Appetizers


	Baba Ganoush We frequently come to this website for recipes. Working from my home office, I bring what I need to the kitchen on prep days. Sometimes I forget things and it has been very handy to have so many recip... » Read More

	Way Awesome Potato Knishes, Kasha Knishes Posting the video for knishes last summer, I am struck that so many months have passed and I've yet to get this recipe posted. A cursory review of this past half year leaves me shrugging. It's... » Read More

	Spicy Yellow Dahl Dip Doing a semi-authentic Indian inspired dinner the other night, semi- authentic only because my experience with Indian food is minimal, I remember that I have a recipe for this dip in my recipe bi... » Read More

	How to Form Knishes This is the companion to making the knishes - the first recipe is how to make the dough and filling. This is how to put it all together.Good luck and have fun!... » Read More

	Roasted Red Pepper Dip I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for i... » Read More

	Oven Baked Honey Mustard Chicken Fingers These chicken fingers are yummy. I'm not usually a mustard or breast meat fan. I love these. The mustard is subtle combined with olive oil and honey. Panko crumbs add a crunchy texture. Tag lines ... » Read More

	Baba Ganoush 2 (with onion and mayo) I can't eat eggplant. This leaves me at the mercy of my chefs when it comes to making baba ganoush. This is the recipe I've made for years, that is until Frank came onboard. He's not into ... » Read More

	Spicy Chicken Wingettes I've resigned myself to the fact that 2012, like 2011, is vacation-less. Doesn't stop me of dreaming of Maui, Oahu or even that tall plastic leaved palm tree that used to sit in Butte, Mo... » Read More

	Guasacaca (Chunky Avocado Salsa) Okay, you look at the photo and you think 'guacamole'. Look closer. There are actually pieces of diced avocado blended with smooth avocado. You can keep thinking guacamole but this takes it up... » Read More

	Vegetarian Fried Spring Rolls I've been wanting to make spring rolls for a long time. Actually, I've been wanting to make Filipino lumpia for a long time. Similar, the wrapper is different; lighter. I tried making my own b... » Read More

	Ground Turkey Fried Wontons and Potstickers As long as I have everything in place for spring rolls, I figure I should make fried wontons and potstickers. I haven't made them before but, as with all things cooking, I think that if someone el... » Read More

	Classic Potato Latkes - Oven baked (REVISED) Check out the new video on how to make oven baked latkes! Less time, fuss and oil - more time to party! Scroll below to watch video now.I made these last night for an event. We have a saying in the k... » Read More

	Hummus What would a kosher site be without a hummus recipe? We make 20 - 30 pounds of this at a time for events but in small batches. When making large quantities, we soak and cook our beans. For a smaller q... » Read More

	Curried Vegetable Empanadas A couple of weeks ago, we started serving a 4 day marathon of meals at a local hotel. The first evening's buffet reception boasted an array of foods representing our diverse Northwest cuisine... » Read More

	Can't Eat Enough Guacamole Guacamole and chips, I love guacamole and chips. It is so incredibly simple to make and even more simple to buy ready made when you're in a pinch. Either way, can't do Cinco, Seis, or Siete de... » Read More

	Artichoke Bottom and Parmesan Dip Served warm, this is a classic on the catering buffet. Rich and cheesy, the artichoke adds an earthy flavor. For kosher reasons, we don't serve any part of the artichoke except the bottom. It... » Read More

	Easy to Work Empanada Dough I first made empanadas last spring, using a black bean and green plantain filling to great reviews. My most recent curried vegetable empanadas are fabulous. Both are encased with this wonderful d... » Read More

	Jerusalem Artichoke and Asparagus Frittata If at first I don't succeed, I quit or keep trying. Believing that this recipe, derived from "La Tartine Gourmande - Recipes for an Inspired Life" by Beatrice Peltre, has poten... » Read More

	Filo Wrapped Asparagus I love wrapping asparagus in filo. It doesn't get much easier to create a thoughtful appetizer. This particular batch is pareve as I wanted to use regular and black sesame seeds. Other times, I ro... » Read More

	Gravlax Recently hired to cater a Jewish event at The Swedish Club, I joke to the client that possibly they want Swedish food; lutefisk. Seattle, clear cut for civilized living by strapping lumberjacks of Swe... » Read More

	Pumpkin Borekas I love Sukkot. It is like Thanksgiving a month early....and, for 8 days. For me, that means all things apple and all things pumpkin. Catering a couple of sukkah parties is a opportunity to make pumpki... » Read More

	Futomaki - American Style It's been a tough couple of weeks catering; 14 days non-stop. We've served up all manner of foods to great reviews. Only one tough customer remains, my daughter Aviva. She complains that I mak... » Read More

	Vegetables Escabeche Okay, this isn't a Rosh Hashana recipe. It is a great way to use the summer harvest. Using Martha Stewart's Hors d'Oeuvres Handbook, I flip to a page with a list of vegetables recommended ... » Read More

