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KosherEye Shavuos Cookbook
Our Best, Most Popular Recipes
Meatless, Dairy or Parve
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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
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 - dairy
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 or parve
25. KosherEye Special Sangria- parve
26. Cinnamon Roll Cake
27. Sushi Cake and Sushi Trifle
28. Crustless Tomato Cheese Quiche
29. Tomato Pea Bisque
30. Alton Brown's Sour Cream Cheesecake
31. Caramel-Apple Cheesecake
32. Triple Berry Fruit Soup
33. Parmesan Roasted Zucchini
34. Hash Brown Potato Cheese Quiche
35. Tuna Quiche
36. Creamy Corn Pudding
More Shavuos Recipes
Delicious Dairy - Recipe Roundup
Speedy Desserts - Reader Favorites
10 Cheesecakes from around the World - including Lindy's in NYC
Visit often as more recipes will be added. Share your favorites with us by email to contactus@KosherEye.com.
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We love ribs…beef, lamb, veal. But like many of our readers, we never know which cut to order and best methods to prepare each. Enter Grow and Behold Foods, owned and managed by Naf and Anna Hanau. They have brought Glatt Kosher pastured meats to tables across the U.S., and they take pride in using small family farms to raise their animals. Their practices adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. No hormones or antibiotics are ever used. And readers, the best news, they ship anywhere in the U.S.
We sampled four types of Grow and Behold ribs and explored optimum cooking techniques for each. We are sharing our favorite recipes along with recommendations from the meat mavens at Grow and Behold.
Please note: We usually start our ribs on the grill, and finish in the oven. However, all of these ribs can be finished over indirect heat on the grill.
Lamb Short Ribs
From Grow and Behold “the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes.”
KosherEye Grilled Lamb Short Ribs with a Rosemary Honey Glaze
Marinade
1/2 cup chopped onions
½ cup honey
¼ balsamic vinegar
2 garlic cloves
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
Put all marinade ingredients in a bowl or plastic bag. Add lamb ribs. Marinate in refrigerator 4-8 hours.
Discard Marinade
Heat grill and brown lamb on both sides – about 5 minutes per side
Preheat oven to 350; Put ribs in lightly covered baking dish and roast for approximately 30 minutes.
KosherEye Hoisin Grilled Lamb Short Ribs
1-cup hoisin sauce like Lee Kum Kee Vegetarian Sauce, or Joyce Chen sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons sherry (optional)
Grill ribs for 5 minutes per side. Place in an oven proof-baking dish
Mix sauce together, and pour over ribs
Let marinate 4 hours to overnight
Preheat oven to 325
Roast uncovered for about 30-45 minutes, or until tender and cooked. Fabulous!
Veal Short Ribs
From Grow and Behold: "These tender short ribs can be slow cooked, smoked, or braised."
KosherEye Sticky Asian Apricot Ribs
1 jar apricot jam or preserves
¼ cup teriyaki sauce
A pinch of fresh rosemary leaves or a shake of dry rosemary
Grill ribs 3-5 minutes per side and place in an oven proof-baking dish
Mix rosemary, apricot preserves and teriyaki sauce
Preheat oven to 325
Put in covered baking dish and roast 1 – 1 ½ hours until tender
Remove from oven and allow cooling
Spare Ribs
From Grow and Behold: "made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones). There is meat both on the sides of the bones and on top. These cook well on the grill (same marinating suggestions as above".
OMG... KosherEye Spare Ribs
These are the most amazing ribs for steak and bone lovers
Preparation- so easy!!
We grilled the ribs for about 5 minutes per side, removed from grill and placed them in an oven proof baking dish.
We mixed 1/2 cup of ketchup with 1 cup of Sweet and Sour Duck Sauce and added 3 teaspoons of apple cider vinegar. We poured this marinade on top of the ribs, then put it all in a preheated 325 degree oven and baked uncovered until tender and ready.
Back Ribs
From Grow and Behold: These are the same ribs as on a bone-In rib steak, and are produced when we cut rib-eye steaks or filet mignon. They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”). The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat. Sometimes called “Dinosaur Ribs” because they are so large, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler. (However you like to season your steaks, you can season these back ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)
These back ribs require the simplest of preparation. We rubbed on Montreal steak seasoning…placed the ribs on a hot grill to brown on both sides. We turned them twice and then put them in a pre-heated 350-degree oven until they reached our desired doneness. We served them with a bowl of creamy horseradish sauce. Scrumptious!
