Friday, July 11, 2014 Tammuz 13, 5774

Dip Into Some of This!

September 22, 2005
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Who doesn't like finger foods? OK, well, kids prefer them, that's for sure, and here's some recipes from the Tastes of Jewish Tradition to get them helping in the kitchen. The dishes are healthy and simple to prepare; make extra to put in little lunch boxes. Fresh Tomato Tart
(Dairy)
1 basic pastry dough (10-inch) pie crust, found in the freezer section
8 oz. mozzarella cheese, shredded
2 Tbsps. fresh basil, chopped
4-5 Roma tomatoes, cut in 1/2-inch strips
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. extra-virgin olive oil
fresh basil for garnish

Preheat oven to 400F.

Line a 10-inch tart pan with parchment paper or foil, and place pastry dough on pan.

Sprinkle cheese and basil on dough. Cover with tomato slices, as evenly as possible.

Sprinkle tomatoes with salt and pepper, and drizzle with olive oil.

Bake for 30 to 40 minutes.

Garnish with fresh chopped basil.

Slice tart into wedges; serve warm or at room temperature.

Serves 6 to 8.

Homemade Hummus
(Pareve)
3 Tbsps. homemade tahini or 5 Tbsps. store-bought
3 Tbsps. water
6 Tbsps. fresh lemon juice
1 can (16 oz) chick peas, drained
1/2 tsp. salt
1-2 large garlic cloves, minced
parsley, olive oil and paprika for garnish
bagel chips or pita bread for dipping

Pour liquid ingredients into a blender (water, lemon juice and tahini). Press "pulse," while adding garlic, salt and chick peas.

When chick peas are crushed, set on a low speed briefly, then increase to high. Blend until smooth. Refrigerate until ready to use.

Spoon hummus into a flat dish, spread it, drizzle it with olive oil, and sprinkle paprika and parsley over top.

Chef's Tip: Thin hummus with lemon juice if it gets too thick. You can make this recipe a day in advance; the flavors will set.

Serves 10 to 12.

Spinach-Mushroom Roll-Ups
(Dairy)

If you don't have time to make the dough, use pre-made flour tortillas, available at supermarkets.

Dough Ingredients:

8 oz. cream cheese, softened
2/3 cup butter, softened, plus 2 Tbsps.
1 cup all-purpose flour, plus 1 Tbsp.
1 cup self-rising flour

Filling Ingredients:

1 package (10 oz.) frozen spinach, chopped
21/2 cups fresh mushrooms, chopped
1 cup onion, chopped
1/2 tsp. oregano, crushed
1/2 tsp. salt
1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/4 cup Parmesan cheese
1 egg white
1 tbsp. water
flour for rolling

To Make the Dough: In a large bowl, beat together cream cheese and the 2?3-cup butter.

Add 1 cup of the all-purpose flour and the self-rising flour; beat until dough is smooth.

Divide dough into two balls; wrap each in plastic wrap and chill 30 minutes.

To Make the Filling: Cook spinach according to package directions. Allow to cool slightly. Squeeze out excess liquid and set aside.

In a large skillet, melt 2 tablespoons of butter. Sauté the mushrooms and onion until tender. Add spinach, flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens.

Stir in Parmesan cheese.

Set aside to cool.

To Assemble: On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread half the spinach mixture on dough to within a half-inch of the edges.

Starting with a short side, roll up dough and filling, jelly-roll-style. Moisten edges with water and pinch to seal.

Cover with plastic wrap and chill for 1 hour. Repeat with remaining pastry.

Preheat oven to 400F.

Cut logs into half-inch slices.

Combine egg white and water.

Place slices on ungreased baking sheets, and brush with egg mixture.

Bake for 20 minutes or until golden. Remove to wire racks to cool. Arrange on a platter and serve.

Serves 25 to 30.

 

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