Mehadrin Shavuos Cookbook 2024

For more delicious recipes and cooking tips, visit our website www.mehadrin.com

All products are proudly made in the USA.

Recipe Development, Styling, & Photography by Yossi and Malky Levine @foodiebliss_yossi yossi.foodiebliss@gmail.com

Production & Design www.mediaotg.com

Butter-seared Salmon in Basil Cream Sauce

Mac and Cheese Soup with Garlic Braids

Dirty Fries with Chili Cheese Sauce

Cripsy Cauliflower Croquettes with Butter Buffalo Sauce Artisanal Sweet Potato and Feta Pizza

Mini Mocha Cheesecake Pavlovas

Buttery Cheese Babka Sticks

Kripsy Yogurt Cheesecake Popsicles

Cinnamon Dream Carrot Cheesecake

Marbelized Ice Cream Terrine

Cinnamon Cheese Crumb Muffins

Cheese Bite Kebabs

Graham Cheesecake Cookies

Indulgent Chocolate-Chunk Biscotti

Cheese Kreplach with Strawberry Cream

Praline Mousse Cups

Açaí Smoothies

Cappuccino Granita Salted Caramel and Pretzel Blizzard

Hello Cooks,

This time of the year, as the season of Shavuos dawns and the days grow longer, we feel a sense of renewal in the air.

We're excited to introduce our latest Shavuos recipe collection, crafted with Mehadrin's quality ingredients. Think of it like arranging a flower bouquet— taking simple stems and different flowers to create a showstopping centerpiece. We've done the same with these recipes, layering flavors and textures. We want you to dive in and savor every bite, making your dairy seudah a joyful experience.

Thank you for allowing us to be a part of your traditions, wishing you a beautiful Yom Tov.

Warmest wishes,

The Mehadrin Family

SAVORY RECIPES

Butter-seared Salmon in Basil Cream Sauce

Enjoy the rich taste of Salmon in Basil Cream Sauce.

Served with charred potatoes, this dish combines different flavors and textures for a delicious experience.

Salmon:

6 slices of salmon, skin-on, cut down the center, and butterflied open

2 tablespoons coarse salt

1 tablespoon coarse black pepper

2 tablespoons Mehadrin Butter, for searing

Charred Potatoes:

3 potatoes, skin on Garnish: Fresh basil leaves

Cream Sauce:

1 stick Mehadrin Butter

2 frozen garlic cubes

4 frozen basil cubes (or a handful of chopped fresh basil)

2 cups milk

2 teaspoons sugar

1 teaspoon salt

10 oz JJ Garlic Cream Cheese

For the charred potatoes:

1. Preheat the oven to 450F

2. Wash and scrub the potatoes with water and poke some holes using a fork.

3. Transfer to a baking pan and bake for 50 minutes. Remove from the oven and let it cool down for 10-15 minutes.

4. Once cool, cut it in half lengthwise and then use your hands to break it into rough, crumbled pieces. Return the pieces to the oven and roast for 15-20 minutes until they start getting charred.

For the salmon:

1. Season the salmon slices generously with coarse salt and black pepper on both sides.

2. Melt the butter in a skillet over medium-high heat.

3. Add the salmon slices and sear on each side for 3-4 minutes until golden brown.

4. Remove from the skillet and set aside.

For the cream sauce:

1. Melt the butter, garlic, and basil in a saucepan.

2. Add the milk, sugar, and salt and bring to a boil.

3. Remove from heat and stir in the cream cheese until it’s melted and the sauce is smooth.

1. To serve, spread cream sauce onto a large plate. Add pieces of charred potatoes over the cream sauce and place a seared salmon slice over the sauce and potatoes.

2. Garnish with fresh basil leaves.

Mac and Cheese Soup With Garlic Braids

2 tablespoons Mehadrin Butter

1 onion, diced

2 stalks celery, sliced

1 medium potato, peeled and cubed

2 garlic cloves minced

5 cups milk

5 cups water

2 teaspoons salt

¼ teaspoon pepper

1 cup elbow macaroni, cooked

1 cup Mehadrin Shredded Mozzarella Cheese

Topping:

Mehadrin Pizza Cheesealach

Garlic Braids:

1 store-bought pizza dough

½ stick Mehadrin Butter, melted

Dried rosemary

Coarse salt

Fresh thyme (optional)

The Mac and Cheese Soup is a play on the classic cheesy pasta into a creamy, dreamy soup. Paired with aromatic Garlic Braids, this dish offers a heartwarming blend of flavors.

1. Melt the butter in a large pot over medium heat. Add the onions, celery, potato, and garlic. Sauté for about 5 minutes until the vegetables are softened.

