Celebrate Shavuot and spring with dairy

Extreme Cheesecake – Movie Theater Style /Tnuva

From tangy pizza starters to gourmet cheese casseroles and luscious cheesecake desserts, quality dairy cheese products provide the key ingredients for a scrumptious array of Shavuot dishes that will be served to family and friends during the festive holiday. And because Shavuot immediately follows Shabbat this year, the challenge for both amateur and gourmet chefs to whip a series of delectable dairy dishes begins in the dairy cheese department at your local supermarket.

These recipes, crafted by Tnuva’s chefs, would also make a delicious addition to your table throughout spring. Tnuva is a kosher line of more than 40 dairy and cheese products.

Cheese and Mushroom Medley

Serves 4

Ingredients

1 1/3 pound mix of white, forest, shiitake and crimini mushrooms, chopped 

2 garlic cloves

4 sprigs thyme

3 tablespoons parsley, freshly chopped

1 tablespoon butter, melted

Sea salt

1/2 cup feta or light feta cheese, grated

1/2 cup Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F.

2. Combine mushrooms, garlic, thyme, 2 tablespoons of parsley, butter and olive oil and season with salt and pepper.

3. Place two pieces of parchment paper on the surface. Divide the mushroom mixture in half and place each half in the center of the parchment paper. Using cooking twine, bind the baking paper into a sealed “bag.” Bake for about 15 minutes until the mushrooms soften.

4. Carefully open the paper bags and sprinkle the cheeses over the warm mushrooms. Sprinkle the rest of the chopped parsley and serve hot.

Arancini: Classic

Italian Rice Balls

Serves 8-10

Ingredients

3 1/3 cups vegetable stock or boiling water

2 cups Arborio risotto or short grain rice

1/2 cup Parmesan cheese, grated

1 1/2 cups mozzarella cheese, grated

1/2 cup goat cheese, sliced in rounds

Sea salt

Ground black pepper

For coating:

1 cup cornmeal

1 teaspoon ground black pepper

Oil for deep-frying

For serving (optional)

Any of your favorite spreads, such as: pesto, roasted pepper dip, tomato sauce

Instructions

1. One day prior to serving: Bring the vegetable stock or water to boil. Add the rice plus 1 teaspoon of sea salt and bring to boil on high heat. Reduce to medium heat and cook until all the liquid is absorbed. Add the grated Parmesan cheese, season with salt and pepper and mix well. Let cool and refrigerate overnight.

2. The following day, add mozzarella cheese and mix well.

3. To prepare the balls: take a full tablespoon of the rice mixture with wet hands and form into a ball. Flatten the ball and place a goat cheese slice in the center. Pinch the edges to close around the filling and roll gently into a ball. Repeat with the remaining mixture.

4. Prepare a large pot with oil for deep-frying. In a shallow bowl, mix the cornmeal with black pepper.

5. Roll each ball in the flour mixture. When the oil is hot but not boiling, fry each ball for about 5 minutes until golden. Fry no more than 3-4 balls at one time.

6. Using a slotted spoon, remove the balls from the pot and place on a plate lined with paper towels.

7. Serve warm or at room temperature with your favorite spreads.

Extreme Cheesecake – Movie Theater Style

Serves 10

Prepared in a large loaf pan

For the cake:

1/2 cup butter, softened

1/2 cup soft cream cheese, at room temperature

3/4 cup sugar

3 medium eggs, at room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

1/2 cup self-rising flour

Extra butter to grease the pan

For frosting:

1 tablespoon granulated instant coffee

1 tablespoon boiling water

1/2 cup dark chocolate

For topping:

1/4 cup sugar

1 1/2 tablespoons butter

1/2 teaspoon sea salt

2/3 cup whipping cream

2 1/2 cups popcorn kernels, popped

Instructions:

1. For the topping: Preheat oven to 250 degrees F and line a baking tray with baking paper. Place the sugar in a thin layer in a pot and melt over low heat until it reaches a deep amber-colored caramel. Remove from heat and add the butter and salt. Return the pan to the heat and stir constantly. Gradually pour the heavy cream into the mixture and stir until it forms a thick sauce. Remove from heat. Add the popcorn into the sauce and stir well. Arrange the popcorn evenly onto the baking tray and bake for about 60 minutes until golden. Make sure to occasionally flip the popcorn so that it does not stick together. Remove from the oven and let cool.

2. To prepare the cake, preheat oven to 325 degrees F. Grease and line the loaf pan with baking paper.

3. Using a mixer, whip the butter, cream cheese and sugar until the mixture is fluffy and airy. While mixing, gradually add the eggs. Then add the vanilla extract and lemon zest and continue to mix. Add the flour and blend until fully mixed.

4. Pour the batter into the loaf pan with a spatula and smooth until even. Bake for about 30 minutes until golden. Test with a toothpick to ensure that the center is fully baked; the toothpick must come out dry. Let the cake cool for about 10 minutes and remove from the pan. Let it cool on a baking rack.

5. To prepare the frosting: Melt the coffee grains in boiling water. Add chocolate and mix well.

6. To assemble the cake: Pour the frosting onto the cake and smooth with a spatula. Sprinkle the sweet popcorn on top and enjoy!