Plenty of cheeses and dairy products have already made their way to the kitchen, waiting for me to make delicacies out of them in honor of Shavuot. I’m sure you’re also prepared with a variety of delicacies for the eve of the holiday, so I thought it would be appropriate to offer you some last minute recipes for quick and easy, tasty and impressive dishes.
Let’s start with pancakes known as blinches – thin, tasteless pancakes that can be filled with a variety of fillings: salty, sweet, vegetarian, meaty and dairy. The pancakes are easy to prepare and do not require high professional skill. It is enough to mix a few basic ingredients to get a thin batter, which is fried in regular quantities.
The technique is basic: heating a medium pan, greasing in moderation, using a medium ladle to take some of the batter, pouring it into the center of the pan and shaking lightly so that the batter floats in a uniform layer up to the edge. It is important to remember that the first pancake does not always come out properly, but the ones that follow it become thin and easily detached from the pan so that they can be easily turned over to the other side.
This time I chose to make small pancakes, and instead of closing and folding them into a shell, I spread the filling on the pancakes and stacked them on top of each other like a tower, with layers of light sweet filling between the pancakes. You can combine slices of fruit and a little raisins and nuts.
The second recipe is for making cheese and jam slices. No need for special cheeses, a simple white cheese is enough. Also, do not need an electric mixer – enough good prey. Feel free to incorporate in the recipe any jam you have in the fridge, even homemade jam will do a wonderful job.
The third recipe is for a light and airy cheesecake, which I chose to make in a personal serving. It is great to serve as a dessert for the holiday meal. I recommend you prepare it even if you are invited to a meal. Bake it in cupcake molds or custom aluminum molds, and you get a personalized cheesecake that turns into a surprising dessert for your hosts.
Happy holiday!
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Pancakes / blinches in vanilla cream Ingredients (for about 20 pancakes with a diameter of 15-16 cm) per batter:
• 4 eggs
• ¼ a teaspoon of salt
½2 cups of milk
• ¼ A cup of melted butter
• 2 cups sifted flour
• Canola oil for frying
For cream and coating:
• 1 cup (250 g) mascarpone cheese or other cream cheese
• 1 cup (250 g) sweet cream for whipping
• 2 tablespoons vanilla instant pudding powder
• 2 tablespoons powdered sugar
For decoration:
• ½ A cup of shredded pistachios
• 2 kiwi units peeled and cut into thin slices
Preparation:
Place the eggs, salt, milk and butter in a medium bowl and beat with a hand mixer until uniform overnight. Place the flour in a wide bowl and gradually add the egg batter, stirring. The batter must be thin. If it is too thick, you can add more milk or water (about a cup).
In a 20 cm diameter pan, heat oil over a low flame (pour the oil into a saucepan so that the pan is coated with a very thin layer of oil).
Take a ladle from the prepared mixture and pour in the center of the pan. Shake the pan so that the batter covers the entire bottom in a thin layer.
Heat on the fire for about 2 minutes, until the batter dries and the ends rise. Turn the pancake over and lightly fry the other side as well.
Place all the cream ingredients in an electric mixer bowl and whisk in the whipping hook until a very uniform and stable cream is obtained.
Take off the cream and place in a perfusion bag with a serrated catheter. Place the first pancake on a serving plate and spread a thin layer of cream on it. Place another pancake on the cream, spread with the cream and place a third pancake.
In this way all the pancakes are prepared. A kind of cake is obtained. Take the drizzle bag with the cream and drizzle mounds of cream on the edge of the top pancake.
Sprinkle with the chopped pistachios and garnish with slices of kiwi. Refrigerate until served.
Difficulty: Easy-Medium
Duration of preparation: half an hour
Dish type: dairy
Cheese and jam slices The ingredients (for a rectangular mold 35X27 cm) for the dough:
• 2 eggs in size L
• 1 cup sugar
200 grams of softened butter
• 1 teaspoon vanilla extract
• 1 cup 9% white cheese
• 2 cups of self-puffed flour
For the stuffing:
• 1 cup apricot jam or strawberry jam
• 1 teaspoon cinnamon
Cheese slices (Photo: Private)Preparation:
In a wide bowl, beat the eggs with the sugar. Gradually add while whisking the pieces of butter, vanilla extract and white cheese. Gradually add the flour alternately and mix until uniform and smooth overnight.
Transfer the amount of dough to a greased pan and flatten into a uniform layer. Spread a uniform and generous layer of jam. Grate the rest of the dough in a coarse grater over the jam (note that the dough is soft and descends through the grater similar to making gnocchi flakes). Lightly sprinkle with cinnamon.
In an oven preheated to medium heat (180 degrees) bake for about 30 minutes, until the cake is golden and set. Remove from the oven, cut into cubes and keep in a box that can be hermetically sealed.
Difficulty: Easy
Preparation time: about 40 minutes
Dish type: dairy
Personalized cheesecake
Ingredients (for 14-16 individual molds or cocktails, depending on size):
• 4 separated eggs
• 1 cup sugar
• 400 grams of 5% fat white cheese
• 40 grams of soft butter
• לבן White cup or yogurt
• ½ A cup of cornflour or vanilla instant pudding powder
• 1 tablespoon grated lemon peel
• Pinch of salt
To fill:
• 1 cup of berry or blackberry jam
For flashing:
• A cup of powdered sugar
Preparation:
Place the egg whites in an electric mixer bowl and whisk on high speed while gradually adding ½ a cup of sugar. Continue to foam until a stable foam is obtained.
In a separate bowl whisk the cheese, butter, egg yolks, white or yogurt, cornflour or vanilla instant pudding powder, grated lemon zest, remaining sugar and salt to a smooth mixture. Fold the foam into the cheese mixture and whisk until uniform and airy overnight.
Grease the individual molds or coquettes and with the help of a ladle, pour the cheese mass. Light surfaces in molds. Fill a perfusion bag with jam and cut the end of the perfusion bag. Pour a little jam into the center of the cheese batter in all the individual molds.
Bake for 12-10 minutes in an oven preheated to 200 degrees. Lower the temperature to 180 degrees and bake for about an hour.
Turn off the oven and cool the cake inside the oven. Before serving, sprinkle a little icing sugar on the surface of the cake.
Difficulty: Medium
Preparation time: about an hour and a half
Dish type: dairy