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