The Culinary Connoisseur
Shavuos Sides
30
May
May
If you serve a milchig seuda on Shavuos, you may begin
your menu planning at the end—with cheesecake. That’s the easy part! What comes
before may be a little harder to figure out. Fish is probably in the plan. That’s
a given. But many get stuck when it comes to appetizers or side dishes.
your menu planning at the end—with cheesecake. That’s the easy part! What comes
before may be a little harder to figure out. Fish is probably in the plan. That’s
a given. But many get stuck when it comes to appetizers or side dishes.
Here’s a little help.
This is not your mother’s cheesecake! Not a drop of sugar in sight
1/4 cup pine nuts, toasted
1/4 cup panko crumbs
3/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
3 (8-ounce) packages cream cheese, softened
1 16 ounce container ricotta or cottage cheese
8-ounce package feta cheese, crumbled
3 large eggs
4 cups fresh baby spinach, checked and shredded
2 cloves garlic, crushed
2 tablespoons flour
1 tablespoon fresh dill, checked and chopped
8-ounce package feta cheese, crumbled
3 large eggs
4 cups fresh baby spinach, checked and shredded
2 cloves garlic, crushed
2 tablespoons flour
1 tablespoon fresh dill, checked and chopped
Preheat oven to 350 degrees F. Line a 9” springform pan with parchment paper.
Process the pine nuts in a food processor until they are
ground. Stir together pine nuts, crumbs, salt, pepper and melted butter. Press
into bottom of prepared pan. Bake for 10 minutes. Remove from oven and cool in
pan on a wire rack.
ground. Stir together pine nuts, crumbs, salt, pepper and melted butter. Press
into bottom of prepared pan. Bake for 10 minutes. Remove from oven and cool in
pan on a wire rack.
Reduce oven temperature to 325 degrees F. Place the cream
cheese in an electric mixing bowl and beat at medium speed until creamy; add
the ricotta cheese, feta cheese and eggs, beating until blended. Stir in the
spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2
teaspoon pepper Pour the batter into the prepared crust. Bake for 45 minutes.
cheese in an electric mixing bowl and beat at medium speed until creamy; add
the ricotta cheese, feta cheese and eggs, beating until blended. Stir in the
spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2
teaspoon pepper Pour the batter into the prepared crust. Bake for 45 minutes.
Turn oven off; leave cheesecake in oven 20 minutes. Cool
on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and
carefully remove sides of pan; cool 10 more minutes. Garnish with sliced
tomatoes and dill, if you like. Serve warm or cold.
on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and
carefully remove sides of pan; cool 10 more minutes. Garnish with sliced
tomatoes and dill, if you like. Serve warm or cold.
The over-sized crispy treat can be served in wedges
with a dollop of sour cream for an elegant appetizer.
with a dollop of sour cream for an elegant appetizer.
2 pounds Idaho or russet potatoes2 tablespoons butter (1/4 stick), divided
2 tablespoons oil, divided
salt & pepper to taste
1 1/2 cups (packed) shredded cheese
3 tablespoons chopped fresh parsley
Cook potatoes in their peels in a large pot of boiling
water until soft, about 25 minutes. Drain and refrigerate until cold. Peel
potatoes and shred using a large-hole grater. Melt 1 tablespoon butter
with 1 tablespoon oil in a 10” skillet over high heat. When the oil is
hot, lower flame slightly. Sprinkle half the potatoes evenly over the
bottom of the skillet. Season with salt and pepper. Sprinkle cheese
evenly over potatoes. Sprinkle remaining potatoes over cheese and season
once again. Press gently with a large spatula to compact layers.
Cook until bottom is browned, about 7 minutes.
Remove skillet from heat. Invert a dinner plate over the skillet
and using oven mitts, flip skillet and plate over, turning the pancake onto the
plate.
Return skillet to flame and heat remaining butter and oil.
Slide the pancake back into the pan with the brown side up. Cook 7
minutes longer until brown on the bottom and the cheese is melted.
water until soft, about 25 minutes. Drain and refrigerate until cold. Peel
potatoes and shred using a large-hole grater. Melt 1 tablespoon butter
with 1 tablespoon oil in a 10” skillet over high heat. When the oil is
hot, lower flame slightly. Sprinkle half the potatoes evenly over the
bottom of the skillet. Season with salt and pepper. Sprinkle cheese
evenly over potatoes. Sprinkle remaining potatoes over cheese and season
once again. Press gently with a large spatula to compact layers.
Cook until bottom is browned, about 7 minutes.
Remove skillet from heat. Invert a dinner plate over the skillet
and using oven mitts, flip skillet and plate over, turning the pancake onto the
plate.
Return skillet to flame and heat remaining butter and oil.
Slide the pancake back into the pan with the brown side up. Cook 7
minutes longer until brown on the bottom and the cheese is melted.
Flavorful basil and garlic wake up basic potatoes in
this easy side dish
this easy side dish
2 pounds Yukon Gold potatoes (about 6)
1 medium onion
4 cloves garlic, crushed
3/4 cup packed fresh basil leaves, finely chopped or 8 cubes
frozen basil
frozen basil
1 egg plus 1 yolk
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Coat a 12-cup muffin pan
with baking spray.
with baking spray.
Peel potatoes, then shred them through the large holes of
a box grater into a large bowl. Squeeze in small batches between your hands
over the sink to remove excess moisture. Grate onion into the bowl through the
same holes in the box grater. Alternately, the potatoes and onions can be shredded
in your food processor; then squeezed dry. Stir in garlic, basil, egg and yolk,
cheese, oil, salt and pepper.
a box grater into a large bowl. Squeeze in small batches between your hands
over the sink to remove excess moisture. Grate onion into the bowl through the
same holes in the box grater. Alternately, the potatoes and onions can be shredded
in your food processor; then squeezed dry. Stir in garlic, basil, egg and yolk,
cheese, oil, salt and pepper.
Place a generous 1/2 cup of the potato mixture into each
muffin cup, packing the mixture firmly. Bake the latkes until lightly browned
and firm, 50-60 minutes. Cool in the pan on a wire rack for 10 minutes before
unmolding.
muffin cup, packing the mixture firmly. Bake the latkes until lightly browned
and firm, 50-60 minutes. Cool in the pan on a wire rack for 10 minutes before
unmolding.
(May be prepared in advance and reheated at 350
degrees F for 15 minutes.)
degrees F for 15 minutes.)