Four Cream Cheese Schmears for Shavuot

  

Bagels and schmear for Shavuot

A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels.

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This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula and a sweet schmear. They are perfect to bring to a Shavuot brunch for a crowd or make one or two for a family meal. Dairy plays a central role on Shavuot because the holiday commemorates the revelation of the Torah. The Torah brings with it the rules of Kashrut  (Kosher laws) and since it was given on Shabbat there could be no cattle slaughtered, so it would have been a dairy day. The Torah is also a symbol of nourishment like milk for a baby. Although dairy is the base for all four of these schmears, they are each very different, easy to whip up and full of flavor.

There are four schmears because each schmear is made with 1/2 block of cream cheese. You can also make three schmears and leave 1/2 a block of cream cheese plain for the picky eaters at the table.

Smoked salmon schmear

Salted Lemon and Smoked Salmon Schmear

Ingredients:

  • 1 lemon, zested
  • 1/4 tsp. salt
  • 2 slices of smoked salmon, minced
  • 1/2 block of cream cheese, 4 oz., room temperature

Directions:

Chop your smoked salmon1.  Zest one lemon onto a paper towel. Leave the lemon zest on the paper towel to dry a bit while you prepare the rest of the schmear.

2.  In a small bowl, put the room temperature cream cheese.

3.  Slice the smoked salmon into long, thin strips and then slice them again into little cubes.

4.  Add the lemon zest and salt to the cream cheese and mash it together with a fork.

5.  Once the zest is thoroughly mixed into the cream cheese, carefully mix in the minced smoked salmon. Serve immediately or chill and serve.

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Vegetarian Tomato Schmear

This can be made vegan with vegan mayonnaise and vegan cream cheese.

Ingredients:

  • 1 plum tomato
  • 1/2 tsp. Kosher salt
  • 2 Tbsp. of mayonnaise
  • 2 cloves of garlic
  • 1/4 tsp. black pepper
  • 1/4 small white onion, minced
  • 1/2 block of cream cheese, 4 oz., room temperature

1.  Take the seeds and core out of the plum tomato. Cut the tomato in half and mince it into small cubes. Schmears-13

2.  Sprinkle Kosher salt over the minced tomato.

3.  In a small bowl, add mayonnaise and with a rasp or smallest side of a box grater, grate garlic into the mayonnaise. You can also use a garlic press. Mix garlic into the mayonnaise.

4.  Add the room temperature cream cheese into the garlic mayonnaise. Mash it all together with a fork until it is uniformly mixed.

5.  Mince white onion, about the same size as the tomato. Mix the onion into the cream cheese and then carefully stir in the minced tomato and black pepper. Serve immediately or chill and serve.

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Eggs and Arugula Schmear

Ingredients:

  • 2 hard boiled eggs
  • 1/2 tsp. Kosher salt
  • 1/4 cup of sour cream
  • 1/2 block of cream cheese, 4 oz, room temperature
  • 1/2 tsp. of Dijon mustard
  • 1/4 tsp. black pepper
  • 3/4 cup of baby arugula

 

Egg schmear1. Hard boil two eggs. I like to use the J. Kenji Lopez-Alt method.

2.  With a cheese grater, grate the 2 hard boiled eggs into a bowl. Add in salt, sour cream and mustard and mix together. With a fork, mash in the cream cheese. Toss in black pepper (freshly ground if possible).

3.  Chop about 1 cup of baby arugula, for 3/4 cup of chopped arugula. I like to hold a small bunch of leaves and with kitchen shears, snip the arugula into the egg and cream cheese mixture. Stir together gently until combined. Serve immediately or chill and serve.

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Sweet Schmear with Ginger & Blueberries

The last 1/2 block of cream cheese can be left plain or you can play a little with it for something sweet. I chose to add sugar and ginger.

Schmears-20.

Blueberry schmear on bagelIngredients:

  • 1 Tbsp. sugar
  • 1/2 block of cream cheese, 4 oz, room temperature
  • 1/4 inch slice of ginger
  • 1/2 cup of blueberries

Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.

