Shavuot is the holiday that celebrates the Israelites receiving the Ten Commandments. The Bible tells that the Israelites, on returning to their tents after receiving the Commandments, had no time to slaughter cattle or kosher their utensils on Shabbat, so they ate dairy.
Today, many people are trying to reduce their intake of meat for health reasons. My eight-year-old granddaughter came home from camp and declared she was now a vegetarian.
This former steak-loving child has held to her decision easily and eagerly, with support from the rest of the family. It has prompted me to find new ways of presenting dinner. Obviously, dairy meals are an easy solution. In fact, we sometimes have “breakfast for dinner,” which appears to be a big hit with everyone.
So, with the upcoming Shavuot holiday, where dairy meals are the custom, I don’t have to wrack my brain to think up something as an alternative to a festive meat meal.
The recent rage of sheet pan cooking has me hooked. For those of you unaware, line one cookie sheet with cut veggies and bake for a few minutes. Then add the protein (chicken or fish) and bake a few more minutes and you’re done.
Salmon or Trout Bouquettiere
Line a large jelly roll pan with parchment paper.
Slice 3 zucchini in rounds.
Slice 10 fingerling potatoes in small pieces.
Slice 10 baby mini carrots in half.
Chop 1 parsnip.
Place all the veggies in the pan.
Add 1 pint grape tomatoes.
Season with salt, pepper and fresh chopped parsley.
Sprinkle 2 teaspoons olive oil and mix through veggies.
Bake at 450 F for 15 minutes.
Add 2 large pieces of salmon or trout and spread vegetables around.
Sprinkle the fish with lemon juice, salt, pepper, and tarragon.
Bake 8 minutes more.
A complete meal in one pan under 30 minutes!
French Toast Muffins
8 cups cubed cinnamon raisin bread
2 apples peeled and coarsest chopped
1 cup milk
1 cup maple syrup
In large bowl, combine bread cubes and chopped apples. Set aside.
In medium bowl whisk eggs, milk and 1/4 cup maple syrup.
Pour egg mixture over the bread and gently combine.
Grease a 12 cup muffin pan.
Spoon 1/2 cup of the bread mixture into each muffin compartment.
Bake at 350 F for 25 minutes or until a knife inserted in the centre comes out clean.
Let cool in pan.
Turn muffins out and place on a serving platter.
Spoon remaining maple syrup over muffins.
These freeze well and may be reheated in the microwave.
Baked Lemon Sponge Pudding
I am sure each one of us has a recipe or two that evokes wonderful memories of our mothers.
This particular dessert does it for me. It is comforting, refreshing and simple to prepare.
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
1 1/2 tablespoons lemon rind
1/3 cup lemon juice
3 egg yolks
1 can evaporated milk
3 egg whites
Combine sugar, flour and salt. Stir in lemon rind, juice, egg yolks and evaporated milk.
Beat egg whites stiff and fold into lemon mixture.
Pour into a greased 8-cup dish and place dish in a larger pan filled with hot water (bain-marie).
Bake at 350 F for 45 minutes.
May be served hot or cold and you can spoon raspberry sauce over the pudding.