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Adapted from Sable & Rosenfeld Gourmet Products 

This recipe will be a hit – everyone will wonder about the "secret ingredient"!


1/2 cup cream cheese, softened
2 tablespoons pecans, chopped and toasted
3 tablespoons Whiskey Tipsy Cherries, drained and finely chopped


Mix all the ingredients. Serve on endive tips or small toast rounds.


Recipes: Appetizers, Cheese, Dairy, Kosher

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by Martha Holmberg, Crêpes - 50 Savory and Sweet Recipes

My original plan when I began developing this recipe was to create a new twist on the smoked salmon–cream cheese–dill combo. But when I tasted my ingredients, I couldn’t bear to abandon the classic; it’s so delicious! Instead, I’ve added a little mascarpone to the mix, and I’ve created some new variations on the theme.


5 oz/140 g hot-smoked salmon, skinned and flaked into small pieces
4 oz/115 g cream cheese, at room temperature
1/4 cup plus 2 tbsp/85 g mascarpone
1 tsp lightly packed finely grated lemon zest
1 tsp fresh lemon juice
1 tbsp chopped fresh dill, plus tiny sprigs for garnish
Kosher salt
Pinch of cayenne pepper, or dash of hot pepper sauce
4 Buckwheat, Whole-Wheat, or Versatile Crêpes


Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and cayenne. Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely.

Lay a crêpe presentation-side down on a clean work surface and gently spread with one-quarter of the filling, taking care not to rip the crêpe as you spread. Neatly roll the crêpe into a tight cylinder, and then transfer it to a large plate. Repeat with the remaining crêpes and filling.

Wrap the plate of crêpes in plastic and refrigerate until the filling is firm, at least 30 minutes or up 8 hours.

When ready to serve, cut each crêpe crosswise on the bias into bite-sized pieces, so that one side of each piece is flat and the other side is angled. Arrange the crêpes on a serving tray or platter so they’re standing on the flat side, with the angled side pointing up, and garnish each piece with a small sprig of dill. Serve chilled.


Makes 16 to 24 bite-sized hors d’oeuvres


Smoked Salmon Cocktail Crêpes with Cucumbers
Serve the cocktail crêpes on thin slices of unpeeled cucumber for textural contrast.

Smoked Trout Cocktail Crêpes
Substitute smoked trout for the hot-smoked salmon, and add 1 tsp of prepared horseradish to the filling.

Smoked Salmon and Caper Cocktail Crêpes
Add 1 tbsp of chopped capers to the filling.

Spicy Smoked Salmon Cocktail Crêpes
Add 1 tbsp of chopped chiles in oil to the filling.

Recipes: Appetizers, Crêpes, Smoked Salmon, Dairy, Kosher

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by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking

Serve this delicious salsa as a condiment for seviche, grilled fish, or fish tacos. It’s unusual and adds a great flavor to whatever it tops.


1 mango, peeled and diced
1/8 teaspoon salt, or to taste
1 tablespoon olive oil
1 clove garlic, minced
1/2 green onion, diced fine
1 tablespoon red onion, diced fine
1 tablespoon fresh lemon or lime juice
1 teaspoon fresh jalapeno or fresh Anaheim chili, chopped fine (protect your hands with plastic bags or rubber gloves)


Mix all ingredients. Refrigerate for 1 hour.


Yield: Serves: 4

Recipes: Appetizers, Salsa, Parve, Kosher

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Sweet onion Tart

A KosherEye Signature Recipe -  inspired by the yearly harvest of Georgia's sweet Vidalia onions 

We present a lovely, simple to make dish which is particularly sensational in spring and summer.  Caramelized onions are sweet and make a luscious filling for a savory tart.  A mandoline slicer, or a sharp serrated knife are a must to create this fabulous dish. And, we promise, even those who are onion-averse will enjoy this sweet, rich onion tart. And, if you cannot find Vidalia's (a Georgia fave) any sweet onions will do!


9” Pie-crust, home-made or store bought (We use Wholly Wholesome)
6 sweet onions such as Vidalia (any sweet yellow onion can be substituted)
5 tablespoons olive oil 
1-teaspoon sugar (optional)

3 eggs beaten
1/2 cup mayonnaise
1 tablespoon dried onion soup mix
1/2-teaspoon black pepper
Optional:  1/2 teaspoon of either dried sage or dried thyme
Optional topping: 1 thinly sliced tomato


Preheat oven to 350 degrees.
If using a frozen pie shell, pre-bake for 8 minutes at 350 degrees to ensure a crispy crust.
With a mandoline slicer or a sharp serrated knife, slice onions into thin rings.


Warm olive oil in a large non-stick fry pan. Add onions, and sauté over low flame for 30-40 minutes or until onions are golden (caramelized). Turn onions with wooden spoon or spatula every few minutes. If desired, after 10 minutes of cooking, add sugar for extra sweetness. Continue cooking uncovered, until onions are golden.
Whisk together eggs, mayonnaise, onion soup mix, pepper and desired additional seasonings such as sage or thyme.
Cool caramelized onions slightly and gently combine with filling mixture. Ladle entire mixture into pie crust. 
Optional: before baking top pie with one thinly sliced tomato. Bake until set, about 30–35 minutes; Serve warm or at room temperature, not hot.


Yield: Serves 8 as a side dish or appetizer
One more delicious option: Add 4 ounces of fresh chopped Swiss cheese to filling batter mixture before baking.
Recipes: Appetizers, Onion Tart, Parve or Dairy, Kosher

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by Chef Laura Frankel,  LaurasKosherKitchen

This delicious Provencal egg based condiment sauce is like mayonnaise but so much better. The addition of garlic and fresh lemon juice enhances the flavors and will have you eating it by the spoonful. Use it as an accompaniment for Fried Baby Artichokes, Fried Zucchini or fish; as a dip for assorted cut fresh veggies,on as a spread on sandwiches...the uses are endless.


3 cloves garlic, smashed   
3 egg yolks*
1 tablespoon Water
3 tablespoons Lemon Juice plus zest of 1 lemon
Salt, Pepper
1  1/2 cups best quality extra virgin olive oil


Place the garlic, egg yolks, water, lemon juice and zest and salt and pepper in the work bowl of a food processor or blender.

With the motor running, drop by drop, add the olive oil until the mixture begins to thicken (you will see it “catch”). Once the aioli has started to thicken, you can add the oil a bit faster.

Store the aioli, covered, in the refrigerator for up to 3-5 days.


*From KosherEye: Please note that the recipe contains raw eggs and we suggest using pasteurized eggs.

Recipes: Appetizers, Sauce/Dip, Parve, Kosher

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