This is Marla’s fabulous Guacamole Recipe that she was kind enough to share – a colorful, tasty pareve appetizer or dip recipe that your guests will polish off in no time. Serve with your favorite crackers, sliced baguettes or pita crisps. For best results, chill for about an hour prior to serving.
- 4 avocados, peeled, pitted and cut into small chunks or squares
- 3 tsp. fresh lemon juice (lime juice is also great)
- 1 large tomato, seeded, chopped
- 1 small red onion, finely chopped
- 1/2 tsp. minced garlic
- 4-6 drops/shots of Tabasco sauce
- Salt and pepper, to taste
Mash together avocados and lemon juice and gently stir in rest of the ingredients. For best results, do not overmix or mash up the avocados. Refrigerate for an hour or serve immediately.
Pita Crisps are a light, delicious alternative to potato and corn chips. They taste great over salads, soups or with dips. Pita chips can be flavored according to your own taste preferences: mild, medium or spicy. Bake a lot of pita chips and store them in a plastic bag or airtight container. This is a simple snack recipe that you can make over and over again.
- Pita bread, white or whole wheat (you may also use tortillas for this recipe)
- Olive oil, melted margarine or butter
- Finely minced cloves of garlic or garlic powder
- Cayenne powder
- Chopped dill
Preheat oven to 200 degrees F. Cut pita bread into halves and spread out layers on a large baking sheet. Brush insides of pita with olive oil or melted margarine/butter. Sprinkle salt over pita and toast plain or add herbs and spices according to your preferences.
You may cut pita circles into wedges if you like or toast them as they are. Bake for one hour or longer if necessary, until bread is crisp and lightly browned. Once cooled, break up into pieces and store. A reliable snack and appetizer recipe.
Sweet and Sour Meatballs:
- 1 ½ lbs. minced beef (ground veal, chicken or turkey can also be used)
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 medium clove of garlic, minced or ¼ tsp. garlic powder
- 1 large egg
- 2 tbsp. Matzo meal or soft bread crumbs
- 2 cups of either: ketchup, Heinz 57 sauce or Heinz Chili sauce
- 1/2 of a 3 oz. package of Kosher dry onion soup mix
- 2 ½ cups ginger ale
- Extra dash of salt, pepper, garlic powder or sugar, to taste
- Note: I add an additional cup of ketchup (or sauce) and ginger ale to make extra sauce – adjust amounts keeping the proportions intact, as desired.
Mix together the meat, salt, pepper, garlic, egg and matzo meal, blending until ingredients are incorporated. If the meat seems too dry, add a tablespoon or two of water or oil. Form into small meatballs. In a large saucepan, combine ketchup or Heinz 57 or chili sauce plus onion soup mix and ginger ale. Bring to a boil and reduce to medium heat, cooking partially covered for 10 minutes. Add meatballs and simmer on low, covered, for 90 minutes.
Sweet And Sour Meatballs serves: 6 as an appetizer, 4 as a main course – recipe can be doubled.
Karnatzel, a spicy dish consisting of cigar-shaped ground beef, can be grilled on the BBQ or broiled in the oven. Serve as an appetizer or main course. Tailor the amount of garlic and ‘heat’ to your own preferences. If you love certain spices that are not included on the list of ingredients below, add a pinch or two to suit your taste preferences.
- 2 lbs. minced beef, lean (for added flavor, consider using medium ground beef if you are grilling on the BBQ )
- 2 medium cloves of garlic, minced (about 2 tsp.) or ¼ tsp. garlic powder
- 1 egg
- 1 tsp. salt
- ¼ tsp. black pepper (freshly ground, if possible)
- Hot paprika or chili powder, to taste (start with 1/8 tsp.)
- ¼ cup ketchup (or Heinz Chili Sauce), beef or chicken broth (to keep the mixture moist and flavorful)
- ¼ cup finely chopped onion or dried minced onion
- Add a pinch of your favorite herbs or spices, as desired
Mix all ingredients together in a large bowl. Moisten hands with cold water and shape meat into rolls that are cigar-shaped, about 3 inches long and 1 inch in diameter. Cook on the grill or in your oven using the broiler. Rotate sausages as they cook, until crisp and browned on all sides. Note: if desired, roll meat into meatballs, cook (reduce time on BBQ or under broiler) and serve for easy appetizers.