BBQ Beef Short Ribs
This is our favorite KosherEye summertime beef short rib recipe; So easy!
We always count 1 lb. of ribs per person. We don’t mind leftovers!
2 cups barbecue sauce
2 cups sweet and sour duck sauce
1 cup ketchup
1/4 cup Worcestershire sauce
Grill veal or beef ribs just until brown
Place ribs in baking dish
Bring sauce ingredients to boil. Reserve 1 cup and set aside
Pour remainder of sauce over ribs and let marinate in refrigerator overnight
Bake ribs in oven, uncovered at 300 until tender
(approximately 1 ½ - 2 hours hours) Baste as necessary
If serving later and re-warming, cover loosely and warm in oven..
Serve reserved sauce on side.....Enjoy!
This recipe serves 10 with leftovers…It is also delicious on lamb or veal
If you would like more information, or want to consider an order, visit GrowandBehold.com
For more rib recipes and a detailed rib guide visit: https://growandbeholdblog.wordpress.com/2013/05/17/beef-rib-cooking-guide/
Passover Guides 2017
Some of the leading kashrut agencies have released their 2017 Passover guides, including information about items that can be used without special Passover certification. We will be updating our guide listing as additional guides become available.
Three versions of the OU 2017 Passover Guide are available:
1. The OU 2017 Passover Guide - Online Version is available HERE
2. PDF copies of the OU 2017 Passover Guide sections may be downloaded HERE
3. You may order the printed version of the OU 2017 Passover Guide HERE:
The OU 2017 guide is available. Click HERE to see ordering information. If you are an OU member and you already receive OU's Jewish Action magazine, the guide was mailed along with the spring issue of Jewish Action. Online Passover information which includes information from the 2017 guide is available on the OU website at https://oukosher.org/passover/. Also, the OU app gives you access to this information as well as providing interactive information on food items.
For Star-K 2017 Passover Directories, Guides, Abridged Web Edition,
and more, click here: Star-K 2017 Passover Directories and Information
Click Here for the CRC Passover 2017 Guide
Click Here for the COR Passover 2017 Magazine
OK Passover Products Food Guide 2017
Click HERE for Kashrut.com Passover 2017 information.
Click HERE for Canada's Passover Magazine
Click HERE for the Kosher Conscience Passover 2017 Issue
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Ten Must Have Passover Recipes
These are cherished recipes from the KosherEye family to yours!
Our Favorite Heirloom Charoses
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The Scoop on Halo Top - Healthy Ice Cream gone Viral!
What do you reach for when you are in an ice cream mood? Put Halo Top in your ice cream repertoire. It is guilt free, creamy cool, and available in lots and lots of flavors; The ice cram is protein rich; with less than 300 calories in a whole pint – so we can eat a LOT! (Our beloved Breyers, Ben & Jerry’s and Haagen Daz have about 1200 + calories per pint!). Yes, we know that we are believers in portion control, but sometimes we just can’t follow the rules! Oh did we forget this most important fact- Halo Top is certified Kof K kosher dairy.
Halo Top Creamery was founded by Justin Woolverton, a "recovering" lawyer. He was on a mission to create a delicious, "good for you" ice cream that would be appropriate for hypoglycemic people seeking low sugar brands. He called himself an ice cream hobbyist, as he dabbled with low sugar recipes.
We discovered the brand when a reader suggested we write about it, and then my granddaughter shared her interest in it with me as well. So how did the tasting go? We invited 3 ice cream “aficionados” to the tasting – to share their honest opinions. We uncovered 7 flavors– chocolate chip cookie dough, peanut butter cup, pistachio, mint chip, birthday cake, s’mores, and sea salt caramel. We let the flavors sit on our counter for 10 minutes, and then the tasters dug in! They agreed that the ice cream was creamy and flavorful, and they loved the number of flavor choices. Their favorites were chocolate chip cookie dough, mint chip, and peanut butter. But they did have a hard time selecting faves!
So why is Halo Top different? Most flavors have only 280 calories in a whole pint and 2 grams of fat in a half-cup. The ice cream is low in fat, high in protein, and sweetened with stevia and erythritol, both all-natural sweeteners. Its texture and taste almost mimic full fat, sugar-sweetened ice cream. (News of the brand has gone viral!)
KosherEye note: Leave your Halo Top on the counter for about 10-15 minutes, then dig in. For more information and where to buy, visit Halotop.com. Halo Top is available at supermarkets around the U.S.
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