Since Pesach we have been counting the Omer, and I have been secretly counting down to cheesecake 🙂
I love Shavuos. It means I get to spend time with my husband and kiddos. It means that summer is almost here. And, it also means that I need to menu plan and cook, which lucky for me, I really love to do! We keep the night meals super simple, since they are so late at night, and the kiddos are usually asleep (and so am I 😉 ) . Shavuos is a much easier Holiday to prepare for, since its only 2 days. I pack the house with lots of fresh fruit and of course lots of treats too!
A few years ago I gave up making cheesecake. While I love to eat it, I find making it a huge patchka and it rarely comes out as amazing as I want it to. Sure I could just go to Costco and pick up one those massive cakes that could feed an army, but I like to make Yom Tov a little more special. Enter Babkalicious by Lana (firstname.lastname@example.org). Last year I saw her amazing pictures on Facebook and I ordered a cheese babka and salted caramel babka muffins. OMG! The babka was the ideal accompaniment to my morning coffee, (which is made extra special on Shavuos since I usually have heavy cream hiding in the fridge, YUM!) The cakey babka swirled together with a creamy cheesy filling was absolute perfection! (P.S Lana has a limited amount of Babka available for pick up for this Shavuos, so act fast! And if cheese babka isn’t your jam, Lana bakes chocolate and cinnamon babka all year round)Naturally, I ordered a cheese babka again this year!
Another reason why I gave up making cheesecake is Philadelphia cheesecake filling. Thinned with a little heavy cream, piped into a pretty serving cup, with some strawberry sauce and you have yourself an elegant dessert that people will think you spent hours making, when in fact all you did was simply mix and assemble. I give credit where credit is due and share the trick with everyone!
I baked s’mores and spinach kugel (recipe below) last night and froze them, assembled zucchini lasagna last week and froze it, and will cook it fresh right before the meal. Prepping ahead is just how I roll 🙂 So now without further ado……the menu.
First night dinner
We are having dairy since my husband will be staying up all night at shul, he wants to be able to have good cup of coffee along with whatever goodies they will be having at the all night learning program.
First day lunch
WooHoo! We are invited out for lunch
I am bringing S’mores Bars for dessert
Second night dinner
Balsamic Brussel Sprouts
Roasted sweet potatoes
Second day meal
we are having 17 people for lunch
Teriyaki Salmon Salad
Zuchini Lasanga (from Joy of Kosher with Jamie Geller)
Quinoa with roasted vegetables
Salted Caramel Blondies with Vanilla Ice Cream
Spinach Kugel Recipe
1 16oz bag of frozen spinach (defrosted and drained)
3/4 cups canola oil
1/2 cup mayonnaise
2 tsp kosher salt
1/2 tsp black pepper
1 large clove of garlic minced
1 tsp dried minced onion
Preheat oven to 375 . Mix all ingredients until combined. Pour mixture into a greased 9 inch round pan. Bake for 45 min-1 hour, until set.
This kugel freezes well. To reheat, defrost and bake uncovered for 30 minutes at 300 degrees.