Appetizers Archives - The Nosh https://thenoshgr.com/category/food/appetizers/ Tue, 22 Nov 2022 17:50:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://thenoshgr.com/wp-content/uploads/2021/06/cropped-unknown-32x32.png Appetizers Archives - The Nosh https://thenoshgr.com/category/food/appetizers/ 32 32 Cheese Straws https://thenoshgr.com/cheese-straws/ Mon, 16 May 2022 15:25:31 +0000 https://thenoshgr.com/?p=1540 Cheese Straws Ingredients 1 ¼ c all-purpose flour 1 t salt 1 t paprika ⅛ t cayenne pepper ½ c lightly salted butter, room temperature 8 oz grated cheddar cheese (about 2 c) Instructions Mix first 4 ingredients in a medium bowl. Work butter and cheese with a wooden spoon until thoroughly mixed. Add flour […]

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Cheese Straws

Ingredients

  • 1 ¼ c all-purpose flour
  • 1 t salt
  • 1 t paprika
  • ⅛ t cayenne pepper
  • ½ c lightly salted butter, room temperature
  • 8 oz grated cheddar cheese (about 2 c)

Instructions

Mix first 4 ingredients in a medium bowl. Work butter and cheese with a wooden spoon until thoroughly mixed. Add flour mixture all at once and use hands to mix to make a stiff dough. Turn onto lightly floured surface and knead several times until smooth. Store in refrigerator until firm. Roll out on a lightly floured surface. Slice and bake at 425° until golden brown.

Submitted by Geraldine Hoffman, from “A Touch Of Love, A Pinch Of Tradition” B’nai B’rith Women #473, Grand Rapids, MI 1987

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]]> Salmon Ball https://thenoshgr.com/salmon-ball/ Mon, 16 May 2022 15:20:01 +0000 https://thenoshgr.com/?p=1516 Salmon Ball Ingredients 1 (7 oz) can salmon, drained and flaked 1 (8 oz) package cream cheese, softened 1 T lemon juice 3 T finely chopped green onions 2 t prepared horseradish ¼ t salt ¼ t hot pepper sauce ¼ t Worcestershire sauce ½ c chopped walnuts or pecans ¼ c chopped fresh parsley […]

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Salmon Ball

Ingredients

  • 1 (7 oz) can salmon, drained and flaked
  • 1 (8 oz) package cream cheese, softened
  • 1 T lemon juice
  • 3 T finely chopped green onions
  • 2 t prepared horseradish
  • ¼ t salt
  • ¼ t hot pepper sauce
  • ¼ t Worcestershire sauce
  • ½ c chopped walnuts or pecans
  • ¼ c chopped fresh parsley

Instructions

In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce, and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator for 3 hours, or until firm. 

 

On a large piece of waxed paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Submitted by Judy Sernick

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]]> Israeli-Style Hummus https://thenoshgr.com/israeli-style-hummus/ Mon, 09 May 2022 15:52:13 +0000 https://thenoshgr.com/?p=1112 Israeli-Style Hummus Adapted from Zahav’s Hummus Tehina (Michael Solomonov) Ingredients 1 ½ c dried chickpeas 2 t baking soda, divided 4 unpeeled garlic cloves ⅓ c lemon juice, or more to taste 1 t kosher salt ¾ c tahini ¼ c ice water ¼ t ground cumin Extra virgin olive oil and optional sumac or […]

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Israeli-Style Hummus

Adapted from Zahav’s Hummus Tehina (Michael Solomonov)

Ingredients

  • 1 ½ c dried chickpeas
  • 2 t baking soda, divided
  • 4 unpeeled garlic cloves
  • ⅓ c lemon juice, or more to taste
  • 1 t kosher salt
  • ¾ c tahini
  • ¼ c ice water
  • ¼ t ground cumin
  • Extra virgin olive oil and optional sumac or paprika, toasted pine nuts, and/or pomegranate seeds

Instructions

Soak the chickpeas overnight at room temperature by covering with cold water and 1 t of the baking soda. The next day, drain and rinse the chickpeas. Place them in a large pot, add cold water to cover them by at least 4” and add the remaining ¼ t of baking soda. Bring to a boil and skim off any scum that rises to the surface. Reduce to a simmer and cook for about one hour until the chickpeas are tender, then drain. 