2. Pour in the milk and water, and season with salt and pepper. Bring the mixture to a simmer and cook for 30-45 minutes or until the vegetables are soft.

3. Let it cool slightly, then blend the soup with a hand blender until smooth and creamy.

4. Return the soup to the pot and bring it back to a simmer.

5. Add the cooked macaroni to the pot and stir in the shredded mozzarella cheese until it is melted and combined.

6. Preheat the oven to 350F for the garlic braids and line a baking sheet with parchment paper. Divide the pizza dough into 8 equal parts. Working with one part at a time, divide it into 3 and roll it into thin strands, approximately 10 inches long. Pinch the 3 strands together on top and braid them. When done, pinch the bottom as well. Tuck the edges and place the dough on a lined cookie sheet. Repeat with the remaining parts of the dough.

7. Brush the braids with melted butter, then sprinkle with coarse salt and rosemary. Add a sprig of fresh thyme to each.

8. Bake for 15-20 minutes until golden brown.

Dirty Fries with Chili Cheese Sauce

Crispy shoestring fries become the ultimate comfort food when smothered in a spicy, creamy chili cheese sauce that's rich with jalapeño cream cheese and smoked Muenster.

1 bag Mehadrin Shoestring French Fries, prepared according to package instructions

Chili Cheese Sauce:

½ cup sweet chili sauce

½ stick Mehadrin Butter

¼ cup milk

3.5 oz JJ Jalapeño Cream Cheese

3 slices Mehadrin Smoked Muenster Cheese, ripped into pieces

Mehadrin Jalapeno Cheesalach Chili flakes and chopped chives for garnish

1. Combine the sweet chili sauce, butter, milk, and jalapeño cream chees in a small saucepan.

2. Cook over low heat, stirring constantly, until the butter and cream cheese are melted and the sauce is smooth (do not bring to a boil). Remove from heat and set aside.

3. Transfer the ready fries to a lined oven-safe dish or a baking pan. Arrange the rips of muenster cheese over it.

4. Place it in the oven at 350F until the cheese is melted.

5. Remove from the oven and generously drizzle with chili cheese sauce. Sprinkle with jalapeno cheesalech and garnish with chopped chives and chili flakes.

Crispy Cauliflower Croquettes with Butter Buffalo Sauce

Yield: 18

Spice up snack time with our Crispy Cauliflower Croquettes! Coated in a rich buffalo sauce and filled with three cheeses, they're irresistibly cheesy and crunchy.

1 bag frozen cauliflower florets (16 oz)

2 tablespoons Mehadrin Butter

2 garlic cubes

½ teaspoon salt

Cheese filling:

1 cup Mehadrin Shredded Mozzarella Cheese

4 oz Mehadrin Whipped Cream Cheese

1/4 cup Mehadrin Crumbled Feta Cheese

Coating:

1 cup breadcrumbs

2 eggs, beaten

Oil for frying

Butter buffalo sauce:

1 stick Mehadrin Butter

3 frozen garlic cubes

⅓ cup sriracha sauce

⅓ cup honey

Garnish: Chopped parsley

1. Thaw the frozen cauliflower florets. Melt the butter and garlic in a large skillet over medium-high heat until they bubble. Add the cauliflower in a single layer and cook for 3-4 minutes. Toss the cauliflower to the other side and continue cooking for another 3-4 minutes, stirring occasionally, until tender. Sprinkle it with salt.

2. Combine the shredded mozzarella cheese, cream cheese, and crumbled feta cheese in a mixing bowl. Mix until well combined.

3. Take 1 cauliflower floret and a spoonful of the cheese mixture and shape it into a ball using your hands. Place it on a lined baking sheet and repeat until all the mixture is used.

4. Prepare the breadcrumbs and beaten egg in 2 shallow dishes. Dip and coat each croquette with breadcrumbs, dip into the eggs, and coat again with breadcrumbs. Freeze the ready balls for 2 hours.

5. Heat 2 inches of oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the cauliflower croquettes in batches and fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

For the buffalo sauce:

1. Melt the butter and garlic in a small saucepan over medium heat.

2. Add the sriracha and honey, and bring to a boil. Cook for 1-2 minutes, stirring constantly until the sauce is well combined and heated through.

3. Before serving, drizzle the buffalo sauce over the croquettes and garnish with chopped parsley.

Artisanal Sweet Potato and Feta Pizza

With a sweet potato base perfectly complemented by mozzarella and feta cheese, this dish offers a vibrant taste in every bite.

