Archive for the 'Shavuot' Category

25
May
12

A Roundup of our Shavuos Recipes


Over the last couple of years we featured some great Shavuos recipes on these pages. To make it easy for anyone to find them, we”ll put up all the links together, right here.

For three superb cheesecake recipes, check out And the Winner Is…, or you can try Levana’s Ricotta Almond Pie. You’ll enjoy Pam Reiss’ Cheese Kugel it is different from the usual kugels and very tasty! If you are looking for a different recipe to make blintzes or you want a Macaroni, Tuna and Cheese Casserole, you’ll find them at: And the Runner Up Recipes Are.

Macaroni, Tuna and Cheese Casserole — Photo by: Giora Malinowski

For an incredible treat, you might want to look at Pessy Haskelevich‘s Beet and Asparagus Crosstata, at: The winning Recipe Is…; for a great soup, hardly anything is better or more refreshing than Cold Watercress Soup,  while there you might also like the Polenta Casserole au Gratin. One of my all time favorites, which I”ll make many times during the year besides Shavuos is: Fettuccine Alfredo with Mushrooms. If pasta, cheese and mushrooms are involved… I can’t help myself!

Fettuccine Alfredo with Mushrooms, I can’t wait!

This week we presented Dairy Beet Borsht, ‘Ataiyef – Syrian Blintzes? and another cold soup, Vichyssoise. i must confide in you, gentle reader, not only will shavuos be inspiring as a renewal of each individual Jew’s re-acceptance of Torah, but the food will also be delicious.

Wishing a chag same’ach – agutten yontef to everyone and may our hearts be fully imbued with the true spirit of na’ase venishma and may torah always be sweet on every Jew’s lips!

CS & SYR

21
May
12

Dairy Beet Borsht


Growing up in Uruguay, I always used to look forward to Borsht Soup. Whether hot or cold, it was always a treat! I never got my mother’s recipe, but I made this one last night and it brought back some sweet memories of my childhood. With Shavous almost here, I thought I’d try a dairy version (parve, also given)

Beet Borsht

Yield: 6 servings

Ingredients

  • 1 lb 8 oz small tender beets
  • 1 large chopped onion
  • 15 cups of water *
  • 1 teaspoon salt
  • pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons brown sugar
  • chopped fresh dill to garnish
  • sour cream (optional, do not use if you prefer a parve soup)

Directions

  1. Cut tops from beets leaving a bit of the stems attached, wash thoroughly to remove any sand or grit. Peel the betts and grate them. Transfer to a heavy pan. You might want to wear rubber gloves to prevent your hands being stained.
  2. Add the onion to the pan and cover with the water. Bring to a boil over medium heat and simmer partially covered for about 30 minutes or until vegetables are tender. Take off from heat and allow the vegetables to cool slightly.
  3. Ladle the liquid into a food processor and process until smooth. Rinse off the pan and put the soup back in it.
  4. Bring to a boil over medium heat and add salt, pepper (to taste), lemon juice and sugar. Simmer for 3 minutes and taste, it should have a sweet and sour taste. If necessary add a little more sugar or lemon juice, if it’s a bit thick, thin out by adding a little bit more water.
  5. Serve hot with a swirl of sour cream. Sprinkle with dill. You may also serve it cold if you refrigerate it covered, but you thin out the soup as it will thicken when chilled.

(Sometimes you may find a similar recipe using vegetable stock instead of water, I’ll have to do that next time.)

Enjoy, gentle reader, enjoy. I did! I tied hot, I can’t wait to try it cold.

CS

30
Apr
12

3rd Annual Shavuos Contest!


We are proud to announce our 3rd Annual Shavuos Contest. Last year’s prize (a beautiful basket of cholov Yisroel N&K cheeses), went to Pessy Haskelevich in the Crown Heights section of Brooklyn; the year before that Brachie S. from Lakewood took the top honors and also received a great selection of cholov Yisroel N&K cheeses. Both times Brigitte Mizrahi, from Anderson International Foods graciously supplied the prizes.

