More than just cheesecake

While cheesecake is pretty much a staple at Shavuot, there are plenty more dairy options to choose from.

By GOURMETKOSHERCOOKING.COM
Creamy Corn Chowder 370 (photo credit: Courtesy)
Creamy Corn Chowder 370
(photo credit: Courtesy)
It’s always fun to dust off the dairy pots and pans and baking equipment to start cooking for Shavuot. Here are a few ideas to grace your holiday table.
Creamy Corn Chowder
Creamy corn chowder is a great dairy soup for your Shavuot meal. Everyone loves creamy corn chowder – from kids to adults.
1 onion, chopped¼ cup butter1 stalk celery, chopped½ green pepper, chopped½ red pepper, chopped3 new potatoes, scrubbed and chopped2 tablespoons flour2 cups parve chicken broth2 cups fresh corn kernels (from about 4-6 ears)1-1/2 cups light cream or half-and-half (you can use soy milk or nondairy creamer if you are stuck)½ cup milkSalt and pepper to tasteImitation bacon bits (optional)
In a medium to large Dutch oven, sauté onion over medium heat until soft. Add celery, peppers and potatoes and cook for about 5 minutes. Stir in flour and keep cooking.
Add broth, cover and simmer over low heat for about 30 minutes. Stir in corn, cream and milk and heat through but do not boil.
Season with salt and pepper. Garnish with imitation bacon bits, if desired.
Potato and Mushroom Casserole
2 tablespoons butter2 (8 ounce) packages sliced mushrooms1 teaspoon minced garlic1 cup white wine¼ cup cream cheese2 tablespoons butter2 onions, thinly sliced2 large potatoes, peeled and thinly slicedSalt and pepper to taste½ cup heavy whipping cream or non-dairy creamer1 cup grated mozzarella or pizza cheese

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Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are lightly browned – 3 to 5 minutes.
Add wine and bring to a boil; reduce heat and simmer for 10 to 15 minutes, until most of the liquid has evaporated. Remove from heat and stir in cream cheese until melted.
In another skillet, melt 2 tablespoons of butter over a medium-high heat. Add onion and reduce heat slightly. Cook for about 15 minutes, until onions are caramelized, stirring frequently.
Grease a deep 9 x 13-inch pan. Arrange potato slices along the bottom and sprinkle with salt and pepper. Top with mushroom mixture, then caramelized onions. Pour whipping cream over all. Sprinkle with cheese. Cover and bake for 40 minutes. Uncover and bake an additional 20 minutes.
Chocolate Truffle Cheesecake
It wouldn’t be Shavuot without it.
Crust:1-½ cups vanilla wafer crumbs½ cup powder sugar1/3 cup cocoa1/3 cup melted butter or margarine
Filling:2 cups semisweet chocolate chips3 (8 ounce) packages cream cheese, softened1 (14 ounce) can sweetened condensed milk4 eggs2 teaspoons vanilla
Preheat oven to 300 degrees.
Stir together crust ingredients and press into the bottom of a 9-inch springform pan.
Refrigerate while preparing the filling. Melt chocolate chips and stir until smooth. Beat cream cheese until fluffy.
Beat in sweetened condensed milk, then melted chocolate, then eggs one at a time and finally, vanilla. Pour into prepared crust and bake for about 65 minutes. Cool on wire rack. Run knife around edges and remove sides. Keep refrigerated.