Meatball Nosh

I had a little cranberry sauce and a bottle of chili sauce and a small amount of ground beef. Not enough to use for dinner, so I made a version of the Elegant but Easy Cookbook recipe for cocktail meatballs (Marion Burros and Lois Levine). I didn’t have the recipe in front of me but remembered it was little meatball cooked in a combo of grape jelly and chili sauce. The version I made was delicious and just enough for a nice little nosh for 2. I made a fraction of the recipe below.

Gonna make these for New Year’s, when we have hors d’oeuvres at different points during the day (no actual dinner).

Cocktail Meatballs: heat 1-1/2 cups cranberry sauce, 1-1/2 cups chili sauce, 1/4 cup orange juice and 1 teaspoon finely chopped fresh ginger in a saucepan. Stir to blend the ingredients. Bring to a boil, then turn the heat to low. In a bowl, mix 1 pound ground beef (or use turkey or veal) with 1 egg and enough breadcrumbs to bind the mixture well. Make 1-inch meatballs and place them in the sauce. Cook for 35-40 minutes, spooning the sauce over the meatballs occasionally and turning them to coat all sides.

Makes 8 servings

Mango Salsa

When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.

This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.

I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.

Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.

What I’m saying —- it’s a keeper!

Tropical Dip and Chip

• 1 large ripe mango

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Lox and Cream Cheese Dip/Spread

It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).

These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.

This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.

Lox and Cream Cheese Dip/SPREAD

• 4 ounces smoked salmon

• 1 cup cream cheese (8 ounces)

• 1/3 cup dairy sour cream

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 chopped scallions

Chop the smoked salmon into small pieces and set aside. Cut the cream cheese into chunks and place in a food processor. Add the sour cream, lemon juice, dill and scallions. Process on pulse until the ingredients are relatively smooth and well blended. Add the smoked salmon, pulse a few more times to distribute the pieces evenly.

Makes 1-1/2 cups

Potato-Carrot-Curry Latkes

Potato latkes for Hanukkah? Of course!

But I make other kinds of latkes too.

This year it’s going to be these potato-carrot latkes. They have just enough curry powder to add an intriguing but not too spicy seasoning. I’ve made them several times already and they’ve been getting rave reviews. I’ll also serve some for my new year’s hors d’oeuvres fest.

The sauce is a bit tangy and very refreshing, sort of like tzadiki (cacik). It’s a soft, rich, smooth and tasty counterpoint for the crispy fried latkes.

Potato-Carrot-Curry Latkes with Yogurt Sauce

• 3 medium Russet type potatoes, peeled

• 4 medium carrots, peeled

• 1 large onion, cut into chunks

• 2 large eggs

• 1/4 cup potato starch, matzo meal or bread crumbs

• 1 teaspoon salt or to taste

• freshly ground black pepper to taste

• 2 teaspoons curry powder

• vegetable oil for frying

Yogurt Sauce

• 1 cup plain Greek yogurt

• 2-3 scallions, chopped

• 1/4 cup grated cucumber

• 2-3 teaspoons lemon juice

Shred the potatoes, carrots and onion in a food processor. Squeeze out as much of the liquid as possible (I put portions of the shreds in a kitchen towel and squeeze until they are practically dry). Place the shreds in a bowl. Immediately mix the eggs in (this helps keep the potatoes from browning). Add the potato starch, salt, pepper and curry powder. Heat about 1/4” vegetable oil in a heavy pan over medium-high heat. Shape latkes by hand, squeezing liquid out if there is any, and place them in the hot oil, leaving space between each one so that they brown well and become crispy (if they are too close they will “steam” and become soggy). Press down on the latkes to keep them evenly shaped. Fry for about 3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels. Serve with the Yogurt Sauce.

To make the sauce, mix the yogurt, scallions, cucumber and lemon juice together until well mixed. Place in a serving bowl.

Makes 12-15

The Giving Table

Thanksgiving was just over but it feels like a zillion years ago because I’m already thinking about Hanukkah and even New Year’s weekend, when we always have our cousins over for several days.

That means: gifts and food.

One gift: Naomi Ross’ new kosher cookbook, The Giving Table (Menucha).

Food: several items from Naomi’s newly published cookbook.

My cousins come for several days, so there is ample opportunity to eat. On New Year’s Eve we always have hors d’oeuvres only, three different times during the day for meat, dairy and finally, smoked fish.

I made several of the recipes in the book and have already decided on several hors d’oeuvre for the meat-fest: Tamarind Glazed Meatballs, Korean Fusion BBQ Wings and Apricot Chicken Skewers. They were outstanding! And for one of the dairy hors d’oeuvre hour - definitely the Khachapuri. I’ve made that one a few times and it is too good to miss.

Before New Year’s Eve I am also going to try the Salmon Stuffed Avocadoes, 5 Spice Duck Breast Salad and the Lemon Ombre Trifles (with lemon curd AND lemon cream!!), for dessert because all sound fabulous.

But there is so much more to this book.

