Chillul Tefila Bifarhesia, as well as halachicly challenged verbiage and dress, are external manifestations of a critical lack of personal yiras shomayim which has lethal consequences.
With just two weeks left to Shavuos, our minds begin to turn to cheesecake. While for some that might mean they need a vacation, for most of us it means how much cream cheese to buy
and whether or not to make a sour cream frosting.
The reasons we eat dairy of Shavuos are many. Some say it is because Torah is compared to milk – just as a newborn child cannot survive without milk, we cannot survive without Torah. On the night of Matan Torah, we ate dairy because the laws of kashrut and shechita had just been given and there was no time to kosher the meat. Whatever the original reason was, eating dairy on Shavuos is part of our mesorah.
Cheesecake – just the sound of the word makes the mouth water – a thick layer of cheese – plain or marble, covered with chocolate, sour cream, fruits or caramel. The varieties are as
endless as your imagination. But where did it begin?
Cheesecake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake as being served to the athletes during the first Olympic Games held in 776 B.C.E. Centuries later, cheesecake appeared in America, with recipes brought over by immigrants. In 1872, American dairymen, who were trying to recreate the French cheese, Neufch?tel, invented cream cheese.
One of my favorites Yom Tov treats is caramel cheesecake. For many years, those stringent with cholov Yisrael had to make their own caramel or dulce de leche. However, this year, there is great news for caramel lovers.
Dulche de Leche produced by California Delight and distributed by D&S is now available. This incredible caramel sauce is cholov Yisrael under the Star – K and the Vaad Hakashrus of
Mechon L’Hoyroa. It is made in Argentina with all natural ingredients, including 100% cows’ milk. It is available in regular and 97% fat free. We tried the 97% fat free in the glass jar and were amazed at how delicious it was - and you absolutely could not tell that it was “diet” food. The regular version comes in a plastic container with a flip-up top for easy pouring. It is great for cheesecake, blintzes or just to flavor vanilla ice cream. This Yom Tov must can be found in your local kosher grocery or supermarket.
For those who are not bakers, or who just don’t want to patchka in the kitchen, Weiss’s Bakery offers nine delicious varieties of gourmet cheesecakes in both 10-inch and 7-inch sizes.
Last week, our offices had the opportunity to sample the marble and the halva cheesecake. I am not sure if there are enough words in the English language to describe them. The halva is without compare, and I say this as a person who has tasted many great cheesecakes. The cheese layer is very rich and sweet. The top layer is a chocolate ganache. (Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream.) And
sprinkled on top of the chocolate are halva crumbs.
Weiss’s also has a full line of cheese delicacies for Shavuos including kreplach, babkas, cigars and their famous butter loaf. Weiss’s is in Brooklyn on 13th Ave in Boro Park and on Avenue M in Flatbush. They also have a store on Castor Avenue in Philadelphia. You can also find them on the web at weissbakery.com. Have a wonderful Yom Tov!
About the Author: Magazine Editor, The Jewish Press
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Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
An Israeli restaurant opened in the heart of the old Jewish quarter of Krakow. Hamsa Hummus and Happiness Restobar opened recently in a historic building on Szeroka, the main square of the Jewish quarter, Kazimierz, in the Polish city. Hamsa is being called the first Israeli-themed restaurant in Krakow, and unlike most of the other [...]
The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.
WORLD CHEESE COMPANY AND MILLER’S CHEESE CORP. IN VOLUNTARY RECALL OF SHREDDED CHEESE DESPITE TESTING NEGATIVE World Cheese Company, producer of Haolam cholov yisrael cheese products, and Miller’s Cheese Corp. have issued a voluntary recall on a limited amount of shredded cheese packaged in a Wisconsin plant. The Voluntary Recall was requested by the [...]
Is there a more perfect way to end your day then with a bowl of soup? They soup is comfort food – even during the summer months. So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”. Click here for recipes and tips. Visiting Chicago or want to send [...]
For those of you looking for a great place to eat in New Jersey, look no further than Fumio, a steak and sushi house in Livingston. From all I have read they have a great selection of meat and fish dishes, plus great desserts. They are under the supervision of the Vaad Harabonim of MetroWest.
Ever wonder if baking fortune cookies is halchically permitted? I never thought about it, but really how do you know if the ink is kosher? Well, according to HaRav Aviner, it is okay. The Kosher Chef blog has a recipe for low-fat blueberry cobbler that sounds good enough to make us cheat on our diets, while [...]
If you love cheese, take a look at this deal on Parmigiano-Regginao cheese from igourmet. This one-pound block is made in Italy and kosher for Pesach and all year round. The green edition of the Kosher Cooking Carnival can be found by clicking here. Add raisins to the list of foods that have become problematic. According to [...]
Drakes, restaurants and much more.
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