Serves: 4-6 as entrée, 8-10 as an appetizer (cut into small slices, serve with mustard, ketchup or your favorite bbq sauce)
This Pickled Salmon recipe is a successful recreation of an acclaimed dish served at a well known Montreal steakhouse. As far as appetizer recipes go, this one is a winner because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true – you will land up with the most delicious fish you ever tasted.
- Large salmon fillet (3-4 lbs) (skin removed, cut into individual slices, about 8, not too small)
- 2 large onions, Vidalia, Red or Spanish, cut into thick slices
- 1 or 2 large plastic containers to store the fish (9” x 13” size range)
- fresh chopped dill, if desired
Brine: (enough for up to 3 lbs – you may double or triple recipe depending on amount of salmon)
- 1 cup white vinegar
- 1 cup water
- ½ cup white sugar
- 2 cups ketchup or 1 cup ketchup and 1 cup Heinz Chili Sauce
- Handful of pickling spices
- Optional: finely chopped fresh dill – just enough to sprinkle over the poured brine (this is something that I like)
Mix all brine ingredients together in a bowl. If you prefer a sweeter sauce, decrease vinegar by ¼ cup and increase sugar by ¼ cup. Amounts are rather flexible – make sure to taste a bit and adjust the brine to your liking.
Bring a large pot of water to a boil. Cut up the salmon filet into individual portion-sized slices and one at a time, using a slotted spoon, place into the boiling water. Lower temperature of the water to bring it to a simmer. The fish should cook for about 7 – 10 minutes depending on how thick the pieces are — keep an eye on it and do not let it overcook or it will become hard and tough. Larger pieces will take longer than smaller ones – you can test a thinner, smaller piece after 6-7 minutes. Check for doneness by testing a slice – cut through the middle to see if it is cooked through. The thick pieces can be tested after 9-10 minutes. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
Scatter the sliced onions all over the fish. Place onions underneath and in between slices of fish to distribute flavor. Once you have finished this, pour the brine over the top of the fish. Top with any remaining onions. Sprinkle chopped dill over the top, if desired.
Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container.
After three days, you will have a nutritious and incredibly delicious salmon dish to savor with family and friends.
Baked Latkes are not only lower in fat than fried, they take a lot less work and keep your kitchen clean and fresh. Taste and texture are not compromised by the baking, calories are. This easy lowfat recipe has been adapted from: MealLeaniYumm! by Norene Gilletz, an excellent cookbook of lowfat, healthy Jewish recipes.
Ingredients for Baked Latkes:
- 4-6 tsp. canola or vegetable oil, divided
- 4-5 medium Idaho, russet, Yukon Gold or red new potatoes (2 lb./1 kg.)
- 1 medium onion
- 1 clove garlic, if desired (or 1/8 tsp. garlic powder)
- 1 tbsp. fresh dill (or 1 tsp. dried dill), if desired
- 2 eggs, lightly beaten
- 1/4 cup flour
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. pepper
Prepare two large baking sheets. Cover each with foil that has been sprayed with non-stick cooking spray. In addition, brush surface of each baking sheet with 1-2 tsp. of oil so that latkes will cook up crispy and golden brown.
Preheat oven to 450 degrees F. (I have prepared these at 400 degrees F because my oven is very ‘hot’)
You can prepare Baked Latkes by grating the potatoes by hand or by using your food processor. By hand, simply grate the potatoes and any other vegetables* into a large bowl and add the remaining ingredients one at a time (including remaining oil) stirring to blend well. Of course, fresh garlic will have to be minced. If using the food processor, process the potatoes lightly and add the rest of the ingredients, one at a time, (including remaining oil) pulsing only. Do not over-process or the potatoes with turn into paste.
Drop potato mixture by rounded tablespoonfuls onto prepared baking sheets. For mini-latkes, use a teaspoon. Flatten with back of spoon, slightly, so that latkes will be cooked through.
Bake uncovered for about 10 minutes – bottoms should be browned and crisp. Turn latkes over and bake for another 8-10 minutes. If you are worried about browning on the second side, give pan another ‘brushing’ with a thin coat of oil and then lay latkes back down. Keep an eye on the latkes as they bake to avoid overcooking – crisp and golden brown is what you want.
