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A  savory cheesecake that makes a stunning presentation.


2 large tomatoes, sliced
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup pine nuts, toasted
1/4 cup Italian–seasoned bread crumbs
2 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
15–ounce carton ricotta cheese
8–ounce package feta cheese, crumbled
3 large eggs
4 cups loosely packed shredded fresh spinach
2 cloves garlic, pressed
2 tablespoons all–purpose flour
1 tablespoons chopped fresh dill


Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes.

Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9–inch springform pan. Bake at 350 F for 10 minutes. Cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended.

Stir in spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.

Pour into prepared crust. Bake at 325 degrees for 15 minutes.

Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes.

Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold.


Yields: Makes 12 appetizer or 8 main-dish servings.

Recipes: Appetizers, Dairy, Kosher

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Adapted from blog by Jamie Geller

Handle artichokes very delicately to ensure that the bread crumbs don’t fall off.


1 cup seasoned bread crumbs
1 (12-ounce) jar quartered, marinated artichoke hearts
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil


Place bread crumbs in a small bowl.

Drain artichokes and toss in bread crumbs to cover. Set aside.

Heat olive and vegetable oils in a deep 10-inch skillet over medium heat. Temperature should reach 350 degrees to 375 degrees F on a deep-fry thermometer, so a breaded cube tossed in should brown in 60 seconds.

Add artichokes carefully. Fry 1 to 2 minutes until crisp.

With a slotted spoon, remove artichokes from hot oil. Drain on paper towels and serve immediately. Place a decorative toothpick in each piece, if desired.


Yield: 3 - 4 servings

Prep time: 5 minutes / Total time: 6 - 7 minutes

Recipes: Appetizer, Kosher, Parve

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A KosherEye Signature Recipe

A perfect appetizer dish to make for company. It is simple to assemble, the recipe can be easily doubled and is delicious. The best part – it is not fried but baked in the oven. Our secret ingredient to achieving a great taste is Old Bay Seasoning – a must for this recipe and a staple in our pantry. Try the recipe and it will become a favorite of yours as well.


1 pound kosher faux crab
2  tablespoons mayonnaise
1  tablespoon Dijon mustard
2 eggs, lightly beaten
1/2 red bell pepper, minced
1/4 cup scallions, minced
1 tablespoon Worcestershire sauce
1 dash Tabasco
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
Juice of 2 lemons
1 cup bread crumbs


Preheat oven to 375 degrees  Coat a baking pan well with canola or vegetable oil.

In a bowl, combine all ingredients except breadcrumbs. Using a fork, mix to combine the ingredients.  Add breadcrumbs and gently mix in with a fork.

Shape into cakes or  use an “ice cream scooper” and place 1  1/2 inches apart on baking pan.  Flatten each gently. Bake approximately 15  minutes or until browned.

Serve with tartar sauce, cocktail sauce, horseradish sauce or mango-peach salsa


Yield: Serves 5-6
Recipe may be doubled

Recipes: Appetizer,Faux "Crabmeat",  Kosher, Parve

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by Shaya Klechevsky, Chef & Owner, At Your Palate, LLC 


1 lb chicken livers, raw, trimmed and washed *See Note1 and Note2
1 large or 2 medium or 3 small shallots, finely sliced
2 bay leaves (preferably fresh, but dry is fine too)
2 cloves garlic, peeled and smashed
1/2 teaspoon fresh thyme leaves
1 cup water
1/2 tsp kosher salt
12 ounces Duck fat or Chicken fat (schmaltz) or Earth Balance pareve butter substitute (3 sticks)
2-3 tsp Kosher Cognac or Brandy


Set your broiler on high and allow to preheat.

Kasher the liver according to the note below.

In a pot large enough, combine the sliced shallot, smashed garlic, bay leaves, thyme, water and salt. Bring to a boil, covered, reduce to a simmer, and allow to simmer for 3-5 minutes, to allow the flavors to infuse in the water.

Once the water solution has infused, put the kashered liver into the pot and allow to simmer for 1 minute. Remove from heat and allow to sit for an additional 3 minutes. This will allow the liver to absorb all those delicious flavors.

Remove bay leaves, and then drain all the cooking liquid from the pot. The livers, shallots, garlic and thyme should remain in the pot. With an immersion blender, coarsely blend all the

2 tablespoons at a time, add the Duck fat/Chicken fat/Earth Balance into the pot, while blending, allowing the fat to completely emulsify.

Once all the fat has been added, blend in the cognac or Brandy until a completely smooth consistency has formed.

Portion out finished paté into ramekins and cover with plastic wrap to touch the surface of the paté. Place in the refrigerator and allow to set for at least 4 hours, ideally overnight.

Once the paté has set and has thickened, you may melt some earth balance or duck fat and pour over the surface to act as a barrier, and place back in the refrigerator to harden. This will keep for about 2 weeks in the refrigerator.

Serve with toast or toasted brioche points.

  *Note1: Kashering liver: Liver does not undergo a salting and soaking process of kashering like other organ meats and animal meats. Ideally, one should kasher liver over a grill, using a set of grills specifically for the use of kashering liver and for no other purpose. If a grill is not feasible, broil the liver using a roasting pan that's double-wrapped in aluminum foil (so that you may use it for other things) with a grill that can be placed inside the roasting pan suspended over the bottom so the impurities can drip down. The grill used inside the roasting pan should not be used for any other purpose other than for kashering liver. Once the broiler has preheated, place trimmed and washed livers in one layer over the grills and cook for 2-3 minutes or until the inside of the liver is no longer brown. You want a pink inside. Make sure not to overcook the liver, you just want to make sure that it's no longer raw. If worried, cook for less time and place under the broiler again for additional time until just cooked through. If grilling, grill on high heat for 2-3 minutes, to the same doneness.

*Note2: It's important to make sure to weigh your livers after you've trimmed, washed and drained them to make sure you have a full pound, otherwise, adjust the amount of fat as necessary. The proportion of Liver to Added fat is 1 pound:12-ounces. If you have less than a full pound of livers, either use slightly less fat or add enough liver to come to about a pound.

Recipes: Appetizer, Meat,  Kosher

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Adapted from a recipe by The Springfield Smoked Fish Company


1 lb. Springfield smoked trout
1 lb. cheddar cheese, cut into small cubes
1 lb. fresh tomatoes, diced
8-ounces corn kernels
4-ounces green chilies, diced
1/2 cup chopped fresh cilantro


Combine Springfield Smoked Trout, cheese, tomatoes, chilies, and corn. Cover and cook in microwave for 4–5 minutes. Stir and cook another 3 minutes, stirring twice every minute. Stir in cilantro and serve with your favorite chips or vegetables.

Recipes: Appetizers, Fish, Dairy, Kosher

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