The Festival of Shavuot: Time to Get Cheesy

The Festival of Shavuot: cheesecakes galore and much much more.

 

At the end of this month we will celebrate the Jewish festival of Shavuot. We know it well as a time to eat dairy products. It is a time where many Jewish people all over the world fress (eat with abandon!) cheesecake, cheese blintzes and pretty much anything with cheese in it, savoury or sweet. Any opportunity!

There are a number of reasons offered as to why.  The main one is that at the time Moses received the 10 commandments on Mount Sinai, it was Sabbath in the desert, and the new rules meant the meat they had already prepared for eating was not in fact kosher (and therefore they were not permitted to eat it) and they had no choice but to eat a dairy meal. (There are several other compelling and not so compelling reasons which you can read about by googling the question).

But really, for us,  it’s always about the food. It’s quite funny how things morph over time. We can imagine that centuries ago, a simple dairy meal would suffice. Now there are books, articles, blogs, competitions . . . all about the BEST cheesecake recipe or giving 8000 versions of cheesecake.

At the Monday Morning Cooking Club, we think we’ve done some of the hard work for you. Our years of research, testing and eating (yes it was so difficult . . . but someone has to do it) has produced the recipes for some of the best Shavuot recipes that can be found. Not to say that there aren’t still some great ones out there not yet discovered, but these ones are truly tried, tested and simply EXCELLENT. And we are honoured that ‘our’  wonderful cooks have chosen to share these recipes with us and with the world.

In our first book Monday Morning Cooking Club – the food, the stories, the sisterhood we have:

– baked cheese blintzes 
ricotta lokshen kugel 
– THE (best!) South African Cheesecake (biscuit crust) 
–  Hungarian cheesecake (pastry crust and lattice)

In The Feast Goes On, we have a few Shavuot options:

– Klarika’s sour cherry slice (a wonderful one bowl recipe with morello cherries and sour cream)
– Paula’s melktert (South African milk tart)
– Ricotta cheesecake (no crust!) – recipe below
Zucchini and Gruyere Gratin

In It’s Always About the Food, we have a few savoury dishes perfect for this time of year:

– Spinach and Ricotta Gnudi (light gnocchi in a tomato sauce)
– Egg Strata Pudding (a savoury cheesy bread pudding – so good!)
– Anglesey Eggs (a Welsh dish of potatoes, eggs and cheese)
Heirloom Tomato Salad with Feta Dressing

In our latest book, Now for Something Sweet, we have a whole chapter devoted to cheese. It is wonderful!  

– Romanian Malai (a polenta cheesecake loaf)
– a new version of the legendary South African Cheesecake
– Traditional Cheese Blintzes
– Cheese and Raisin (yeasted!) Pastries
– New York Style Cheesecake
– Cherry and Cheese Strudel
– Knafeh
– Kolac (an apricot cheese crumble slice).

And that’s only in the sweet department. In the savoury we have:
– Spiced Cheese Biscuits
– Frojalda (the most amazing Turkish Cheese Bread)
– Plechinta (an amazing spinach and feta pie).

Almost too much deliciousness for one page.

Happy cooking xx

 

 

 

Ricotta Cheesecake
Votes: 4
Rating: 4.75
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Servings
10
Servings
10
Ricotta Cheesecake
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180C. Grease and line a 28 cm springform cake tin or a 24 cm square cake tin.
  2. Using an electric mixer, whisk the eggs and sugar until light and fluffy. Add the cheese and beat until smooth, then add the remaining ingredients and beat until well combined.
  3. Pour into the prepared tin and bake for 1 hour, or until golden and puffy. The cake will rise during baking, then fall once cooled.

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Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

Ingredients
Cake
125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
Icing
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Instructions
Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
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#lamongtons #australiaday #australiaday2021 #australiansummer #dessert #desserts #chocolatedesserts #bakinginspo #cookinginspo #chocolate #chocolatelover
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You can now pre order our beautiful organic cotton aprons via our website for dispatch mid Feb. We sold out of our first run in December and we'd love to order some more for all of you who missed out.

They are comfortable, durable and highly functional (so many pockets!), the ultimate kitchen accessory which will allow you to be as messy as you want - in style! Manufactured ethically in Australia by @creamcollection_pro we can offer you 2 sizes - small (Merelyn, Natty wear) or regular (Lisa, Jaks wear) - so head to our website and order yours today! Just click the link in our bio.
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