1 store-bought pizza dough

1 cup sweet potato puree (1 cooked sweet potato, mashed)

½ stick Mehadrin Butter, melted

2 teaspoons sugar

1 teaspoon salt

4 slices Mehadrin Mozzarella Cheese

¼ cup Mehadrin Feta Cheese, crumbled

Handful of arugula leaves

Sweet potato chips (homemade or store-bought)

Topping:

Mehadrin Feta Cheese, crumbled

Candied pecans

1. Preheat your oven to 500F.

2. Mix the sweet potato puree, melted butter, sugar, and salt in a bowl.

3. Roll out the pizza dough thin and round (either one large one or 2 smaller ones), then fold over the edges to create a thicker crust. Sprinkle some flour over the crust (optional).

4. Use the back of a spoon to smear a layer of the sweet potato mixture on the dough. Place pieces of mozzarella cheese over it and sprinkle with the crumbled feta cheese.

5. Bake for approximately 10-15 minutes until the crust is golden brown and the cheese is melted and bubbly.

6. Remove it from the oven and top with sweet potato chips, fresh arugula, crumbled feta, and sweet pecans.

Optional: To make homemade sweet potato chips, use a peeler to cut a sweet potato into ribbons, then deep fry them in batches until golden.

Classic Caesar Salad With Garlic Cheese Croutons

Salad:

1 large pack of romaine lettuce, roughly chopped

1 pk cherry tomatoes, halved

1 ½ oz Mehadrin Garlic Cheesealech

Croutons:

1 baguette, sliced in half, lengthwise

4 tablespoons Mehadrin Butter, melted

2 frozen garlic cubes

½ teaspoons salt

2 slices Mehadrin Mozzarella Cheese

Revive your salad game with our Classic Caesar Salad, enhanced with Garlic Cheese Croutons for an unforgettable crunch.

Dressing:

½ cup mayonnaise

2 tablespoons lemon juice (approximately ½ lemon squeezed)

2 frozen garlic cloves

2-3 anchovy fillets (optional)

1 ½ oz Mehadrin Garlic Cheesealech

1 teaspoon mustard

2 teaspoons sugar

½ teaspoon salt

¼ teaspoon pepper

1. Preheat the oven to 375°F and toast the baguette until lightly browned (about 3-5 minutes).

2. Mix the melted butter, garlic, and salt in a small bowl. Spread the mixture evenly over the toasted baguette slices and place a slice of mozzarella cheese on top of each. Return to the oven for a few minutes until the cheese is bubbly. Let it cool slightly, then cut into 1-inch cubes.

3. For the dressing, blend all ingredients until smooth.

4. In a large salad bowl, toss the lettuce and cherry tomatoes with the dressing, then add the croutons and sprinkle the Cheesalach over it.

SWEET RECIPES

Cheesecake Pavlovas Mini Mocha

Yield: 16

Pavlova:

4 large egg whites, room temperature

1 cup sugar

½ teaspoon cream of tartar (optional)

½ teaspoon vanilla extract

Mocha Cheesecake Mousse:

8 oz JJ Whipped Cream Cheese, softened

2 oz Mehadrin Unsalted European Butter, softened

2 single-pieces Mehadrin Mochaccino Puddings

½ cup powdered sugar

¼ teaspoon vanilla extract

2 cups Mehadrin Whipped Cream

½ cup chocolate-covered coffee beans, crushed

⅓ cup instant vanilla pudding

Topping:

1 tablespoon coffee dissolved in 1 tablespoon hot water

¼ cup caramel

Lotus cookies, broken into pieces

Roughly chopped chocolate cereal bar

Hazelnut/peanut brittle

Keep it cute and compact with our Mini Mocha Cheesecake Pavlovas. These Pavlovas pack all the flavor into bite-sized delights, leaving plenty of room to enjoy the feast.

For the Pavlovas:

1. Preheat the oven to 200F and line a baking sheet with parchment paper.

2. In a dry mixing bowl, beat the egg whites until it becomes foamy.

3. Slowly add the sugar while beating until stiff, glossy peaks form. Add the cream of tartar and vanilla extract, and beat until well combined.

4. Transfer the mixture to a piping bag with a large star tip. Pipe 5-inch logs onto the prepared baking sheet, forming individual pavlovas.

5. Bake in the preheated oven for 1 hour or until the pavlovas are dry and crisp on the outside. Turn off the oven and let them cool inside the closed oven for 30 minutes. (Don’t open the oven door while cooling.)

For the Mousse:

1. In a mixing bowl, beat the cream cheese, butter, mocha pudding, and whip until it’s smooth and creamy.

2. Add the powdered sugar, vanilla extract, and instant vanilla pudding and beat until thickened.

3. Mix in the crushed coffee beans.

4. Transfer the mixture to a piping bag.

Assemble the Pavlovas:

1. Pipe the mousse onto each pavlova log. Top with lotus cookies and a crushed cereal bar.

2. Mix the caramel and dissolved coffee until well combined. Drizzle it over the pavlovas and sprinkle nut brittle over it.

