Shavuot Recipes

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We asked Olim to share with us some of their favorite Shavuot recipes. B’tayavon & chag sameach!

Israeli-style Cheesecake

Submitted by Evan Saltzman, Aliyah 2014

 

cheesecake

INGREDIENTS

This recipe uses a cookie sheet/jelly roll pan (I use a tin foil one about 28 x 34 cm).  Israeli sized cup is 7 ounces (200 grams).

Pastry (can even make it a day ahead):

  • 150 grams butter or margarine
  • 200 grams (7 ounces or about 1 cup) sugar
  • 500 grams or 2.5 Israeli sized cups (17.5 ounces) self-rising flour, or just add a packet (2.5 teaspoons) of baking powder to regular flour
  • 2 large eggs
  • 2 pkgs. vanilla sugar

Cheese filling:

  • 500 grams 5% gevinah levanah (2 containers) (I like to use Strauss Ski)
  • 100 grams (3.5 ounces) sugar
  • 200 grams (7 ounces) milk
  • 1 pkg. (80 grams) vanilla instant pudding
  • 1 container of shamenet metukah (heavy cream, not sweet)

DIRECTIONS

PASTRY

Cream the butter/margarine and sugar together, and then add the rest of the ingredients and mix well.  Use wet fingers to spread into a buttered pan.  Bake about 15-20 minutes in a preheated 180 C oven until light brown on top.  As soon as you can, use a sharp knife or the tines of fork to carefully peel off just the top hard layer of the cake to use for the crumb topping.  Crumble the topping in aseparate bowl and set aside.  Let the cake cool.  You can even wait a day until making the cheese filling.

Cheese filling:

  1. Mix this well (I use an electric mixer) and then add
  2. 1 pkg. (80 grams) vanilla instant pudding.  Mix well.
  3. Whip 1 container of shamenet metukah (heavy cream, not sweet) and fold into cheese mixture.  
  4. Spread on top of cake.  Sprinkle crumbs on top of cheese mixture.
  5. Put in fridge or freezer.  If in the freezer take it out 15-20 minutes before serving.

Easy Flavorful Pizza Dough

chefzissie.com – Submitted by Chef Zissie Spivak, Aliyah 2014

 

pizza

INGREDIENTS 

  • 2 3/4 cups of bread flour (plus more for dusting)
  • 1/4 cup of semolina flour (plus more for dusting)
  • 2 teaspoons of rapid rise yeast
  • 2 teaspoons of kosher salt
  • 1 cup of warm water
  • 3 tablespoons of olive oil (plus more for greasing)

DIRECTIONS

  1. In a large bowl add the flour, semolina flour, yeast and salt and mix together. Add warm water and mix. Slowly add olive oil and start to knead. Knead in bowl for 1 minute until combined. Remove from bowl and knead on floured surface for 3 minutes or until mostly smooth.
  2. Wipe out bowl and line with olive oil. Add ball of dough back in and combine with olive oil. Put damp cloth on top of bowl and let rise in warm place for 1 1/2 – 2 hours.
  3. Take dough out onto floured surface and kneed once or twice.
    (Can place dough in fridge at this point up to 3 days or in freezer for 5 months!)
  4. Sprinkle an even amount of semolina flour over entire surface of pizza stone (or pizza tray).  Place pizza stone in cold oven and preheat oven to 450
  5. With a rolling pin, roll out dough until large and round. Take out hot stone and place pizza crust on top. Fold over sides slightly to fit on stone. Add favorite toppings and bake in oven on bottom rack for 21 minutes.
  6. Let cool for 2 minutes.
  7. Slice, serve and enjoy!

Fresh summer fruit pizza
with mint basil pesto

chefzissie.com – Submitted by Chef Zissie Spivak, Aliyah 2014

INGREDIENTS 

  • 2 3/4 cups of bread flour (plus more for dusting)
  • 1/4 cup of semolina flour (plus more for dusting)
  • 2 teaspoons of rapid rise yeast
  • 2 teaspoons of kosher salt
  • 1 cup of warm water
  • 3 tablespoons of olive oil (plus more for greasing)

DIRECTIONS

  1. Prepare dough (see above)
  2. Scatter peaches, nectarines and chili peppers on pizza
  3. Add shredded cheese
  4. Place in oven. While baking, in a food processor add Basil, Mint, garlic, Olive oil, toasted almonds and salt and blend.
  5. Remove pizza from oven and drizzle with pesto

Goat Cheese Honey Pizza

chefzissie.com – Submitted by Chef Zissie Spivak, Aliyah 2014

  • 1 quart of sundried tomatoes
  • 4 tablespoons of olive oil
  • Salt
  • 1/2 quart of Goat cheese
  • 1 1/2 cups of slivered almonds
  • 1/2 cup of Honey
  1. Prepare dough
  2. Place sundried tomatoes, olive oil and salt into food processor and blend
  3. Spread on dough like sauce
  4. Add goat cheese and baked for 12 minutes
  5. Remove from oven and add almonds and honey and bake for 8-10 more minutes

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velvet

Photographer is Ariel-Nachman Kent

2017-03-15T10:46:21+00:00 NBN Highlights|