The upcoming feast day of Shavuot, one of our three pilgrimage festivals, begins as soon as the Shabbat ends on June 4 and continues until nightfall on June 6. We, as Jewish sisters, have been blessed this year with the opportunity to light Shabbat and then Yom Tov candles. three nights in a row! Let’s embrace this great opportunity.
In addition, Yizkor candles are lit on Sunday evenings in memory of our loved ones. May their souls reach high levels in heaven. Yizkor is recited on Monday, June 6.
The counting of the Omer period, which is seven full weeks, started from the second day of Passover and ends with the feast day of Shavuot. The Torah was given to the Jewish people on the sixth day of the lunar month of Sivan. The Torah is our GPS, our guide and compass for all aspects of life. The Torah contains the oral and written law and the 613 mitzvot/commandments. The Torah was given to the Jewish people by Gd, on Mount Sinai, on the feast day of Shavuot. It is customary to decorate synagogues with mountainous greenery to remember the remarkable event in Sinai.
In addition, Jews all over the world stay awake all night to study Torah in anticipation of the time when we receive the Torah. Furthermore, the Megillat (book of) Ruth is read in the synagogue during the day on the 2nd day. Festive dairy meals are served and enjoyed with family and friends.
I have selected a few delicious dairy products to make your holiday even more enjoyable. My best wishes for a Yom Tov (holiday) filled with complete joy arising from the learning of our precious Torah.
Chag Sameach! Happy Holidays !
MOROCCAN SALMON
WITH ANGEL’S HAIR PASTA
8 salmon fillets
1/4 cup extra virgin olive oil
1 tbsp. turmeric
1 tbsp. cumin
1 tbsp. smoked paprika
1/4 tsp. black pepper
4 tbsp. honey
1/8 cup coriander, finely chopped
2 red bell peppers, cored,
seeded and sliced
4 cloves garlic, peeled &
finely chopped
1 can chickpeas, drained
Mix all of the above ingredients together in a large bowl. Marinate the salmon for half an hour. Place 4 tablespoons of olive oil in a large skillet.
Add salmon along with the rest of the ingredients. Heat on medium for 5 to 10 minutes, then reduce heat and simmer covered for about half an hour.
Remove from heat and set aside to cool. Serve salmon topped on a bed of angel hair pasta.
Serves 6-8.
SUMMER SALAD
WITH TOASTED PECANS
& BALSAMIC
VINAIGRETTE
2 heads romaine lettuce,
minced meat
1 can of tangerines,
drained
1 red onion, peeled &
minced meat
1 cup pecans, toasted recipe
follows
Toasted Pecans: Preheat oven to 400°F. Place pecans on a parchment-lined roasting pan. Brush with olive oil spray. Roast in the oven for 3-4 minutes. Remove from oven and set aside to cool.
Place all ingredients (except pecans) in a large bowl. Mix well. Add dressing and stir to coat. Sprinkle with pecans immediately before serving.
Balsamic vinegar:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. salt
1/2 cup sugar
2 tsp. mustard-
Place all ingredients in a small bowl. Whisk together until the dressing is combined.
Serves 4-6.
HOME MADE
GNOCCHI
4 potatoes
2 eggs, beaten
1 cup flour
1 tsp. sea salt
Note: For those of you who enjoyed the Passover Gnocchi recipe, I hope you enjoy this recipe as much.
Boil potatoes in a large pot filled with water. When the potatoes are soft, remove from the water and set aside to cool. After cooling, remove the skin from the potatoes. Meanwhile, fill the pan with water and boil. (This is used for gnocchi). In a medium bowl, mash potatoes using a potato masher. Add eggs and salt to the potatoes and mix well. Gradually add flour until a uniform dough forms. Sprinkle flour on a work surface and roll dough and flour. Cut the dough into four equal parts. Roll out the dough on a floured work surface until four dough blocks are formed. Cut the dough into small pieces, about 1-2 inches. Cook the gnocchi for a few minutes, and when they begin to float, they are ready to be removed from the pan with a slotted spoon. Set aside to cool. Serving tip: Mix with pesto or a mushroom sauce.
Serves 4-6.
CHOCOLATE
CHEESECAKE CUPS
This is excellent for portion control.
Crust:
20 chocolate sandwich cookies
4 tbsp. oil-
Preheat the oven to 350°F.
Combine the biscuits with oil in a food processor. Pulse until a fine mixture is formed. Pour the crumbs into a 24-cup mini muffin tin coated with flour and oil spray. Press the crumbs down until they are even in each muffin tin. Place the pan in the oven and bake for 8-10 minutes. Remove from oven and set aside to cool. After cooling, add chocolate cheesecake filling.
Filling:
Three 8-oz. hard block cream
cheese
1 cup sugar
3 eggs, beaten well
2 tsp. vanilla sugar
1 1/2 cups chocolate chips,
melted & cooled
Place the cream cheese, sugar, eggs and vanilla sugar in the bowl of the food processor. Mix until well combined. Once the melted chocolate chips have cooled, add to the food processor. Pulse until well combined.
Pour the chocolate cheesecake mixture into muffin tins. Bake for 10-15 minutes.
Remove from oven and set aside to cool. After cooling, garnish with chocolate curls (formed with a carrot peeler). Servers 10-12.
