Category Archives: Shavuot recipes

Say Cheese…Cake!

In my opinion, there is no better combination of flavors for dessert then sweet and sour.  Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)!   Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling.  Four layers make up this fabulous full flavored cheesecake!

Graham Cracker Crust  +  Lime Curd+  Lime Cheesecake + Sour Cream Chocolate Ganache = The most amazing, eye catching and delicious dessert you could put on your table for Shavuot!
 

Lime Cheesecake with Sour Cream Chocolate Ganache

Makes 2-14″x4″Tart Pan or 1-8″ Round Springform Pan

 
Lime Curd:

6 Egg Yolks
3/4 C. Sugar
8 Tbs. Fresh Lime Juice
1 Tsp. Lime Peel, grated

Crust:

1 3/4 C. Graham Crackers, finely ground (about 12 whole graham crackers)
1/4 C. Sugar
1/2 C. Butter, melted

Filling:

2 (8-ounce) Packages Cream Cheese, room temperature
2/3 C. Sugar
2 Eggs
4 Tbs. Lime Juice
1 Tbs. Lime Peel, grated
1 16 Oz. Container Sour Cream

Sour Cream Chocolate Ganache:

2 ½ C. Semi-Sweet Chocolate Chips
1 C. Sour Cream
3 Tbs. Oil

Lime Curd:

Whisk all ingredients together in a small saucepan over medium heat.  While whisking constantly, bring to a boil and let boil for 30 seconds.  The ingredients should thicken.  Put the side.

Crust:
Preheat oven to 350°F. Spray two 14×4 inch tart/quiche pan with non-stick cooking spray.  In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined.  Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake 5 minutes. Cool completely.

Filling:
With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.

Preheat oven to 350°F.  Pour half of the curd on each graham cracker crust.  Spread carefully with the back of a spoon or side of a knife until the bottom of each crust is covered.  Pour the cheesecake filling on top of the curd and spread evenly.  Bake for 40-45 minutes until the cheesecake is set.  When cheesecake is done, set on a cooling rack and make the ganache.

Ganache:
In a medium saucepan melt the chocolate chips, oil and sour cream over medium-low heat until thoroughly combined and smooth.  Stir constantly so the chocolate does not burn.  Spread evenly over each tart and smooth with the back of a spoon or knife.  Sprinkle with lime zest and/or sea salt if desired.  Refrigerate until ready to eat.  May be refrigerated for 2 days or frozen up to 1 month.
 
 

Asparagus…So In Right Now!

Asparagus is in season!  At least that is what all the famers markets are displaying, showing off and selling!  Now is the time to buy these stalks of deliciousness and they are at its peak just in time for the holiday of Shavuot!
I am so excited to be sharing this wonderful soup recipe with you! I love asparagus and found a fantastic sale on them the other day which made them even more irresistible to buy!  This soup is a creamy and savory experience and great served cold, which I think is a perfect way to serve soup during lunch on a very warm Shavuot day.  I made this cold asparagus soup for a 25 person party the other day and to quote the hostess it was “Absolutely amazing!”   

Cream of Asparagus Soup

Makes 10 Servings

2 Lbs. Asparagus, woody ends removed (reserve a handful of asparagus tips to roast for garnish)
4 Tbs. Unsalted Butter or Oil
2 Leeks, white and light green parts only, chopped
1 Tbs. Fresh Garlic, minced
2 Small Idaho Potatoes, Cut into 8th’s
1 Tbs. Fresh Thyme
4 C. Vegetable Stock
1/2 C. Heavy Cream
Salt and pepper, to taste
1 Tbs. Fresh lemon juice
Garnish: Roasted Asparagus Tips, Dill, Sour Cream

Preheat oven to 400. Toss the asparagus with a little bit of oil and roast for 20-25 minutes.  Heat butter in a large pot and sauté the chopped leaks until they turn translucent and soft.  Add the fresh garlic and sauté for 1 minute.  Add the potatoes, thyme and vegetable stock into the pot.  Bring stock to a boil and turn down to a simmer.  Simmer for 10 minutes.  Add the asparagus and cook for another 5 minutes, until potatoes are soft.  With a food processor, immersion blender or a Vitamix (my favorite!), blend all the ingredients together until smooth.  Add the Cream, salt and pepper and lemon juice. Tastes great served warm or cold.  Garnish with a dollop of sour cream, roasted asparagus tips and a sprig of dill.