Shavuot takes place on the 6th and 7th days of Sivan, fifty days after the beginning of Passover. In fact, Shavuot means “weeks”—referring to the seven weeks of counting the Omer. Shavuot marks the end of the barley harvest and the beginning of the wheat crop. In the days of the Bible, it was known as Hag ha-Katzir or the Harvest Festival. During rabbinic times, Shavuot transformed from a harvest festival to an observance of the anniversary of the giving of the Torah at Mt. Sinai. In the days of the Temple, two loaves of bread were “waved before the Lord” (Lev. 23:17-20) to symbolize the Israelites’ journey from slavery (matzah) to receiving the Torah (leavened bread). The linking of Shavuot to the Torah is further strengthened by the Torah reading for the day. It includes a recitation of the Ten Commandments.
There is a practice to stay up all night and study the Bible, Talmud and Zohar. Why? Two popular explanations are given:
- To atone for when the Israelites slept late and had to be awakened by Moses to receive the Torah (ach, what a bummer -- it's not like they had alarm clocks!)
- Thunder and lightning struck throughout the night that Moses received the Torah and the Israelites could not sleep (I like this one better!)
There is also the tradition to read the Book of Ruth (both a harvest story and a story of a woman who accepts the Torah—Ruth is probably the first “Jew by choice” after converting to Judaism when she marries Boaz. Her grandson was King David.)
Some synagogues are decorated with plants and flowers—both because Shavuot is a harvest festival and because the Torah is the “Tree of Life” (Prov. 3:18).
Dairy foods are eaten on Shavuot. Why?
- Upon learning the laws of kashrut, the Israelites realized their pots were not kosher and ate only uncooked dairy foods until they got new pots
- Some people eat dairy with honey—in reference to the Torah being like milk and honey (Song 4:11)
- When the Israelites received the Torah they were like newborn babies (who only drink milk).
There is also a tradition to link our children’s study of Torah to Shavuot. In the Middle Ages, the child was first introduced to the Hebrew alphabet on Shavuot and then given sweets so “the Torah might be sweet on his lips.” Now, many synagogues celebrate Consecration (beginning year of Hebrew school education) and Confirmation (final year of Hebrew school studies) around Shavuot.
Some ideas/projects to help celebrate Shavuot with your family
Find a rock. Have your child paint it and write his/her own commandment on it. Then place it in your garden or yard.
Pick fruit.
If you have teenagers - have them invite friends over and host an all-night discussion group (or go to your synagogue’s study session).
Have your young children decorate the house with leaves and flowers (either real or paper).
Plant a tree and talk about how the Torah is the "Tree of Life."
Decorate your table with fruits and flowers (for amazing ideas and instructions check out these arrangements from our fellow "Yenta" Rivka Slatkin--my personal fave is the flower cake!).
< back to top
DAIRY RECIPES
My family’s favorite - bagels, lox and cream cheese!
For this very difficult recipe—go to a deli and buy bagels, lox and cream cheese! Put on the table. Eat.
Blintz Souffle
Ingredients:
12 cheese and/or fruit blintzes
¼ lb. unsalted margarine
4 eggs
1 1/2 cups sour cream
2T sugar
1tsp vanilla
2T orange juice
cinnamon
Directions:
Melt margarine in 13x9” pan and roll blintzes in it. Beat eggs. Add sour cream, sugar, vanilla and orange juice. Pour mixture over blintzes. Sprinkle with cinnamon. Bake uncovered 350 degrees for 40-45 minutes. Must be made and served right away.
Aunt Karen’s Milchig (dairy) Kugel
Ingredients:
12 oz noodles (boiled as directed)
1 pkg. cream cheese
4 large eggs, beaten
2lbs creamed cottage cheese
1 pint sour cream
1 cup sugar
2tsp vanilla
2tsp cinnamon
cherry pie filling (optional)
Directions:
Grease 9x12 or 11x13 pyrex. Pour in total mixture. Bake at 350 degrees for 1 hour. Add cherry pie filling on top after mixture is almost finished baking. Bake until warm.
Double Layer Cheesecake
Ingredients:
2 8oz bars of cream cheese, softened
2 eggs
1 ¾ tsp vanilla, separated
1 c sugar, separated
1 pt sour cream
+ ingredients to make a graham cracker bottom for pan
Directions:
Make cracker bottom for springform pan.
Combine cream cheese, eggs, ½ c sugar and ¾ tsp vanilla – beat until smooth.
Bake at 350 degrees for 20 minutes. Let cool.
Combine sour cream, ½ c sugar and 1 tsp vanilla. Mix well and pour over cooled cake.
Bake at 475 degrees for 10 minutes.
Banana Pudding
Ingredients:
14 oz can of Sweetened Condensed Milk
1 ½ c cold water
1 pkg (4oz) instant vanilla pudding mix
8 oz whipped cream (Cool Whip works well)
3 bananas, sliced and dipped in lemon juice
Vanilla Wafers
Directions:
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes.
Fold in whipped cream.
Spoon 1 cup of pudding mix into 2 ½ qt glass serving bowl. Top with one third each of the wafers and bananas. Repeat layers.
Cover, Chill and ENJOY!
< back to top
