{"id":31823,"date":"2013-05-07T21:16:25","date_gmt":"2013-05-07T21:16:25","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=31823"},"modified":"2017-03-20T02:28:27","modified_gmt":"2017-03-20T07:28:27","slug":"dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller\/","title":{"rendered":"Dairy Dishes That Challenge Your Typical Holiday Meat Fare"},"content":{"rendered":"<p><em>I love Shavuot. It\u2019s such a happy yuntif\u00a0(festival)\u2014full of Torah and flowers, learning and family. And it\u2019s our chance to indulge in yummy milchig (dairy)\u00a0meals that are as lavish and tantalizing as meat fests.\u00a0 These \u00a0wonderful seasonal recipes will make your dairy meals a gourmet\u2019s delight, and will even placate the meat-and-potatoes fans in your family.<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Roasted Beets with Honeyed Pistachios<\/strong><\/span><\/h3>\n<p><em><a href=\"http:\/\/www.ou.org\/life\/files\/Roasted-Beets.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-31823 wp-image-31881\" src=\"http:\/\/www.ou.org\/life\/files\/Roasted-Beets-300x202.jpg\" alt=\"Roasted Beets\" width=\"300\" height=\"202\" srcset=\"https:\/\/www.ou.org\/life\/files\/Roasted-Beets-300x202.jpg 300w, https:\/\/www.ou.org\/life\/files\/Roasted-Beets-550x370.jpg 550w, https:\/\/www.ou.org\/life\/files\/Roasted-Beets.jpg 647w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/em><\/p>\n<p>8 servings<\/p>\n<p><em>Sweet roasted and topped with goat cheese crumbles, this beautiful side is both soft and crunchy.<\/em><\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Times<\/span>:<\/strong><\/h4>\n<ul>\n<li>Prep Time: 5 min<\/li>\n<li>Cook Time: 1 hour<\/li>\n<li>Ready Time: 1 hour, 5 min<\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>8 medium beets, tops removed and cleaned<\/em><\/li>\n<li><em>3 Tablespoons olive oil<\/em><\/li>\n<li><em>\u00bd teaspoon kosher salt<\/em><\/li>\n<li><em>Freshly ground black pepper<\/em><\/li>\n<li><em>2 Tablespoons balsamic vinegar<\/em><\/li>\n<li><em>2 Tablespoons chopped fresh mint<\/em><\/li>\n<li><em>\u00bd cup shelled pistachios, coarsely chopped<\/em><\/li>\n<li><em>\u00bc cup crumbled Natural &amp; Kosher Goat Cheese<\/em><\/li>\n<li><em>2 Tablespoons honey<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Preheat oven to 400\u00b0F.<\/li>\n<li>Wrap beets in foil and roast until they are tender when pierced with a fork, about 1 hour. Cool to room temperature. Peel and cut into bite size chunks.<\/li>\n<li>In a small bowl, combine salt, pepper, vinegar, and mint and slowly add olive oil while whisking to combine.<\/li>\n<li>Arrange beets on a serving platter and sprinkle with pistachios and goat cheese. Drizzle with honey and then drizzle with dressing.<\/li>\n<\/ol>\n<hr \/>\n<p><em>After a night of Torah learning, a fresh breakfast hits the spot. This is the time for \u00e0 la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), \u00e0 la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.\u00a0 You can make elements of this breakfast \u00e0 la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yontif\u00a0feast. \u00a0If you like the idea of \u00e0 la minute. I have a whole menu of \u00e0 la minute\u00a0recipes on JoyofKosher.com, and here is a taste:<\/em><\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Southwestern Frittata<\/strong><\/span><\/h3>\n<p><em><a href=\"http:\/\/www.ou.org\/life\/files\/Southwestern-Frittata.