This year Brent Delman from The Cheese Guy.com is supplying the prize:

Photo by: Brent Delman, The Cheese Guy

Two winners will be selected and each will receive a basket consisting of: Italian Montaggio and Pecorino Romano, Pepper Jack, Mild Cheddar, Monterrey Jack and Aged Havarti as well as a jar of honey and a jar of Swiss Hero preserves. All cheeses are cholov Yisroel.

The last date for entries will be May 25th (the Friday prior to erev Shavuot which will start on Motzey Shabbat) at 12:00pm. We will choose the best dairy recipe using cheeses as one of the ingredients. We’ve had some great entries in the past, be creative and send us your best. Winners will be announced on June 4th, the first Monday following Shavuot.

You may enter multiple times if you believe you have more than one possible winning entry. We can’t wait to sample those recipes!

Please send us your recipes to:

kosherscene@gmail.com

CS

13
Jun
11

A Very Special Shabbat at the Manhattan Sephardic Congregation


Between family events, Shavuos and then Shabbat I was away all week in another state. I couldn’t wait, however, to share my experience of a very special Shabbat.

On the Shabbat prior to Shavuot (Parshat Nasso) I stayed by some good friends who are members of the Manhattan Sephardic Congregation (325 East 75th Street, New York, NY 10021). Having grown up in Uruguay with a lot of Sephardi cronies, attending a shul – here in Brooklyn – where we have quite a few Persian members, I was somewhat familiar with non-Ashkenazi rites, or so I thought…

A weekday Schacharis... Photo by: Irving Schild

On Friday eve – erev Shabbat, as everyone was reciting the Shir Hashirim together, there was a certain electricity in the air. The recitation wasn’t just a word mouthing exercise, the fervor was palpable! Each chapter was led by a different member of the kehilla, each picking up where the other left off, without skipping a beat. The tfilllot and their haunting, lilting melodies transported me to another era, to another place. Shabbat eve’s meal consisted of Moroccan and Latin American dishes, a delight for the eyes, the nose, the palate. For the first time in many a decade, a major part of the conversation was in Spanish, I loved it. All that, however, was just the appetizer for what was about to come. The tfillot on Shabbat day introduced me to even greater depths of feeling. Never since I returned to the US in 1977 – after 10 years in Eretz Yisroel – did I get to join other kohanim on a Shabbat for the birkat kohanim on a regular Shabbat, not once but twice! Though the melodies were far different from any I was used to, there was something indescribably beautiful in the voices, the words, the emotions. Many time I was left full of awe after the blessings, but never before, here in chutz la’aretz, have I felt so much like a true descendant of Aharon HaKohen.

Rabbi Benchimol, the Congregation’s Rav, gave an inspiring drasha (but even this was only a forerunner of things to come) weaving golden threads, from Sephardi and Ashkenazi sfarim, into a stunningly rich tapestry.

After Mussaf was over we had kiddush. The previous evening I’d been warned that this particular kiddush was rather a meager one… Meager? By what standards?!?!? Like most of the members, I had challah at the kiddush, there was no need for further lunch. They dare call this meager?!?

Before mincha Rabbi Benchimol gave a shiur, again the wealth and breadth of his lamdut reminded me of a large treasure chest bursting with precious stones, with gold, with silver. Not only does he know his mekorot but his way of meshing them together, his insights, had us all enthralled as we listened and eagerly picked up every pearl pouring forth..

The seudah shlishit, was a veritable feast again, but by this time I expected it to be… and it didn’t disappoint. The warmth of the predominantly Moroccan congregation, the depth of the feelings evoked, tfillot that left me feeling feeling humbled but inspired, made this a Shabbat I will long treasure. One Ashkenazi member of MSC told me – in response to my question as to what brought him to a Sephardic bet knesset - “I find myself emotionally drawn to this minyan!” Frankly, I’m starting to feel the same way…

CS




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