Babka Sticks Buttery Cheese

Each twist is a melt-in-your-mouth masterpiece that will captivate your taste buds. Bake a batch and watch them disappear.

Yield: 16

Dough:

½ cup milk, warmed up

.75 oz fresh yeast, crumbled

1 tablespoon sugar

2 cups flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon vanilla extract

1 stick Mehadrin Butter, softened

1 egg

Butter Cheese Filling:

1 cup Mehadrin Unwhipped Cream Cheese, softened

4 oz Mehadrin European Unsalted Butter, softened

½ cup sugar

½ teaspoon vanilla extract

Butter Streusel:

½ cup all-purpose flour

¼ cup powdered sugar

½ stick Mehadrin Butter, cut into small pieces

Pinch of salt

For the dough:

1. Stir the crumbled yeast and 1 tablespoon sugar into the warm milk until dissolved and let it activate.

2. Combine the flour, sugar, salt, and vanilla extract in a mixing bowl. Make a well in the center, pour the activated yeast, and gently mix it by hand.

3. Add the butter and egg and mix until a smooth dough forms.

4. Cover it with a towel and let it rise for 45 min to an hour.

Preheat the oven to 350 and line 2 baking sheets with parchment paper.

For the filling:

1. Beat the cream cheese and butter until smooth.

2. Add sugar and vanilla extract and continue mixing until well combined. The mixture should be thick and creamy.

3. Remove ½ cup of the mixture and set aside to use for a glaze (optional).

For the butter streusel:

1. Combine the flour, sugar, and salt in a bowl.

2. Add the butter pieces and use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

3. Divide the dough into 4 parts. Roll out each part into long, thin rectangles, approximately 5x16 inches.

To assemble:

1. Spread a layer of filling over the dough and roll it up from one side to create a thin strand about 16 inches long.

2. Cut the strand in half, both lengthwise and in width. Twist each strip around a long cake pop or stick and lay it on the prepared baking sheet.

3. Repeat with the remaining dough.

4. Brush lightly with egg wash and sprinkle the streusel over the pops.

5. Bake for 25 until golden brown.

For the glaze:

1. Add 2-3 tablespoons of milk, one at a time, to the reserved filling mixture until it reaches a glaze-like consistency. Drizzle this over the pops before serving or use it as a dipping sauce on the side.

Cheesecake Popsicles Krispy Yogurt

These frosty treats blend creamy cheesecake goodness with a krispy surprise, all in fun popsicle form. They're perfect for cooling off and charming your guests.

3 Mehadrin Krispy Vanilla Yogurt (with assorted toppings)

(The recipe requires just 1 of the vanilla yogurts, but you'll be using the toppings from the other 2.)

2 oz JJ Whipped Cream Cheese

3 tablespoons powdered sugar

1 cup Mehadrin Whipped Cream Cake pop sticks

Yield: 6

1. Empty the toppings into separate plastic cups and keep the covers as your molds. (Rinse and dry them if necessary.)

2. Use a skewer with a pointed edge to poke a hole into the bottom side of the covers. Then, insert a cake pop stick in each to resemble a lollipop. Set aside.

3. In a small bowl, beat vanilla yogurt, cream cheese, and powdered sugar until smooth. Fold in the whip until well combined.

4. To assemble, first sprinkle some of the Krispy toppings onto the plastic covers. Fill the covers with the yogurt mixture up to the 'lip', not all the way to the top. Then, add more toppings on top.

5. Place on a tray or flat surface in the freezer.

6. Allow the yogurt pops to freeze completely. (approximately 2 hours)

7. Once frozen, remove them from the freezer and wait 30 seconds before carefully pressing the covers to pop them out. Once the ice cream pops out of the cover, use the bottom of the stick to push it out completely. Freeze until serving.

8. Insert new cake pop sticks into the covers and repeat with the remaining topping and yogurt mixture.

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitutions.

Shavuos

Carrot Cheesecake Cinnamon Dream

This decadent creation layers smooth cheesecake between moist carrot cake, creating a mix of flavors and textures. It's the perfect treat topped with whipped cream and a dash of cinnamon.

