Layers of creamy, fruity deliciousness!
For a beautiful presentation, this must, must, must be served in a clear glass or crystal bowl.

Ingredients

36 Lady Fingers
1-cup rum
1 lb. Blueberries fresh or frozen
1 lb. Strawberries fresh or frozen
1/2 lb. Raspberries fresh or frozen
2 pints sweetened whipped cream dairy or parve

Directions

Wash and drain all berries well
Whip cream
Quickly dip ladyfingers in rum, just slightly. Do not let the rum seep through the ladyfingers or they will be soft and mushy. This step is just for added flavor, and can be eliminated.

Layer as in picture:
Layer ladyfingers, whipped cream, strawberries, whipped cream, blueberries whipped cream and top with raspberries.
Refrigerate until serving. Best assembled 4-8 hours prior to serving.

Serves about 10-12

Notes

Berries can be varied.

If you would like a basic recipe for dairy whipped cream and a chef secret too,
watch this short  video.

This is our adaptation of an authentic Caesar dressing. However, we do skip the anchovies. If you add them, we would recommend omitting or reducing the salt.

Ingredients

4 large garlic cloves - minced or crushed
4 tablespoons lemon juice
4 tablespoons mayonnaise
2 Teaspoon salt
2/3-cup olive oil
2 tablespoons water, buttermilk or half and half*
2/3-cup Parmesan cheese

Directions

Whisk all ingredients together or pulse in processor until combined
Dressing can be refrigerated 2-3 days prior to using.
However, remove from refrigerator for about 1 hour and mix well prior to serving. If too thick, mix in 1-2 Tablespoons additional milk, water, or half and half

For an authentic Caesar dressing, pour over cleaned, dried, torn romaine lettuce
However this dressing is delicious with any lettuce you choose.

Optional additions when ready to serve, top with Garlic croutons, grilled or poached salmon, cherry tomatoes, Kalamata olives

Make freshly ground pepper available to guests

Notes

If serving this for Shabbos or Yom Tov, simply pre-grind pepper into a decorative bowl, and place a tiny spoon with it

*Using the real dairy products will make a richer dressing

Recipe, Kosher, dairy

with Family, Friends, and Cheesecake!

This meaningful  work, Circle of Jewish Holidays*, by Ben Avram, depicts the cycle of Jewish holidays. It begins at the Jewish New Year and continues to Shavuot, the receiving of the Torah --  with Jerusalem at the center of Jewish Life. (Available from  the Blue and White Gallery in Jerusalem*).

KosherEye Shavuos Cookbook

25 of our Best, Most Popular Recipes
Meatless, Dairy or Parve
Ready to Print, Share, Pin and Cook!

Yes, we've made these. Yes they are fabulous. Most can be made dairy or parve. If you have questions, we are here to answer them. Share your comments below or send them to contactus@koshereye.com.

1. "Crabmeat" Quiche - dairy
2. Easy Eggplant Parmesan Casserole – dairy
3. Julie's Caesar Salad Dressing –parve
4. Caesar Salad Dressing – dairy
5. Salmon with Fried Onions- parve
6. Dairy Noodle Kugel for a Crowd- by Estee Kafra
7. Deluxe Noodle Kugel by Tina Wasserman
8. Risotto- KosherEye Signature Recipe – parve or dairy
9. Roasted Corn Chowder by Pam Reiss – parve or dairy
10. Creamy Butternut Squash Soup by Mark Bittman - dairy
11. Beet Salad with Goat Cheese - dairy
12. Cinnamon Buns with Cream Cheese Glaze by Susie Fishbein- dairy
13. Strawberry Bread – The Amish Cook's Baking Book
14. Whole Wheat Honey Bread by Red Star Yeast
15. Meme's Biscuits by Virginia Willis - dairy
16. Ice Cream Pie – KosherEye Signature Recipe - parve or dairy
17. Cheesecake Pie in a Hurry– A KosherEye Family Recipe
18. Cheesecake The Mile End Cookbook - dairy
19. Chocolate Lasagna – parve or dairy
20. Chocolate Ice Cream, Philadelphia Style by David Lebovitz
21. Vanilla Ice Cream, Philadelphia Style by David Lebovitz
22. No churn – 4 Ingredient Ice Cream
23. Lemonade Iced Tea by Southern Living Magazine - parve
24. Heering White Russian by Peter F Heering - dairy
25. KosherEye Special Sangria - parve

Additional Shavuos Recipes and Features:
Shavuos Dessert Recipes
Secrets to Cheesecake Success
Cheesecake Around the World

*The Blue and White Gallery of Jerusalem is partnering with KosherEye in a free giveaway offering a random winner this gorgeous, meaningful lithograph. To enter: Blue and White Gallery Giveaway

Only 4 Ingredients

Adapted from divascancook.com

Even the most time-deprived, busy, wannabe baker can make this Cheese Cake. Actually, it is a Cheese Cake pie. So easy, and so luscious!

