Archive for June 1, 2011

The Land of Milk and Honey

The phrase “land of milk and honey” is one that many of us have heard before. First mentioned in the book of Exodus as a description of Israel’s agricultural abundance, it was Moses’s destination while leading Jews out of Egypt.

Since then, it has become a visual metaphor for all things flowing and abundant. It is a term that conjures up pure pleasure including freedom, delicious, birth, fertility and more.

SHAVUOT TRADITIONS
The holiday of Shavuot is on June 8 and celebrates the giving of the Torah* at Mt. Sinai, and the season’s first harvest of fruits. It’s customary to eat a dairy meal on Shavuot, reminding us of the land of milk and honey.

Assorted Gourmet Mini Cheesecakes

My favorite dairy dishes are blintzes, lasagna, noodle kugel, cottage cheese pancakes and cheesecake. As a matter of fact, cheesecake has become the most popular Shavuot dessert.

* the Torah is the primary “Jewish document” showing Jews how to act, feel and participate in every aspect of life and death. It is the “blueprint” for Jewish life and death.

Marble Truffle Cheesecake

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Delectable Cheesecake Recipe

The Jewish holiday of Shavuot is approaching fast so we would like to take some time to slow things down and enjoy the dairy products this holiday surrounds us with!
Shavuot marks the first fruit harvest of the season, yet it is customary to enjoy a dairy meal to celebrate. And why not, the spring is a perfect time to munch on some dairy! Forget the meat! Therefore, we think a fun and delicious part of this holiday is the cheesecake!

Jane’s mom is an extraordinary baker (she is where Jane gets her culinary skills from!) and loved to make cheesecake. Jane has fond memories of this glorious cheesecake resting in the middle of their Shavuot feast! And you’re in for a treat as we reveal her favorite cheesecake recipe!

Now this recipe comes from the book The Wonderful World of Freezer Cooking by Helen Quat and is as follows:

CRUST INGREDIENTS

1 ¼ cup graham cracker crumbs
4 tablespoons ground almonds or walnuts
2 tablespoons sugar
1 teaspoon ground lemon peel
½ cup melted butter

(My mouth is already watering!)

INGREDIENTS FOR FILLING

1 ½ pounds soft cream cheese
1 cup sugar
1 teaspoon vanilla
3 teaspoons lemon juice
1 teaspoon lemon rind
4 eggs

1. Preheat oven to 350 degrees.

2. Combine the crust ingredients (graham cracker crumbs, nuts, sugar and lemon peel) while stirring in butter till thoroughly blended.

3. Press mixture firmly against bottom of 9” spring form. Bake in 350 degree oven for 10 minutes.

4. In a large bowl or mixer, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind. Blend well. Add eggs, 1 at a time, and beat at medium speed for 10 minutes, until fluffy. Pour into pan on top of crust.

5. Bake at 250 degrees for 35 minutes. When 35 minutes is up, turn off the oven and leave the oven door ajar.

TOPPING INGREDIENTS

1 pint ice-cold sour cream
½ cup sugar
½ teaspoon vanilla

1. Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake in 250 degree oven for 10 minutes. Sprinkle with cinnamon. Cool*. Wrap. Freeze.

Serving Day: Remove from spring form and thaw in refrigerator for 4 to 5 hours.

* To serve without freezing, refrigerate for 2 hours or more before unmolding.

This recipe is delicious, but if you don’t have time to bake you can always fulfill your craving of cheesecake with the equally delicious display on our website!

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