Celebrate Shavuot with mini snickerdoodle cheesecakes topped with peach bourbon compote.
Special To The Jewish Week
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Shavuot is upon us, and this holiday always reminds me of two things: dairy, and turning thirteen. One reason we eat dairy on Shavuot is in recognition of the Israelites receiving the Ten Commandments on Mount Sinai. They instantly had to adopt the laws of kashrut, but without the necessary instruments to slaughter and prepare kosher meat, they opted for dairy – though they probably didn’t have the holy experience of tasting snickerdoodle cheesecakes.
A substitute skeptic has found a way to salvage dairy-less dessert.
Food & Wine Editor
If I constructed my own personal food pyramid, dairy would fill up well over half of it. Greek yogurt for breakfast, cottage cheese for lunch, and maybe a run to Pinkberry in the late afternoon. But, as I live with a group of kosher college girls, we don’t often use dairy when it comes to dessert.
When dessert means dairy, Shabbat dinner gets shaken up.
For a pro-substitute counterpoint to this post, read Food & Wine Editor Emma Goss' take on almond milk.
I keep a kosher home and in general, I enjoy it. My husband, male that he is, tries to rationalize kashrut whenever it comes up in conversation by talking about Trichinosis in Ancient Times and all that jazz, but I don't feel the need.