Ingredients

2 (8 oz) packs cream cheese, room temperature
14 oz. sweetened condensed milk
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
1 prepared pie crust (cookie crust)
Topping (fresh fruits, canned cherries, etc)

Directions

Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy.
Beat in lemon juice and vanilla extract.
Pour cream cheese mixture into prepared pie crust.
Refrigerate for 3 hours or until firm.

A KosherEye Signature Recipe

This traditional Italian specialty is one of our favorites – and can be prepared parve, meat or dairy. However, we especially enjoy serving it with a dairy meal.

Ingredients

2 cups raw Arborio Rice
4 ounces mushrooms, chopped
4 Tbsps. butter or olive oil
2 onions, minced
1/2 cup medium or dry white wine
6 cups vegetable broth, like Imagine No Chicken Broth
2 ounces parmesan cheese (optional for dairy)
salt/pepper

Directions

Directions
Saute onion in oil- add rice and sauté until coated
Gently warm broth in a pot on range, until it is simmering
Add dry white wine, stir for about 2 minutes
Add 2 cups hot broth
Keep stirring, gradually adding more broth about 1 cup at a time
Add mushrooms, stirring and continue cooking about 15 min

Notes

Optional: Just before serving stir in parmesan cheese.
If you would like to make this a meat dish, use real chicken broth and olive oil; omit addition of parmesan cheese.

Serves about 8-10 as a side dish; Serve warm

This can be prepared parve, dairy or meat

Recipe, kosher, dairy, parve or meat

Ice Cream Pie - A KosherEye Signature Recipe

This is truly one of the most popular desserts we serve.
If we ever write a cookbook, it would be included!
It is adapted from a classic Oreo Cookie recipe.

Ingredients

2 packages Oreo cookies or any crème filled sandwich cookies
6 Tablespoons melted butter or margarine
1/2 gallon vanilla ice cream - dairy or parve, softened
1/2 tablespoon vanilla extract
16 ounces dairy whipping cream or parve whipping cream
like RichWhip
1/2 c. chopped nuts (optional)
Chocolate syrup (optional)
2 Tablespoons Heering Liqueur (optional)*

Directions

Crush cookies with a rolling pin or in a food processor
Combine 2/3 of cookies with melted butter or margarine
and press into a 10 or 11 " pie dish or a 9" by 13" glass or ceramic dish
Remove ice cream from freezer to begin softening- set aside
Add vanilla extract to whipping cream and whip until stiff peaks form
With a spatula, combine softened ice cream, vanilla and half of whipped cream
Spread mixture over crust and freeze until firm. (at least 1 hour)

Spread remainder of whipped cream on top. Then sprinkle with remaining cookie crumbs.
Optional: Sprinkle with nuts, and drizzle with chocolate syrup.
Keep frozen. Remove from freezer approximately 20 minutes prior to serving. Serves 15.

Notes

Any flavor ice cream, filling or topping of choice can be added.

Simply, split the ice cream into 2 parts. Add ½ - and top with filling of choice. Freeze for about an hour, and add second half of ice cream. Spread with remaining whipped cream and toppings.

*To take this pie up a notch, we often flavor the whipping cream. Our favorite addition is Heering coffee or cherry liqueur.

Recipe: Kosher, Parve or Dairy

Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

From Ellen: Growing up in Washington, my family had a housekeeper named Annie Barley, who made the best-fried chicken. She would batter and dip it in crushed up cornflake crumbs—you know, the ones that came in the box with the big red rooster on it? She used an iron skillet with four inches of oil in it. Whenever I came home from school and that chicken was frying, I knew it was going to be a great dinner.

Ingredients

Canola oil for frying
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups egg wash*
4 cups cornflake cereal, crushed
9 chicken thighs
9 chicken drum sticks

Directions

Fry the chicken. Preheat the oven to 350°F. Pour 3 inches of oil into a deep skillet or heavy saucepan (fill a skillet no more than halfway) and heat over medium heat to 300°F (measure on a candy thermometer). Mix the flour, salt, and pepper in a shallow dish. Place the egg wash and cereal each in shallow dishes. Working in batches, dip each chicken piece in the flour, shaking off the excess, then in the egg wash, and finally in the cereal, pressing the crumbs with your hands to adhere to all sides; add the chicken to the skillet and fry until the crust is nice and crispy on all sides. Transfer the chicken to a paper towel–lined plate to drain.

Complete the cooking. The chicken will be done when the juices run clear where the meat is pierced with a skewer; if the frying hasn't completely cooked it, transfer the pieces to a baking dish and complete the cooking in the oven. (If the chicken is done after the frying step, lower the oven temperature to 225°F and keep the first batch of chicken warm while you cook the remainder.)