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-31823 wp-image-31880\" src=\"http:\/\/www.ou.org\/life\/files\/Southwestern-Frittata-300x202.jpg\" alt=\"Southwestern-Frittata\" width=\"300\" height=\"202\" srcset=\"https:\/\/www.ou.org\/life\/files\/Southwestern-Frittata-300x202.jpg 300w, https:\/\/www.ou.org\/life\/files\/Southwestern-Frittata-550x370.jpg 550w, https:\/\/www.ou.org\/life\/files\/Southwestern-Frittata.jpg 647w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/em><\/p>\n<p>8 servings<\/p>\n<p><em>Slice and serve wedges out of this hearty pretty frittata\u2014just divine with a dollop of sour cream and a touch of salsa.<\/em><\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Times<\/span>:<\/strong><\/h4>\n<ul>\n<li>Prep Time: 10 min<\/li>\n<li>Cook Time: 30 min<\/li>\n<li>Ready Time: 40 min<\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>2 large red potatoes, scrubbed and thinly sliced (about 1-pound)<\/em><\/li>\n<li><em>1 small onion, peeled and thinly sliced<\/em><\/li>\n<li><em>1 red bell pepper, thinly sliced<\/em><\/li>\n<li><em>1 clove garlic, minced<\/em><\/li>\n<li><em>10 large eggs<\/em><\/li>\n<li><em>2 tablespoons whole milk<\/em><\/li>\n<li><em>\u00bd teaspoon Kosher salt<\/em><\/li>\n<li><em>\u00bd teaspoon freshly ground black pepper<\/em><\/li>\n<li><em>\u00bd cup shredded cheddar cheese<\/em><\/li>\n<li><em>\u00bd cup sour cream<\/em><\/li>\n<li><em>1 cup salsa<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Preheat oven to 400\u00b0F.<\/li>\n<li>Heat oil over medium heat in a 12-inch, nonstick, ovenproof skillet (cover plastic handles with aluminum). Add potatoes and cook 10 minutes or until just tender. Add onions, peppers, and garlic and cook 5 minutes more, or until onions are translucent.<\/li>\n<li>In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onion and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle.<\/li>\n<li>Loosen edges with a spatula and slide out onto a plate. Cut into 8 slices and serve with sour cream and salsa.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Mini Spanakopita<\/strong><\/span><\/h3>\n<p><em><a href=\"http:\/\/www.ou.org\/life\/files\/Mini-Spanakopita.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-31823 wp-image-31879\" src=\"http:\/\/www.ou.org\/life\/files\/Mini-Spanakopita-300x202.jpg\" alt=\"Mini-Spanakopita\" width=\"300\" height=\"202\" srcset=\"https:\/\/www.ou.org\/life\/files\/Mini-Spanakopita-300x202.jpg 300w, https:\/\/www.ou.org\/life\/files\/Mini-Spanakopita-550x370.jpg 550w, https:\/\/www.ou.org\/life\/files\/Mini-Spanakopita.jpg 647w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/em><\/p>\n<p>Yields 16 triangles<\/p>\n<p><em>Spinach and feta wrapped in buttered phyllo dough\u2014need I say more?<\/em><\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Times<\/span>:<\/strong><\/h4>\n<ul>\n<li>Prep Time: 20 min<\/li>\n<li>Cook Time: 30 min<\/li>\n<li>Ready Time: 50 min<\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>1 Tablespoon olive oil<\/em><\/li>\n<li><em>1 medium onion, diced<\/em><\/li>\n<li><em>1 clove garlic, minced<\/em><\/li>\n<li><em>1 bag frozen spinach, defrosted and drained well (10-ounce bag)<\/em><\/li>\n<li><em>1 cup crumbled feta<\/em><\/li>\n<li><em>1 teaspoon ground nutmeg<\/em><\/li>\n<li><em>\u00bd teaspoon ground cinnamon<\/em><\/li>\n<li><em>6 phyllo sheets, defrosted<\/em><\/li>\n<li><em>\u00bd cup unsalted butter<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Instructions<\/span>:<br \/>\n<\/strong><\/h4>\n<ol>\n<li>Heat oil in a medium saut\u00e9 pan over medium-high heat. Saut\u00e9 onions and garlic for 5 minutes or until translucent. Transfer to a large bowl and add spinach, feta, nutmeg, and cinnamon and stir to combine.