1 egg

¾ cup sugar

¾ stick Mehadrin Butter, melted (for pareve, use Mehadrin Margarine)

¼ cup Mehadrin Vanilla Greek Yogurt

(For pareve, use vanilla pudding)

1 cup flour

1 teaspoon baking soda

½ teaspoon cinnamon

2 carrots, shredded (should be about 1 cup)

¼ cup chopped pecans

Cheesecake:

24 oz JJ Whipped Cream Cheese, softened (for pareve, use Mehadrin Non-Dairy Whipped Cream Cheese)

1 cup Mehadrin Sour Cream (for pareve, use Mehadrin Non-Dairy Sour Cream)

1 cup sugar (For pareve, add ¼ cup)

3 eggs

1 teaspoon vanilla extract (For pareve, add 1 tbsp lemon juice)

Topping:

Whole pecans

Mehadrin Whipped Cream

Cinnamon for dusting

Carrot Cake:

1. Preheat the oven to 350°F and line a 7x9 inch baking pan with parchment paper.

2. In a bowl, beat the eggs, sugar, butter, and yogurt until they are well combined.

3. Add the flour, baking soda and cinnamon and mix until combined.

4. Fold in the shredded carrots and chopped pecans.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

7. Once cool, use your hands to crumble the cake. Set aside.

Cheesecake:

1. In a large bowl, beat the cream cheese until smooth.

2. Add the sour cream, sugar, eggs, and vanilla extract, and beat until creamy and well combined.

3. Line an 8 or 9-inch springform pan with parchment paper. Fill the bottom of the pan with half of the crumbled cake, not pressing it down.

4. Pour half of the cheesecake batter over the crumbled cake, add the remaining carrot cake, and pour the rest of the cheesecake batter over the second cake layer.

5. Place the springform pan on a large baking sheet and bake in the preheated oven for 1 hour.

6. Once done, turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.

7. Remove the cheesecake from the oven and refrigerate for 4 hours or overnight.

8. Once the cheesecake is chilled, carefully remove it from the springform pan. (Tip: Run a butter knife around the cake before removing it)

9. Press whole pecans around the side of the cheesecake in two rows.

10. Pipe the top of the cheesecake with whipped cream and dust with cinnamon.

Ice Cream Terrine Marbelized

This dessert is visually stunning, tucked beneath a layer of fudgy brownies and adorned with a lavish assortment of toppings. You won't believe how effortless it is to create something so upscale.

2 cups Mehadrin Vanilla Ice Cream

2 cups Mehadrin Chocolate Ice Cream

2 cups Mehadrin Coffee Ice Cream

(for pareve, use any of your favorite 3 Mehadrin

IQ Ice Cream)

Brownie fudge cake

2 bars pesekzman fingers (or use pareve alternative)

Loaf pan or desired mold

Topping Options:

1 bar brown milk chocolate (3.5 oz), melted (or use pareve alternative)

Praline cream

Caramel sauce

Cookie crumbs

Mini chocolate chip cookies

Rice Krispies

Nut crunch

Hazelnut brittle

Klik chocolate-covered cornflakes or chocolate balls (or use pareve alternative)

1. Allow the ice cream to soften slightly at room temperature until it's easier to scoop but not completely melted.

2. Prepare your toppings and set aside.

3. Line a loaf pan or mold with parchment paper, leaving some overhang on the sides for easy removal later.

4. Begin spooning the softened ice cream, placing them randomly into the loaf pan, alternating between vanilla, chocolate, and coffee.

5. Drizzle chocolate, sauces, and toppings at random as you go along. Keep alternating the ice cream flavors and adding toppings until your pan fills.

6. Use a rolling pin to flatten your brownie cake, then place it in the pan, sitting on the ice cream. Cut the sides of the brownie if needed so it fits your pan.

7. Gently press down on the brownie to compact the ingredients slightly.

8. Cover the loaf pan with plastic wrap or aluminum foil and freeze the ice cream log for at least 4-6 hours or until completely firm.

9. Once frozen solid, remove the ice cream log from the loaf pan using the parchment paper overhang to lift it out. Then, place it on a serving tray, brownie side down.

10. Place the chocolate finger bars on top of the cake and remove any extra pieces.

11. Slice the ice cream log and serve immediately.

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitutions.

Muffins Cinnamon Cheese Crumb

Yield: 12

Muffins:

2 eggs

1 cup Mehadrin Sour Cream

¼ cup milk

⅔ stick Mehadrin Butter, melted and slightly cooled

2 teaspoons vanilla extract

1¾ cup flour

½ cup sugar

1 tablespoon baking powder

¼ teaspoons salt

Cheese Filling:

8 oz JJ Whipped Cream Cheese

¼ cup sugar

½ teaspoon vanilla extract

1 egg

Crumble Topping:

1 cup brown sugar

2 tablespoons flour

1 tablespoon cinnamon

4 tablespoons Mehadrin Butter, cut into pieces.

Cream Cheese Glaze:

4 oz JJ Whipped Cream Cheese softened

½ stick Mehadrin Butter, softened

¾ cup powdered sugar

½ teaspoon pure vanilla extract

2-3 tablespoons milk

These muffins are a perfect combo with your morning coffee or as a sweet end to your meal.

