Rabbi Paul Plotkin, who does most of the cooking at his house, doesn't let tradition get in the way of his taste buds. Even during Shavuot, the commemoration of God giving the Torah to Moses on Mount Sinai.
The holiday, which lasts from May 23-25, is a time when most Jews traditionally enjoy such dairy delights as kugels, blintzes or sour cream and borscht. But not Plotkin.
Though he's willing to make blintzes for his wife, Cheryl Kaplan, he's more likely to make himself a vegetarian lasagna using ricotta and spinach. For another meal, he might order a kosher pizza.
"I'm not a fan of Jewish dairy foods. I much prefer Italian," he says.
The reason for dairy foods during Shavuot dates back to ancient times.
Plotkin, of Temple Beth Am in Margate, explains that during Passover, the Jews received physical and spiritual liberation from Pharaoh in Egypt. But it wasn't until the events at Mount Sinai that they received spiritual purpose and fulfillment. The holiday comes 49 days after the second day of Passover.
"Shavuot is like a bookend to Passover," Plotkin says.
As part of the Torah, Moses received the Jewish dietary laws that define kosher eating. The children of Israel realized the restrictions meant their eating habits were going to change. The utensils they had been using up until that time were not kosher, the rabbi explains. So, until they could ceremonially cleanse their cookware, they had to eat dairy foods. Thus, dairy foods are traditionally served for at least one meal during Shavuot.
Cheesecake is one of the most popular dairy dishes served during the holiday.
Maxine Szmulewitz, of Coral Springs, offers her favorite recipe for a heavy cake made in the food processor. "It's everybody's favorite," she says.
Elaine Sandak, of Coral Springs, who also attends Temple Beth Am, celebrates Shavuot by serving the traditional rugelach - flaky crescent-shaped cookies heavily filled with cinnamon-sugar, nuts and raisins.