Serve right away or store covered to reheat the next day at 350 degrees for 10-15 minutes.
Yield: About 2 dozen medium latkes Serve with sour cream or apple sauce.
*Note: You may substitute one or more potatoes with one or more of the following vegetables (grated) for added color and flavor: sweet potatoes carrots, turnips, zucchini, apples
Baked Onion Rings
- 1/4 cup oil, divided into two parts
- 2 large Vidalia or Spanish Onions
- 1 1/2 cups buttermilk (dairy) or for pareve dish, use pareve soymilk or 2 lightly beaten large eggs plus enough water to make 1 1/2 cups
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups all purpose flour
- 1 1/2 tsp. garlic powder
- 1/2 – 1 tsp. cayenne powder(to taste)
- 1 1/2 tsp. paprika
- 1 1/2 cups bread crumbs (seasoned, if possible)
- 1/4 cup grated Parmesan cheese, optional, omit for pareve dish
Slice the onions into rounds approximately 1/4″ thick. You will need three medium-sized bowls for coating the onions.
Preheat oven to 450 degrees F. Prepare two large baking sheets by drizzling half of the oil onto each sheet. Set aside.
Place buttermilk (or pareve soymilk or egg mixture) in a bowl and season with salt and pepper. In a second bowl, place flour, garlic powder, cayenne powder and paprika. In a third bowl, stir bread crumbs, together with parmesan cheese, if desired.
Toss 5-6 rings into buttermilk mixture, then dip in flour mixture. Dip in buttermilk mixture for a second time and then coat with breadcrumbs. Arrange coated onions in a single layer on prepared baking sheets. If desired, spray or drizzle additional oil over the onions.
Bake in preheated oven 8-10 minutes, until golden on bottom. Turn over onions and continue cooking another 5-7 minutes until crispy. Serve and enjoy.
Source: http://www.robinhood.ca/ (Smucker Foods of Canada Co.)
Fig Stuffed Moroccan Meatballs
Ingredients for 4-5 dozen meatballs (about 1″ each):
- 1 lb. lean ground beef
- 1 cup fresh figs, finely chopped
- 1/2 cup onion, finely chopped
- 1/3 cup bread crumbs (not toasted)
- 2 tsp. minced garlic
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 teaspoon salt
- 1 cup ketchup
- 1/4 cup red wine
- 1/4 cup water
- 1/4 tsp. cinnamon
- 1/4 tsp. cayenne powder
Heat oven to 400°F. In large bowl, combine beef, figs, onion, bread crumbs, 1 teaspoon each of garlic, coriander and cumin and the 1/2 teaspoon salt. Mix well to blend. Form into meatballs about 1 inch in diameter and place in single layer on greased baking pan. Bake, shaking pan once or twice, until meatballs are browned and cooked through, 10 to 12 minutes.
Meanwhile, in large saucepan, combine ketchup, remaining 1 teaspoon each of garlic, coriander, and cumin; add wine, water, cinnamon, and cayenne. Cook over medium heat until heated through, 2 to 3 minutes. Gently stir in cooked meatballs and serve.
Easy Falafel Recipe:
- 2 cups chickpeas (that have been covered in water for 12 hours) -or- skip the soaking if you use canned, drained chickpeas
- Crumbs from 2 slices of brown bread (you can shred in a food processor)
- 5 cloves garlic, sliced
- ½ small onion, shredded
- ½ cup parsley, shredded
- ½ cup cilantro, shredded
- 1 teaspoon sesame seeds (optional)
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste (about 1 tsp. and 1/4 tsp. respectively, or as desired)
- 2 teaspoons baking soda
- Vegetable oil for deep pan frying
Soak the chickpeas in cold water overnight. You can skip the soaking process if you used canned chickpeas. Rinse and drain the chickpeas and blend in a food processor together with the bread crumbs, garlic, onion, parsley and cilantro.
Transfer the mixture to a bowl, add the sesame seeds, cumin, cayenne, salt, pepper and baking soda, mixing well. Cover and leave mixture to rest for 30 minutes or so. Form small balls of about 3/4″ diameter.