Great globally-influenced recipes, so far, yes, but more.

One of the most helpful aspects of the book are the QR codes in some of the chapters for some of the more intricate or could-be-confusing parts of a recipe. For example, I used a code for Khachapuri so I could watch a video to see how to roll and stuff the dough and then stir in the butter and egg (and also how to actually eat it).

I also used a code to see how Naomi braided a four (and six) strand challah – it was so helpful to see her do it not a zillion miles an hour like on Instagram or FB – but nice and slowly so you can actually see how it’s done.

Naomi is obviously a born teacher because there is so much information stuffed here and there and in between the recipes. Short essays that personalize the chapter to come. Notes from the Talmud. Food suggestions, recipes and information for special diets and special events such as visiting and providing food for the sick and elderly or for new mothers: chesed cooking.

There are tips on how to make meal prep easier, on tools and cooking equipment, what to do when you’re short on time, how to refresh food that’s cooked ahead.

She answers questions such as “what is a roux?” “What is risotto rice?” and gives suggestions for equivalents and substitutions.

There is also a chapter on cooking for a crowd (though the recipes can be cut down for a more usual number of people – like those Lemon Ombre Trifles that I plan to serve for dessert).

And more – an appendix chapter with advice on how to be good to yourself even though you are preparing food for others. That one made me smile because those of us who cook regularly, even those of us who absolutely love to prepare food for our families and friends, need someone to acknowledge the time, effort and sometimes the struggle it is for us to do it.

Thanks Naomi for hearing us.

Pepper Jam

My garden runneth over.

The tomatoes are nearing perfection, and I have loads of them. That’s for next week.

The eggplants have been amazing. Ditto the green and yellow string beans.

The basil, rosemary, thyme and mint have been glorious.

Ok, I had some fabulous squash blossoms but the zucchini and yellow squash — eh! Not so good.

But the chili peppers! Oh my. I planted several kind: cayenne, jalapeno, poblano, serrano and hatch. And I have so many peppers that I could open a farm market and make a few bucks.

With the abundance last year I made salsa a lot and used the peppers for various recipes. This year I gave a lot of peppers away. Still had more than enough to make salsa and then some.

So I made jam.

Yes, jam. Sweet, hot, sticky, unusual.

It took a few tries until I got it right. But oh my, it turned out to be the big summer bonus this year.

Delicious.

So far I’ve served it several times with cheese (the best kinds are spreadable tangy cheeses such as mascarpone, goat cheese or sheep cheese, but plain old cream cheese would work).

But we’ve also eaten this with grilled beef ribs and steak.

Perfect.

I’ll be including a dish of this jam alongside the apples and honey this Rosh Hashanah.

You can eliminate the bell pepper in the recipe. I happened to have one and wanted to use it. One pound of any kind of peppers will do.

Pepper Jam

• 1 pound mixed chili peppers and/or chili peppers and one red bell pepper

• boiling water

• 2-1/2 cups sugar

• 1 cup apple cider vinegar

• 1/2 teaspoon kosher salt

Remove the stems and seeds from the peppers. Chop the peppers coarsely and place the pieces in a bowl. Pour enough boiling water over the peppers to cover them. Let rest for 10 minutes. Drain the peppers, discard the water and process the peppers to tiny pieces in a food processor. Spoon the chopped peppers into a saucepan. Add the sugar, apple cider vinegar and salt, stir to blend the ingredients and bring to a boil over high heat. Turn the heat lower so that the ingredients cook at a simmer. Cook for about 45 minutes, stirring occasionally. Remove the pan from the heat. Do not be concerned if the mixture seems thin. It will thicken as it cools — if it is not as thick as jam when cooled, simmer the ingredients for 5-10 more minutes. Spoon the jam into jars and store in the refrigerator.

Makes about 2 cups

Pranks in Blankets

I’ve had several requests for this recipe. I posted it on FB but, rather than reposting over and over, I’m sending it out on my blog.

One of the hors d’oeuvre from our 2021 Mother’s Day Cookoff — remember these for break-the-fast or whenever you need a nice little nibble with cocktails.

Pranks in Blankets

• 6 slim carrots (about 1/2-inch diameter)

• 2 teaspoons olive oil

• 1 teaspoon zatar

• kosher salt

• one sheet frozen puff pastry, thawed, but cold

• Lemon-Tahini Sauce, optional

Preheat the oven to 475 degrees. Line 2 cookie sheets with parchment paper. Peel the carrots and cut them into 1-1/2” long pieces. Place them in a bowl, pour the olive oil over them and toss to coat all the surfaces. Sprinkle with zatar and salt to taste. Place the carrot pieces on one of the cookie sheets. Bake for about 12 minutes or until fork tender. Remove from the oven and let cool. Roll the puff pastry slightly thinner, then cut into strips about 1-1/4-inches wide and 2-inches long. roll each coated carrot in the dough pieces, pressing the edges to seal completely. Place them, seam side down, on the remaining cookie sheet. Refrigerate for at least 30 minutes or until the puff pastry feels cold. Lower the oven heat to 400 degrees. Bake for 18-20 minutes or until the pastry is golden brown. Serve plain or with Lemon-Tahini Sauce.