1. Preheat the oven to 375 F and prepare 12 muffin liners in a muffin pan.

2. Beat the eggs, sour cream, milk, melted butter, and vanilla extract in a large bowl. Set aside.

3. Whisk together the flour, sugar, baking powder, and salt in a separate bowl.

4. Beat the dry mixture into the wet mixture until well combined.

For the filling:

1. Beat all ingredients until combined.

For the crumble:

1. Combine the brown sugar, cinnamon, and flour. Work in the butter with your fingertips until crumbly.

2. Pour 2 tablespoons of batter into each muffin cup, add a tablespoon of cheese filling, sprinkle 1 tablespoon of crumble, add another 2 tablespoons of batter, and then sprinkle more crumble on top.

3. Bake in the preheated oven for 25 minutes. Insert a toothpick in the center and ensure it comes out clean. Allow it to cool.

For the glaze:

1. Beat the cream cheese, butter, vanilla, and powdered sugar until smooth. Add the milk, one tablespoon at a time, until it reaches a drizzle-able consistency.

2. Drizzle the glaze over the cooled muffins and dust with powdered sugar (optional)

Cheese Bite Kebabs

This recipe is a delightful twist on traditional snacks. It features frozen cheese bites dipped in luscious milk chocolate and sprinkled with crunchy nuts and mini chocolate balls. They're surprisingly simple to make, yet they look like gourmet treats straight from a fancy confectionery.

4 Mehadrin Cheese Snacks, frozen

Cake pop sticks or wooden skewers

Topping:

2 bars brown milk chocolate (7 oz)

½ bar white milk chocolate (1.75 oz), melted for drizzling

Nut crunch

Brown and white mini chocolate balls

Yield: 8

1. Once frozen, remove the cheese snacks from the freezer, run a knife around the edges, and pop them out of the cups. Let them sit for a few minutes until they thaw slightly, then use a sharp knife to cut each cheese snack into 6 cubes.

2. Carefully skewer three cheesecake cubes onto each stick, placing them close together. Skewer them slowly, paying attention that it shouldn't be too frozen, or it can break.

3. Return them to the freezer.

4. Melt the brown chocolate in a double boiler or a microwave-safe bowl in 30-second intervals until smooth.

5. Dip the cheese snack skewers, one at a time, fully coating all sides of the cubes. (Alternatively, you can pour the chocolate over the skewers.) Allow excess chocolate to drip off before placing the skewer on a lined baking sheet or tray.

6. Drizzle the melted white chocolate over the kebabs, sprinkle with mini chocolate balls and nut crunch, then drizzle some more white chocolate over it.

7. Once decorated, place the cheesecake kebabs in the refrigerator for a few minutes to allow the chocolate to set. Keep refrigerated in an airtight container until serving.

8. Alternatively, you can prepare these in advance and freeze them. Remove from the freezer a half hour before serving.

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitutions. Note:

Cookies Graham Cheesecake

These cookies offer a creative twist on the everyday cookie, blending the nostalgic crunch of graham crackers with a creamy, dreamy cheesecake-inspired frosting.

Yield: 10-12

Cookies:

1 stick Mehadrin Butter, softened (for pareve, use Mehadrin Margarine)

¾ cup brown sugar

¼ cup sugar

1 egg

½ teaspoon vanilla extract

½ tablespoon light corn syrup

1⅓ cup flour

1¼ cups cinnamon graham cracker crumbs (crushed crackers)

1 teaspoon cornstarch

¾ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

Topping:

¾ cup cinnamon graham cracker crumbs (for rolling and topping)

1 ½ tablespoon Mehadrin Butter, melted (for pareve, use 4 oz Mehadrin Non-Dairy Butter)

Frosting:

8 oz JJ Unwhipped Cream Cheese, softened (for pareve, use Mehadrin Non-Dairy Whipped Cream Cheese)

4 tablespoons Mehadrin Butter (for pareve, use Mehadrin Non-Dairy Butter)

¾ cup powdered sugar (for Pareve 1 cup )

1 teaspoon vanilla extract

⅓ cup instant vanilla pudding

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

2. Beat the butter and sugars in the bowl of an electric mixer or a hand mixer for 2-3 minutes.

3. Add the egg, vanilla extract, and light corn syrup and mix to combine.

4. Add the rest of the ingredients and mix until well combined.

5. Using a ¼ cup, portion the dough and roll it into round balls. Roll the balls in graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten them into thick discs.

