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Beginning to think about Shavuot menu...

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Any inspiration? TIA!

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  1. Hamantaschen (try it with dates instead of figs)
    Challah with a honey glaze, pine nuts or pistachios perhaps
    Strudels with seasonal fruits and nuts (raisins, almonds, pine nuts)
    Pecan Pie or Honey Almond pie
    A very simple "honey cake" can be made (if you don't mind using a cake mix) by preparing a lemon cake mix with 1/2 c. oil and 3 eggs. Bake it in a tube at 350 degrees for 40 - 45 minutes and set it out to cool. When it's slightly cooled (but still quite warm) poke holes in it with a fork and pour honey mixed with some fresh lemon juice over it (as much as you prefer) and let that soak in.

    1. Since Shavuot is traditionally a dairy-heavy holiday, I like to start by thinking about dessert! Definitely cheesecake, you could do a citrus or strawberry cheesecake, in the past I've really enjoyed the Italian style made with ricotta because it's lighter than the New York style. A fruit crisp made with lots of butter and served with ice cream is always good as well.

      For a main course (if you are going full on dairy) a different lasagna would be nice, like roasted red pepper and goat cheese. It's also pretty easy to keep warm (or re-heat) on chag. And maybe a salad with cheese in it as well - field greens, strawberries, candied nuts and goat or blue cheese, yum.

      Alternatively, since Shavuot is a harvest-related holiday, you could find whatever is seasonal at your farmers market and go from there.

      1 Reply
      1. re: ElenaRose

        I like the idea of a different kind of lasagna--roasted red pepper and goat cheese sounds great. Thanks!

      2. Shavuot is the only time of year I make a sweet dairy kugel, and I need to make it then or I feel like I've missed something. I am also planning to make Martha Stewart's macaroni and cheese, which is an indulgence that seems appropriate for Shavuot.

        I love to make barley salad, especially with homemade pesto for Shavuot. Or if it's cool for some reason, mushroom barley soup.

        Cheesecake and ice cream always go over well!

        And, of course, a big green salad and a fruit platter to cut through the richness of all the dairy...

        1 Reply
        1. re: milklady

          MS' mac and cheese is another great thought--hadn't considered that. thanks!

        2. Hi Noya -
          If you search this board using the link above for "shavuot", you will find several threads from last year (when Shabbat was an issue) with some more ideas.
          Good luck, p.j.

          5 Replies
          1. re: p.j.

            that's a good suggestion--will try. thanks!

            1. re: noya

              In our house I have to make eggplant parmegan or face a revolt. In addition, since I've been experimenting with pizza lately, I plan to put it on the menu, too. For a first course, depending on the weather, I usually do a minestrone soup or a cold fruit soup.
              On the morning of shavuout I usually do omlettes "to order." I prep lots of ingredients (mushrooms, peppers, onions, lox,, potatoes, several types of hard cheese and anything else on hand that looks good) and let each family member or guest "place his/her order." In addition, we usually serve up a traditional Iraqi shavuot food called "kahi," which is basically dough fried in butter and coated with sugar. It's a once a year thing, so we enjoy it without worrying too much about our arteries.

              My wife is the resident baker and cheese cake mavenm, and we usually polish off her contribution by lunchtime.

              1. re: lawmann

                I'm definitely intrigued by the kahi--sadly, I've not heard of it until now. Sounds like a delicious and special addition.

                1. re: noya

                  The "recipe" was passed on from my MIL (of blessed memory) to my wife before we got married, so I can't give you measurements. The dough is just white flour and water. Once it's kneaded take small amounts and roll them out to form rectangles (about 6 inches long). Spread melted butter or margerine on both sides, fold them two or three times and fry in more butter or margerine. When they're browned, sprinkle with sugar or brush with honey.
                  If you go online you'll find more sophisticated treatments which call for filo dough and involve baking, rather than frying. I don't dare suggest such variations from the old family tradition in my house, but I think they'd be interesting to try and probably healthier.

                  1. re: lawmann

                    much appreciated. this sounds like a lovely addition to our chag

          2. In a fit of homesickness, I'm making a tres leches cake for dessert. Not quite traditional for Shavuot, but definitely dairy and decidedly delicious. A quick, easy grain salad and cold fruit soup will also be on the menu, and a savory cheesecake with roasted red peppers for lunch. The main course for dinner is still eluding me, but I'm thinking I'll make the soup and salad in large enough portions that we can double up both meals and not have much in the way of leftovers. (My family hates leftovers.) Maybe we'll do fish, or maybe we'll do eggs. I'm always scrambling around indecisively in the store the morning before chag. Ah well.

            3 Replies
            1. re: JennyLeah

              I'm having a lot of guests this year, and since it's just me doing the cooking, I almost went with a brunch type menu of different egg dishes, bagels, cream cheese etc. But in the end, I decided on a mixed bag of baked dish, potato kugel (can't have a holiday lunch at my house without my potato kugel) baked ziti with homemade sauce, enchilada casserole, several different salads, blintz soffle and cheesecake. Plus brownies, cookies, fruit....my scale is screaming at me already!

              1. re: JennyLeah

                I've never thought of a savory cheesecake--will google that.

                1. re: noya

                  I have never made this Savory Greek Cheesecake, so I can't really tell you if it's good, but I thought it looked interesting and good when I came across it a few weeks ago.

                  http://cooking-books.blogspot.com/201...