Heat the oil in a large frypan (it should be hot but not boiling). Fry falafel balls in hot oil until they are golden brown.
Serve with tahini sauce, chopped cucumbers, tomatoes, onions, freshly chopped parsley, squeeze of fresh lemon juice and hummus on fresh pita bread.
The recipe yields about 2 dozen falafel balls: serve 4-5 in a full pita bread or 2-3 in half sized pockets.
Lemon Chicken Wings add a burst of fresh flavor to dinner. The lemon ginger sauce provides a lot of interest to an otherwise regular meal. Try it out and feel free to increase quantities, if needed.
- 12 chicken wings
- Salt and pepper, to taste
- 1/3 cup lemon juice
- 3 tsp. cornstarch
- grated zest of 1/2 lemon
- 2 tsp. brown sugar
- 1/4 tsp. ground ginger
- 1 celery stalk, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 red pepper, sliced
- 1 cup chicken stock
Lightly season chicken wings with salt and pepper. Cook the wings in a baking dish at 425° for 20 minutes. In a small bowl, slowly stir lemon juice into the cornstarch until combined.
Add the cornstarch mixture to a saucepan on the stove, stirring slowly. Turn heat to medium and add lemon zest, sugar, ginger, celery, carrot and red pepper slices, continuing to slowly stir. Add the chicken stock. Keep on stirring until mixture boils and thickens. Reduce temperature to low.
Place cooked chicken wings over a bed of rice and top with sauce. If desired, sprinkle with fresh chopped herbs or toasted sesame seeds.
Baked Brie is a popular recipe when entertaining family and friends casually or in more formal circumstances. Allow the Brie in Puff Pastry to cool off before serving (see recipe) and note that the Brie in Phyllo (second recipe below) can be made ahead of time and reheated just prior to serving.
Brie in Puff Pastry
- 1 sheet frozen puff pastry (package comes with 2 sheets)
- 1 tbsp. butter
- 1/4 cup chopped pecans or walnuts
- 1 (8 oz) wheel Brie cheese
- 1/2 cup raspberry or apricot jam
- 2 eggs, beaten
Preheat oven to 375º F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes.
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.
Center the wheel of Brie on top of the pastry sheet. Place nuts on top of Brie and spread jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a “bundle.” Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the “bundle” shape.
If desired, brush top of bundle again with a bit of egg wash. Place “bundle” on an ungreased cookie sheet and bake for 20- 25 minutes until pastry is golden brown. Let stand for 40-45 minutes before serving to avoid cheese that is too runny. Serve with top-quality crackers or cut up baguettes.
I saw Paula Deen prepare the following recipe on her television show a couple of years ago (pre-diabetes) and it was absolutely gorgeous and mouth-watering. An occasional indulgence is OK.
Baked Brie in Phyllo:
- 1/4 c. apricot preserves; optional
- 1/2 lb. wheel Brie or Camembert cheese
- 1/2 lb frozen phyllo dough, 10-12 sheets, thawed
- 1/2 c. butter, melted
- Fresh dill weed; optional
- Red and green grapes; optional
- Apples, sliced; optional
- Pears, sliced; optional
Spread preserves on top of the Brie.
Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter. (Keep unused phyllo covered with damp cloth while wrapping Brie.)
Turn cheese over after applying each sheet of phyllo for even distribution.
Brush phyllo-wrapped Brie with butter.
Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden. Let stand 10 minutes. Garnish with optional dill weed and fruit if desired. Serve with crackers.
Source: http://www.fortysomething.ca (8 recipes for Baked Brie)
Corn Salsa with Tomatoes and Onions is an attractive appetizer or salad dish that boosts the interest level of any meal. Spoon some into a pita pocket or on top of crackers for a quick snack. It can also be spread over grilled meat, chicken or fish as a flavorful topping.
Ingredients for Homemade Salsa:
- 2 cups cooked corn kernels (preferably fresh corn or frozen, drained)
- 3 medium tomatoes, finely chopped
- ½ medium onion, chopped (red onion looks beautiful in this salsa)
- 2 tbsp. olive oil
- 1 tbsp. vinegar (red wine vinegar, cider vinegar, your favorite type is fine)
- ¼ cup fresh basil, chopped (or 2 tbsp. dried basil)
- Salt and pepper, to taste
- Pinch of cayenne or chili powder, if desired
Add all ingredients to a bowl and toss. The salsa should covered, stored in the fridge and served cold.
