MAY 13 • 2021 | 39

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ext week is quite a week. On 
Sunday, May 16, we begin the 
two-day festival of Shavuot, a 
harvest holiday. Like Sukkot, homes are 
festooned with fruits, flowers, branches 
and greenery. And for many reasons, it’s 
long established that dairy 
foods are served during 
this holiday along with 
seven-species of foods, 
including wheat, barley, 
grape, fig, pomegranates, 
olives (and olive oil), and 
dates (or honey). It truly 
is the land of milk and 
honey.
In the USA, we celebrate 
Shavuot for two days, so there is more 
opportunity to experience the holiday’s 
many traditions. 

BAKED MARINATED 
GOAT CHEESE APPETIZER 
WITH HONEY AND FIG

Ingredients
1 log (about 10-ounces) soft goat cheese, 
such as Chevre
1 tsp. coarse ground black pepper
1 tsp. red pepper flakes
1 Tbsp. minced garlic
1 tsp. dried thyme 
1 tsp. grated lemon peel
4 fresh or dried figs, chopped or diced
¼ cup honey or date syrup

Directions
Place the cheese log in a small attrac-
tive glass or ceramic baking dish and 
mash it down with a spoon (do not 
smooth it). Sprinkle the pepper, pepper 

flakes, garlic, thyme and lemon peel 
over the cheese. Drizzle the olive oil 
over the cheese. Cover the dish with 
plastic wrap and marinate for up to 5 
days. To serve, preheat the oven to 
300ºF. Remove the plastic wrap and 
bake the cheese for about 20 minutes, 
or until it is bubbly and hot. Top with 
fig pieces and drizzle with honey and 
serve as a spread for gourmet crackers 
or French bread rounds. Makes 6-8 
servings. 

FOUR CHEESE MACARONI AND 
CHEESE WITH TOPPINGS BAR

Ingredients
1 quart half-and-half
1 Tbsp. salt
1 lb. of pasta (Campanelle is good), cooked 
very al dente (do not overcook)
1 cup shredded Parmesan cheese
1 cup shredded Havarti cheese, 
1 cup shredded White Cheddar cheese 
1 cup Mascarpone cheese
2 cups panko bread crumbs
¼ cup (½ stick) butter, melted

Topping Suggestions: 
Minced scallions or chives (white and 
green parts); more cheese — any flavor; 
minced jalapeno peppers; hot sauce; 
sun-dried tomatoes; fresh chopped 
tomatoes; roasted bell peppers; sau-
teed mushrooms; pitted olives; diced 
avocado; sauteed spinach, pepitas 
(squash seeds) or any other nut or seed.

Directions
Preheat oven to 350ºF. Spray and 

9x13-inch baking dish (or equivalent) 
with nonstick cooking spray. 
Bring a pot of water to boil over 
high heat. Add the pasta and cook for 
6-9 minutes (should still be somewhat 
hard). Drain well and set aside. Do not 
rinse.
Simmer the half-and-half and salt in 
a large saucepan over medium-heat 
for 10 minutes, until very hot. Add the 
cheeses and stir until smooth. 
Add the cooked pasta to the 
cheese sauce and stir well. 
Adjust salt to taste. 
Transfer to the prepared baking 
dish. 
Combine the crumbs and butter in a 
small bowl and mix well. Sprinkle this 
mixture over the pasta and bake for 
20 minutes. Serve hot with the top-
pings in bowls, on the side. Makes 10 
servings,

KALE FETA SALAD WITH 
CHERRIES, POMEGRANATE 
AND PINE NUTS

Ingredients
SALAD:
8 ounces fresh kale (1 bunch), large stems 
removed and torn or into bite-sized pieces
½ cup uncooked barley (cooked according to 
package instructions, drained and cooled)
1 cup diced ½-inch cucumber (with or with-
out peel)
½ cup crumbled feta cheese
¼ cup dried sweetened cherries or cranber-
ries
¼ cup pomegranate seeds or arils
¼ cup pine nuts
Salt and pepper to taste

DRESSING: 
2 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar or Balsamic vinegar
1 Tbsp. honey
¼ cup olive oil

Directions
Combine salad ingredients in a large 
bowl. Set aside.
Whisk together the dressing ingre-
dients in a small bowl. 
Add about half the dressing to the 
salad and toss well. Adjust dressing 
amount and salt and pepper to taste. 
Serve cold or at room temperature. 

Makes 6-8 servings. 

ARTS&LIFE
DINING IN

N

ext week is quite a week. On 
flakes, garlic, thyme and lemon peel 

Dairy, 
Anyone?

Annabel 
Cohen
Contributing writer

