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

The Winning Recipe Is…

On May 12th, we announced this year’s Shavuos Contest, as a result we received 26 entries. Some were great, others mediocre. We agonized over which deserved to win, but in the end SYR and I agreed that Pessy Haskelevich‘s entry was the best.

Here is her prize:

The prize basket consisted of all cholov Yisroel N&K cheeses: Slices of Cheddar, Pepper Jack, Swiss, Horseradish Cheddar, Smoked Provolone, Part skim Mozzarella, Muenster, 8 oz chunks of Cheddar, Muenster, Pepper Jack and Mozzarella, 2 tubes each of Fresh Plain Goat cheese and Cranberry Pecan Goat cheese, shredded Pizza, Part Skim Mozzarella and Mexican Blend; sticks of Mozzarella Sticks and Variety Pack and 12 slice packs of White American and Yellow American (Photo by: Anderson International Foods)

Who is Ms. Haskelevich? She’s a food and wine specialist and private chef. She’s catered numerous wine pairing dinners, done Shabatot at hotels, she also does cooking demos for adults and cooking clubs for kids. While talking to Pessy through email I found her very creative, witty and knowledgeable about wine and the delicate nuances of food. You may contact her at: anatomyof taste@gmail.com.

Beet and Asparagus Crostatta

Whether sweet or savory a crostatta is less fussy than a traditional tart and offers a more crisp crust. Use your imagination to change it up throughout the year; butternut squash and red onions in winter, tomatoes and corn in summer and this can easily be dessert if you add ¼ cup sugar to the dough and fill it with fresh fruit.

Photo by: Pessy Haskelevich

Ingredients

Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 stick cold unsalted butter, cut into 1/2-inch cubes
• 4-6 tablespoons ice-cold water
• 1 large egg, lightly beaten

Filling:

• 2 pounds beets, cut in half and thinly sliced
•  1/3 cup apple cider vinegar
•  3 tablespoons olive oil
•  20 mint leaves chopped
•  salt and pepper to taste
•  4 stalks asparagus cut into 3 inch pieces
•  4 oz ricotta or soft goat cheese (optional)
•  ¼ cup walnuts, toasted and coarsely chopped

Directions

Dough

1. Pulse flour and salt in the food processor. Add the butter and pulse 10 times or until mixture resembles a coarse meal. 
2. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) 
3. Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Filling

1. Preheat oven to 400°F with rack in middle.
2. Toss beets with vinegar, olive oil, salt, pepper and mint.  Set aside

Crostatta

1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. 
2. Transfer to a baking sheet lined with slightly greased parchment paper.

Final Instructions

1. Distribute the chopped walnuts in the center of the dough leaving a 2-3 inch border.  
2. Leaving the juices behind arrange the beets with the asparagus on top of the walnuts.  If using cheese, dot the top of the crostatta with small pieces of ricotta or goat cheese.  
3. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. 
4. Drizzle a tiny bit of olive oil and freshly ground pepper all over top of the crostata.  
5. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 40-45 minutes. 
6. Cool on baking sheet on a rack 10 minutes before serving.

Well, gentle folks, this recipe is more than just award winning delicious. So… enjoy!

(On the coming week, we  will feature the two runner up recipes)

CS