Waldorf Salad In Cucumber Cups is an appetizer recipe from the National Post article: ‘Bonnie Stern – The Best Way To Begin 5771’ (September 4, 2010). The ingredients are simple, fresh and appropriate for Rosh Hashanah and other special occasions. Make sure to cut cucumber slices thick enough so that you can scoop out a little cup in the centre of each slice.
Ingredients for Waldorf Salad:
- 1 crisp apple, halved, cored and diced very small
- 1 rib celery, diced very small
- ¼ cup (60 mL) pomegranate seeds or dried cranberries
- ¼ cup (60 mL) toasted walnuts, finely chopped
- ¼ cup (60 mL) mayonnaise
- 1 tbsp (15 mL) honey
- 2 English cucumbers
Combine apple, celery, walnuts and pomegranate seeds. Combine mayonnaise and honey. Add to apple mixture. Cut each cucumber into 1/2 – 3/4 inch slices. Hollow out the centres with a melon baller or paring knife leaving a layer on the bottom. Scoop a little salad into each cucumber cup. Scatter extra pomegranate seeds on top.
Makes approximately 32 appetizers
- French or Italian long baguette or loaf of bread
- 1/4 cup olive oil
- 3 large ripe tomatoes (if desired, you can remove the seeds and use only the pulp of the tomatoes)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp. vinegar (white, red wine or balsamic)
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh parsley
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Dice the tomatoes and place in a bowl. Stir in the rest of the ingredients and blend well. Increase the amount of the seasonings if desired.
Cut the bread into diagonal slices (not too thin) and lay the pieces on a baking sheet. Brush one side of the bread with olive oil. Broil for approximately 2 minutes until golden brown – DO NOT LET IT BURN. If desired, take a clove of fresh garlic, cut it in half, lightly rub the exposed garlic over the surface of the browned bread for added flavor.
Top the toasted bread with spoonfuls of this tasty tomato mixture and serve.
This recipe makes approximately 4 servings. You can double or triple the recipe.
Add capers, finely diced pepper, chopped olives or parmesan cheese to the tomato mixture if you wish. The recipe should reflect your own taste preferences.
Hot Pizza Dip is a fun appetizer recipe or snack that goes well with chips, crackers, vegetables or your fingers! This quick and easy dish is a crowd-pleaser. You can either bake or microwave this recipe, as indicated below.
Ingredients for Pizza Dip:
- 8 oz. pkg. cream cheese, softened (you can use regular or light)
- 1 tsp. Italian seasoning (or blend oregano and basil)
- 1 cup shredded mozzarella (regular or part-skim)
- ¾ cup grated parmesan cheese
- 1 cup pizza sauce
- 2 tbsp. finely chopped green pepper
- 2 tbsp. finely chopped onion
Beat or whisk cream cheese with the seasoning and place in 9″ pie plate or quiche dish. Sprinkle half of the cheeses over the cream cheese. Top with all of the pizza sauce. Cover with remaining mozzarella and parmesan. Sprinkle peppers and onions over the top. Bake for 20-25 minutes until cheese has melted and serve right away. You can also microwave using the appropriate microwave-safe dish, with a proper lid – medium/high power for 5 minutes. Check for doneness. Return for additional minute or two if necessary.
Mini Frittatas are a delicious appetizer, snack or light meal that can be prepared without too much fuss. This recipe makes it easy to satisfy different tastes – serve a couple of frittatas made with cheese, some without cheese, with or without certain vegetables and herbs, customized as desired. Make sure not to overfill the muffin tins or you’ll be as sorry as I was when they spilled over onto the bottom of my oven. Sometimes, good things come from mistakes.
- 6 large eggs
- 1/2 cup milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup shredded Cheddar cheese (or lower fat cheese if you wish)
- 3/4 cup finely chopped zucchini
- 1/4 cup sundried tomatoes, chopped
- 2 tbsp. finely chopped red onion
- 2 tbsp. chopped chives (or your favorite herb)
Preheat oven to 350 degrees F. Coat muffin tins with cooking spray.