Bagel schmears for Shavuot

Semolina Cara Cara Orange Cake

  

Semolina cara cara orange cake shavuot

Shavuot. The “Festival of Weeks.” If ever there was a confusing holiday (Shmini Atzeret aside), Shavuot is it. The definition of “Shavuot” alone is confusing enough. Festival of Weeks? Who wants to celebrate a festival of weeks!? That said, if ever there was an example of why one should never judge anything by its name alone, Shavuot is such an example.

So what are we celebrating, exactly? First, there is the giving of the Torah to the Jewish people at Mt. Sinai (kind of a big deal). Then there is the completion of the counting of the Omer (the weeks between Passover and Shavuot, thus, “Festival of WEEKS”). The counting of the Omer reminds us of the important connection between Passover and Shavuot: Passover freed the Jews physically from bondage, but the giving of the Torah on Shavuot redeemed the Jews spiritually from bondage to idolatry and immorality. But I always wonder, have we really been “freed” from our bondage to idolatry? I’m gonna go with a hard, “NO” on that one.

Semolina cara cara orange cake shavuot

IMG_4027Semolina cara cara orange cake shavuot

In my role as a high school counselor, I am often meeting and talking with students about their personal expectations. Too often, adolescents (and their parents, for that matter) have expectations for themselves that are not remotely attainable. Whether it’s trying to fit their body or personal image to that of a celebrity or the pursuit of academic perfection, I would argue that we are still very much bound to worshiping of idols. As a society, we have given so much power to fame and perfection, it is worshiped as truth. Adolescents “follow” celebrities and try in vain to emulate their lifestyle in such a way that they are willing to risk their financial status and physical, mental and emotional health. If that’s not worshiping of an idol, I don’t know what is.

Speaking of worship, Shavuot has recently become of my most favorite holidays due to the foods that are traditionally eaten on this day: dairy foods and spring/summer veggies and fruit. I’m talking foods such as cheesecakes and fresh green salads and gorgeous, ripe fruit. It’s a time of newness and of a re-commitment to learning and spirituality. I dream of hosting a huge picnic in a kibbutz sometime, the sun shining down upon my family and friends and eating salads and cakes until we feel we’re about to burst! One of the cakes I’ll be offering up during a meal this Shavuot is this gorgeous Semolina Cara Cara Orange Cake. Not only does it lend itself to a beautiful presentation, it just so happens to taste good as well. A double threat, if you will.

Happy eating!

Cara Cara Cake

Top down Cara Cara cake

Finished Cara Cara cake

Semolina Cara Cara Orange Cake

Candied Orange Peel with Syrup Topping:

Ingredients:

  • 1 cup sugar
  • 3/4 cup orange blossom honey
  • 3 Tbsp. green cardamom pods, crushed
  • 1 Cara Cara orange, thinly sliced

 

Directions:

1.  Line a baking sheet with parchment paper. Bring sugar, honey, cardamom and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices.

2.  Reduce heat to medium-low; simmer, turning orange slices occasionally until tender and syrup is reduced to 3 1/4 cups, about 40 minutes.

3.  Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup.

DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.

Ingredients for Cake

  • ½ cup plus 2 Tbsp. unsalted butter
  • 1 cup sugar
  • 1 cup plain yogurt (I used coconut milk yogurt, which was completely fine and delicious)
  • 1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina)
  • ⅓ cup milk or almond milk
  • 1 tsp. baking powder

 

Directions for Cake

1.  Preheat the oven to 350° F.

2.  Place the butter in a small bowl and melt in the microwave. Set aside.

3.  In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter and let the mixture sit briefly so that the butter is absorbed.

4.  Transfer the semolina mixture into a lightly greased 9″-round cake pan or baking dish. Bake for about 40-45 minutes.

5.  Pierce the hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over the top. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Once cool, run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over top.