Freshly roasted and puréed pumpkin adds a touch of sweetness and a soft orange color to traditional hummous. Serve with pita and crudités for a delicious and healthy hors d’oeuvre or snack. Prep time: 15 minutes plus time to roast pumpkin Note: You can use canned puréed pumpkin-not filling, if […]
Course: Hors d'Oeuvres
Schmaltz and Gribenes
My first memory of Schmaltz is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob. He came for dinner every Friday night and exclaimed: “Gloria, bring me some Schmaltz.” I would scamper […]
Watermelon Pickles Wrapped in Pastrami
When I was doing my research into how Watermelon Pickles were served where they were conceived (in the American South), I found many recipes for these pickles wrapped with bacon. Yes, the kosher world now has access to beef, turkey and lamb bacon; so you can definitely use one of […]
Baked Brie with Watermelon Pickles
As I was enjoying the taste of my Watermelon Pickles, an idea popped into my head. Wouldn’t the flavor of these pickles be a great counterpoint to the richness of melted Brie? Off to the store I went to buy a small round Brie. I diced up some pickles and […]
Watermelon Pickles
It was at one of my Mother’s “soirées” that I first tasted watermelon pickles. I was a child fascinated by what the cook was creating. It was only as an adult that I learned that watermelon pickles were not created in France in fancy jars; but were, in fact, a […]
Puff Pastry Straws
You can make these Puff Pastry Straws out of store bought puff pastry made with butter or the non-dairy variety made with margarine. I usually make them non-dairy so that I can serve them with a meat meal. It doesn’t get easier than slightly rolling out the defrosted pastry, sprinkling […]
Mushroom Arancini (Rice Croquettes stuffed with mushrooms)
I’ve never met anyone who doesn’t love Arancini. Arancini are balls of risotto, most often stuffed with cheese, rolled in crumbs and fried. They are a somewhat guilty pleasure and everyone adores them. I decided I needed to make Arancini that we could enjoy with a meat meal-without cheese. Here […]
Stuffed Mushrooms
These mushrooms stuffed with mushroom stems and vegetables are just delicious. There are no crumbs, eggs, or nuts in this recipe so it’s perfect for everyone-vegans. vegetarians, and those who are gluten free-which also makes them great for Passover! Enjoy! Prep time: 15 minutes
White Bean Dip
Called Skordalia in Greece, this dip is easy to make and completely addictive. Enjoy it with pita wedges and crudites. Prep time: 20 minutes
Armenian Meatballs
Combine cinnamon, allspice, mint, cilantro, garlic, raisins and pine nuts with chopped meat. Shape this mixture into small meatballs, brown and simmer and you will have the most amazingly delicious hors d’oeuvre you have ever had. Dip the meatballs into Sour Plum Sauce (Tkemali) and you’ll be hooked!