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Appetizers

KosherEye.com

duck

From Dash - Inspired Kosher Recipes for the Seasoned Palate
By Rebecca Naumberg & Sori Klein
A publication by Torah Academy for Girls, Far Rockaway, New York

For a truly outstanding beginning to your meal, serve this wild rice salad topped with crisp duck pieces and wait for the compliments to pour in. It is elegant enough for the most formal occasion, yet simple enough for anyone to prepare.

Ingredients:

2 cups (10 ounces) wild rice
3 tablespoons olive oil
1 large onion (1 cup), finely chopped
4 cups water
3 cups chicken broth
2 (14-ounce) boneless duck breast halves with skin*
Salt and freshly ground black pepper, to taste
1 green pepper, diced
6 scallions, thinly sliced diagonally
1/4 cup dried cranberries, chopped
1 1/2 cups (4. ounces) pecans, chopped and toasted
1 teaspoon salt
Orange Shallot Dressing (recipe below)
Garnish - 1/3 cup French fried onions, crushed

Directions:

Rice: Rinse rice well in a large sieve under cold water and drain. In a medium sauce pan, heat oil over medium heat. Saute onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 1-1. hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool.

Duck: Preheat oven to 375°. Pat duck breast halves dry and season with salt and pepper. Score skin in a crisscross pattern and place duck breast halves, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120° (for medium-rare), about 25 minutes. Transfer duck breast halves to a cutting board, and when just cool enough to handle, remove skin. Cut duck breast halves in half horizontally (butterfly-style); then cut across the grain into thin slices.

Assemble: In a large bowl, combine rice, green pepper, scallions, dried cranberries, pecans and 1 teaspoon salt. Add dressing and toss gently. Using an ice cream scoop, place a mound of rice salad into martini glasses or onto individual serving plates. Arrange duck slices over rice and sprinkle with fried onions.

Orange Shallot Dressing
Zest of 1 orange, finely grated 2/3 cup fresh orange juice
1/3 cup extra-virgin olive oil
1/3 cup shallot, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon brown sugar
1 teaspoon salt
1/2  teaspoon black pepper

Whisk together all ingredients in a large bowl and let stand at room temperature while making rice salad.

Notes:

Yield: Serves 6

Plan Ahead: Dressing can be prepared up to 2 days ahead and stored, covered, in refrigerator.

*A whole frozen duck can be used and reserve the remaining parts for another use.

Recipes: Appetizer, Duck, Salad, Dressing, Kosher

 

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KosherEye.com

beet herring salad

A KosherEye Signature Recipe This recipe for Beets with Herring and Apples has traditional Russian roots. The combination of herring, pickled beets, apples, and parve sour cream blend for a classic dish that will become a favorite.

Ingredients:

1 jar boneless herring in wine sauce, drained
2 jars pickled beets, chopped
1 large peeled, cut up apple, chopped
1 cup parve (non-dairy) sour cream, such as Tofutti brand
1/2 cup chopped walnuts – optional
2- 3 halved or quartered hard boiled eggs for garnish

Directions:

Mix herring, beets and apples. Add 2 Tablespoons parve sour cream and mix gently.
Refrigerate at least 8 hours. 
When serving, top with more parve sour cream
Optional: Place halved or quartered hard boiled eggs on top of salad, and garnish with walnuts. 

Notes:

Yield: Serves 6-8 as an appetizer 
Recipes: Appetizers, Fish, Herring, Parve, Kosher

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honey mustard herring

Herring is IN- or shall we say BACK- on the appetizer table. We like to add layers of flavor, and start with a basic jar of pickled herring in wine sauce. 

Ingredients: 
1 32–ounce jar boneless pickled herring in wine sauce, drained 
1 12–ounce container parve (non-dairy) sour cream, such as Tofutti brand 
3 Tablespoons Dijon or yellow mustard 
2 Tablespoons honey

Directions:

Drain herring completely, and set aside. Reserve herring liquid in jar and refrigerate. 
In a separate bowl, mix sour cream with honey and mustard. Stir gently until combined. Add drained herring and mix together.
Place herring mixture in a covered container in refrigerator for several hours or overnight. Place in a serving bowl – Enjoy chilled, and serve with crackers or challah
If too thick when ready to serve, add a few teaspoons of the reserved herring liquid.

Notes:

If serving with a dairy meal, use dairy sour cream. Adjust amount of mustard and honey to taste. 
Serves about 6-8 as an appetizer. This is delicious served alongside roasted beets and dill. 
Recipes: Appetizers, Fish, Dairy, Parve, Kosher

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herringwsourcream

 Delicious, Quick and Easy recipe from KosherEye Foodie Friend Judy L. One taste and you will love it! 

Ingredients:

1 32–ounce jar boneless pickled herring in wine sauce
1 12–ounce container parve (non-dairy) sour cream, such as Tofutti brand
Optional: 2 thinly sliced sweet onions*

Directions:

Drain herring completely, reserve liquid and jar. 
In a container with a lid, mix drained herring with 1 container Tofutti sour cream.
Place in refrigerator overnight. Place in a serving bowl – Enjoy chilled.

Notes:

*Judy recommends placing freshly sliced onions in jar with reserved wine sauce liquid. Let marinate for a at least 24 hours to a few days. 

Recipes: Appetizers, Fish, Dairy, Kosher

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cheddar-and-olive-balls

Adapted from Simply Southern: With a Dash of Southern Soul by the Margolin Hebrew Academy

A savory pop-in-your-mouth treat!

Ingredients:

1 cup shredded Cheddar cheese
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 tablespoons butter, soften
20 pimento stuffed green olives, drained and patted dry

Directions:

Preheat oven to 400 degrees.

Combine Cheddar cheese, flour, and cayenne. Stir in butter until dough forms.

Roll 1 tablespoon dough into ball. Press thumb into dough ball. Place olive in thumbprint. Wrap dough around olive to seal.

Place balls on parchment paper-lined baking sheet. Bake at 400 degrees for 15 minutes. Serve warm.

Notes:

Yield: 6 servings.

May prepare in advance, freeze and reheat.

Recipes: Appetizers, Dairy, Kosher

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