KosherEye Best Recipes - Appetizers

Eggplant Caviar with Pita Chips

ContactUs@KosherEye.com (Allan Scher) — Wed, 01 May 2013 21:01:49 +0000

KosherEye.com

Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

Todd: Roasting really rounds out the natural sweetness of eggplant, whose seeds have a caviar-like appearance and texture, in my opinion. This purée with roasted garlic and lemon juice is like baba ghanouj, but without the tahini. It's just so simple and fresh—a perfect spring starter.

Ingredients

3 medium eggplants
2 tablespoons olive oil (use a good quality to mix into the caviar)
3 garlic cloves, roasted or fresh and not peeled
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Pita breads
Ground smoked paprika for dusting pitas

Directions

Roast the eggplants. Preheat the oven to 350°F. Pierce each eggplant in several places (use a fork or skewer) and place them on a baking sheet. Drizzle the eggplants with 1 tablespoon of the olive oil. Roast until the skins are blistered and the flesh is soft—about 60 minutes. (If your garlic is not already roasted, add it to the oven during the last 20 minutes of baking time.) Transfer the baking sheet to a wire rack and let the eggplants cool for 20 minutes. Keep the oven on.

Make the dip. Cut the eggplants in half and scoop out the flesh from the skins. Transfer to the container of a food processor fitted with a blade and process until smooth. Add the remaining 1 tablespoon oil, the garlic, lemon juice, cumin, salt, and pepper and pulse to combine.

Makes about 4 cups dip

Make pita chips. Cut the pitas into wedges. Arrange on a baking sheet and place in the oven until lightly toasted, golden, and crispy—15 to 20 minutes. Lightly sprinkle the pitas with the smoked paprika.

Notes

Recipe, kosher, parve

Guacamole Dip Appetizer

ContactUs@KosherEye.com (Allan Scher) — Mon, 29 Apr 2013 22:36:54 +0000

KosherEye.com

A Signature KosherEye recipe

Start any fiesta with this easy guacamole recipe.

Ingredients

4 ripe avocados
2 plum tomatoes, parboiled for 1 minute, then peeled and chopped*

Fresh Tomato Dip

ContactUs@KosherEye.com (Allan Scher) — Tue, 05 Mar 2013 20:01:32 +0000

KosherEye.com

By Rebbetzin Rashi Minkowicz
Educational Director of North Fulton Georgia Chabad Center

This goes very well with challah, fish, schnitzel, kugel, corn chips etc...
This dip is refreshing, healthy and Passover friendly.

Ingredients

5 large tomatoes or two boxes grape tomatoes
3 jalapeno peppers
4 cloves garlic
1 tsp. olive oil
Juice squeezed from one lemon
Salt to taste

Directions

Blend up tomatoes, peppers, and garlic in a food processor
Add oil, lemon, salt and mix well
Pour into serving bowl
Serve at room temperature or slightly chilled

Notes

Recipes: Kosher, Appetizer, Passover

Hummus Dip

ContactUs@KosherEye.com (Lois Held) — Sun, 03 Mar 2013 00:33:51 +0000

KosherEye.com

Adapted from Chef Pro.com

Using the Chef Pro Wet & Dry Grinder, it takes no time to whip up this healthy, Middle Eastern dip. Serve it with assorted fresh veggies, pita bread or pita chips.

Ingredients:

16 oz. chickpeas or garbanzo beans, drained

Cilantro Guacamole

ContactUs@KosherEye.com (Lois Held) — Sun, 03 Mar 2013 00:17:05 +0000

KosherEye.com

Adapted from Chef Pro.com

Using the Chef Pro Wet & Dry Grinder, it takes no time to make this tasty Guacamole dip. The jalape

Thyme-Roasted Marcona Almonds

ContactUs@KosherEye.com (Allan Scher) — Mon, 11 Feb 2013 00:07:56 +0000

KosherEye.com

Adapted from Barefoot Contessa Foolproof, by Ina Garten

My friend Eli Zabar always inspires me. He makes these almonds at his wonderful store, Eli's Manhattan, and they're so delicious that I tried them myself. Marcona almonds from Spain are expensive, but they're really worth it.

Ingredients:

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

Directions

Preheat the oven to 350 degrees.
Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly.

Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

Notes:

Yield: 6 to 8 servings

*KosherEye note: Kirkland Brand OU kosher certified Marcona Almonds are available at Costco.

Recipes: Appetizers, Nuts, Almonds, Parve, Kosher

Buffalo Seitan Chicken Dip

ContactUs@KosherEye.com (Becky Sher) — Sun, 03 Feb 2013 01:11:47 +0000

Adapted from a recipe by Rachel Harkham

Ingredients:

16 oz. seitan strips

Spinach Ravioli

ContactUs@KosherEye.com (Lois Held) — Wed, 30 Jan 2013 00:22:57 +0000

KosherEye.com

Adapted from Nasoya

Ingredients:

1 pkg Nasoya Won Ton or Round Wraps
1 pkg Nasoya Firm Tofu
10 oz fresh spinach
15 oz ricotta cheese
3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground black pepper

Directions:

Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.

Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.

Bake in 375

Mustard Ginger BBQ Wings

ContactUs@KosherEye.com (Lois Held) — Mon, 28 Jan 2013 00:48:30 +0000

KosherEye.com

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

Herbed Goat Cheese on Banquette

ContactUs@KosherEye.com (Lois Held) — Thu, 24 Jan 2013 21:37:59 +0000

KosherEye.com

Recipe by Sabrosa Salt Company

Easy and delicious and guaranteed to wow guests! It takes just moments to prepare this herb