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: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ricotta Cheesecake
Votes: 3
Rating: 4.67
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.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Another very special one in our new book: ⁠
New York-style Cheesecake.⁠

Ever tasted Junior's cheesecake in NYC? Well, this is the recipe and we think this one tastes even better than the iconic original (which you can still enjoy in NYC when we ever get the chance to go back to NYC....)⁠

It has a fine sponge base under a super creamy water-bath baked cream cheese top.⁠

So yum.⁠

A recipe you need in your collection.⁠

You'll find it on p. 219 of Now for Something Sweet.⁠

(With thanks to Michele Glass 🙏🏻, we share it in memory of Steven 🖤.)⁠








#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #alanbensonphoto @harpercollinsaustralia @alan_benson_photographer
...

258 9

And at last.⁠
9 of 9.⁠

Cheese blintzes: soft crepes filled with a super smooth cream cheese mixture, rolled to form neat parcels, fried in butter, served warm with blueberry compote and a good dollop of sour cream.⁠

⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⁠

Check out tomorrow's @goodfoodau in the @sydneymorningherald @theageaustralia - the recipe will be there!⁠

⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⁠

It can also be found on p.210 of our new book, Now for Something Sweet.: Traditional Cheese Blintzes with Blueberry Compote⁠

This is one of THE most delicious dishes in the world.⁠
For any day of the year.⁠

TOTALLY irresistible.⁠








#mondaymorningcookingclub #heirloomrecipes #homecooking #shavuot #dairyrecipes #thefeastgoeson #jewishcooking #blintzes #cheeseblintzes #nowforsomethingsweet
...

125 4

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts

Lokshen Kugel

Perfect for Shavuot or any time: a ricotta noodle dish with apple, sultanas and cinnamon.