Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!
Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!
Almond crust ingredients:
1/2 cup almonds
1/4 cup brown sugar
2 cups flour (any flour, including Gluten-free)
1 tablespoon vanilla
1/3 cup cold unsalted butter, cut in pieces
2 tablespoon very cold water, or a little more if needed.
3 cups ricotta
1 cup sugar
2 tablespoons brandy or rum
2 tablespoons lemon zest
Preheat oven to 350 degrees.
Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.
Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.
For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:
Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.
1/3 cup extra virgin olive oil
2 large onions, sliced very thin (food processor)
4 large shallots, sliced very thin (food processor)
2 large leeks, white parts only, sliced very thin (processor)
6 large cloves garlic, minced (food processor)
3 tablespoons sugar
2 cups dry red wine (liquor stores)
1/2 cup dark miso paste (health food stores)
6 sprigs thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts (10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup grated Swiss cheese
1 cup smoked cheese, cut in small chunks
1 cup grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes. Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!
Enjoy these folk, I know I will.
For prize winning cheese cake recipes: and the winner is…