Everything you ever wanted to know about Shavuot cheesecake…

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When it comes to Shavuot, I skip the blintzes and go straight to the cheesecake.   Sliced in wedges or cut into bars, if it has cream cheese, I’ll eat it.

While I love a generous slice baked on top of a classic graham cracker crust, many different ingredients and baking techniques reflect distinct styles of this delightful dessert.

Italians make cheesecake with sweetened ricotta cheese (some flavor it with honey and bay leaves) while the French favor a thin version lightened with Neufchâtel cheese and gelatin.  Greek-style features mascarpone or mizithra, a flavorful Greek cheese similar to ricotta, but drier.

Within America, the two most popular kinds of cheesecake are New York style, an extremely rich and smooth version made from cream cheese, heavy cream and egg yolks, usually baked in a graham cracker crust; and Chicago-style, which has a firm outside and light, creamy interior due to sour cream added to the cream cheese batter, and typically baked in a shortbread cookie crust.

If you love cheesecake but want to do something different for Shavuot, chuck the springform pan and try one of these contemporary takes, none of which resemble the traditional finished product but all which are just as delicious.

Kids will love rolling kosher cheesecake pops into colorful toppings while adults while be enchanted by kosher chocolate covered cheesecake-stuffed strawberries, made famous by the now-defunct Eminger Berries.  And if you are pressed for time, kosher no-bake mini cheesecakes will become your favorite Shavuot stand-by.

Enjoy this 2 part video cooking show on how to make kosher cheesecake for Shavuot:

The Flames of Lag BaOmer

When preparing for this year’s Lag BaOmer picnic and bonfire, in between making the pasta salad and packing the paper goods, I wondered, “What does this have to do with Lag BaOmer?”

I live in south Florida, where dining al fresco is a year-round affair.  We don’t need the impetus of a holiday to bring out the wicker basket and checkered blanket.  Even so, gathering with friends and family around a bonfire (or at least firing up a grill) makes Lag BaOmer picnics extra-ordinarily special.

While there are many unusual customs for Lag BaOmer, most of which are rooted in Jewish mysticism, building a bonfire to commemorate the death of Rabbi Shimon Bar Yochai is probably the most widespread.

Rabbi Shimon, who lived in Israel in the second century CE, fled from the Romans who wanted to execute him for criticizing the Roman government.  Along with his son, Rabbi Elazar, the duo lived in a cave and learned Torah for 12 years, uncovering the secrets of the Zohar which became the landmark text of Jewish mysticism.  Upon emerging from the cave, whatever mundane activities their eyes beheld would be destroyed by a mystically fueled fire, causing the rabbis to return to their hideaway for an additional 12-month ‘cooling period’ before mainstreaming into the world.

Meiron - Rabbi Shimon's Burial Place

As Torah is compared to fire and light, the custom to build a bonfire honors the spiritual “light” Rabbi Shimon’s Torah teachings brought to the world.  Since he died on Lag BaOmer, there is a Jewish custom to light, not just one candle, but many, and to build bonfires as a tribute to the “light” of Torah he created.

While roasting hot dogs and s’mores are natural bonfire activities, I like to do things a little differently on Lag BaOmer.  Instead of marshmallows, I bring out the fruit.  Skewering chunks of nut-coated pineapple, bananas and oranges, which we toast over the fire, is a wonderful way to savor a delightful and healthy dessert.  Perfect for simple backyard meals all summer long (just grill the kabobs instead of roasting them), if you love the outdoors, this will be a recipe you’ll turn too again and again.

Click here to try kosher Honey Nut Fruit Kabobs

Enjoy these great videos from last years Lag BaOmer festivities in Meiron:

For Jewish Mothers on Mother’s Day

When it comes to honoring mom, some Jews view Mother’s Day as an occasion that  shouldn’t be limited to the second Sunday in May.  Since we are commanded to honor our parents every day, the Jewish attitude suggests that expressing gratitude to mom should be more than a once-a-year event.

But, I’m sure there isn’t a Jewish mother (me included) who does not appreciate the flowers, phone calls, cards - and most importantly, the hugs - that result from this special day.  And rightfully so.

Motherhood is a struggle.  In fact, the Bible, whether it talks about matriarchs like Sarah, Rebecca, Rachel and Leah, or lesser known figures like Hannah or Yocheved, depicts rearing kids as an all-encompassing struggle.  From bearing children, giving birth, to raising and mentoring them, motherhood is a bumpy ride with unpredictable turbulence no matter how smooth you think you have it.

