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What's cooking for Shavuot?

Shavuot is my favorite holiday, particularly for food. I haven't found anything new and fun yet but I'm thinking of doing a cheese fondue meal. What is everyone else up to?

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  1. I keep thinking of doing a fondue meal myself(cheese and chocolate), but I never remember to order a fondue pot in time.

    1 Reply
    1. re: avitrek

      Fondue pots are not necessary. I did many fondue dinners in college and we were far from fancy enough to have fondue sets. That said, they are a lot of fun.

    2. I'm doing a pizza dinner, with mini pies and calzones and pizza rolls and a pizza dough ring. notice a theme? I'm also doing (gasp!) fried chicken for one of the day meals (I know, meat? what is this, Shabbat?).

      1. I love Shavout too!! Normally I would go all out with tarts and pasta dishes and cheesecakes, etc., etc., but this year I have very limited prep time so I am sticking to a gourmet cheese platter with crudite and crostini and a bunch of salads that can be assembled on yom tov. I'll probably do one pasta dish, and maybe a fish that involved dairy in some capacity (as a sauce, maybe?)

        Anyone have a great pasta dish to recommend? Something that can be prepared in advance!

        7 Replies
        1. re: DevorahL

          Keep the ideas coming. We are hosting lunch for the first time in years--our shul in NJ used to have big lunches but in London we are hosting first day.

          1. re: DevorahL

            I'm planning on artichoke lasagna. It's easy and can be made in advance.

            1. re: cheesecake17

              Can you please give us the recipe for the artichoke lasagna?

              1. re: helou

                Hi, I just saw this.
                I use the smitten kitchen recipe for artichoke stuffed shells. I can paraphrase it when later.

            2. re: DevorahL

              Mark bittman has a great white sauce mushroom lasagna - you can also go sweet, with a cheese noodle kugel or fun with a spaghetti pizza pie - choose your own toppings!

              1. re: ahuva

                I just made a white sauce mushroom lasagna for the first time a few days ago. It was really special!

                1. re: almond tree

                  my husband prefers the white sauce version to the classic red sauce version - kids like the red sauce better but they're just as happy with mac and cheese!

            3. I made חלב ישראל, non-fat, pawpaw-flavored frozen yogurt last October. It's been sitting in the freezer since then. Can't wait for Shavuos to share & enjoy it!

              1 Reply
              1. So far I plan to make:

                Macaroni and cheese (with béchamel, cheddar and gruyere)
                Mini oreo cheesecakes
                homemade lebneh

                I've also purchased a lot of ice cream bars.

                1. I don't generally cook much dairy food, I leave that to Mrs. B.
                  She has informed me that she'll be making blintz souffle with homemade cheese and fruit blintzes, her cream of mushroom soup, cream of tomato rice soup, stuffed shells, risotto, and assorted vegetable skewers.....
                  Youngest daughter will be baking cheesecake, rum squares, milk chocolate brownies with nuts and making homemade gellato.
                  I, OTOH will be firing up the outdoor pizza oven and cranking out assorted cheese and vegetable pizzas, as well as focaccia....

                  5 Replies
                  1. re: bagelman01

                    Can we come over to your house? That sounds amazing.

                    1. re: bagelman01

                      How does the pizza over work on YT/shabbos? Is there a timer?

                      1. re: DeisCane

                        Not for Shabbos...
                        No timer, this is an outdoor wood fired brick pizza oven. I posted a picture of it when it was under construction in the phenomenal Kosher pizza thread.

                        For regular use I only fill the wood box 15%. But for a two day Yuntif I fill it about 90% using all hardwoods.

                        First night and next day lunch it cranks out 800-1100 degrees F. For second night the coals are hot enough to provide 325-375 F perfect for baking trays of pasta, kugel, etc. No disposable aluminum trays, but heavy earthenware.

                        By May 1 we shut down the inside main fireplace and the hearth oven is no longer available for Shabbos Cholent til late October.

                        A 200 year old house isn't 'old' where you are now, but is in the US. We do a lot of hearth cooking indoors and I have the pizza oven, gas grills and smoker outdoors.. I know that Connecticut isn't the UWS or 5 Towns, but there are compensating lifestyle/cooking factors.

