Last week’s Jewish Standard featured some spectacular recipes for Shavuot. See this week’s issue for an amazing cheesecake with some funky toppings. As promised, here are two other yummy recipes that came from the Tnuva company which offers more than 40 different dairy and cheese products found in the cheese department at local markets.
In addition to the traditional Mediterranean-style dairy collection, Tnuva’s new mozzarella, parmesan, muenster, and cheddar are gaining popularity for their fresh tastes and versatility. These cheeses feature the New Square Rabbinical Council hashgacha, the OU kashrus symbol, and Vaad Mehadrin (Israel) supervision.
Here are a few specially crafted Shavuot recipes from Tnuva’s chefs. Note the recipe for Aranchini: Classic Italian Rice Balls requires a two-day prep… but oh so worth it!!! Happy Shavuot.-BJC
Cheese and Mushroom Medley
1 1/3 pounds mix of white, forest, shiitake, and crimini mushrooms, chopped
4 sprigs thyme
3 tablespoons parsley, freshly chopped
1 tablespoon butter, melted
1/2 cup feta or feta light cheese, grated
1/2 cup parmesan cheese
Preheat oven to 390 degrees. Combine mushrooms, garlic, thyme, 2 tablespoons of parsley, butter, and season with salt and pepper.
Place two pieces of baking paper on the surface. Divide the mushroom mixture in half and place each half in the center of the baking paper. Using cooking wire, bind the baking paper into a sealed “bag.” Bake for about 15 minutes until the mushrooms soften.
Carefully open the paper bags and sprinkle the cheeses over the warm mushrooms. Sprinkle the rest of the chopped parsley and serve immediately.
Aranchini: Classic Italian Rice Balls
3 1/3 cups vegetable stock or boiling water
2 cups Arborio risotto or short grain rice
1/2 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1/2 cup goat cheese, sliced in 1/2 rounds
ground black pepper
1 cup cornmeal
1 teaspoon ground black pepper
oil for deep frying
For serving (optional):
Any favorite spreads, such as: pesto, roasted pepper dip, or tomato sauce.
One day before serving: Bring the vegetable stock or water to boil. Add the rice plus 1 teaspoon of sea salt and bring to boil on high heat. Reduce to medium heat and cook until the liquid is absorbed. Add the grated parmesan cheese, season with salt and pepper, and mix well. Let cool and refrigerate overnight.
The following day, add mozzarella cheese and mix well.
To prepare the balls: take a full tablespoon of the rice mixture with wet hands and form into a ball. Flatten the ball and place a goat cheese slice in the center. Pinch the edges to close around the filling and roll gently into a ball. Repeat with the remaining mixture.
Prepare a large pot with oil for deep frying. In a shallow bowl, mix the cornmeal with black pepper. Roll each ball in the flour mixture. When the oil is hot but not boiling, fry each ball for about 5 minutes until golden. Fry no more than 3-4 balls at one time.
Using a slotted spoon, remove the balls from the pot and place on a plate lined with paper towels. Serve warm or at room temperature with your favorite spreads.