So, when Mother’s Day comes around, I embrace the day as a mother, but even more as a daughter.  With lunches to pack, beds to make, and kids to carpool, my daily routine doesn’t offer an opportunity to tell my mom how much I appreciate everything she did - and still does-for me.

This Mother’s Day, I look forward to heading to the kitchen to celebrate my mom.  Sure I can easily take her out to dinner, but nothing says “I love you” like homemade goodies, especially when they are a tribute to the comfort food mom made me growing up.

Inspired by the idea of making an heirloom cookbook but daunted by the effort it takes to collect all of mom’s signature recipes?

Surprise her by making a special meal featuring some of the food she made when you were little.  Think of comfort foods like special soups and salads, casseroles and pasta.  Or, present her with a package of baked goods that stand out from all the desserts she made when you were a kid.

The most important part of this thoughtful gesture is to include a note describing the memories you have of the dish and why it stands out.

It’s kind of like making an heirloom cookbook, but much easier.  And instead of just collecting the recipes, you get to eat the food, too.

Click here to make Kosher Orange Sugar Cookies, a sensational dessert my mom made when I was growing up.

ln Honor of Israel’s Independence Day

If you can eat only one meal in Israel, choose breakfast. Preferably at a kibbutz.

If you can’t find a kibbutz, the morning spread at an Israeli hotel should do the trick. This lavish dairy buffet, an event everyone remembers even if the rest of their trip to the Holy Land is a blur, originates from the kibbutz.

Ravenous from waking up at dawn and working in the fields at daybreak, kibbutz workers gathered mid-morning in the communal dinning room where a table was unceremoniously laden with seasonal produce, dairy products, cooked eggs and fresh bread.

When Israel’s first luxury hotels opened in the 1950s and chefs were faced with the dilemma of serving breakfast to non-Jewish tourists accustomed to bacon and sausage, they compensated by turning kibbutz-style breakfasts into bountiful buffets showcasing the best local produce and dairy products.

So, when Yom Ha’atzmaut rolls around, I skip hummus and falafel altogether and concentrate my efforts on serving a glorious Israeli-style breakfast.  Herbed omelets, chopped Israeli salad, an array of hard and soft cheeses, yogurt and fruit, marinated fish, cracked olives, vegetable dips, orange juice, and hot pita and rugelach grace my table.

The beauty of this meal is that it’s so simple to prepare.  Besides chopping a quick salad and making omelets, everything else can be made (or purchased) in advance.  Whether you buy prepared Israeli dips, spreads or cheeses, the secret is not to skimp on the quality.

And always warm your pita before you eat it.

Enjoy this video from last year. Israel’s 60th Birthday:

Felisa Billet writes on Jewish food from her home in Hollywood, Florida. Participate in her interactive culinary dialogue at kosher.com by sending her questions to editor@kosher.com

Click here to make Israeli Salad, a must for Israeli breakfasts. When coupled with omelets and soft cheese, this triumvirate is the most typical fare on the Israeli breakfast table.

Matza 101: Eggrolls, Tacos, Anyone?

After the seder, do you look at matzo and wonder, “So now what?”

Well, Jenny Kdoshim and her friend, Debbie Bevans, had that exact thought.  Together, they came up with 101 matza-based recipes.  From egg rolls and tacos to tarts and pies, Matza 101 is the only cookbook dedicated solely to (you guessed it!) matza.

The secret to their success is how they make the matza pliable to create the most outrageous, kosher-for-Passover dishes.  By running matza under the faucet and nestling the wet sheets between soaked paper towels for about 10 minutes, the matzo becomes malleable and gains a similar texture to al dente lasagna noodles.

Then, the matza is cut into shapes (rounds for tarts and tacos, squares for egg rolls and pizza pockets) which they bake according to the specifics of each recipe.

Want tacos?  Use a small bowl or large cup to cut rounds from the wet matza.  Brush with softened margarine (to crisp the matza during the baking process), sprinkle with salt, and fold the round over two cannoli tubes (with one tube the “taco shell” may close during baking).  Bake in a 400 degree oven for 20 minutes and viola! Crisp, kosher-for-Passover taco shells.

