotta, parmesan, cheddar, and mozzarella) and also penne with vodka sauce, baked ziti with eggplant, and fettucine alfredo with salmon.
my favorite dish for the holiday is to take a couple of low fat cream cheese, roll them into falafel size balls, then roll them in these beautiful moroccan spices, like sweet red paprika, chopped chives, black pepper, chopped cilantro (amazing!), even cinnamon. yes cinnamon. it’s a birthday feel every time! delicious.
thank you for the giveaway and happy holiday to all.
I wonder if this is not your most popular post ever. I love those petit fermieres cheeses!
My favorite shavuos dish is definitely cheesecake. I make the most decadent version I can find and sad to say end up eating most of it myself.
My recipe is from the Cake Bible and has tons of cream cheese and sour cream. Oh yum!! I love shavuos.
My favorite non-cheesecake recipe can be found here:
http://www.cookingmanager.com/greek-salad-feta-cheese-olives/
I don’t have the “dressing gene” and this recipe for salad dressing has never failed me. For Yom Tov I use freshly squeezed lemon juice as opposed to the bottle.
OK I really can’t stop there. The roasted onion soup recipe in Moosewood “Daily Special” (I think?) is one awesome soup recipe especially if you really follow the recipe and do the “dark stock” first.
That sounds like a whole meal now that I think about it. Roasted Onion soup, Greek Salad, with Cheesecake for dessert.
i love cheesecake and cheese blintzes!
I always make a bunch of mushroom quiches…My hubby loves them.
Are these the same cheeses sold in my local super as “The Little Farmgirls”? The packaging looks the same, but we have a much more limited selection. I’d love to try some of the of-the-beaten-path varieties.
I know it’s not too exciting, but my requisite Shavuot recipe is sweet cheese blintzes. I actually make blintzes all year around, but fancy fillings are reserved for Shavuot. This year I’m going to try some savory cheese and mushrooms ones for the meal as well as the sweet cheese. Here are my go-to blintzes recipes: http://inoursmallgarden.wordpress.com/2010/06/04/blintzes-three-ways/
With my carnivore husband, I get extra excited to have the excuse to plan a dairy extravaganza for Shavuot!
Gnocchi.
my favorite is cheesecake but since that probably shouldn’t be a meal
i like to make a crustless pie with spinach, onions, cheese and cream of mushroom soup. thanks for the offer and great site.
My favorites are cheesy pasta bake and quiche!
ice cream!!!!!!!!!
The holidays are just killing my efforts at weight loss so I’m focusing now on making my traditional favorites with lower calorie and fat content.
Weight Watchers Cherry Cheesecake
2/3 cup cottage cheese
Artificial sweetener equal to 6 tablespoon sugar
1 tablespoon lemon rind, grated
1/2 teaspoon vanilla extract
2 eggs, separated
1/4 cup evaporated skim milk
1/3 cup instant nonfat dry milk
Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.
In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.
Cherry Topping
1 cup sweet cherries; pitted
1/4 cup diet cherry-flavored beverage
Artificial sweetener, to taste
1/4 teaspoon cherry extract
In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.
My favorite dairy dish…. There are so many! As a vegetarian my whole kitchen is dairy. I especially , love quiche though I don’t make it often. My favoite is one I figured out on my own with fresh veggies from my garden and leftover vegetarian sausage. Sautee swiss chard with garlic until chard is softened and reduced down. I sometimes add red pepper flakes depending on the spicy likes of who’s eating. Then I cube small the Lightlife vegetarian Italian sausages and sautee in a seoarate pan untill all sides are browned. I also shredd or small cube mozerella cheese- the marinated in pepper kind if I can find it kosher- then i would omit the red pepper flakes from the chard. Combine all with the egg/milk mixture and salt and pepper in the pie crusts and bake. Super yummy.
Oh abd add some fresh tomatoes to that. I forgot the tomatoes.
Eggplant Parmesan is my favorite. I add a little hot sauce, diced onions and red or yellow peppers and it gives it a lot of extra flavor
simple and good – homemade pizza!
My very favorite dish is cheesecake — and a few years ago, I found this easy Hershey’s recipe that trumps my NY style cheesecake.
