Dairy lovers look forward to the holiday of Shavuot, because on this holiday it’s customary to eat dairy foods. Some derive the practice directly from Scripture (Exodus 3:8), saying we eat dairy to symbolize the “land flowing with milk and honey” promised to the Israelites.
Traditional foods often include pasta, pizza, cheesecake, fish, and sweet and savory baked fare. This Shavuot, Pereg wants to help you kick it up a notch and make it your own with spices, seasonings, and delicious natural ingredients that will make for a mouthwatering spread, even for those on restricted gluten-free diets. (Shavuot 2018 begins the evening of May 19.)
All Pereg products are certified kosher by the OU and CRC, and are 100 percent natural. Pereg is available at leading supermarkets, health food, and kosher food stores and online for direct consumer purchase.
Check out these recipes from Pereg, and find more recipes and product information at pereg-gourmet.com.
Cheesy Gluten-Free Baked Ziti
- 1 medium onion
- 3 cloves garlic
- ¼ cup olive oil
- 1 (20-ounce) can whole peeled tomatoes
- 3 tablespoons sugar
- Dash Pereg brand oregano, basil, salt, and pepper
- 1 pound ricotta cheese
- 1 package shredded mozzarella cheese
- ¼ cup Muenster cheese
- 1 egg, beaten
- 1 pound Pereg Gluten-Free Quinoa Pasta (fusilli or curvo rigate), cooked
- Sauté onion in olive oil until translucent. Add garlic and sauté for an additional minute.
- Crush tomatoes and put in saucepan. Add onions, garlic, one can water (use empty can of tomatoes), sugar, and spices. Simmer 30 minutes, covered.
- Combine all cheeses together with beaten egg.
- Mix sauce, pasta, and cheese (set aside some sauce to pour over top). Bake in deep pan at 350°F for 30 minutes. Pour remaining sauce over top and bake 5–10 minutes until bubbly.
Latin Salmon Fillets
- 1 onion
- Fresh salmon fillets (one per person)
- Pereg-brand Adobo blended spices
- Margarine or butter
- Sour cream or plain yogurt
- Pereg-brand paprika
- Slice onion and place on bottom of baking pan.
- Rinse salmon fillets in cold water and pat dry.
- Place fillets over onion and sprinkle with Pereg Adobo spices; dot with margarine or butter.
- Bake at 350°F for 20 minutes. Spread sour cream or yogurt on each fillet, sprinkle with paprika, and broil for 5 minutes.
Pereg’s Gluten-Free Pumpkin Cheesecake
- 1 cup Pereg gluten-free almond flour
- ½ cup crushed slivered almonds
- ¼ cup white sugar
- ¼ teaspoon baking soda
- ¼ teaspoon Pereg ground cinnamon
- 3 tablespoons melted butter
- 2 (8-ounce) packages cream cheese, softened
- 2 cups sour cream
- 1¾ cups pumpkin puree
- 1 cup sugar
- 4 eggs
- 2 teaspoons Pereg pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Preheat oven to 350°F. Blend almond flour, slivered almonds, sugar, baking soda, and cinnamon together in a bowl. Stir in butter until almond mixture is evenly moist.
- Pour almond mixture into a 10-inch spring-form pan and press firmly into the bottom.
- Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325°F. Place a pan of hot water on the bottom rack of the oven to help reduce cracking in the cheesecake.
- Beat cream cheese, sour cream, pumpkin puree, sugar, eggs, pumpkin-pie spice, vanilla extract, and salt together in a large bowl using an electric mixer, until filling is smooth. Pour filling over hot crust.
- Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour and 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least two hours.
Recipe credit: Recipes courtesy of The Set Table, a cookbook from the women of Albert Einstein College of Medicine.