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Appetizers

KosherEye.com

This dip offers layers of flavors and works particularly well with fresh challah or pita chips. If you like Ratatouille, you will love this dip.

Ingredients

2 Tablespoons olive oil
2 heads fresh garlic, chopped
6-8 Roma tomatoes cubed
1 peeled eggplant cubed
Pinch of crushed red pepper (to taste)

Directions

 Simmer uncovered on low for 1-2 hrs. Stir occasionally

Notes

 Recipe: kosher, parve appetizer

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KosherEye.com

 Ingredients

1/2 lb. parve or dairy cream cheese
1 6 1/2 oz. can tuna in oil, drained
2 tsps. dried flaked onion
1 tbsp. horseradish
1 tsp. lemon juice
½ teaspoon liquid smoke

Directions

Combine in food processor until creamy
Spoon into bowl. . . Chill thoroughly.

Notes

 Recipe: kosher, dairy, parve, appetizer

 

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KosherEye.com

 Fried gefilte fish balls

This may seem southern to you, but it is actually a staple in many Jewish -British homes.  It is the Yom Tov style Fish 'n Chips.
Ingredients 

 1 loaf frozen gefilte fish, partially defrosted 
 1 cup Duck sauce or Sweet Teriyaki Sauce 
 1+ cup Panko Crumbs
 Approximately 2" - 3" vegetable oil for frying

Directions

Heat vegetable oil to about 325 degrees
Form partially defrosted gefilte fish into balls, about 1 - 1 1/2" diameter (golfball size)
Dip balls into sauce and then into Panko
Gently place in oil (should sizzle if oil is hot enough).  Fry until all sides are brown and fish is cooked through. (About 10 minutes)
If serving warm, place in 300 degree oven for about 5 minutes, until just warm. We like these at room temperature. 

Notes

Serves about 5- 6 as an appetizer.  
Optional - Serve horseradish sauce or additional Teriyaki for dipping.

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KosherEye.com

Sushi california roll texted

Deconstructed California Roll Sushi Salad
One of our favorite appetizers! Just pile it in a large, lovely bowl and serve. Our guests always love this dish.

Ingredients

Dressing Ingredients:
One half-cup rice vinegar
4 Tablespoons vegetable oil
4 Tablespoons sugar
4 teaspoons sesame oil
2 teaspoons soy sauce
1 clove garlic, minced
2 teaspoons ginger powder
One half-teaspoon salt

Salad Ingredients
4 cups cooked sushi rice*
1 English cucumber peeled and sliced thinly
1 16-ounce package kosher faux crabmeat diced
2 ripe avocados peeled and sliced
2 scallions, chopped

Directions

Whisk dressing until blended. Toss half of the dressing with the rice while the rice is warm. Rice can be refrigerated at this point and used the next day, but bring to room temperature when ready to use.
Just before serving and in a separate bowl, mix crab, avocado, scallions and cucumber with remainder of dressing. Pile room temperature rice into serving bowl. Top with crab and vegetables.

Optional: Garnish with sesame seeds and additional avocado; Add additional vegetables such as edamame or shredded carrots; Use grilled salmon instead of kosher crab. 
Serve alongside a small bowl of wasabi, soy sauce, pickled ginger and nori chips

* How to Make Sushi Rice

Notes

Serves about 8 as an appetizer. We often serve ours with a second appetizer of homemade eggrolls. 

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KosherEye.com

 IMG 95802

 

Ingredients

1 jar pickled herring filets, drained, with liquid reserved separately
1 beet, roasted and chopped or 1/2 cup jarred pickled beets, chopped
1/4 cup chopped red onion
1/2 granny smith apple, chopped
1 Tablespoon capers 
2 Tablespoon sour cream
Garnish: 1-2 hard boiled eggs chopped or quartered, fresh dill or rosemary

 

Directions

Gently, combine all ingredients except reserved liquid.
Put into serving dish and refrigerate until ready to serve.  If too thick, add a few teapoons of reserved liquid. Garnish with chopped egg, and fresh dill
For parve, use non dairy sour cream, like Tofutti brand

 

Notes

 

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