Fudge Truffle Cheesecake
Chocolate Crumb Crust (recipe follows)
2 cups (12 oz package) Hershey’s Semi-Sweet Chocolate Chips
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 eggs
2 tsp vanilla extract
1. Prepare Chocolate Crumb Crust (see below); set aside. Heat oven to 300.
2. Place chocolate chips in microwave safe bowl. Microwave at high 1 1/2 min., stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover.
Makes 10-12 servings
Chocolate Crumb Crust
Stir together 1 1/2 cups vanilla wafer crums, 1/2 cup powdered sugar, 1/3 cup Hershey’s Cocoa and 1/3 cup melted butter or margarine in bowl. Press firmly onto botto of 9 in springform pan.
Anything with goat cheese/chevre. And of course ice cream or cheesecake!
Spinach, mushroom, and cheese lasagna!
Fresh spinach, fresh mushrooms, ricotta cheese, mozzarella cheese, sauce, salt, pepper, garlic powder and of course lasagna!
My favorite: Fresh Berry Tart with Toasted Nut Crust http://www.vegetariantimes.com/recipes/11045
Ahh… lovely cheese… spinach and cheese enchiladas are a big favorite around here. You can make the enchilada sauce or buy it (I think the Ortega brand is OK certified). Pour enough enchilada sauce to coat the bottom of a rectangular glass baking dish. Mix chopped spinach (defrost and squeeze out extra liquid if using frozen) and mix with shredded cheese (pepperjack is a nice addition to the standard cheddar/mozz mix), chopped purple onion (saute’ ahead of time for an extra treat), and chili powder (to taste). Spoon mixture into tortillas, roll up tortillas and place them seam side down in the enchilada sauce in the pan. Pour remaining enchilada sauce over top of the enchiladas and sprinkle on extra cheese. Bake at 350 for 20 min or until cheese is bubbly. Serve with sour cream, dirty rice, and a tex-mex salad of corn, black beans, peppers, and onions over romaine lettuce with a salad dressing made from mixing salsa and a bit of mayo (or yogurt). Crush some tortilla chips on top for extra fun. Enjoy! Betayavon!
Oh, I love love love cheesecake, but my friend is a pastry chef and his is so light and creamy it’s a wonder! So, I just go to their house rather than trying to pretend my standard Philly cheesecake is anything special 😉
chocolate cheesecake!
Well, I look forward to making cheesecake. Honey Ricotta to be exact. It’s lower fat, right?
I’ve tried some Les Petites Fermieres Cheese and loved it! Would love to try more flavors :).
I am a sucker for my grandmother’s blintzes!
The best part of having a dairy meal on Shavuos is the Dessert: Ice Cream Bar with all the topings.
The classic item I always linked with Shavuot is the cheese kugel topped with a chopped nuts and brown sugar. I can’t find the recipe right now, but I hope to find it sometime soon.
My most favorite cheese cake recipe, brought to you by Wilton. I just quarter the recipe, and for Shavuot served from start to end, have no problem getting it finished with guests. http://www.wilton.com/idea/3-Tier-Wedding-Cheesecake
A great Shavuot dish: spinach and mushroom quiche made with farmer cheese.
Cheese blintzes!!
cheesecake!!!!
love cheese cake and danishes: )
homeade blintzes… but also cheesecake – the recipe from Joan Nathan’s Low-Fat Kosher Cooking is AWESOME!
My family’s favorite on Shavuot is the unstuffed cheese blintz.
Mom’s homemade cheese blintzes with farmer cheese and Avis’ homemade apple sauce. The best!!!
WALNUT-SAGE POTATOES AU GRATIN
(Gluten-Free)
6 medium russet potatoes (2 lb.)
1/2 cup chopped onions
5 garlic cloves, minced
3 Tbsp walnut oil
4 Tbsp potato starch (for Passover) or arrowroot flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups 2% or whole milk
3 tablespoons snipped fresh sage
4 ounces Swiss gruyere cheese, shredded (1 cup)
1/3 cup broken walnut pieces
Fresh sage leaves (optional)
Peel potatoes and thinly slice. Use a knife or the thin slicing blade on the food processor. Slices should be no thicker than 1/4.” Place slices in a bowl, submered in cold water to keep from browning.
