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Apr 25, 2012 05:00 PM

So what are you making for Shavout?

Ok, maybe a bit early, but who isn't dreaming of ice cream and lasagna? I'm starting to debate quiche vs. quesadilla and pesto vs. panzanella. What do you usually serve, and what will be new this year?

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  1. Cheese blintzes, lots of cheese blintzes!

    5 Replies
    1. re: MartyB

      I gotta be honest and say that it stinks that it falls on memorial day. Bbq'd blintzes just don't do it for me.

      1. re: DeisCane

        I've actually grilled tuna on shavuos a few times - right on a chimney starter

        1. re: DeisCane

          If you are willing to "old school".... you CAN BBQ on Monday.

          I'm guessing there are evening propane grills which you can ignite with a fireplace match.

        2. re: MartyB

          I forgot, a HUGE cherry/strawberry cheese cake from Costco! I know, you did say "making" and this would be in the category of "having", but mama-miah it is sooo good (and dirt cheap)!

          1. re: MartyB

            I am thinking blintzes too. We're having a crowd, but I have to think of what else to make, probably tuna Israeli couscous vegetable salad and something green and leafy. I am not sure about dessert. I think that cheese cake is a little much with blintzes as a main dish.

          2. We always have the same lasagna we have on Pesach, matzah and all. We like it better than using regular pasta. For dessert, I'll probably make a cheesecake, though I have made a tres leches cake in the past, that I really like. I very rarely make chalavi desserts, so it's a "big" decision. I also started playing around with chalavi ice cream late last year, instead of using my ice cream maker for parve ice creams and sorbets, so that's a possibility too. I think I'll have to have a lot of guests to justify multiple desserts; otherwise, it's just the two of us . . . and too much high calorie stuff left over to be kept around here!

            7 Replies
            1. re: queenscook

              mmm would love to make a dairy dessert, but my oven is fleshig and somehow I don't think a double wrapped cake would be so good. maybe a pudding on the stove...

              1. re: PotatoPuff

                My Rav holds that you can use the oven for either, as long as it's clean, and has cooled off
                in-between (a psak I'm very happy about). And even people who don't hold that way can run a self-cleaning cycle in-between. Of course, if you do not have a self-cleaning oven, I guess you're stuck.

                1. re: queenscook

                  one day I will have a self-cleaning oven.... one day. and a dishwasher.

                  1. re: queenscook

                    isn't a self cleaning cycle several hours?

                    1. re: magiesmom

                      Yes. I have a self cleaning oven and it takes several hours to go through a cleaning cycle.

                      1. re: magiesmom

                        What's your point? If one wants to make dairy desserts and won't do it in the same oven as fleishig foods, s/he can make them one day, run the cycle (even overnight, if that's the most convenient way), and then do fleishig stuff.

                      2. re: queenscook

                        >My Rav holds that you can use the oven for either, as long as it's clean, and has cooled off

                        I imagine most hold this way. If one thinks back not many years ago before one had self cleaning ovens and one did not have the luxury of having two ovens I imagine *everyone* used that one oven for all their baking needs.

                  2. Two salads that I like making work well for Shavuot.
                    Arugula and watermelon with balsamic onions. No dairy in it, but cuts thru the rich cheesy foods nicely.
                    Romaine with apples and goat cheese. I love the tart apples with orange dressing and warm goat cheese.

                    Also, a greek salad is a great light lunch dish.

                    9 Replies
                    1. re: cheesecake17

                      How do you make the arugula/watermelon salad?

                      1. re: GilaB

                        Way too early for this, but hopefully it will be meat all the way. I am sure after discussion with my wife I will concede to at least one dairy meal.
                        Will try and do charcoal BBQ for at least one day.

                        1. re: njkosher

                          I'm hoping this is a joke. If it isn't, let me know so I can respond either appropriately or inappropriately.

                          1. re: Chatsworth

                            It's not a joke, but I guess if you include breakfast there will be at least three dairy meals over the three days.

                            1. re: njkosher

                              I plan on having mostly diary meals. Maybe one meat meal. I LOVE dairy! From a food point of view shavout is my favorite yom tov.

                            2. re: Chatsworth

                              Chatsworth, you underestimate the dedication of the devoted American meat-eater; their motto is: If it isn't meat, it isn't dinner.

                              There is also an halachic opinion to this effect.

                              1. re: Chatsworth

                                What's wrong with having all meat?
                                There is a rule that one is supposed to have meat on Yom Tov and the dairy on Shavuos was originally in addition to that. (People started the meal dairy and then ate meat.)
                                Eating only dairy is okay because more important that eating meat is eating what you like. And if it's meat that you like all the better!

                            3. re: GilaB

                              The onions are time consuming but worth it and cn be made in advance.
                              I can't really give exact amounts but you can make as much or as little as you want.

                              Balsamic onions
                              Peel cippolini onions and arrange in one layer on a foil lined pan. I use a square or rectangle Pyrex with two or three layers of foil. Pour balsamic vinegar over the onions until almost covered. Drizzle with olive oil, salt, pepper.
                              Bake for 45 minutes. Carefully flip onions over. Bake for another 30-45 minutes until onions are very deeply browned and tender. If there's any vinegar left, scrape it out and reserve for the dressing.

                              For the rest of the salad, combine arugula, cubes of watermelon, Persian cucumber slices. Top with glazed onions.

                              Balsamic. Use the reserved vinegar if there's any left.
                              Lime juice
                              Olive oil

                          2. We always do blintzes, spinach lasagna, corn on the cob, butternut squash soup or potato bisque soup, tuna croquettes, crepes with red caviar, lots of green salads with feta and also super Russian salads with basic tomato, cucumber, onion with sour cream instead of dressing. Various types of smoked fish are also served - mackerel, salmon, whitefish, trout, herring, etc. And lots and lots of cheeeesecake. Our local girl school usually has a cheesecake fund raiser, so it's calories for a good cause. Or we have this place called Bagel Country - they make the most awesome cheesecakes (at least for Chicago:). I LOVE SHAVUOT!! Really, I could it like this ALL the time, although it may turn into a coronary...

                            1. I always make my spinach lasagna for shavuous. Loaded with various cheeses. Easy to make, the lasagna noodles do not need to be pre-cooked, they cook while the lasagna is baking.