 

In the meantime, process the garlic, lemon juice, and 1 t of kosher salt in a food processor until puréed and let sit for 10 minutes. Strain the mixture into a bowl through a fine-meshed strainer and press on the solids to get as much liquid as possible. Rinse the food processor bowl and return the liquid. Add the tahini and pulse to combine. With the motor running, add ¼ c ice water and mix until smooth and creamy. Taste and adjust the seasoning with salt, lemon juice, and cumin if desired. 

 

Serve in a shallow bowl and dust with paprika or sumac. Drizzle with olive oil and add optional toppings, if desired.

Submitted by Evan Rossio

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]]> Eggplant Spread https://thenoshgr.com/eggplant-spread/ Wed, 04 May 2022 18:14:20 +0000 https://thenoshgr.com/?p=971 Eggplant Spread Ingredients 1 medium eggplant 3 T minced onion 2 T salad or olive oil 4 T (¼ c) lemon juice 1 ½ t salt ¼ t pepper 1 t sugar Instructions Bake the eggplant in a 475° oven until the skin turns dark brown. Cool and peel. Chop the eggplant until very smooth. […]

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Eggplant Spread

Ingredients

  • 1 medium eggplant
  • 3 T minced onion
  • 2 T salad or olive oil
  • 4 T (¼ c) lemon juice
  • 1 ½ t salt
  • ¼ t pepper
  • 1 t sugar

Instructions

Bake the eggplant in a 475° oven until the skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in the onion, oil, lemon juice, salt,pepper, and sugar. Chill. Serve with dark bread and wedges of tomato. Serves 4-6.

Submitted by Judith Subar

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]]> Easy Salmon Mousse https://thenoshgr.com/easy-salmon-mousse/ Wed, 04 May 2022 18:09:15 +0000 https://thenoshgr.com/?p=958 Easy Salmon Mousse Ingredients 1 envelope plain gelatin 2 T lemon juice 1 small onion, sliced ½ c boiling water ½ c Hellman’s light mayo 1 (1 lb) can red sockeye salmon, drained and deboned ¼ t paprika 1 t dill weed 1 c heavy cream Instructions Empty gelatin into a blender, add lemon juice, […]

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Easy Salmon Mousse

Ingredients

  • 1 envelope plain gelatin
  • 2 T lemon juice
  • 1 small onion, sliced
  • ½ c boiling water
  • ½ c Hellman’s light mayo
  • 1 (1 lb) can red sockeye salmon, drained and deboned
  • ¼ t paprika
  • 1 t dill weed
  • 1 c heavy cream

Instructions

Empty gelatin into a blender, add lemon juice, onion, and boiling water. Cover and blend on high speed  for 40 seconds. Turn off and add mayo, salmon, paprika, and dill. Cover and blend on high speed. Pour in heavy cream, blend 30 seconds, and turn off immediately so the cream won’t curdle. Pour into a greased mold or glass bowl. Chill until firm, overnight or at least 5 hours. Unmold onto a serving platter and chill another hour, or you may choose to serve directly from the glass bowl. Serve with small rye breads, crackers, and/or cucumber slices.

Submitted by Myrna Kirschner

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]]> Endive Boats with Pears, Blue Cheese, and Walnuts https://thenoshgr.com/endive-boats-with-pears-blue-cheese-and-walnuts%ef%bf%bc/ Wed, 04 May 2022 17:58:54 +0000 https://thenoshgr.com/?p=923 Endive Boats with Pears, Blue Cheese, and Walnuts Ingredients 1 T olive oil 1 ½ c finely chopped Barlett or Anjou pear 1 T honey ⅛ t kosher salt 2 oz Gorgonzola cheese, crumbled (about ½ c) 16 Belgian Endive leaves (2 heads) ¼ c chopped walnuts Instructions Heat a medium skillet over medium heat. […]

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Endive Boats with Pears, Blue Cheese, and Walnuts

Ingredients

  • 1 T olive oil
  • 1 ½ c finely chopped Barlett or Anjou pear
  • 1 T honey
  • ⅛ t kosher salt
  • 2 oz Gorgonzola cheese, crumbled (about ½ c)
  • 16 Belgian Endive leaves (2 heads)
  • ¼ c chopped walnuts

Instructions

Heat a medium skillet over medium heat. Add oil to the pan and swirl to coat. Add pear, cook 2 minutes until softened, stirring occasionally. Remove from heat and stir in honey. Cool 3 minutes and stir in salt and cheese. Spoon about 2 t pear mixture onto each leaf. Sprinkle with walnuts.

Submitted by Myrna Kirschner

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