19 May SPECIAL SHAVUOS RECIPES:

NO BAKE CHOCOLATE CHEESECAKE

INGREDIENTS:

For the crust:
2 cups crushed graham crackers
4 tablespoons melted butter
1 tablespoon sugar
Cheesecake
16 oz chocolate – melted in
microwave or double boiler
1/3 c sugar
12 oz cream cheese – must be
room temperature
2 cups heavy cream – whipped
1/4 cup chocolate liqueur
2 teaspoons vanilla extract

DIRECTIONS:

This delicious no bake chocolate liqueur cheesecake
should definitely be on your menu for Shavuot.
The best part is you don’t have to turn on the oven!
That also means no cracking on the top.
Mix together crust and press into a 9 inch springform
pan going slightly up the sides. Refrigerate while
preparing the cheesecake.
Using mixer combine sugar and cream cheese. Add
melted chocolate and mix. Add the whipped cream
and mix until smooth. Add liqueur and vanilla. Mix
until blended. Spoon cheesecake batter into the
springform pan and cover tightly with Saran wrap.
Refrigerate overnight. Decorate with shaved
chocolate.

PENNE WITH CREAMY SALMON

INGREDIENTS:

1 lb salmon 
8 oz uncooked
penne pasta
3 tbsp butter
1 medium onion (chopped)
8 oz heavy cream
3/4 cup grated Parmesan
1/4 cup chopped parsley
salt and pepper

DIRECTIONS:

Cook pasta according to the package instructions. Meanwhile, saute the
onion in butter over medium heat for 4-5 minutes. Add the salmon and
keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
Add the heavy cream, salt, and pepper. Stir and turn off the heat. Add the
cooked pasta, Parmesan, and chopped parsley, mixing everything together
thoroughly.
Sprinkle with more cheese and parsley before serving.

SALMON COBB SALAD

INGREDIENTS:

3 eggs
1/2 tablespoon olive oil
1 small piece of salmon
(about 1/2 pound)
1 head butter leaf lettuce
and/or assorted salad greens
1 large handful arugula
2-3 medium tomatoeschopped
1 avocado diced
Scallions chopped, to taste
Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon honey
Salt & pepper to taste

DIRECTIONS:

Preheat oven to 375F and move the rack to the middle position. Line a baking sheet
with tin foil. Hard boil your eggs. Once they’re done, cover with cold water and peel.
Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil
and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a
fork (don’t overcook). Meanwhile, whisk the dressing ingredients together in a small
bowl and set aside. Prep your other salad ingredients and add them to a large salad
bowl. When the eggs and salmon are done, chop or slice the eggs as desired and
break the salmon into smaller pieces using a fork. Add to the salad bowl. Either toss
the salad or pour the dressing over top. Enjoy immediately.