SAY CHEESE

If I had to pick a favorite type of cuisine, it would have to be dairy. I’m obsessed with anything bread and cheese, and I like nothing more than playing in the kitchen and coming up with something delicious on my dairy side. It’s a good thing my family enjoys my creations, and Shavuos is the one holiday I get to showcase them. These are some of my favorite foods. They come together quickly and easily; best of all, you can prepare them in advance. Oh, and just in case you were wondering—yeah, real men eat quiche and enjoy it!

Beet Carpaccio

Have you ever had a recipe that looks like you slaved away on it, and the presentation is spot on—but it actually only took you minutes to prepare? This is one of those dishes. The beets’ color is so vibrant, and adding the toppings with the feta and parsley just makes it a total wow.

Ingredients
1–2 beets
1 Tbsp. olive oil
salt
pepper
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp. crushed pistachios
2 Tbsp. feta, crumbled
3 Tbsp. pomegranate arils
handful of chopped parsley

Prepare the beets by placing them in cold water, bringing to a boil, and cooking about 30 minutes or until a fork can pierce through the skin easily. Alternatively, wrap in foil and place in a 350-degree oven for about 45 minutes until fork-tender, or use precooked beets from the store.

Drain and allow to cool. Slice very thinly.

On a serving plate, lay the sliced beets in a thin layer. Sprinkle with salt and pepper. Drizzle olive oil, balsamic vinegar, and honey over the slices.

Top with pistachios, pomegranate arils, and crumbled feta. Finish with chopped parsley for a pop of color and freshness.

Serve with toasted sourdough.

Spinach, Mushroom, and Cheese Quiche

What is there to say about quiche? It’s just a good staple for an easy dairy meal. It really is the perfect balance of veggies, eggs, and crust—and it gets rave reviews every time it’s served.

Ingredients
2 Tbsp. olive oil
1 onion, chopped finely
6 oz. mushrooms, cleaned and chopped
3 eggs
1 cup milk (whole milk is best, but low-fat will work too)
½ bag (approximately 6 oz.) frozen spinach
6 oz. crumbled Muenster or mozzarella cheese
½ tsp. salt
¼ tsp. pepper
1 deep-dish pie crust or 9×13 ceramic baking dish

Feta cheese crumbles, optional 

Preheat oven to 350.

In a sauté pan on medium heat olive oil and sauté onions until soft for about three minutes. Add mushrooms and cook until liquid is released, about another three minutes. Set aside to cool.

In a separate bowl, whisk together eggs and milk until uniform. Add spinach, cheese, onion-mushroom mixture, salt, and pepper.

Pour into the pie crust or baking dish.

If you love feta as much as I do, sprinkle a few crumbles on top. Bake for about 45 minutes or until set. Serve right away.

Blintz Soufflé

This is a family favorite. I make it after fast days to break the fast and also for Shavuos. There is no need to sit and make crepes, fill them, and fry them like traditional blintzes. According to my oldest daughter, “It’s just delicious.” And don’t forget the blueberry sauce—it really makes it “outrageous.”

Batter
½ cup oil
2 eggs
1 cup milk
1 tsp. baking powder
1¼ cup flour
¼ cup sugar
1 tsp. vanilla

Cheese Filling
1 container (16 oz.) cottage cheese
2 Tbsp. cream cheese
1 egg
3 Tbsp. vanilla sugar
1 Tbsp. oil

Preheat oven to 350 degrees.

In a bowl, mix all the ingredients for the batter and set aside.

In a separate bowl, mix all the ingredients for the cheese filling.

Pour half the batter into the bottom of a greased ovenproof dish. Spread the cheese filling evenly on top, then cover with the remaining batter, making sure the filling is fully covered.

Bake for 45–50 minutes until set.

Serve with blueberry sauce.

Blueberry Sauce

Ingredients
2 cups blueberries (fresh or frozen)
1 tsp. vanilla
1 Tbsp. sugar
juice of half a lemon
dash  of cinnamon

In a small saucepan, mix all ingredients.

Over medium-low heat, cook the mixture down, stirring frequently, until the berries burst and it forms a thick sauce. This should take about 10 minutes.

Serve with blintz soufflé.

 BY: Rebeka Boxer