The weather starts to chill, the holidays are in full swing and loved ones stop by for a visit! Tnuva’s expert chefs are pleased to present you with a delicious menu to impress your friends and families, for those wishing to serve dairy in the sukkah. Enjoy these uniquely crafted dishes at your holiday table! Recipes courtesy of Tnuva.
Roasted Red Pepper Soup with Sour Cream
Preparation Time: 15 minutes
Cooking Time: 45 minutes
10 large red peppers
½ package (3.5 oz) Tnuva butter
4 cloves of garlic
½ container (4.5 oz) Tnuva feta cheese, coarsely chopped
1 ½ cups yogurt
½ cup whipping cream
1 teaspoon salt
1 tablespoon sugar
Ground black pepper
3 tablespoons whipping cream
½ container (8 oz.) sour cream
1. Using a charcoal grill, roast the red peppers whole until skin is lightly blackened. (If you do not have a charcoal grill, a gas burner or the grill setting in your oven will do.) Place peppers in a plastic container or bag, and cool. Once the peppers have cooled, remove the skin, chop, and deseed.
2. In a medium-sized pan, melt the butter. Add peppers and garlic, and fry for about four minutes. Add the feta cheese and cook for another three minutes.
3. Transfer the pepper, garlic and cheese mixture to a blender or food processor, and process until you’ve attained a smooth consistency. Add yogurt, cream, sugar, salt and pepper and stir.
4. Serve in bowls with a swirl of cream. If you like, use a knife to create patterns. Finally, top with a dollop of sour cream. If serving hot, heat the soup until simmering, then top with cream.
The Salad Course
Preparation time: 10 minutes
9 oz. Tnuva Mozzarella Loaf
4 tablespoons sundried tomatoes
6 oz. sprouts of your choice
¼ cup fresh chopped parsley
1 teaspoon fresh thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pomegranate extract
Freshly ground black pepper
· Cut the mozzarella into ½-inch pieces and place them into a large mixing bowl. Add sundried tomatoes, sprouts, parsley and thyme. Mix well.
· Beat together the olive oil, balsamic vinegar and pomegranate extract. Drizzle on top of the salad and season with pepper.
· Place in the refrigerator for at least 30 minutes and up to 24 hours until the flavors have marinated. Serve and enjoy!
Zucchini Goat Cheese Quiche
Prepare in a 10-inch pie dish
1 lb. zucchini
5 oz. goat yogurt
2 large eggs
1 tablespoon fresh dill, chopped
12-15 cherry tomatoes
1 tablespoon olive oil
4 oz Tnuva goat cheese
For the crust
½ cup Tnuva butter
1 ½ cups breadcrumbs
1 tablespoon flour
½ cup Tnuva Edam cheese, chopped
¼ teaspoon salt
¼ teaspoon fresh ground pepper
¼ teaspoon oregano
· Chop the zucchini into thin rounds. Sprinkle 1 teaspoon of salt on the zucchini rounds and toss. Separate the slices and transfer them into a colander. Let sit for 20 minutes.
· To prepare the crust, grease the bottom of a pie dish, 10 inches in diameter. Mix together all the ingredients for a crust and press firmly into the bottom and sides of the dish. Refrigerate until ready to assemble.
· In a small bowl, combine the yogurt, eggs and dill. Season with salt to taste.
· Cut tomatoes in half and carefully sauté them in oil.
· Preheat the oven to 350 degrees Fahrenheit. Remove the zucchini from the colander and gently squeeze out the excess water. Place about half of the zucchini rounds on top of the pie crust. Pour the cheese mixture and eggs on top. Top with the tomatoes, the remaining zucchini slices and goat cheese slices. Sprinkle with salt, pepper and oregano. Bake in the center of the oven for about 40 minutes, until the center stands. Let cool for 15 minutes and serve warm.
Feta Quinoa Salad
Preparation time: 20 minutes
¾ cup quinoa, washed
3 cups water
1 garlic clove
1 lb. frozen soybeans, shelled
3 sprigs green onion, thinly sliced
Bunch of mint leaves, thinly sliced
Bunch of parsley leaves, thinly sliced
1/3 cup roasted pumpkin seeds
1 package of Tnuva Sheep’s Milk Feta, cubed
Sea salt, to taste
Ground pepper, to taste
Lemon juice, freshly squeezed
· Place the quinoa and garlic in a medium-sized pot, cover and bring to a boil at medium heat. Cover the pot and cook for about 15 minutes or until all the water has disappeared.
· Prepare the soybeans according to the instructions on the packaging. Let cool.
· When the quinoa is ready, remove the garlic and add the soybeans, green onion, mint leaves and parsley. Top generously with feta cheese and roasted pumpkin seeds.
· Season with salt, pepper, lemon juice and olive oil, according to your tastes. Serve and enjoy!
Dessert time is everyone’s favorite course! Try these decadent Chocolate-Cheese Spirals!
Makes 24 rolls
Preparation time: 25 minutes
For the dough:
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons vanilla sugar
¼ cup Tnuva butter
9 oz. Tnuva Quark Creamy Soft Cheese Spread 95% Fat Free
¼ cup Tnuva butter, softened
1 cup brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa powder
Pinch of salt
½ cup powdered sugar
1-2 teaspoons milk
To prepare the dough:
· Blend together the flour, baking powder and salt in a large bowl. Add the vanilla sugar and stir. Add the butter and cheese and mix until a solid, flexible dough has formed.
· Divide the dough in half. Roll out each portion of the dough. Wrap in plastic wrap and refrigerate for one hour until slightly firm.
To prepare the filling:
· Whip together the butter, brown sugar, cinnamon and cocoa powder. Add 1 egg and a pinch of salt. Make sure to beat well.
· Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a shallow baking dish with baking paper.
· Roll out the dough on a lightly floured surface to make a rectangle of about 14 inches by 11 inches. Brush the dough with one beaten egg. Gently pour half of the filling batter onto the dough, leaving about 1½ inches of dough along one of the sides.
· Gently and tightly roll the dough. Cut 12 slices of about 1 inch thick. Evenly space the slices down on the baking dish.
· Bake in the center of the oven for 15-18 minutes, until the dough is golden brown. Remove from the oven and remove the cake from the pan while it is still hot. You can separate each roll with a knife, if necessary. Transfer to a cooling rack.
· Mix powdered sugar with a little bit of milk until the glaze is the right consistency to make a drizzle. Transfer to a small plastic bag, cut a small hole in the corner and drizzle the glaze on top of the cake.
Tip: This cake can be prepared and frozen. Pack well in a sealable box.
Have a happy Sukkot!