In a medium saucepan on medium to medium-high heat, cook the onion and garlic in walnut oil until tender but not browned. Stir in flour, salt, and pepper, then quickly add all of the milk. Cook over medium heat, stirring constantly with a whisk until thickened and bubbly. Remove from heat; stir in snipped sage.
Grease a 2-quart round casserole (with glass cover) or a deep 2-quart baking dish. Layer half of the potatoes in casserole. Cover with half the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. Cover with lid or tented tinfoil.
Bake uncovered at 350 F for 40 minutes, then uncover and bake 25-40 minutes more or until potatoes are tender. Sprinkle remaining cheese and all of the chopped walnuts over top. Bake, uncovered, 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving. Garnish with remaining sage leaves.
Can you post this on the RE, too, Tovah? Wow – this looks heavenly!
My wife makes great Oreo Cheesecake!
Yum!
Anything with spinach and cheese. …and cheesecake, of course!
In the south I love to do tradition recipes like Tomato Pie…its basically the best parts of a pizza without actually being one…
Take crushed ritz crackers and mix well with melted butter. layer on the bottom of a baking tin or lasagna tin.
Mix together tomato paste, mayo, cayenne pepper, garlic, basic, onions, and salt and pepper and slather on top (liberally) of the ritz crust.
layer on sliced tomatoes, then mozzarella and chedder cheese.
Then repeat all of these steps over and over until you reach the top layer where you can mix the cheese, ritz crackers and fresh basil leaves on top for the most delicious southern yummies you’ve ever had 🙂
Enjoy Ya’ll!
whoops! I forgot… 350 degrees for 30mins! If cooking covered, its more like 45
My mouth is watering just thinking of cheesecake!
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We love Les Petites cheese. Grab some of their reduced fat cheddar slices and some triscuits, and walla, a delicious and nutritious snack. My favorite shavuos food would have to be my white chocolate cheesecake. You can really use any cheesecake recipe and then add a bar of Ghirardelli white baking chocolate. For extra pizazz, shave off some chocolate with a peeler and add it to the top of the cheesecake as decoration.
My favorite dish is cream cheese noodle kugel with craisins (instead of raisins). Ummmm….good!
“OHHHH! yummy yummy yummy! If I had all that cheese, I would want to eat it all in one day!” My adorable 7 year old’s comment, while licking his lips, after I told him about the giveaway. We love cheese!
My favorite Shavuot foods….
blintz souffle, vege lasagna, cheesecake- the creamier–the better!
1/2 stick butter
6 blintzes- frozen works well
3 eggs beaten
1c sour cream
2Tbsp sugar
1/4 tsp salt
1tsp vanilla
2Tbsp orange juice
1tsp orange zest (optional)
Melt butter in baking dish large enough to fit the blintzes in one layer.
Mix remaining ingredients together and pour over blintzes. Bake 350 for 35-40 min. Sprinkle with powdered sugar and serve with preserves or a fruit sauce. serves 6
Chag Sameach!!
Love him!
Blintz Souffle. I keep forgetting to bring the recipe over to the computer, but basically take (frozen) blintzes and set them in a baking dish. Pour beaten egg, orange juice, cinnamon, nutmeg and vanilla over the blintzes and then bake. I always use the commercial packaged ones, but I suppose you could make your own and use them too.
I take my standard broccoli kugel recipe and add a TON of cheese. Delicious!
My favorite dish on Shavous is something my mother-in-law’s parents used to make – a recipe that is part of their Ladino culture from the Isle of Rhodes. It’s a delicious soft and flaky pocket filled with a warm cheese center that’s not too gooey, but just enough to make it addictive.
Good luck everyone on the giveaway!
Basya – I’m gonna need a recipe! That sounds amazing. (You can leave it on the recipe exchange if you’d rather.)
My favorite foods for Shavuot are blintzes and cheesecake – time to indulge!
I love being able to add cheese to salads
I love cheese in just about any form. So deep dish pizza is a good one, I would say my husband’s favorite is cheesecake.