<\/li>\n<li>Take one phyllo sheet from stack and arrange on a work surface with the long side closest to you. Brush with melted butter. Top with another sheet and brush with more butter. Top with one more sheet and brush with butter. Cut stack crosswise into 8 strips.<\/li>\n<li>Preheat oven to 375\u00b0F.<\/li>\n<li>Put a heaping teaspoon of filling near one corner of a strip on the end closest to you. Fold corner of phyllo over to enclose filling and form a triangle. Continue folding the strip, like a flag, maintaining the triangular shape. Put triangle, seam side down, on a lightly greased large baking sheet and brush the top with butter. Repeat with remaining strips and filling.<\/li>\n<li>Repeat with remaining three phyllo sheets to make 16 triangles total.<\/li>\n<li>Bake until golden brown, 20 to 25 minutes, and transfer to a wire rack to cool slightly.<\/li>\n<\/ol>\n<h4><span style=\"text-decoration: underline;\">TIP: Cutting Lengthwise vs. Crosswise<\/span><\/h4>\n<p>Cutting an ingredient \u201clengthwise\u201d means to slice it the long way, the length of the ingredient from \u201cpole to pole.\u201d Cutting an ingredient \u201ccrosswise\u201d is the exact opposite and means slicing across the short way.<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Red Snapper with Asian Noodles<\/strong><\/span><\/h3>\n<p>Yields 4 filets and 4 cups noodles<\/p>\n<p><em>This is a fabulous, refreshing change from the ho-hum fish dinner. And it\u2019s quick too. After you let the fish marinate in a slightly sweet, spicy and citrusy mixture of olive oil, lemon juice, honey, garlic powder, salt and cayenne, you bake it for 15 minutes \u2013 and there you have it. Serve with lo-mein noodles spiked with sesame oil, soy sauce, lime juice and lightly pickled cukes.<\/em><\/p>\n<h4><strong> <a href=\"http:\/\/www.ou.org\/life\/files\/Red-Snapper.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-31823 wp-image-31882\" src=\"http:\/\/www.ou.org\/life\/files\/Red-Snapper-300x202.jpg\" alt=\"Red-Snapper\" width=\"300\" height=\"202\" srcset=\"https:\/\/www.ou.org\/life\/files\/Red-Snapper-300x202.jpg 300w, https:\/\/www.ou.org\/life\/files\/Red-Snapper-550x370.jpg 550w, https:\/\/www.ou.org\/life\/files\/Red-Snapper.jpg 647w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><span style=\"text-decoration: underline;\">Times<\/span>:<\/strong><\/h4>\n<ul>\n<li>Prep Time: 10 mins, Chill time 30 mins min<\/li>\n<li>Cook Time: 15 mins min<\/li>\n<li>Ready Time: 25 min<\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>\u00bc cup olive oil<\/em><\/li>\n<li><em>1 lemon, juiced<\/em><\/li>\n<li><em>3 Tablespoons honey<\/em><\/li>\n<li><em>1 teaspoon garlic powder<\/em><\/li>\n<li><em>1 teaspoon kosher salt<\/em><\/li>\n<li><em>\u00bd teaspoon cayenne pepper<\/em><\/li>\n<li><em>4 (6 to 8-oz.) red snapper filets, skin on<\/em><\/li>\n<li><em>1 cup thinly sliced cucumber<\/em><\/li>\n<li><em>\u00bc cup rice wine vinegar<\/em><\/li>\n<li><em>2 (9-oz.) packages Gefen lo-mein noodles, cooked, drained and cooled<\/em><\/li>\n<li><em>2 Tablespoons toasted sesame oil<\/em><\/li>\n<li><em>1 Tablespoon soy sauce<\/em><\/li>\n<li><em>1 lime, juiced<\/em><\/li>\n<li><em>2 teaspoons black sesame seeds<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/strong><\/h4>\n<ol>\n<li>In a small bowl, combine olive oil, lemon juice, honey, garlic powder, salt and cayenne pepper and whisk.<\/li>\n<li>Pour over fish filets in a shallow baking dish and cover with plastic wrap.<\/li>\n<li>Marinate for 30 minutes at room temperature or for up to 3 hours in the refrigerator.