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Appetizers

KosherEye.com

Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef

matbucha

Ingredients:

10 roma tomatoes, peeled
4 green peppers
2 red peppers
2 or 3 hot green peppers like jalapena
10 garlic cloves
2 tablespoons sweet paprika
Pinch of cayenne to taste
1 tsp salt
3/4 cup oil
2 Tablespoons tomato paste (optional)

Directions:

Dice peppers into medium to small pieces. Chop spicy peppers and garlic 
Heat oil. Cut tomatoes into medium to small pieces and add to peppers.  Add spices and bring to simmer;  lower heat. Mix often until most of the liquid evaporates. Add tomato paste which  helps to thicken the matbucha. 
Taste and adjust any of the seasonings. In Israel, and at camp, Matbucha is used as a dip or as a first course along with hummus, eggplant salad, etc. It can also be used as a “shmear” for oven baked fish!

Recipes: Appetizers, Vegetarian, Parve, Kosher

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KosherEye.com

buffalowing

This recipe was shared with KosherEye by Atlantan, Jeff Weener, a creative foodie and home cook.  From Jeff, “Even though they are called Buffalo wings, this recipe is very different than the typical “wet” wing. These are dry wings.”  

Ingredients:

4 pounds chicken wings or drumettes
Cornstarch
1/2 cup vegetable oil
1 tablespoon dry mustard
2 cups hot sauce
Cayenne pepper (optional)

Directions:

Preheat oven to 390 degrees convection or 400 degrees conventional. Cut chicken wings in half or use “cut wings” such as Empire frozen gourmettes. Lightly coat with cornstarch.  Place wings in a pan lined with non-stick foil . Bake until brown.. 

Sauce: Warm 1/2-cup oil; add 3 cloves crushed garlic and cook until almost brown. Add 1 tablespoon dry mustard and 2 cups of hot sauce, such as Frank’s or Texas Pete’s. Bring to boil and then turn off and cool.  If you like them less hot, use more oil/less hot sauce. For extra hot, add some cayenne.

Mix the wings in the sauce then put the wings back on the pan and bake for another 7-10 minutes until they dry out. There will be extra dipping  sauce that you can use if someone wants them extra hot.

Enjoy.

Recipes: Appetizers, Poultry, Wings, Kosher

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KosherEye.com

hotwings

Ingredients:

5 lbs kosher chicken wings (estimating 8 wings per pound)
1 cup hot sauce such as Frank’s or Texas Pete (OU)
1/4 pound parve margarine, such as Earth Balance brand
1 clove garlic, minced

 Directions:

Clean, drain and towel dry chicken wings. If desired, snip off wing tips.

Simmer hot sauce, garlic, and margarine just until blended.

Place wings in a glass bowl and pour in mixture. Cover – let marinate in refrigerator 12-24 hours- turning wings a few times.

Place parchment in a roasting pan. Spread wings in one layer.

Roast at 400 degrees until ready and crispy.

Serve with Walden Farms parve (OU)  blue “cheese” dip.

Notes:

Yield: 10-12 servings

Recipes: Appetizers, Poultry, Wings, Kosher

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KosherEye.com

beetappleherringsalad

Ingredients:

1 jar herring in wine sauce
1/2 jar pickled beets
1 large apple, peeled and cut-up
2 tablespoons sour cream, plus more for topping*
Walnuts, optional

Directions:

Mix together herring, beets and apple. Add 2 tablespoons sour cream and mix. Refrigerate. 
When serving, top with a dollop of sour cream, walnuts and fresh dill.

Notes:

Yield: 6 -8 servings
Dairy

*For a parve version, use a parve sour cream substitute such Tofutti Better Than Sour Cream.
Recipes: Appetizers, Herring, Dairy or Parve, Kosher

 
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smokedtunadip

Ingredients:

1 container parve soy cream cheese, such as Tofutti brand
1  12-ounce can white tuna, drained
2 teaspoons dried flaked onion or 1/4 cup sweet onions, chopped
1 tablespoon creamy white horseradish
1  teaspoon lemon juice
1 teaspoon Worcestershire sauce
3/4 teaspoon liquid smoke, such as Colgin brand

 Directions:

Combine all ingredients in food processor until creamy.

Serve chilled with chips, crackers, or raw vegetables.

Notes:

For a dairy version, use cream cheese

Recipes: Appetizers, Dips, Tuna, Parve or Dairy, Kosher

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