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                                    Photo: The At Home Gourmet

Adapted from The At Home Gourmet by Sarah Lasry

These wings will have you craving for more, and more, and more…


12-16 chicken wings, rinsed and patted dry
1/4 cup orange juice
1/4 cup honey
1/4 cup spicy Dijon mustard
1/4 cup hickory BBQ sauce (favorite brand)

For the Mustard Glaze::
1/4 cup mayonnaise
1/4 cup sweet teriyaki sauce
3 tablespoons spicy Dijon mustard
1 teaspoon ground ginger powder
1 teaspoon garlic powder
1 teaspoon soy sauce

Extra ginger powder for sprinkling

Parve Ranch Dipping Sauce


Preheat oven to 400 degrees.

Place the chicken wings in a heavy-duty sealable plastic bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into the plastic bag and gently shake, coating all wings as best as you can. Place in refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.

In a separate small bowl, mix together all the glaze ingredients, combining well. Set aside.

Drain and remove wings from marinade and pat dry with paper towel. Place the wings on a large baking tray. Sprinkle ginger powder over top of wings, then using a pastry brush coat each wing thoroughly with the glaze mixture. Place in oven and bake about 20-25 minutes.

Serve with Parve Ranch Dipping Sauce

Remove, pile onto a plate and dig in!


Yield:  About 6-7 servings

Recipes:  Appetizers, Chicken, Chicken Wings, Kosher

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Recipe by Sabrosa Salt Company

Easy and delicious and guaranteed to wow guests! It takes just moments to prepare this herb–coated goat cheese spread.


1 tablespoon fresh thyme, finely chopped
1 tablespoons fresh parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 tablespoons fresh mint leaves, finely chopped
1 pinch Sabrosa Salt (Everything!, Italian, Fired Up! or Creole Pepper work well)
8-ounces goat cheese
Fresh bread banquette cut into thin slices or crostini bread
1/2 cup sun dried tomatoes in oil, drained and chopped
Fresh basil leaves


Combined the 4 finely chopped herbs and salt in a bowl. Roll goat cheese into a log and then roll log in herb/salt mixture. Wrap in plastic wrap and chill at least 2 hours.

Spread cheese on bread and top with drained, chopped sun dried tomatoes and a basil leaf.



Recipes: Appetizers, Goat Cheese Spread, Fresh Herbs, Dairy, Kosher

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Adapted from Sable & Rosenfeld Gourmet Products 

The 3 Pepper Blast adds the heat and sweetness that makes this dip a favorite.


1 jar of Sable & Rosenfeld 3 Pepper Blast
8 ounces softened cream cheese
8 ounces shredded sharp cheddar cheese


Blend the 3 Pepper Blast with the softened cream cheese. Once the 3 Pepper Blast and cream cheese are well blended, add in the sharp cheese and fold.
Serve on crackers or with tortilla chips.


Recipes: Appetizers, Dip, Dairy, Kosher

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by Chef Jeff Nathan, Abigael's on Broadway

We tasted the Smoked Brisket Eggroll appetizer at the restaurant Abigael's on Broadway in Manhattan and knew that we just had to have the recipe – it is divine. Abigael's uses their own house–smoked brisket and serves it with BBQ Vinaigrette and Chipotle Potato Salad.  Chef Jeff Nathan was kind enough to share the recipe. They are so good!


1 pound pre-cooked brisket, cooled and shredded
1 cup diced onions, sautéed in olive oil and cooled
1/4 cup cilantro, chopped
1/4 cup barbecue sauce
3 tablespoon apple cider vinegar
1 tablespoon hot sauce
2 tablespoons molasses
1 teaspoon liquid smoke
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Kosher salt, if needed

Pepper Medley:
Olive oil
1 small red onion, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned

8 eggroll wrappers
Water, as needed
Soy oil, as needed
1 pint barbecue sauce


In a large bowl place the brisket, sautéed onions and cilantro.  Lightly toss to evenly combine and set aside.

In a small bowl combine the barbecue sauce, apple cider vinegar, hot sauce and molasses. Using a whisk, combine these liquids. Add in all the dry spices and mix well.

Add the spice blend to the bowl of brisket and onions. Thoroughly combine all ingredients. Set aside.

Make the pepper medley:
In a large sauté pan heat the olive oil and sauté the onion and bell peppers over low flame.  Toss occasionally and cook until just wilted.  Set aside and keep warm.

To assemble:
Lay each eggroll wrapper flat.  Evenly fill the center of each wrapper with the brisket mixture.  Leave at least a 1/2-inch border around the edges of the wrapper.  Using a small pastry brush, moisten the top portion of the wrapper with water.

Starting at the bottom, fold the lower portion of the eggroll wrapper over the brisket filling.  Tuck in each of the sides.  Continue rolling up from the bottom.  Press to seal the moistened wrapper. Turn over to keep the seal at the bottom.

Heat soy oil in a large sauté pan.  Brown each of the eggrolls on all sides in the hot oil.  Once browned, transfer to a baking sheet and bake in a pre-heated 350˚ F. oven for 10 – 12 minutes until heated through.

Serve each Brisket Eggroll sliced in half, accompanied with the sautéed pepper medley and barbecue dipping sauce.


Yield: 8 servings

Recipes: Appetizers, Eggroll, Smoked Brisket, Meat, Kosher

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Adapted from Sable & Rosenfeld Gourmet Products 

What a combination of ingredients ? how could it be anything but fabulous, especially when "spiked" with the Tipsy Onions.


1 tablespoon / 15ml Roquefort or Blue cheese
1/2 cup / 125ml cream cheese
1 jar (250ml / 5oz) Vermouth Tipsy Onions
1/2 cup crushed almonds or pistachios   


In a food processor puree cheese. Add chopped onions. Place in bowl and garnish with nuts. Chill. Serve on crackers


Yield: 1 serving

Recipes: Drinks/Spirits, Cocktail, Parve, Kosher

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