6. Bake for 10-12 minutes or until edges and tops are set. (You don’t want to overbake them)

7. Remove from the oven and let it cool completely.

For the topping:

1. Add the melted butter to the remaining graham cracker crumbs (should have about ½ cup) and mix to combine.

For the frosting:

1. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and instant vanilla pudding and continue beating until smooth and thickened. Transfer to a piping bag.

2. Pipe a spiral frosting design on top of each cooled cookie, starting from the center and working your way outward, then sprinkle the graham crumb topping over it.

Biscotti Indulgent Chocolate-Chunk

Yield: 18-20 Slices

This recipe elevates the classic biscotti into a decadent treat, brimming with chocolates, crunchy macadamia nuts, and a hint of creamy sophistication from the sour cream drizzle. Easy to make and even easier to love.

1 stick Mehadrin Unsalted Butter, softened (for pareve, use Mehadrin Margarine)

4 oz JJ Whipped Cream Cheese, softened (for pareve, use Mehadrin Non-Dairy Cream Cheese)

¾ cup sugar

¾ cup brown sugar

1 tbsp vanilla sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

2 eggs

2½ cups flour (for Pareve, use an extra ¼ cup flour if the dough is very sticky)

½ cup macadamia nuts, roughly chopped

1 bar of brown milk chocolate (3.5 oz), cut into chunks

1 bar of white milk chocolate (3.5 oz), cut into chunks

Topping:

2 bars brown milk chocolate (7 oz), melted

½ bar of dairy white chocolate (1.75 oz)

2 tablespoons Mehadrin Sour Cream (for pareve, use Mehadrin Sour Cream)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, beat the butter, cream cheese, sugars, vanilla extract, baking powder, and salt until light and fluffy.

3. Add the eggs, one at a time, beating until well combined

4. Add the flour and mix until a smooth dough forms.

5. Fold in the macadamia nuts and the chocolate chunks until evenly distributed.

6. Divide the dough in half and shape each half into a log, approximately 10 inches long and 4 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

7. Bake in the preheated oven for 25-30 minutes.

8. Remove from the oven and let it cool for 10-15 minutes.

9. Melt the brown chocolate in a double boiler or in a microwave-safe bowl in 30-second intervals until smooth. Pour the chocolate over the biscotti and spread it evenly with the back of a spoon.

½ cup shelled pistachios, chopped

10. Melt the white chocolate (in a double boiler or microwave) and mix with the sour cream until well combined. Use a spoon to drizzle the white chocolate over the brown chocolate in a random circular motion.

11. Sprinkle chopped pistachios along the edge.

12. Use a sharp knife to slice the logs into 1-inch slices.

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitutions.

Cheese Kreplach with Strawberry Cream

Dough:

4 oz Mehadrin Sour Cream

4 oz JJ Whipped Cream Cheese

1 egg

1½ teaspoon oil

1¾ cups flour

Dash of salt

Filling:

7.5 oz Mehadrin Farmer Cheese

4 oz JJ Whipped Cottage Cheese

⅓ cup sugar

1 egg

1½ tablespoons vanilla sugar

1 teaspoon lemon juice

Crumb topping:

1 stick Mehadrin Butter, melted

¼ cup sugar

1½ cups breadcrumbs

Mehadrin Whipped Cream

Strawberry Cream:

1 pkg frozen strawberries (14 oz)

¼ cup water

2 tablespoons sugar

¼ cup Mehadrin Sour Cream

Revamp your Shavuos table with our charming Cheese Kreplach. This traditional favorite is wrapped in tender, homemade dough and topped with golden butter crumbs; each bite tastes like a sweet innovation.

1. For the dough, add all ingredients to a large mixing bowl and mix for 5-6 minutes until a smooth dough forms.

2. In a separate bowl, whisk together the filling ingredients until well combined.

3. On a floured surface, divide the dough into 3 parts. Roll out each part to a 9-inch square and about 1/8 inch thickness (if the dough sticks to the surface, add more flour). Use a knife or pastry cutter to cut the dough into 3-inch squares.

4. Place a spoonful of the cheese filling in the center of each square. Fold the dough over the filling to form triangles, and press the edges with the back of a fork to seal it tightly.

5. Bring a large pot of salted water to a boil. Carefully drop the kreplach into the boiling water and cook for 10-15 minutes until they float to the surface.

6. While the kreplach are cooking, prepare the butter crumb topping. In a pan over medium heat, melt the butter. Add sugar and breadcrumbs, stirring continuously until the mixture is golden brown and crispy.

7. Once the kreplach are cooked, use a slotted spoon to remove it from the water and transfer it to a baking sheet lined with parchment paper. Generously sprinkle the kreplach with the prepared bread crumbs on both sides.