Makes 24-30

Lemon-Tahini Sauce (from Hip Kosher)

• 1/2 cup sesame tahini

• 1/3 cup lemon juice

• 3 tablespoons chopped fresh parsley

• 2 medium garlic cloves, chopped

• salt to taste

• water

Place the tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth and creamy. with the motor still running, add enough water to make a smooth, but thick sauce.

Make about 1/2 cup

Marinated Mushrooms

Before the pandemic I would sometimes buy nibbles from the salad bar at the supermarket — stuff I could serve with drinks before dinner when we had people over.

I no longer feel comfortable doing that, especially after seeing a video my daughter sent me of a guy in a store using a ladle to taste some soup and then putting the ladle back into the container!

Aaaaaaarrgh!!!

I can make my own marinated mushrooms, et. al. In fact the ones I make using this recipe are better than anything similar I ever bought anywhere.

There’s no going back for me. These take 15 minutes tops to prepare.

Marinated Mushrooms

• 8 ounces common white mushrooms

• 1/4 cup chopped red onion

• 1 medium garlic clove, finely chopped

• 1 tablespoon chopped fresh parsley

• 1 tablespoon olive oil

• 1 tablespoon wine vinegar

• 1/2 teaspoon dried oregano

• 1/4 teaspoon kosher salt

• pinch or two of Aleppo pepper or crushed red pepper, optional

Clean the mushrooms and cut them into bite size pieces. Bring a pot of lightly salted water to a boil. Add the mushrooms, lower the heat and simmer for 5 minutes. Drain the mushrooms and place them in a bowl. Add the red onion, garlic and parsley and toss the ingredients. Pour in the olive oil, wine vinegar and season with oregano, salt and pepper. Toss the ingredients and let them marinate for at least 2 hours before serving. Best served at room temperature.

Makes 6-8 hors d’oeuvre servings

Korean Style Gochujang Chicken Wings

My husband doesn’t conform to the Hollywood version of the Father’s Day grill master. I do the cooking, including anything made on the outdoor BBQ grill.

He eats.

Fortunately, he eats whatever I serve and loves whatever I cook.

He does have favorites, of course: any kind of Chinese food is in first place. Followed by specialties of several other Asian cuisines such as Korean and Indian. He also loves Jewish deli and Texas Brisket.

So this weekend he’s getting these wings, Korean in origin, made with Gochujang sauce. If you keep a kosher kitchen, check out @koreankosher (Koko brand), which manufactures several kosher Korean ingredients, including a really delicious Gochujang sauce.

I usually bake these but they come out just fine on the grill also, so take your choice.

Korean Style gochujang chicken wings

• 3 pounds chicken wings

• 1/3 cup Gochujang sauce

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons rice wine vinegar

• 1 tablespoon sesame seed oil

• 2 teaspoons chopped fresh ginger

• 2 large cloves garlic, chopped

• 1-2 tablespoons vegetable oil

• 1 large scallion, chopped, for garnish

• white sesame seeds for garnish

Preheat an outdoor grill or oven broiler. Wash and dry the wings and separate the parts In a large bowl, combine the Gochujang, soy sauce, honey, rice vinegar, sesame seed oil, ginger and garlic and mix the ingredients to blend them thoroughly. Set aside. Pour the vegetable oil over the wing parts and toss to coat all the pieces. Grill the wings, turning once, for about 8 minutes, or until lightly browned. Brush the wings with some of the sauce, and cook for about 12-15 minutes, brushing with more of the sauce, until the wings are crispy and fully cooked. Sprinkle with the scallion and white sesame seeds.

If you don’t have a grill: Preheat the oven to 400 degrees. Eliminate the vegetable oil. Place the wings in a single layer on a foil-lined baking sheet. Pour the sauce over the chicken and toss to coat the pieces evenly. Bake for 12-15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.

Makes 6-8 servings

Marinated Avocados

Here’s a simple, easy-to-prepare, inexpensive nibble that’s terrific with cocktails or just for sitting around on a summer afternoon. Or for watching the Superbowl. Or as a first bite for break-the-fast.

It’s so easy to make stuff like this. I’m done relying on supermarket salads bars.

Marinated Avocados

• 2 ripe Haas avocados

• 1 medium clove garlic, finely chopped

• 1 tablespoon chopped red onion

• 1 tablespoon chopped fresh parsley

• 1 tablespoon olive oil

• 1 to 1-1/2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

Peel the avocados and cut the flesh into bite size pieces. Place the pieces in a bowl. Add the garlic, red onion and parsley and toss the ingredients to distribute them evenly. Pour in the olive oil and one tablespoon lemon juice; sprinkle with salt and pepper. Taste and add more lemon juice if desired. Let marinate for at least one hour. Best served at room temperature.

Makes 8 hors d’oeuvre servings