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Dairy Treats

Written by Julia on Monday, 13 May 2013. Posted in Food Mood

We're back with a new guest blogger who's only started blogging a few months ago. Julia of "Beauty and some Beef" blew us a way with her fabulous style. Julia shared with us two recipes that are perfect for Shavout. Go check out her blog when you're done. We're sure you will enjoy it as much as we did - CookKosher

As a child I grew up always in the kitchen helping my mother cook. It was my favorite place to be, especially on a Friday afternoon before Shabbat. My mom is an amazing cook so I guess I should credit her for my cooking skills...thanks Mom!

When I moved to New York from London last year, for the first time ever I started spending a lot of time in my own kitchen... of course I'd cooked in my childhood kitchen, in my college kitchen, and with my friends a little but this one was MINE, my own private room for whipping up all types of delicious things. Cooking turned into an outlet for me (not to mention a great way to impress my fiancé, now husband) and thats how beautyandsomebeef.com was born.
 
 

Milk & Dark Chocolate Cheesecake

 

Ingredients:

 
For the crust:
60g graham crackers
5 tablespoons butter
 
Filling:
375g cream cheese 
3/4 sugar
3 eggs
200g dark chocolate
200g milk chocolate
3/4 cup cocoa powder
 
Ganache topping: 
150ml whipped cream 
150g chocolate
 

Directions:

 
1. Start by preheating your oven to 400F.
 
2. In a food processor finely grind the cookies, melt the butter and then add to the cookies. Pulse the food processor until the two ingredients are mixed well. Press the cookie mixture into the bottom of a well buttered springform pan and bake for 10 minutes.
 
3. Change the heat on your oven to 375F. While your oven is reached your desired temperature, melt the chocolate and wait for it to cool - you can either melt it in the microwave or on the stove over a pot of boiling water.
 
4. Wash the food processor bowl and combine the cream cheese with the sugar and the cocoa and then add the eggs one at a time. Next add in the cooled melted chocolate and mix it well with the rest of the ingredients. Pour the filling over the crust and bake for about one hour until lightly set. Cool and refrigerate for a few hours or overnight.
 
5. For the ganache, melt the chocolate in a saucepan on a low heat. Once it has melted add in the whipped cream. Wait for it to cool, and then pour over the cheesecake. Refrigerate and once it has almost hardened top with chocolate shavings. To make the chocolate shavings just take a vegetable peeler to a bar of chocolate, its easy and looks beautiful!
 
Don't be daunted by the idea of making a cheesecake, this is a pretty easy cake to make and great for Shavuot or chocolate lovers all year round. I know a lot of people love regular cheesecake but once you try this one, you'll never go back.
 
 
 

Aglio E Olio Spaghetti Cups

 
Normally when I have guests over and pasta is involved I will make an over indulgent spaghetti bolognese or a pasta baked with cinnamon and chicken but it the mood of a dairy Shavuot I came up with these fun little cups which can be served as an appetizer or a side. They're a little tricky to eat as they get pretty crunchy but so delicious!
 
 

Ingredients: 

 
6 garlic cloves 
1/4 tsp hot red pepper flakes
1/3 cup olive oil 
2 tsp lemon zest 
a pinch of pepper
a little grated pecorino for garnish
 

Directions:

 
1. Take your garlic cloves and peel, then slice thinly lengthwise as evenly as possible. Heat up the olive oil in a skillet, on a medium-low heat and then add the garlic and chilli flakes, stirring occasionally until the garlic turns a pale golden color, roughly 7-8 minutes. 
 
2. Remove the skillet from the heat and stir in 2 teaspoons of grated fresh lemon zest and 1/4 tsp of salt.
 
3. Meanwhile, preheat your oven to 400F and cook 1 lb of spaghetti until just al dente. When its done pour the garlic chilli oil mixture over the spaghetti , add a pinch of pepper and mix well. 
 
4. Oil two muffin tins and with a fork twist the pasta around it then transfer is to eat muffin cup. Bake for 25-30 minutes until the spaghetti cups look crunchy and golden. 
 
5. Take each spaghetti cup out of the tin and position onto your serving plate. Then top with grated pecorino.

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About the Author

Julia

I'm a newlywed blogger, Beauty and Some Beef, in New York City, who lives in her kitchen and loves to challenge herself through recipes. 

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