8. Add the strawberries, water, and sugar to a medium saucepan and bring to a boil for the strawberry cream. Cook for 5 minutes and remove from heat. Let it cool down. Once cool, slowly stir in the sour cream until it’s well combined. Serve alongside the kreplach.

9. Garnish with whip and extra butter crumbs.

Praline Mousse Cups

Step into a dessert dream with our Praline Mousse Cups, each layer as indulgent as a cloud in a sunset sky. Velvety mousse melds with the rich, nutty notes of praline, while crunchy hazelnut brittle and playful chocolate pretzel sticks add a sprinkle of joy.

1 cup heavy cream

2 Mehadrin Vanilla Pudding

½ cup Mehadrin Unsalted Butter, softened

4 oz JJ Cream Cheese, softened

¼ cup praline cream

2 single-serve Mehadrin Chocolate Pudding

⅔ cup instant vanilla pudding mix, divided

6 praline/chocolate truffles

6 round chocolate-covered cookies, approximately the size of the diameter of your glass

½ cup hazelnut brittle

Handful of roasted hazelnuts and chocolate pretzel sticks for garnish

1. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

2. Beat the pudding, softened butter, and cream cheese in a separate bowl. Mix until well combined.

3. Gently fold the whipped heavy cream into the mixture until well combined.

4. Divide the mixture into two bowls. Add the praline cream and chocolate pudding to one of the bowls and beat to combine. Add ⅓ cups of instant vanilla pudding to each bowl and beat until the mixture thickens to a mousse. Transfer both to piping bags.

5. To assemble, place a truffle into each glass on the right side. Add a cookie and lean it on the truffle. Pipe the vanilla mousse to the side of the cookie, sprinkle with nut brittle, and then pipe the chocolate mousse over it. Top with roasted hazelnuts and chocolate pretzel sticks.

6. Refrigerate until serving.

Yield: 6

Açaí Smoothies

These blissful blends are your ticket to a tropical paradise. Customize with whimsical toppings for a personal touch. These smoothies are a delightful way to nourish your body and spirit.

2 100-gram packets of frozen açaí puree

2 Mehadrin Strawberry Kefir

3 cups frozen strawberries

1 cup frozen blueberries

½ cup frozen mango chunks

2 Tablespoons honey or date syrup

Topping:

Sliced banana

Diced kiwi

Diced green apple

Sweet peanut brittle

1. Blend all ingredients in a highspeed blender until thick and creamy.

2. Feel free to add your favorite toppings to customize it to your liking.

3. When serving, put some sliced banana on the glass's sides, fill it with smoothie, and then top it with diced fruit and brittle.

Yield: 6

Cappuccino Granita

Yield:6-8

This icy delight blends smooth cappuccino with a hint of vanilla liqueur, layered over creamy vanilla ice cream and topped with a cloud of whipped cream and a caramel drizzle. Each spoonful is a cool escape.

2 JJ Iced Cappuccino

¼ cup vanilla liqueur

Mehadrin Vanilla Ice Cream

Mehadrin Whipped Cream

Caramel sauce

1. Add the cappuccinos and vanilla liqueur to a 9x13 pan and stir to combine.

2. Place the pan in the freezer for about 1 hour.

3. Use a fork to scrape the semi-frozen cappuccino mixture to create a slushy texture.

4. Return to the freezer and continue scraping every 20-30 minutes until the entire mixture is frozen and has a granita-like consistency (2-3 times).

5. To assemble, add a scoop of vanilla ice cream to each glass. Add 3 spoonfuls of the cappuccino granita on top of the ice cream, spray some whip over it, drizzle caramel sauce, and add another layer of cappuccino granita.

6. Finish it off with some more whip and serve immediately.

Blizzard Salted caramel and Pretzel

This dessert shakes the classic milkshake game by swirling rich caramel and crunchy pretzels into creamy vanilla bliss. It’s an extravaganza in a glass.

2 cups Mehadrin Vanilla Ice Cream

1 Mehadrin Vanilla Kefir

2 tablespoons caramel sauce (plus extra for drizzling)

½ cup pretzels, crushed (plus extra for garnish)

2 Tami pretzel bars

Topping:

Caramel cream and sauce

Caramel popcorn

Pretzels

Mehadrin Whipped Cream

Tami pretzel bar - cut into chunks

1. Add all ingredients to a blender and blend until smooth and creamy.

2. To assemble, drizzle some caramel sauce on the inside of two glasses.

3. Spread caramel cream around the top of the glass, going down about an inch. Stick caramel popcorn and pretzels around the glass.

4. Pour the milkshake into the glasses.

5. Add popcorn, pretzels, whip, and chocolate bar chunks, then drizzle caramel sauce over everything.

Yield: 2