	Gazpacho I serve gazpacho in small cups as appetizers, both passed or on buffets. I also serve it as a starter course in Cosmo glasses. Looks beautiful in a glass bowl, too. Late August and September, with a l... » Read More

	Rolled Lox Platter My brain stutters to think of how many pounds of lox we have rolled and served over the years. 20 pounds last week, 30 pounds this week....Every now and then I like to post a photo to give readers a v... » Read More

	Spanokopita (dairy or parve) It's motzei Shabbat and I'm watching Hurricane Irene work her way up the Eastern seaboard. Times Square is abandoned, the subways are closed and crazy CNN reporters cruise the empty streets of... » Read More

	Cucumber Cups with Smoked Trout Mousse (Dairy or Parve) Appetizers can be tricky for a kosher caterer. If I serve a meat meal, appetizers are meat or parve. A dairy meal requires dairy or parve teasers. We don't serve fish and meat together. I have veg... » Read More

	Falafel Patties with Tehini (Gluten-free) Serving falafel last weekend to rave reviews, most guests are surprised that it tastes homemade. It should taste homemade as it is a real little red hen process to make. We do everything short of grow... » Read More

	Eggplant Filling for Borekas (Boreca de Berenjena) Sigh, another great Sephardic item and I don't have the final photo. Focusing on getting 2 Shabbat events cooked and baked by sundown on Friday, I totally space all my final shots. No photos on Sh... » Read More

	Sephardic Borekas No self-respecting website posting a slew of Sephardic recipes in one day could omit borekas. These are, according to my mentor Katherine Scharon, the real deal. No funky random puff pastry wrapped bl... » Read More

	Vegetarian Stuffed Grape Leaves I refer to these vegetarian stuffed grape leaves as my 'yuppie' version. The local Sephardim make a very soft rice and parsley filled grape leaf that is very lemony. They are general... » Read More

	Dressel Collins Kippered Salmon The Sephardic community, along with others in the know, love Dressel Collins Kippered Salmon. One must make a special trip to the 'hood, drive down a short dead end, and look for a nondescript doo... » Read More

	Dreamin' of Mexico Ceviche This is a beautiful fish starter to any summer or tropical Shabbat. Coming across a ceviche recipe made with scallops, I take the interesting parts of the recipe and transform it into this kosher vers... » Read More

	Assorted Cheese Platter This photo of a cheese platter reminds me that we are able to create some nice kosher cheese platters. Featured here is Swiss cheese, Bleu cheese, Brie, Smoked Provolone, a soft goat cheese and Baby G... » Read More

	Deep Fried Smashed Fingerling Potatoes The idea of smashing boiled potatoes and then deep frying them has been around for a bit. Susie Fishbein has a recipe in her newest book, Kosher By Design Teens and 20-somethings where she sprink... » Read More

	Yukon Gold Potato and Leek Latkes These are my favorite potato latkes. I love the sweetness of the Yukon Gold potato with the mildly pungent leeks. Both the potatoes and the sauteed leeks are naturally moist. We found draining them in... » Read More

	Red Garnet Yam Latke ~ Gluten Free! Grated red garnet yams flavored with genuine maple syrup and then fried in the oven. These are so good ~ earthy but light, a hint of maple...yum! We served them today with sour cream (n... » Read More

	Vegetarian Homemade Mozzarella Cheese, Caprese Salad I enjoy this homemade cheese with Heirloom cherry tomatoes, fresh basil and a fruity olive oil drizzled on top. I've become more comfortable making this recipe so experience does help. I also... » Read More

	Crostini Slices of toasted baguettes, crostini is a perfect companion to dips and tapenades. This is a basic recipe and you should feel comfortable to use whatever herbs you'd like. I prefer my crosti... » Read More

	Ginger Glazed Salmon Skewers or Fillets This is our famous ginger glaze recipe which we use on both skewers or fillets of salmon. It is quick and easy, both in the prep and cooking. It is a favorite with my clients and it isn't unusual ... » Read More

	Classic Crudite Platter with Ranch Dip I found this photo of a classic crudite platter and thought I might as well show a picture of how easy it is to get color and texture with basic veggies. I have a Ranch Dip on this platter but often u... » Read More

	Herb-Roasted Olives I love the way these olives absorb the flavors of the herbs in the oven. I like to use different colors of olives for interest. I've also slivered garlic and added it to the olives in the last 10 ... » Read More

	Pomegranate Infused Fig and Kalamata Olive Tapenade Tu B'shevat is a great opportunity to meld flavors and work with interesting combinations of foods. This tapenade, which I'm serving with rye crackers, is easy to make and beautiful to serve. ... » Read More

	Mini Lamb Sliders with Mint Sauce I first made these Mini Lamb Sliders for Hillelfest, Hillel UW's annual fundraiser. Wanting to do something with lamb, ground lamb appears my only affordable option for a crowd. Making them again ... » Read More

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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