Want egg rolls?  Cut the wet matzo into four squares and brush with softened margarine (to crisp the matzo during the baking process).  Sautee shredded carrots, cabbage, garlic, onions, and celery until limp.  Place a dollop of the cooled vegetable filling in the lower center of each cut-matzo square and roll up firmly.  Place seam-side down on a cooking sheet and bake for about 30 minutes.

Want individual-size tarts?  Use a cup to cut into about 5 inch-size rounds.  Brush the rounds with softened margarine and sugar and press into tart pans.  Bake in a 450 degree oven for 12 minutes until lightly browned and crisp.  Fill with a fresh fruit filling and top with whipped cream.

Full of visual aids, color pictures, and a how-to guide of working with matzo in unordinary ways, Matza 101 starts where other traditional Passover cookbooks end.

Give your matzo skills a whirl.  Try these two dessert recipes our test-kitchen adapted from Matza 101. Chocoholics will adore the Passover Brownie Walnut Pie while lemon lovers must try the Passover Luscious Lemon Meringue Pie.

Check out this instructional video on how to cut matza in half without making a mess:

Felisa Billet writes on Jewish food from her home in Hollywood, Florida. Participate in her interactive culinary dialogue at kosher.com by sending her questions to editor@kosher.com

Haroset From Around the World

Of all the ritual foods that grace the Passover table, there is probably none that has as many variations as haroset.  This sweet concoction, symbolizing the mortar the Jewish people used to build pyramids while enslaved in Egypt, takes on different forms depending on the cook’s heritage.

While the ingredients making up Ashkenazi haroset rarely varies from the basics (apples, nuts, spices, and sweet wine), haroset made by Jews from Middle Eastern and Mediterranean origins tends to vary not only by country but sometimes even based on the cook’s town or family.

If one doubts that Jews are a wandering people, just look at the difference within the styles of this Passover superstar.  Egyptian haroset is made by soaking dates and raisins overnight, then boiling them into thick syrup.  Yemenite haroset features a pâté of dried fruit and piquant spices like cardamom, cloves or pepper.  Persian haroset is made from dates, and sometimes bananas and pears as well.  Venetians add chestnuts or pine nuts, while haroset from Milan is made with apples or pears, bananas, dates, almonds and oranges.

Even when sticking to traditional Ashkenazi ingredients, by including a variety of apples and nuts, the flavor becomes unbelievably complex.

To celebrate the rich heritage of our people and to add a nontraditional edge to a very traditional dish, make this Passover different by offering your guests a sampling of harosets from around the world.

Click here for haroset recipes to get you started.

Take a look at this great video on “How To Make A Seder Plate 101″

Felisa Billet is a journalist whose commentaries on food and lifestyles have been featured in regional and national publications including USA Today, The Milwaukee Journal Sentinel, and My Midwest Magazine. Check out her interactive kosher cooking dialogue at www.kosher.com

Follow Friday: Kosher Style

Joining in on the hashtag craze of Twitter, Kosher.com would like to announce our kosher suggestions for #followfriday. 140 characters just wouldn’t have done it justice:

• @Matisyahu - Hassidic reggae rapper supreme…and not twitterrer extraordinaire, Matis updates his own account via TwitterBerry quite a bit.
• @YeahThatsKosher - Wonderful resource for kosher travel blogging tips.
• @AskMoses - Not food per se, though Moses gives us great live answers to our kosher conundrums 24/6.
• @Babka - Our latest twitter account, with nothing but the most exciting events in baked goodness.
• @Nossonzand - Jewish rapper who recently toured around the USA a few months ago.

7 Yummiest Passover Treats

Hurry children! Find that afikomen, pour the wine, and gather round… it’s Passover time again! Get prepared to stuff your gourd as we showcase some of Passover’s most favored treats.

Matzah: No passover is complete without matzah. Now I’m not talking the more digestable egg matzah…I’m talking straight-up, cardboard, take it like a man matzah.

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Tam Tam: With the disappointment of the Manaschewitz plant not reaching full capacity last year, everyone’s eagerly anticipating these matzah-like cracker creations. It would be safe to say our intestines rarely feel the same love… party on!

Horseradish: Part of the traditional seder plate, moror (or raw horseradish) is capable of bringing even the toughest man in the bunch to tears.

The Hillel Sandwich: Hillel used to say of his creation, the world’s oldest sandwhich, “Man this thing is spicy!” Okay, maybe he didn’t. Still, you can’t ignore the alluring combination of matzah, moror and charoset sandwich.

