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Shavuot

As Rabbi Appell teaches, Parashat K’doshim reminds us that we are created in the divine image. In what ways do you find holiness in yourself and in those around you?

Rabbi Freelander speaks of the mitzvah of the Passover seder and explaining to our children that we observe Passover because of what God did for us.

Video for Shavuot (or anytime): study the Book of Ruth with Rabbi Edythe Mencher.

Listen to Rabbi Yehudit Werchow discuss Parashat Matot, Numbers 30:2–32:42 

One of the most distinctive customs of Shavuot is Tikkun Leil Shavuot, an evening-long study session held on the night of Shavuot. Uphold this tradition by watching and learning with the rabbis featured in these videos, and exploring the accompanying study guides.

Together with your children, watch these Shalom Sesame videos to learn about Shavuot and celebrating the Torah. Then try some of the discussion ideas and activities recommended by Reform Jewish educators to further extend the lessons learned in the videos.

Blintzes

By: 
Tina Wasserman

It is not clear why blintzes are associated with Shavuot. Some say it is because they contain cheese and others because two blintzes on a plate side by side look like a Torah scroll. Whatever the theory, blintzes are great to eat anytime.

Ingredients: 
DOUGH:
2 large eggs
2/3 cup milk
1/3 cup water
Pinch of salt
1 cup flour
Butter for frying
Sour cream
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FILLING:
7.5 ounce package farmer cheese
8 ounces cream cheese
3 tablespoons sugar
2 eggs
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
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Directions: 

To make the dough

  • Beat the eggs until slightly mixed. Add the milk, water, and salt and beat until smooth.
  • Using a wire whisk, gradually beat the flour into the mixture until each addition is totally incorporated and the mixture is smooth.
  • When the batter is the consistency of heavy cream, stop adding the remaining flour. Tap the bowl on the table to remove air bubbles, and set the mixture aside for 1/2 hour while you make the filling.

To make the filling

  • Beat the cheeses with a mixer or processor until smooth. Add the remaining ingredients and mix thoroughly to combine. Set aside.

To make the blintz crepes

  • Lightly butter a 6- or 8-inch frying pan. When the butter is sizzling, pour in 2 or more tablespoons of batter (the amount depends on the size of the pan), and swirl it around in the pan to make a uniform pancake. Alternatively, you could add 1/4 cup batter, let it set for 5 seconds, and then quickly pour out the excess.
  • When the pancake top is glistening and dry, flip it out onto a plate. Proceed with the remaining batter.
  • Place the pancakes brown side up and put 1 tablespoon of filling on each center. Fold up the bottom, fold in the sides, and roll up the blintz until the filling is sealed. Place seam side down on a plate until ready for frying.
  • Heat some butter in a pan, and when sizzling, add a few blintzes, seam side down. Fry on both side until golden brown all over. Serve with sour cream.
Tina's Tidbits: 
  • If you allow the batter to rest for 1/2 hour, the flour will hydrate, which will make the batter smoother and thicker. 
  • Always put the filling on the side that was initially browned when making the crepe. That way the uncooked side is on the outside of the blintz when it is baked or fried and no side of the dough will be cooked twice, which would make it tough and rubbery.

To dramatize the story of the Book of Ruth, you can make Naomi, Ruth and Boaz spoon puppets.

Crown-Shaped Noodle Kugel

By: 
Temple Chai Sisterhood, Long Grove, IL

A noodle kugel recipe for the whole family to enjoy!

Ingredients: 
2/3 stick butter or margarine
3/4 cup brown sugar
1 cup chopped walnuts
16 ounces medium noodles
4 eggs, beaten
1/2 teaspoon cinnamon
2/3 cup sugar
3/4 cup applesauce
1 teaspoon salt
Directions: 
  1. Spray Bundt pan with nonstick spray.
  2. Melt butter. Pour 1/4 cup of melted butter into bundt pan.
  3. Place brown sugar over the butter.
  4. Place chopped nuts over brown sugar.
  5. Cook noodles and drain.
  6. In large bowl, mix rest of melted butter and remaining ingredients together. Add noodles and mix thoroughly.
  7. Pour into bundt pan. Bake at 350° for 1 hour, or until brown. Remove from oven, turn upside down on plate, and serve.

Aunt Mildred's Crunchy Noodle Kugel

By: 
Temple Covenant of Peace Sisterhood, Easton, PA

This favorite has been enjoyed by our temple family at break-the-fasts and potluck dinners.

Ingredients: 
8 ounces medium noodles
1 teaspoon vanilla
2/3 cup sugar
3 eggs
1 pint sour cream
16 ounces pot style cottage cheese
1/2 stick margarine, cut into cubes
Topping:
cinnamon, to taste
1/4 cup brown sugar
5 handfuls corn flakes, crushed
Directions: 
  1. Precook noodles for 6 minutes, drain and cool.
  2. Combine all ingredients (except margarine) and mix, add noodles, put mixture into 9x13 pan.
  3. Mix topping ingredients together in a small bowl.
  4. Top noodles with margarine cubes and sprinkle with topping. Bake in a preheated 350 degree oven for 1 hour 15 minutes.

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