Sourcing wheat and grains for Shavuot fest

We all know that Shavuot is about eating rich cheesecake and delicious dairy meals and dairy foods. We all know that this is because of the holiday’s association with the land of milk and honey. But there is also an association with dairy foods for a very practical reason.

It was spring.

The goats and sheep and cows were filled with milk, having given birth to the spring babies. The people were very busy because Shavuot is a pilgrimage festival and because the holiday also marked the spring wheat harvest. Therefore, the people had no time to roast meats and prepare traditional feast foods. So, they made foods that took less time to prepare, and those were dairy foods.

The Temple offerings made on Shavuot consisted of wheat, dates and olives. The first things to be placed on the altar were two loaves of bread made with the wheat of that first harvest. There is no mention of dairy foods except that the land of Israel that was promised to the Jews was called the “land of milk and honey.”

So, while the offerings had nothing to do with the cheesecake we have associated with this holiday, it does have a lot to do with wheat and dates and olives and, through custom, easy to prepare dairy.

Wheat is a staple of life for a large part of the planet. Our ancestors would harvest the wheat and eat the entire grain. Then someone discovered how to separate the grain from the bran, or the covering of the kernel. That led to white wheat without any fiber content, a decrease in the nutritional value of the wheat and, some believe, the beginnings of wheat allergies and wheat problems.

Whole wheat, as was brought to the altar thousands of years ago was nothing like the wheat we eat today. Whole grains like Faro and wheat berries are closest to what was eaten then. We should eat these whole grains, but we are accustomed to the white wheat products we eat so often. These recipes can help you transition to more whole wheat flour for your family. And, in keeping with making quick dairy dishes, some of them are just that, quick and easy.

Chag sameach!

Olive Oil Apple Cake with Maple Cream Cheese Frosting (Dairy or Pareve)

This uses wheat, and olive oil and adds some dairy to boot. Delicious cake for all year dining and great after a grilled salmon barbecue. Adapted from Yotam Ottolenghi’s book, “Ottolenghi.”

CAKE:

1/2 cup golden raisins (heaping)

4 Tbsp. water

2 1/4 cups unbleached flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/2 tsp. baking powder

1-1/4 tsp. baking soda

1/2 cup extra virgin olive oil

3/4 cup superfine sugar

1/2 vanilla bean

2 free-range large eggs, lightly beaten

3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch dice

Grated zest of 1 lemon

2 free-range egg whites

Confectioners’ sugar, for dusting (optional)

ICING:

1/2 cup Muscovado sugar (raw sugar)

7 Tbsp. unsalted butter, at room temperature

6 Tbsp. pure maple syrup

8 oz cream cheese, at room temperature

Preheat the oven to 325 degrees.  Grease an 8-inch spring form cake pan. Line the bottom and sides with parchment paper.

Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Set aside to cool.

Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.

Put the oil and superfine sugar in the bowl of an electric mixer fitted with a paddle mixer.

Using a sharp knife, slice the vanilla bean in half lengthwise. Use the edge of a sharp knife and scrape out the seeds from both sides. Scrape into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. Mix until thick and smooth.

Remove the bowl from the stand and add the apples, raisins, and lemon zest and mix. Fold in the sifted dry ingredients. Set aside.

Wash out the bowl and replace the paddle with the wire whisk attachment.

Add the egg whites and beat until they have a soft meringue consistency.

Gently fold half into the apple batter and then fold in the other half. Be gentle so as to maintain as much air as possible.

Pour the batter into the lined pan, level it, and place in the oven. Bake for 1-1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan.

Once the cake is completely cold, remove it from the pan and use a large serrated knife to cut it in half horizontally.

Place one disc on a serving platter. If the cake is very domed, you need to shave a bit off the top half to level it.

FOR THE ICING:

Place the Muscovado sugar, butter and maple syrup until light and fluffy. Add the softened cream cheese and beat until very smooth and creamy.

Using the icing spatula, spread a layer of icing 3/8 inch thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a pretty top.

Dust with confectioners’ sugar, if you like. Serves 10 to 12.

Very Easy Cheesy Muffins (Dairy)

1-1/2 cups unbleached flour

1/2 cup whole wheat flour

OPTIONAL: 2 tbsp. wheat germ or chia seeds

3 tsp. baking powder

1/2 tsp. salt

2 Tbsp. Sugar

3/4 cup grated cheese, Cheddar, Monterey Jack , Gouda or a mix

1 extra-large egg

1 cup whole milk

3-1/2 Tbsp. Canola oil

OPTIONAL: 2 to 3 Tbsp. snipped fresh chives

Preheat oven to 400 degrees. Line a muffin tin with cupcake liners and spray with non-stick spray.

Sift the dry ingredients into a large bowl. Add the cheese, mix well and set aside.

