4 Recipes for a Delectable Shavous

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In time for Shavuos, Kaila Fine of the new blog Basil and Babka shares new ideas and recipes. Below are four out-of-this-world dishes and drinks to grace your table this Shavuos.

Non-Dairy Salted Caramel and Chocolate Tart

This Salted Caramel and Chocolate Tart is a home run! There are too many good things about it, and there’s not an ounce of milk or butter inside. It’s a perfect, decadent dessert to end your meat meal with a bang. It is more of a lengthy recipe but so worth the time and effort!

Pie crust:
2 cups flour
1/4 cup cocoa
3 Tbsp sugar
Pinch of salt
3/4 cup margarine (1 1/2 sticks)
5-7 Tbsp very cold water

Salted Caramel:
1 stick margarine, cut into chunks
1 cup granulated sugar
1 cup soy milk
1/3 cup light corn syrup
1 tsp salt

Chocolate ganache:
3/4 cup good quality semi-sweet chocolate chips
4 Tbsp margarine (1/2 stick)
1/2 cup soy milk

Preheat the oven to 350° F. For the pie crust, begin by mixing the flour, cocoa, sugar and salt. Using a fork or a pastry blender, cut the margarine into the dry ingredients, until small crumbs form. Add in the water, a Tbsp at a time until a dough forms. Add slowly so as not to make a sticky dough. When done, form into a round ball and cover with saran wrap. Refrigerate for at least half an hour.

Flour your board and rolling pin and roll the dough into a big circle. Using the base of the tart pan as a guide, roll the circle at least 2″ wider on all sides. Lift it slowly and place over the pan. Press it in well and use your rolling pin to cut off the extra dough or use kitchen scissors to snip it off. Use a fork to pierce the bottom to let air escape during baking. Place a big square of parchment paper into the pan and pour a small layer of dry beans inside. These will act like weights so no air bubbles form. Bake for 10 minutes, remove the beans and parchment paper and bake for another 5-10 minutes, until it looks baked through to the center.

For the glorious and delicious non-dairy caramel, you will need a candy thermometer. If you don’t have one, try to follow the cooking times to get the same results. In a 2-quart pot or bigger, place the margarine, sugar, soy milk, light corn syrup and salt. Bring it to a boil, stirring often. Turn the heat down to medium and let it cook, stirring occasionally and lightly. It will bubble vigorously, reaching nearly the top of the pot. After 30 minutes of cooking, it will be a darker color and look thicker. Cook until the candy thermometer reads 240° F.

Take the caramel off the heat and rest it on a damp towel. Let it cool and thicken for 15 minutes, and then pour it over the chocolate base. Put it in the fridge while you make the chocolate ganache, to let it set some more. Boil a little water in the pot and cover it with a bowl. Put the chocolate, margarine and soy milk in the bowl. Let it sit for 2 minutes and then mix until everything is melted. After it cools for 2 minutes, pour it over the caramel and spread it nicely. Refrigerate for at least 1 hour or as long as you’d like.

Right before serving, top with a little sea salt, or some Himalayan pink salt. Cut, serve, and enjoy! Very important: you MUST store this in the fridge the entire time! At room temperature, the caramel starts to melt and will begin oozing out of the crust.

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Asparagus and Goat Cheese Croissant
Yield: 12 croissants

The soft dough with the strong flavor of goat cheese pairs so well with roasted asparagus and pepper. These savory croissants look beautiful arranged on a platter, or they can be served individually at each place setting. You can also place these atop a fresh salad. Perfection!

1 tsp active dry yeast
2 Tbsp warm water
1 1/2 cups flour
1/2 tsp salt
1 egg
1/3 cup warm milk
1 1/2 Tbsp soft butter

14 long asparagus spears (or double if they are very short)
1 1/2 red bell peppers
2 Tbsp oil
Salt and Pepper

A 7 oz. package of goat cheese
2 packed Tbsp of finely chopped chives
1 packed Tbsp of finely chopped oregano
1 packed Tbsp of finely chopped basil

1 egg

Mix the yeast and warm water in a bowl and let it proof for 5 minutes. Add the flour, salt, egg and warm milk. Mix until the dough starts coming together. Add the very soft butter and mix until combined. Cover with a damp cloth and let it rise in a warm place for an hour or until doubled in size.

Meanwhile, trim the ends of all the asparagus off. Lay the asparagus and the halved peppers on a 9×13″ pan. Drizzle them with oil and sprinkle generously with salt and pepper. Roast them at 350° F for 25 minutes. Next, mix the chives, oregano and basil with the goat cheese and divide it into 12 portions. Once the vegetables are cooked, slice your peppers into 24 and cut the asparagus in half.

Once risen, turn the dough onto a floured surface. Using your fingers, press it out into a circle between 15 – 20 inches wide. Take a pizza cutter and divide the dough into 12 triangles. Take one part of the herbed goat cheese portions and spread it along the larger end of the triangle. Top it with 2 slices of red pepper and 2 halves of asparagus. I like to sprinkle a little more salt at this stage, but that’s optional. Roll the dough inwards, keeping the vegetables tucked in.

Place the croissants on a cookie sheet lined with parchment paper. Let them rest for 10 minutes. Beat one egg and brush it over the exposed dough. Bake them on 400° F for 14 – 16 minutes, or until golden brown and feels stiff to the touch. They will soften afterwards.

I would definitely recommend making more than one batch as these go very quickly! These can be served warm or at room temperature.

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Sweet Potato and Feta Salad
Yield: 8 servings

This salad has an ideal balance of textures and flavors. The sweetness of the sweet potato, the salty feta cheese, the crunchy pecans and a savory balsamic dressing – this one is a hit! The colors look so beautiful together! And did I mention how easy this recipe is?

2 medium sweet potatoes
3 Tbsp oil
1/2 tsp salt
1/4 tsp pepper

10 oz. mixed greens
4 oz. feta cheese
1/2 cup pecans

1/4 cup balsamic vinegar
1/2 cup oil
1/2 Tbsp dijon mustard
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Cut the sweet potatoes into 3/4″ cubes. Toss them with oil, salt and pepper and roast them at 375° F. Cook them for 50 minutes, or until a fork can be easily pierced through. Shake the balsamic vinegar, oil, Dijon mustard, sugar, salt, pepper and garlic powder in a jar or container. Place the greens in your bowl and top with the roasted sweet potatoes, crumbled feta cheese and pecans. Drizzle the dressing right before serving.

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Mango Raspberry Sangria
Yield: 8 servings

This refreshing drink is beautiful and yet so simple to put together! Since this is a mixed drink, you don’t need to use an expensive wine. Make sure all your ingredients are chilled and assemble right before serving.

A 750 ml bottle of white Chardonnay wine
750 ml of sprite or 7up
1 lime
1-2 ripe mangoes
2 cups frozen raspberries
Handful of fresh mint

Chill the wine, sprite, lime, mangoes and mint in the fridge until ready to use. Peel the mango and slice lengthwise into thin strips. Right before serving, fill a big pitcher with the mango, sprigs of mint and the frozen raspberries. Squeeze the lime over the fruit. Next pour the wine in and top it off with the soda. Give it a slight whirl and serve. The color will get more pink as time goes on and the flavor just gets better and better!