In a medium or large bowl, whisk together or beat eggs, milk, salt and pepper until well blended. Add remaining ingredients and mix well. Fill muffin tins no more than halfway; the frittatas will puff up as they bake. Mini frittatas will be ready in about 6-8 minutes. Regular size frittatas will bake in 10-12 minutes – check centre of frittatas for doneness – once firm and golden, remove from oven.
Serve plain or spread cream cheese on a cracker, rusk or potato latke and top with frittata.
Source: American Egg Board
- 2 cloves garlic, crushed
- 1 can of chickpeas (about 20 oz.), drained, reserve the liquid
- ½ cup olive oil
- 1/4 cup tahini (sesame paste)
- 3 tbsp. lemon juice
- ½ tsp. salt, or to taste
- ½ tsp. cumin
Place garlic and drained chickpeas in food processor. Using steel knife attachment, process until smooth. Add remaining ingredients, except for reserved chickpea liquid. Process until you reach a thick and smooth consistency. It should be thick, but not too thick – to thin out hummus, add a bit of the liquid and pulse it in. Store in an airtight container in the refrigerator.
Corn Fritters are a delicious treat that you can prepare in a matter of minutes. It takes only a modest effort to prepare this easy recipe that comes out crispy on the outside, moist and flavorful on the inside. Surprise your family and friends with this savoury snack for a change.
- 2 cups cooked corn kernels (fresh or canned and drained)
- 2 eggs
- 1/2 tsp. salt
- dash of sugar, optional
- 1/2 cup all-purpose flour
- 1/2 cup milk or water
- Vegetable oil, for frying
Beat eggs thoroughly and add salt, flour and liquid until a smooth batter is formed. Add corn kernels and drop by tablespoonfuls into hot oil. Fry fritters in oil until golden brown and then flip over to brown on other side. Remove with slotted spoon to a plate that is lined with paper towels. Enough to serve 4 – you can easily double the recipe.
Smoked Salmon Recipes are an ideal part of any brunch menu and can double as appetizers or a light meal. Try out these easy appetizer recipes for a change from the usual bagels and lox platter. Choose from the three smoked salmon recipes below. Please note that these are dairy recipes – for a pareve menu, substitute cream cheese with pareve tofutti cream cheese.
1. Ingredients for a single Smoked Salmon Wrap:
- 1 small wrap (6″-8″) or thick pita split in half
- Lettuce, frisee, Boston or Bibb to line wrap/pita
- 1 tbsp. whipped cream cheese
- 2-3 slices of smoked salmon
- 1 cooked asparagus spear, green onion trimmed at the ends or fresh chives, trimmed
Place lettuce on wrap or pita – if the edges of the lettuce are ‘attractive’, let them hang over the wrap a little bit. Lay the slices of lox, side by side over the lettuce. Spoon cream cheese on top of the lox. Lay the asparagus spear, green onion or chives in the centre of the cream cheese. Fold up tightly, without tucking in the sides so that both ends are visible. Place wrap seam side down on platter or place a toothpick in the centre to keep it closed. If desired, you may be able to seal the wrap with a touch of cream cheese, placed along the seam of the wrap that can act like glue. Continue process with other wraps. A gorgeous and mouth-watering lox snack!
2. Ingredients for a single “Lox on Latke”:
- 1 Potato Latke, room temperature (you can make these ahead of time and freeze or refrigerate them)
- 1 thin slice of cucumber
- 1 slice of smoked salmon
- 1 tsp. cream cheese or sour cream
- Pinch of dill, chopped chives, parsley or capers
Latke should be at room temperature. Place a thin slice of cucumber, cut on the bias for greater size, in centre of latke. Place a slice of smoked salmon, rolled up, on top of cucumber so that cucumber remains slightly visible underneath it. On top of smoked salmon, place a teaspoon of cream cheese or sour cream, making sure that lox and cucumber are still visible underneath. Top with a pinch of dill, chives, parsley or capers.
3. Ingredients for a single “Frittata with Lox”:
- One Mini Frittata
- 1 slice of smoked salmon
- 1 tsp. cream cheese, if desired
- Pinch of dill, chives or parsley
Place a small spoonful of cream cheese on top of a lukewarm frittata. Top with a rolled up slice of lox and spinkle top with herbs.