Beat the milk and the egg together with a fork. Add the oil and mix well. Add the liquid to the dry ingredients and mix just until well moistened. Add the chives and mix. Spoon the batter into the tin, filling each muffin 2/3 full.

Bake at 400 degrees for about 15 to 20 minutes. Serve warm. Great alone or with strawberry jam. Makes 12 muffins.

Low-Fat Cottage Cheese Pancakes (Dairy)

My kids loved these. They were so easy to make, I often made them for school morning breakfasts and my kids would take the remaining ones for lunch or snack the next day.

3/4 cup low-fat, small curd or whipped cottage cheese

3 extra-large eggs

1/4 cup whole wheat or unbleached flour

1/4 tsp. baking powder

1/2 tsp. pure vanilla extract

1 to 2 Tbsp. sugar

OPTIONAL: blueberries, chopped apples, chopped dates, diced strawberries

Combine the cottage cheese, eggs, flour, baking powder and vanilla. Mix well. Add the sugar and mix thoroughly. Add any optional fruit (about 1/2 cup) and mix well. Place butter in a frying pan and add spoonfuls of the batter. Let cook through and then flip to brown the second side. Cook until golden. Repeat until batter is used up. Makes about 1 dozen. This can easily be doubled.

Whole Wheat and Oat Bread (Pareve)

Making bread is a wonderful experience. Kneading and watching the dough rise and noticing that, suddenly in your house is filled with the most wonderful aroma is all part of the process of making wonderful, healthy bread for your family.

2 packages active dry yeast

3 cups warm water (103 to 107 degrees)

1/3 cup unsulphured molasses

1/4 cup canola oil

3 Tbsp. pure maple syrup

1-1/2 Tbsp. salt

2/3 cup rolled oats

7-1/2 to 8 cups whole wheat flour or white and wheat mixed for lighter bread

OPTIONAL: Add some toasted wheat germ, sesame seeds, sunflower seeds, anything you find in your cabinet that you think will work. A couple of tablespoons or more of one or several will add nutrition and texture to your bread.

Place the yeast in a warmed bowl (swirl some hot water in the bowl and discard) and add the warm water. Mix until the yeast is dissolved. Add the molasses and maple syrup and stir. Let proof for 15 minutes until bubbly. Stir oil, salt, oats, and 4 cups of flour into the yeast mixture. Beat until smooth. Add 3 more cups of flour and mix to make a stiff dough.

Turn the dough onto a floured surface and knead for about 10 to 15 minutes, until dough is smooth and elastic. If the dough is too sticky, sprinkle some flour over the sough and knead it into the dough until the dough is no longer sticky, but smooth and elastic. Place in a greased bowl and turn to cover all sides. Cover and let rise in a warm place for 1 hour, 15 minutes.

Punch down, and turn onto floured surface. Knead a few times and divide dough in half. Cover and let rise 15 minutes. Shape into 2 loaves, about 8x3 and put into 2 greased loaf pans. Let rise about 1 hour. If you like, you can press some oatmeal into the top of the loaves.

Bake at 350 degrees for 1 hour and 10 minutes. Let cool on wire racks. Makes 2 loaves.

NOTE: You can add some chopped dried fruit or nuts to this. I like cashews or pecans, they are a bit sweet.

Middle Eastern Sweet Wheat Berries and Barley (Pareve)

Wheat berries are unprocessed whole wheat grains. They are extremely high in fiber and their nutty, chewy texture and mild flavor blends well with either sweet or savory additions. Wheat berries must be soaked overnight prior to cooking.

1 cup whole wheat berries

1 cup pearled barley

8 cups water

1/4 to 1/3 cup sugar or honey

1/4 to 1/3 cup pure maple syrup

1 cup raisins

1/4 cup dried cranberries or fresh, chopped cranberries to for a tart flavor

1/4 cup dried fruit such as cut up dates, figs, cherries, or currants

1-1/2 cups mixed nuts such as almonds, walnuts, pistachios, pine nuts

Pomegranate seeds for garnish, if desired

OPTIONAL: cinnamon, to taste

A friend added chopped olives and dried mango to this. They loved it.

Bring the water to a boil and add the wheat berries. Simmer for about 20 to 30 minutes (until they just begin to soften). Add the barley and simmer for another 30 to 40 minutes until the barley and berries are chewy. Drain. Add the sugar or honey and maple syrup and stir over low heat 4 to 5 minutes.

Remove from heat and add the fruit and nuts. Serve warm or chilled.

NOTE: If this seems too sweet for you, substitute some pomegranate syrup for the maple syrup for a less sweet flavor. You can also add some lemon juice or season with cinnamon.

NOTE: You can make this savory with caramelized onions, garlic, celery, leeks, chopped carrots, chopped sun dried tomatoes – really any veggies you like. Season with herbs and spices and add a touch of honey if you like.

Write: Columnist@TheJewishStar.com