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Brisket: Nothing says “I love you” like the breast of a cow–or maybe that’s diamonds. Anyhow, this is one of the more hearty servings of Passover and not just a favorite treat of Texans.

Passover Pizza: Come on, you know you buy this every year. You know it isn’t pizza but the matrix tricks your mind into believing that it is pizza. And after your 10th box of matzah, what is there to complain about? It isn’t half bad.

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Kosher Wine: There are some wonderful kosher wines out there just waiting to be tried. Have your 4 required l’chaims and then some.  .

Do It Yourself Purim Cooking

Purim is all about being creative. Though it’s easy to buy candy and bakery hamantashen, go the extra mile by making unexpected treats your friends will relish.

Remember, just because you want to present mishloach manot gifts with a homemade touch, spending hours in the kitchen isn’t necessary.

Here are simple, no-fuss ideas to get you started. We hope you’ll enjoy them and take the opportunity to make this Purim extra special.

Go Homemade:

The trick of going homemade is to make food that is effortless to prepare in bulk.

Who doesn’t love Israeli salads and dip?  Use a food processor to efficiently make big batches of Israeli salads and spreads such as hummus, babaganoosh, flavored tehina, or Turkish salad.  Just divide the portions into small containers and present with a bag of pita.

Granola is one of the easiest things to make, especially if you prepare it in your, preferably pareve, slow cooker (it actually bakes more evenly in the crock pot than it does in the oven).  Assemble the ingredients and before you know it the granola will be done.  Divide the granola into plastic bags and present it with a small container of yogurt and a single serving-size carton of orange juice with best wishes for a happy Purim breakfast.  (For a cute container, look for the plastic straw cereal bowls at Wal-mart or Target).

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DIY:

If you don’t like to cook but you have friends who do, honor their passion by giving them ingredients and a recipe for a simple ethnic meal they can prepare themselves.  This is a wonderful way to be creative without messing up your kitchen.

For an Italian-inspired dinner, arrange a bag of imported pasta, a bouquet of fresh basil, a handful of vine-ripened tomatoes, a jar of fresh sea salt, a small bottle of olive oil, and parmesan cheese, along with a recipe to make pasta with fresh tomato sauce.  Present the items in a pasta strainer.

If a Mediterranean-inspired gift is more your speed, arrange a can of chickpeas, a jar of sesame paste, a head of garlic, two lemons, a small shaker of cumin, and a bag of pita, along with a recipe for hummus.  You can present these items in a small ceramic bowl.

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Mix it Up:

When you still want to make something from your kitchen but you don’t want to turn on your oven, prepare dry mixes for pancakes, cookies, soup and hot cocoa.  A trick to enhance the beauty of your gift is to layer the ingredients in a glass jar, resembling sand art.  Canning jars from your supermarket or glass jars from condiments like apple sauce, pasta sauce or pickles are ideal.

You can coordinate this all by presenting store-bought items with the mixes.  Offer pancake mix with a bottle of maple syrup and a bag of dried fruit.  Include a loaf of French bread or box of crackers with the soup mix.  For the hot cocoa, you can include cookies and a mug.

The links below are to recipes that can get you jump started:

Maple-Oat Granola with Dried Cranberries

Blueberry Pecan Pancake Mix

Classic Hot Chocolate Mix

Old Fashioned Oatmeal Cookie Mix

Speedy Alphabet Soup Mix

Felisa Billet is a journalist whose commentaries on food and lifestyles have been featured in regional and national publications including USA Today, The Milwaukee Journal Sentinel, and My Midwest Magazine. Check out her interactive kosher cooking dialogue at www.kosher.com

Passover Store Grand Opening

Are you ready for some crazy matzo action? Quick, eat all the bread you can! Passover is just around the corner and Kosher.com is offering some wonderful deals to ensure you are good and ready. We’ve opened a Passover Store for our  Manhattan clientele (Manhattan customers have the added perk of free delivery) and for those of you ordering from outside of the city, we have a National Passover Store. You’ll be able to start placing your orders March 1st.

“We have many clients in the New York area who prefer quick shipping of their meat, perishable goods and large holiday orders, and enjoy the convenience of online grocery shopping,” said E-commerce Manager Brian Cooper. “Since we are based in the area, we decided to offer this premium service to the local community at no charge.”

You’ll be able to find everything you need for Passover in one location — the web’s largest online kosher supermarket. Kosher.com offers an enormous selection of perishable and non-perishable foods.