<\/li>\n<li>Meanwhile, combine cucumbers and rice wine vinegar and marinate for 20 minutes.<\/li>\n<li>Preheat oven to 400\u00b0F. Remove fish from marinade and place on a greased baking sheet. Bake for 15 minutes or until fish is flakey and firm.<\/li>\n<li>While fish is baking, in a large bowl, combine cold noodles with sesame oil, soy sauce, lime juice and sesame seeds and toss to coat. Drain cucumbers and add to noodles.<\/li>\n<li>Divide noodle mixture between 4 plates and top each with a snapper filet. Serve warm snapper with cold or room temperature noodles.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Dairy Pineapple Kugel\/Dessert<\/strong><\/span><\/h3>\n<p><em>I got this recipe from last year\u2019s Joy of Kosher magazine spotlight on Toby Ash, our Balabusta Next Door. I just turned it up a notch with the addition of my favorite whipped cream cheese.\u00a0 I am also giving you two for the price of one:\u00a0 Use the same recipe to either create a nice large kugel or make them in individual ramekins or disposable tins.\u00a0 After baking, turn them upside down for a Passover Pineapple Upside Down Cake.<\/em><\/p>\n<p><iframe loading=\"lazy\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uyCiBvdAVnw\" width=\"560\"><\/iframe><\/p>\n<p>These spunky dairy dishes can challenge any <em>fleishig\u00a0<\/em>(meat) fare for holiday feasting. \u00a0Have a happy and tasty Shavuot!<\/p>\n<hr \/>\n<div>\n<div>\n<p><em><strong>Jamie Geller<\/strong>\u00a0is the author of the best-selling Quick &amp; Kosher cookbook series, creator of the<\/em>\u00a0Joy of Kosher with Jamie Geller<em>\u00a0magazine and host of the popular\u00a0<\/em>Quick &amp; Kosher<em>\u00a0cooking show online at\u00a0<a href=\"http:\/\/youtube.com\/joyofkosher\">youtube.com\/joyofkosher<\/a>\u00a0and on-air on JLTV.\u00a0 Join the world\u2019s largest kosher food community on\u00a0<a href=\"http:\/\/www.joyofkosher.com\/\">joyofkosher.com<\/a>\u00a0to discover 5,000 FREE\u00a0<a href=\"http:\/\/joyofkosher.com\/\">kosher and Jewish recipes<\/a>, inspiring menu ideas, how-to videos and more! Follow Jamie\u2019s cooking adventures on Twitter @JoyofKosher and on\u00a0<a href=\"http:\/\/www.facebook.com\/joyofkosher\">facebook.com\/joyofkosher<\/a>.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Jamie Geller guarantees you&#8217;ll have yummy, lavish meals this Shavuot. <\/p>\n","protected":false},"author":399,"featured_media":31880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8,142],"tags":[],"class_list":["post-31823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-shavuot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dairy Dishes That Challenge Your Typical Holiday Meat Fare - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dairy Dishes That Challenge Your Typical Holiday Meat Fare - OU Life\" \/>\n<meta property=\"og:description\" content=\"Jamie Geller guarantees you&#039;ll have yummy, lavish meals this Shavuot.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2013-05-07T21:16:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-03-20T07:28:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Southwestern-Frittata.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"647\" \/>\n\t<meta property=\"og:image:height\" content=\"436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jamie Geller\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jamie Geller\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/dairy-dishes-challenge-typical-holiday-meat-fare-jamie-geller\/\",\"name\":\"Dairy Dishes That Challenge Your Typical Holiday Meat Fare - 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