The tradition of eating dairy on Shavuot has many explanations. Most of them are not very con-vincing, which makes me think it had to do simply with the abundance of milk during this season of year.
- Shavuot recipe: Leek, garlic and Parmesan soup
- Shavuot recipe: Cauliflower steaks with gorgonzola dolce
- Shavuot recipe: Pan-seared salmon with herb tabbouleh and labneh
But who cares about the real origins of this tradition? It’s such a luxury to have an excuse to try different cheeses in every dish of the Shavuot meal, so we’re not going to complain.
You can start the meal with a tray of cheese, fruit and crackers, before moving on to the leek and Parmesan soup.
Make a cheesecake for dessert (what else?), something you can, and should, do at least 24 hours ahead of time. By that point, most of your work for this meal will be done, since the recipes are all very quick and easy.
Shavuot dinner menu:
Cheese tray with cherries, fig preserves, Marcona almonds and crackers
For dessert: cheesecake