by
Shani, Dena and Daniella
Yom Tov is synonymous with fleishig meals – except for Shavuos. Shavuos is a holiday where milchig enthusiasts look forward to showcasing (and eating!) their favorite elevated dairy dishes. This year, however, those who eat all dairy meals for zman masan Toraseinu, will be short two milchig meals, since Shavuos falls on Friday and Shabbos. Fortunately, however, we can look at the overlap of Shabbos and Shavuos as an opportunity to have the best-ever milchig Shavuos shalosh seudos! Use our sample menu below for inspiration on delicious milchig recipes that don’t require reheating. Depending on how many hours you wait between dairy and meat, you may need to have an earlier lunch to be ready for a milchig shalosh seudos. If a milchig shalosh seudos does not work for you, feel free to use these as ideas for other milchig Yom Tov meals.
Best Ever Milchig Shalosh
Seudos Menu
· Cheesy Challah Rolls: Start with Rhodes frozen rolls or
any challah recipe and add a chunk of cheese in the middle. You can also top it
with a mixture of butter, garlic, and oregano. Bake and serve. (Note: Milchig bread
must be shaped differently so that it will not be confused with regular pareve
bread.)
· Creamy Dairy Spinach Dip: Combine thawed,
frozen, chopped spinach, mayonnaise, sour cream, onion powder, garlic powder,
and salt. You can throw this together right before the meal or make ahead – no blender
needed.
· Fruit Smoothies: Before Yom Tov, blend heavy cream/milk
with fresh or frozen fruit, such as strawberries, mango, blueberries, kiwi,
peaches, banana, etc. Store in the freezer and take out after your Shabbos lunch.
It should result in the perfect smoothie texture.
· Cheese Board: Arrange your favorite cheese varieties
on a board. Add crackers, grapes, mini-gherkin pickles, olives, and your
favorite toppings. Make it your own!
· Farmer’s Cheese Pancakes: Combine 1 lb.
farmer’s cheese, 2 large eggs, 2 T. avocado oil, 4T. sugar, 3/4 cup flour, 1/2
tsp. baking powder, and 1 tsp. vanilla. Flour your surface and spoon out some
of the mixture and roll it in the flour. Fry in pan with 3 T. oil. Let the
pancakes come to room temperature before serving. Sprinkle with powdered sugar
and serve with jam or sour cream.
· Salmon: Rub olive oil on both sides of the
salmon fillet. Mix mustard, honey, garlic, olive oil, lemon juice, salt, and
dill (optional) and pour over salmon. Bake at 400° for about half an hour,
depending on your desired doneness and the size of the salmon. Serve for your Shabbos
seudah and eat the leftovers for shalosh seudos.
· Caprese Salad: Arrange tomatoes, fresh mozzarella, and
basil on a platter. Drizzle with olive oil and salt. Top with balsamic glaze. (We
love the one from Tuscanini.) You can serve over arugula or spinach, if desired.
· Quiche: Cheese, broccoli, mushroom, and spinach
are all popular quiches in our homes!
· Tortellini Salad: Cook your favorite tortellini and
set aside. Add some oil and store in fridge. Bring to room temperature before
serving and mix in some of the creamy dairy spinach dip (above), and top with
fresh mozzarella chunks, parmesan, and sun-dried tomatoes.
· Cheese Muffins: There are many recipes for cheese
muffins to be found with a quick Google search. Some recipes call for different
cheeses, such as cheddar, parmesan, or cottage cheese, and some include mix-ins,
such as peppers, green onion, zucchini, and corn. Any of these are a great side
to serve at room temperature.
· Caesar Salad: This is a perfect addition to a cheese
heavy meal, and everyone has her favorite recipe!
· Cheese Pie: Also known as no-bake cheesecake, this
is perfect for the last meal of Yom Tov, when you’re all cheese-caked out and
want a lighter, easier-to-make version. Whip heavy cream, cream cheese,
confectioners’ sugar, sour cream, lemon juice, and vanilla extract together.
Add to a graham cracker crust or individual cups. Top with fruit, ganache, or
caramel drizzle.
· Cheesecake Grapes: Make extra of the no-bake
cheesecake mixture, thin it out with some milk, and toss with grapes. Serve
cold.