If desired, you may wrap the slice of smoked salmon around a green pimento olive to give it body and extra flavour.
These Smoked Salmon Recipes make easy and convenient appetizers that can be prepared ahead of time and refrigerated until you need them. Feel free to substitute your favorite herbs and seasonings for the ones listed. Note that capers, peppers and condiments such as dijon mustard can be mixed into cream cheese for an interesting flavor twist.
Bruschetta Pasta Salad is an easy recipe that you can serve as a side salad, light meal or appetizer. It takes only minutes to make and lasts for days in the fridge as the flavors intensify. Feel free to add your own touches to the recipe including a squeeze of fresh lemon, your favorite fresh herbs or substitute a different type of vinegar. If cheese is omitted, serve the salad with a cooked boneless chicken breast for an easy lunch or light dinner.
- 4 cups diced tomatoes (canned, drained diced tomatoes are OK if fresh are not available)
- 1 cup finely chopped onion (I like Vidalia or red onions)
- 1/2 cup fresh basil, coarsely chopped
- 4 cups cooked pasta (angel hair, spaghettini, linguine or your favorite type)(note: it takes about 7-8 oz. dried pasta to make 4 cups cooked pasta)
- 1-2 cups shredded mozzarella cheese, to taste (you can omit the cheese, if desired)
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. sugar
Prepare pasta according to directions on box and set aside to cool. Combine dressing ingredients and whisk until blended. In a large bowl, add cooled off pasta, tomatoes, onion and basil. Pour dressing over top and mix lightly. Stir in cheese and mix only until incorporated.
Cover bowl and chill in refrigerator for 2-3 hours. Serve at room temperature.
This salad serves 6-8 depending on whether served as an appetizer or main course.
Cheesy Prune Kabobs are delicious to serve as an appetizer or snack. Fabulous mixture of flavors and textures.
- ½ lb. large or extra-large prunes, soaked and pitted
- 6 tbsp. dry sherry, your favorite wine or juice
- ½ lb. Edam, mild Cheddar or your favorite ‘melting’ cheese
- 3 tbsp. oil
- Black pepper
Put prunes in a bowl, pour over the sherry, wine or juice and leave to marinate for about 3-4 hours. Cut cheese into cubes, large enough to stuff into the centre of each pitted prune (about ½”). Place a piece of cheese into centre of each prune and if possible, let a strand stick out so that it will be visible once melted. Thread stuffed prunes onto long metal skewers (4-6 per skewer). Brush top of prunes with oil and place on broiler pan or grill.
Place under hot broiler until cheese begins to melt – it may brown along the edges but not too much. If desired, sprinkle hot prunes with pepper and serve hot.
Note: You can substitute pitted fresh dates or even fresh figs for the prunes.
Source: Larousse ‘Best Recipes Ever’ (Hamlyn Publishing)
Roasted Onion Dip is an easy appetizer recipe that can be served with pita crisps and fresh vegetables. This dairy appetizer could be made into a pareve recipe by substituting kosher mayonnaise for sour cream.
- 2 large onions, peeled and cut into quarters (Vidalia onions are best)
- 1 tbsp. olive oil
- 1 tsp. salt (using half at a time)
- 1 whole head of garlic
- 1/3 cup sour cream* (lower fat if possible)
- 1/4 cup chopped fresh parsley
- 1 tbsp. lemon juice
Preheat oven to 425 degrees F.
In a large bowl, drizzle oil and 1/2 tsp. salt over onion and mix together. Remove white paper skin from garlic without separating the cloves and wrap the whole bulb in tin foil. Place onion and wrapped up garlic on a baking sheet. Bake for 1 hour. Cool for 10-15 minutes.
Chop up roasted onion. Separate garlic cloves and squeeze to extract pulp. Discard garlic skins.
Combine onion, garlic, 1/2 tsp. salt, sour cream, parsley and lemon juice in a large bowl. Stir ingredients until they are well blended. Cover and refrigerate for an hour before serving.
Yield: 2 cups (approx. 8 servings)
*Note: if desired, use whole milk plain yogurt or plain Greek yogurt