Serves 6

Notes

From the Chef's Appendix:
An egg wash is an "eggy" liquid - a mix of whole eggs and water used to adhere crumb coatings to food that is to be fried. For 1 cup, mix 2 large eggs with 6 tablespoons cool water, whisking until combined.

Recipe: Kosher, poultry

Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

Todd: We like to use red bliss potatoes because they are less starchy than russets or Idahos, and therefore caramelize well, so they lend themselves perfectly to roasting You can substitute with low-starch potatoes, like Yukon Golds or fingerlings. Cloves of garlic cooked in their skins add an interesting element to the dish (if you peel them, they would burn). If you press down on the sides of them with the side of your forks, the flesh should pop out easily. Eating a bit of roasted garlic with each bite of potato is just a delight.

Ingredients

1 pound Red Bliss new potatoes
1/2 cup canola oil
12 whole garlic cloves, in their skins
1 tablespoon unsalted butter or olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 large sprigs fresh rosemary, broken into 3-inch pieces

Directions

Blanch the potatoes. Preheat the oven to 325°F. Bring a large pot of salted water to boiling over high heat. Meanwhile, cut the potatoes into quarters. Drop the potatoes into the boiling water and cook for 3 to 4 minutes. Drain in a colander and set aside to dry (pat dry with a kitchen towel if they don't air-dry quickly—they need to be dry in order to brown evenly).

Roast the potatoes. Heat the oil in a 14-inch ovenproof sauté pan over medium heat. Add the potatoes and cook without stirring until caramelized (slightly golden)—about 4 minutes. Stir in the garlic cloves. Transfer the pan to the oven and roast until the potatoes are cooked through and browned evenly—8 to 10 minutes.

Season the potatoes. Remove the pan with the potatoes from the oven and add the butter and rosemary; stir until the butter is melted and well incorporated. Add the salt and pepper; taste the potatoes and add more salt or pepper if you wish. Drain on paper towels, transfer to a serving bowl, and serve.

Serves 4 to 6

Notes

Roasting Potatoes:
Ellen: Knowing how to roast potatoes perfectly, so they are brown and crisp on the outside and fluffy on the inside, is a telltale sign of a good cook.
Todd: There's really not that much to it. You have to start out with a low-starch potato. When I use red bliss potatoes, I don't bother to peel them because the skins are thin and look so nice. I quarter them, blanch them in boiling water for several minutes, dry them, sauté them in hot oil to caramelize them on all sides, oven roast them, and then finish them with some butter (or olive oil) and rosemary.

Recipe: Kosher, side dish

Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

Todd: Roasting really rounds out the natural sweetness of eggplant, whose seeds have a caviar-like appearance and texture, in my opinion. This purée with roasted garlic and lemon juice is like baba ghanouj, but without the tahini. It's just so simple and fresh—a perfect spring starter.

Ingredients

3 medium eggplants
2 tablespoons good quality olive oil
3 garlic cloves, roasted or fresh and not peeled
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Pita breads
Ground smoked paprika for dusting pitas

Directions

Roast the eggplants. Preheat the oven to 350°F. Pierce each eggplant in several places (use a fork or skewer) and place them on a baking sheet. Drizzle the eggplants with 1 tablespoon of the olive oil. Roast until the skins are blistered and the flesh is soft—about 60 minutes. (If your garlic is not already roasted, add it to the oven during the last 20 minutes of baking time.) Transfer the baking sheet to a wire rack and let the eggplants cool for 20 minutes. Keep the oven on.

Make the dip. Cut the eggplants in half and scoop out the flesh from the skins. Transfer to the container of a food processor fitted with a blade and process until smooth. Add the remaining 1 tablespoon oil, the garlic, lemon juice, cumin, salt, and pepper and pulse to combine.

Makes about 4 cups dip

Make pita chips. Cut the pitas into wedges. Arrange on a baking sheet and place in the oven until lightly toasted, golden, and crispy—15 to 20 minutes. Lightly sprinkle the pitas with the smoked paprika.

Notes

Recipe: Kosher, parve

A Signature KosherEye recipe

Start any fiesta with this easy guacamole recipe.

Ingredients

4 ripe avocados
2 plum tomatoes, parboiled for 1 minute, then peeled and chopped*
½ teaspoon garlic powder
½ teaspoon hot pepper sauce
1 tablespoon fresh lemon juice
2 Tablespoons onion, minced (optional)
1 tablespoon Extra Virgin olive oil
1 teaspoon (or more) Lawhorn's Tex-Mex Blend Signature Seasoning**

Directions

Scoop out the avocado; combine all ingredients in a food processor or mash by hand. If not serving immediately, reserve pits, place on top of mixture, cover tightly with plastic wrap and refrigerate. Remove pits prior to serving.

Notes

 * If no time to peel tomatoes, no worries amigos y amigas, simply chop!
** Lawhorn's seasoning is a combination of salt, chili peppers, garlic onion, cumin, pepper and spices.

Makes about 2 cups.

Recipe, kosher, appetizer, parve