Wednesday, May 23, 2012

Shavuot 2012 Recipe Ideas

Shavuot is almost here. In case you don't know, Shavuot is the Jewish holiday that commerates the anniversary of when G-d gave the jewish people the Torah. It is customary to eat foods containing dairy during this holiday.

My kids especially love Shavuot because we go to an ice cream party.

Last year I had good suggestions click here: Shavuot 2011

Here are some fresh and delish dairy recipes for you:

Boursin Stuffed Mushrooms

I had these at a friend's house, they were an explosion of deliciousness! Recipe is from Boursin.

1 (10 oz.) package mushrooms
2 T. butter, unsalted
1/4 C. onion, finely chopped
1/4 C. bread crumbs
1 package Boursin Garlic and herb flavor
1 T. fresh parsley, chopped
1/4 t. salt
1/8 t. pepper

Preheat oven to 400 degrees. Remove and chop mushroom stems. In a medium skillet, melt butter over medium-high heat and cook mushroom stems and onions, stirring occasionally, 5 minutes or until tender. In medium bowl, pour mushroom mixture over breadcrumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet. Bake 20 minutes or until mushrooms are tender and golden.

Hot Artichoke Dip
This is a very addictive recipe my sister makes all the time. Watch out, I can eat the entire dish myself.

1 can artichoke hearts, drained and chopped
3/4 C. Mayo
1/2 C. shredded parmesan cheese, optional
dash worcestershire sauce
dash of lemon juice
1/4 t. garlic powder, or freshly minced garlic
salt and pepper to taste

Preheat oven to 350 degrees. Mix all of the above ingredients, and put into a 9 inch round or square baking dish. Sprinkle top with a handful more of grated parmesan, or a sprinkle of paprika. If you are leaving out the parmesan altogether, sprinkle the top with bread crumbs. Bake for 30 minutes, serve hot with assorted crackers.

Arugula, Watermelon and Feta Salad

By one of my favorite cookbook authors, Ina Garten.

1/4 C. freshly squeezed orange juice
1/4 C. freshly squeezed lemon juice (2 lemons)
1/4 C. minced shallots (1 large)
1 T. honey
1/2 C. olive oil
1t. kosher salt
1/2 t. freshly ground black pepper
6 C. baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces feta cheese, 1/2-inch diced
1 C. (4 ounces) whole fresh mint leaves, thinly sliced

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon,  feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Salmon in Foil

By Giada de Laurentis

4 (5 oz. each) salmon fillets
2 t. olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 T. fresh lemon juice
1 t. dried oregano
1 t. dried thyme

Preheat the oven to 400 degrees.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Parmesan Asparagus

1 lb. asparagus, trimmed
1 T. olive oil
kosher salt and pepper
1/4 C. parmesan cheese
1 lemon, cut into wedges

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Lay the asparagus on the baking sheet, drizzle on the olive oil, and sprinkle with salt and pepper, mix all around to coat the asparagus. Place in the oven for 10-20 minutes depending on the thickness of the stalks. Remove from the oven and sprinkle with the parmesan. Place back in the oven for 1 more minute. Serve with lemon wedges.

Oreo Truffles
If you have never had these before, you are in for a huge treat!

45 chocolate sandwich cookies such as Oreos
1 package cream cheese, softened
2 bags, chocolate chips

Place 9 of the cookies in a medium ziploc. Place 36 of the cookies in a large ziploc. Using a skillet or a meat mallet (the flat side) Crush the cookies until fine.

Mix the contents of the larger baggy and the cream cheese until thoroughly combined.

Melt the chocolate over a double broiler, or in the microwave at 15 second intervals stirring between each time until melted.

Form the cookie mixture into 42 balls, about 1 inch in diameter. Drop the balls into the melted chocolate. Use a fork and shake of the excess. Place onto a sheet pan covered in parchment or wax paper. Place the truffles in the refrigerator until ready to serve. Store in the refrigerator.

Super Easy Key Lime Pie

The name says it all.

5 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 C. key lime juice
1 (9 in.) prepared graham cracker pie crust

Whipped cream, optional

Preheat oven to 375 degrees.

Mix together the egg yolks, sweetened condensed milk, and key lime juice. Pour into the pie crust. Bake for 15 minutes. Allow to cool, then serve with a dollop of whipped cream.


I have many more ideas flying around inside my head, feel free to consult me for ideas:

Have a great night!

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