Shavuot Recipies, Part I

To yummy not to share. The first one is for you Trepp & Zahava:

Limoncello Champagne Freezes:

4 scoops lemon sorbet
2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
2 ounces prosecco or other sparkling wine or Champagne
2 sprigs fresh mint

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

This serves 2; I modify this recipe by not only incresing the volume (I mean, really, who wouldn’t share this with everyone? 2 people only? Not enough), and only use 2 scoops of sorbet per recipe, so it is more liquid than frozen, and a bit stronger, so be careful ;-) I also serve this in chilled tall champagne glasses that are filled with ice, rather than martini glasses. Garnish with paper thin slices of lemon.

This recipe I found when I was looking for something to make with my last box of farfalle (bowtie pasta) when cleaning for Passover. Seriously divine:

Farfalle in a Gorgonzola Mushroom Sauce

2 tbsp. of butter
3 tbsp. flour
2 1/2 cups of whole milk
5 oz Gorgonzola cheese (kosher blues DO exist; if you can’t find kosher gorgonzola use any mild kosher blue)
3/4 cup frozen peas, defrosted
1 lb. wild mushrooms (or your favorite), sliced on the bias in thick slices
1-2 tbsp. olive oil
1 box farfalle (bowtie) pasta

Put water on to boil
Melt butter in 2 qt. saucepan.
Whisk in flour until blended and cook, whisking constantly for 2 min.
Slowly whisk in milk and bring to a simmer.
Simmer, whisking constantly for 2-3 min until thickened. Watch that it doesn’t scald.
Turn off heat, crumble in cheese and whisk to melt.
Taste, season lightly with pepper and salt if needed; set aside.
Saute mushrooms in olive oil until tender. Season lightly with salt and pepper.
Add peas and heat through. Set aside.
Cook pasta according to box instructions.
Drain and put in a large bowl. DO NOT RINSE PASTA.
Stir in mushrooms, peas, and pour sauce over; toss & serve!

This can be made a day ahead; keep items separate reheat and toss together – not quite as good as if a la minute, but pretty darn close! Be careful with seasoning. I use a larger grain kosher salt, rather than table salt, and fresh ground pepper from my pepper mill. Constantly taste. Not a bad part of the job :-)

This serves 4 as a main course, and 6-8 as an appetizer course, which is how I serve this. Way too rich as a main course, IMHO. I take leftovers and crumble smoked salmon in it the next day. YUM!

Enjoy! More Shavuot recipies to come!
Don’t forget to email ezerknegdo at gmail dot com with your favorite recipies for the next kosher cooking carnival! Not like I haven’t mentioned that before . . . :-)