                        1. re: bagelman01

                          That's a very cool way to handle it! I vaguely remember it now that you mention it. Looking forward to moving back to the States and an invitation for outdoor kosher pizza! ;-)

                          1. re: bagelman01

                            Bagelman01 - happy to kow there is another wood-buring kosher cook. Our Le panyol opens to inside ( so we can cook all winter). I'd like ot share recipes and experience offline. (I was trying to find shmura flour for pesach, but no luck). Best,

                      2. Cornerstone will be a Costco cheesecake and lots of cheese blintzes. Haven't really thought much beyond that yet but it will come to me. First night will be very light since the local shuls will be serving food all night. The next day there is a massive annual kiddush at the local chabad so it only leaves two meals for me to deal with, Mostly blintzes, ziti and fruits will rule the days.

                        7 Replies
                        1. re: MartyB

                          First night and lunch will both be meat. I cant stay up learning all night on a dairy stomach.
                          2nd night will probably be bagels and lox and whatever the kids want. 2nd day lunch will probably be some fish, and other stuff.
                          Not real big on the dairy stuff.

                          1. re: MartyB

                            Just noticed that chabad will be having a BBQ kiddush in honor of the graduates for the second day of yom tov. Looks like all I will have to do is prepare for one meal, Wed night. Will probably be cheese blintzes and/or noodles and cottage cheese. Nice to not have to patchka too long for the yom tov. I am not of the big cooks and will always turn a kiddush into a meal. As an example, yesterday local shul had a kiddush in honor of one of the members young child's birthday, they had, cakes, including a birthday case, chocolate covered pretzels, salads, chicken fingers, boneless ribs, meat, deli, chullent, kishka, wonderful overnight potato kugel, and cut up fruit. Sounds like lunch to me - all I had when I got home was challah and watermelon.

                            1. re: MartyB

                              Sounds delicious. I love it when the shul has a big kiddush so I don't have to buy food for lunch :)

                              But... I'd argue that the Chabad should have that kiddush on Shabbos, not on Y"T. Ours is next Shabbos, in fact.

                              1. re: tamarw

                                Every shabbos they always have a substantial kiddush, some are more spectacular than others; almost all lunchworthy. Makes sense to pull out all the stops for yom tov.


                                1. re: MartyB

                                  Is that why you have a recurring post about having to lose 20 more pounds? <VBG>

                                  In our area, Chabad uses booze to drag people in, not food. I think food is a safer way.

                                  1. re: bagelman01

                                    Yes, the 5 towns is challenging, too many kosher options. Easier when I go down to Boca, while they have a decent numbers of kosher options it pales by comparison. In Boca, the local shul has a kiddush only once a month which helps. Dr Bo's diet helped too and I lost 60 pounds (and $1,200) in four months.

                                    1. re: MartyB

                                      Our Florida home is diagonally across from Chabad in Boynton. I make sure to leave before the kiddush. Too many empty calories and fat....and to be perfectly honest. I love to cook and I make much better (IMHO) renditions of most of what they serve.
                                      The odd thing is that I sponsor a kiddush there for my father's Yahrzeit (my parents lived in that location for 20 years and helped build the shul) but but's in the middle of the summer and I never am in Boynton then.
                                      About 15 years ago I cooked the kiddush food in the shul in January and February. The Rebbetzin was not happy about the compliments I received and I was politely asked to step aside by the board. Now you can pay for and sponsor a kiddush, but not cook.

                                      Today my wife and youngest made all the blintzes for Shavous. I went to the nursing home to see my mother and actually got her to eat a cheese blintz and a small piece of cheesecake (her recipe). First time I've gotten her to eat solid food in two months, now if she would only speak..................

                          2. We're dairy free and shavuot is a nightmare. My menu for the night meals look like this -

                            First Night
                            * Appetizer - TBD
                            * Beer Braised Brisket
                            * Hungarian Pasta
                            * Roasted Sweet Potato Salad
                            * Roasted Zucchini

                            Second Night
                            * Onion Soup
                            * Braised chicken with kale and beets

                            Days TBD!

