First Impressions – Excite your company from the get-go with these simple starters
You won’t catch me moving into the kitchen for a full month before a Yuntif, catching my zzz’s between kitchen timer alarms. But that doesn’t stop me from kicking off each meal with an impressive dish. You can do it too! Go for one simple starter that makes a bold statement in taste and appearance.
Tuna Tartar with Honey Sesame Wonton CrispsIt’s gorgeous, it’s crunchy, it’s soft, it’s slightly sweet and savory—a perfect beginning to an elegant meal.
Tarragon Fish Croquettes with Honey Wasabi Dipping SauceThis recipe calls for cod but if you love salmon or some other fish, go for it! It’ll be just as delish.
Don’t miss the Honey Wasabi dipping sauce!
I use it with almost everything! While I favor it for fish, you can also serve it with chicken, beef, or lamb (not all at once, of course—even I have my limits).
Beef Satay with Horseradish MustardScroll to continue
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Fun Ethnic Recipes to Make with Your Kids
Know what I love? I love that my kids love to cook. They love their personalized aprons; …
These are kid-friendly and adult-friendly. Nothin’ better than pleasing the entire crowd at once.
Tip: Soak your wood skewers for 1 hour before using to prevent burning.
Simanim Salad with Pomegranate Balsamic DressingThis recipe calls for cooked beets. You can use boiled, canned or roasted (my favorite!)
To roast beets: scrub the beets, leaving the skin on, and cut off the greens and the root end. Toss the beets with a generous amount of olive oil and season with salt & pepper. Roast at 400° F for about 45 minutes in a baking dish with about ½ cup of water and cover tightly with foil. Allow to cool 5 minutes before peeling, slicing, and seasoning with additional salt & pepper as needed.
I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully—I wouldn’t wait for the holidays to make it!.
What is your favorite way to start a meal?
Originally published in Joy of Kosher with Jamie Geller (Rosh Hashanah 2011) – Subscribe Now.
Read it all here http://www.joyofkosher.com/2010/08/what-are-rosh-hashanah-simanim/
What is Simanim
sounds delicious and gorgeous – I love veg chopped liver and also have a recipe for it in my new book Joy of Kosher http://www.joyofkosher.com/2013/08/new-joy-of-kosher-cookbook-qa-giveaway/
Love tarragon!
Totally agree! I always say “Presentation, Presentation, Presentation!!!”
-Isn’t it gorgeous!?! Pomegranate and Balsamic Dressing Recipe can be found here: http://www.joyofkosher.com/recipes/simanim-salad-with-pomegranate-balsamic-dressing/
Beautiful salad and perfect for Rosh Hashana. Where is the Pomegranate Balsamic dressing recipe? Thanks and Shana Tova!
Presentation is really important to me because people eat with their eyes first. I love all the beautiful colors in these dishes!
I love all these recipes because of the colors and bold flavors! I am especially impressed with the tarragon fish croquettes..I find that tarragon is underused and overlooked. I like that you used this herb!
I cook mostly meatless. My favorite starters are my vegetarian chopped liver (1 can green beans, drained, 4 hard boiled eggs, 1 large onion chopped and nicely browned, and 1 cup walnut pieces, salt, pepper, combined well in the food processor). I serve one scoop on a small plate with a small pile of salad greens, a grape tomato and a piece of flatbread or a couple of crackers.
Another favorite is the Moroccan turnovers from the Kosher by Design Short on Time. I use imitation chopped meat and serve each turnover with a Chinese porcelain soup spoon filled with tehina.
Both appetizers always get rave reviews.