Gourmet Shavuos with COLlive

Bitayavon Magazine – Summer issue in stores July 1

Tiramisu sandwich
serves: 8

This is a great dessert that tastes exactly like a classic tiramisu with a twist on presentation. You can make the sandwiches non dairy by using soy cream cheese instead of dairy cream cheese and using non dairy whipping cream instead of dairy whipping cream.

Ingredients:

1 pound of store bought sponge cake
1 8 ounce container of cream cheese
1 cup or 8 ounces of whipping cream
¼ cup sugar (only use sugar if using dairy unsweetened whipping cream. If you are using non dairy whipping cream that has sugar do not add the sugar as it will make the dessert way too sweet)
¼ cup coffee liquor
½ cup cream
1 cup bittersweet chocolate
½ cup strong coffee
½ cup rum
1 bar of chocolate or coffee flavored chocolate

Directions:

Thinly slice sponge cake into 16 slices to look like sliced white bread
toast until lightly browned, set aside on cooling racks
Whip cream in a large bowl until stiff peaks form
If using unsweetened cream add ¼ cup sugar to bowl. If cream is already sweet do not add sugar.
Mix cream cheese into whipped cream; mix for about a minute just until the cream cheese if fully incorporated
add the coffee liquor to the cream mixture
combine ½ cup strong coffee with ½ cup rum (if you do not want to use rum; use 1 cup coffee)
drizzle coffee mixture on toasted sponge cake
Meanwhile make the chocolate sauce
In a small saucepan or in a microwave heat the cream on low until it starts to simmer
Take off heat and add chocolate, mix until completely melted
Spread chocolate sauce on toasted slices of sponge cake, (not on wet side)
top 8 slices of sponge cake with coffee cream
Top cream with the remaining slices of cake
Shave chocolate with hand grater and sprinkle on top of sandwiches

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Arugula Beet Goat Cheese Salad

The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula and toasted pine nuts make for a truly gourmet salad.

Note: Truffle oil can be found in specialty gourmet stores and many local supermarkets.

Ingredients:
1 package baby arugula
1 large beet boiled and cut into cubes
1 package of goat cheese (the one that comes in a round plastic “tube”)
1 egg lightly beaten
1 cup panko crumbs
½ cup pistachios finely chopped
1 cup mayonnaise
2 tablespoons truffle oil
2 tablespoons vinegar
1 cup toasted pine nuts

Goat cheese crisps:
Slice goat cheese into ¼ inch slices
Dip into beaten egg
Mix panko and pistachio together
Coat with panko/pistachio mixture
Fry on low for one to two minutes per side
Cool on paper towels

Toasted pine nuts:
Toast pine nuts by placing in non stick pan and cooking on medium heat for three minutes; make sure to take out immediately when becoming light brown color

Salad Dressing:
Combine mayo, truffle oil and vinegar

Salad Directions:
Dress agrugula with mayo truffle dressing just to coat (don’t overdress salad)
Mix in beets and pine nuts
Top with goat cheese crisps

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VIDEO: Spice up your Shavuos meal with this tasty (and entertaining) recipe for Polenta Casserole au Gratin with Chef Levana Kirschenbaum