                            2 Replies
                            1. re: y528s

                              potato leek soup for first night., strawberry blueberry soup for first day lunch , fish, ravioli, blintzes, potatoes au gratin, carrot kugel, goat cheese hors doevres, chocolate mousse trifle for dessert between first night and first day lunch. lox and onion rolls for second night . Good Yom tov all.

                              1. re: kosherfoodie1226

                                Good Yom Tov to you. Could you please post your potato leek soup recipe? TIA.

                            2. So our menu for first lunch is taking shape. We're going with a Mexican theme.

                              Faux ground meat for tacos
                              Seared salmon for fajitas (peppers and onions, too)
                              Black beans
                              Yellow rice
                              Homemade guacamole
                              Chips and salsa
                              Cheese quesadillas
                              Corn salad
                              Chocolate and cinnamon cheesecake
                              Strawberry tiramisu (not Mexican, but my wife really wanted to make it. :-))

                              1. Thinking about making this for lunch:
                                It looks so rich I don't know if I'd really need a main course ... but I did buy some nice rainbow trout just now and will probably bake anchovy pizza.

                                1. Alton Brown's cheesecake. Easily the best cheesecake recipe out there, and its my annual tradition.

                                  We are bringing it to someone for lunch who will also have Costco cheesecake, so having a cheesecake taste-off. I welcome going against that bland tasteless piece of crap. :)

                                  1. Im only making one meal, tomorrow night. Planning the lasagna I mentioned and watermelon gazpacho. Greek salad with homemade croutons

                                    1. Reporting here after the fact! With only a couple hours to do all shopping and prep the night before the chag, I had to keep my menu very simple and rely on salads and cheeses I could prepare easily on the chag. (I don't mind cooking on the chag, but I didn't want to spend all day in the kitchen and the rules I follow for cooking on yom tov make it difficult to cook complicated recipes.) I only hosted one meal, the second day lunch.

                                      Classic tomato gazpacho garnished with avocado, feta, cilantro and lime
                                      Cheese platter with baby gouda, brie, grapes, olives, assorted crackers, fig jam and an herbed lemon ricotta spread
                                      Caprese salad with heirloom tomatoes
                                      A salad with arugula, corn, peaches, blackberries and pickled red onion
                                      A salad with mixed greens, persimmon, golden beets and parmesan
                                      A salad with farro, corn, roasted zucchini and eggplant, and red pepper
                                      Lasagna rolls with a spinach-ricotta filling and roasted garlic tomato sauce
                                      Salmon simply pan-fried in butter (I did this right before serving)
                                      iced coffee and mint lemonade
                                      salted caramel and milk chocolate topped cheesecake

                                      1 Reply
                                      1. re: DevorahL

                                        Nice approach. We might want to start a thread about great Shabbos meals that you can prepare with careful planning, shopping and a tiny amount of cooking on Thursday after work - then assemble into a great Shabbat meal with just a little dicing and mixing of salad dressings on Shabbos itself.

                                        Because real life.

                                        And, Deborah, I particularly like the idea of persimmons in a salad, although I have the dickens of a time timing my persimmons to ripen on schedule for Shabbat.

                                      2. Also reporting after the fact. The fondues were a hit. It was also really easy to get everything done. I roasted veggies ahead of time in addition to some steamed veggies and boiled creamer potatoes. I think both the sauces would hold fine on a plata for shabbat dinners that start close to candle lighting time. Keeping the sauces over the tea light on the table turned out to be unnecessary. The wick collapsed into the wax and went out and we were none the wiser. The prep for dessert was simply chopping veggies.

                                        Also, I tried these gourmet marshmallows that I found at Duane Reade of all places. They're called 'Sweet and Sara' and were actually quite good. I was very impressed that the strawberry flavored ones tasted like strawberries instead of "strawberry flavor". I can't stand the latter so I usually avoid strawberry candies and ice cream. There were also marshmallows with a bit of cinnamon that were good but my favorite was the toasted coconut. Speared one of those with a pineapple chunk and dipped it in the dark chocolate sauce...amazing.