> Family > Kosher Recipes

Beautiful Buffet Spread

January 10, 2016 | by Gitta Bixenspanner

Perfect for a Sunday brunch or Melaveh Malka.

Party Sandwiches

Party SandwichesIngredients

  • 1 medium cucumber
  • 1 medium red bell pepper
  • 6 carrot sticks
  • 4 celery sticks
  • 1 Tbs garlic powder
  • 1/2 cup sliced green onions
  • 2 8-ounce packages light cream cheese, softened
  • 2 Tbs nonfat, plain Greek yogurt
  • Salt and pepper to taste
  • 6 dinner rolls


Peel, seed and dice cucumber. Dice red pepper, carrots, and celery very finely.

Combine first eight ingredients in large bowl, stirring until well blended. Add salt and pepper to taste. Spread mixture on half the roll, cover with the other half. Cut how you like. Secure each sandwich with a toothpick.

The veggie measurements are approximate; feel free to combine vegetables according to your needs.

Preparation 15 minutes
Serves 12

Fancy Devilled Eggs

Fancy Devilled Eggs Ingredients

  • 6 eggs hard-cooked and peeled
  • 1/4 cup light mayonnaise
  • 1 stalk celery finely chopped
  • 2 Tbs finely chopped parsley
  • 2 tsp Dijon mustard
  • 1/8 tsp each of onion powder, salt and pepper or to taste


Cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Set egg whites aside. Mash yolks with a fork; stir in mayonnaise chopped celery, parsley, mustard, onion powder, salt and pepper. Spoon the egg mixture into egg white halves. Decorate with sliced olives, radish slices parsley sprigs.

Serve immediately or store in refrigerator. Serve within 2 days.

Serves 6
Preparation 15 minutes

Yogurt & Herb Dip

This dip is delightful for those that want to make their own sandwich spread.


  • 1 cup Greek yogurt
  • 1 Tbs minced green onion (scallions)
  • 1 Tbs chopped chives
  • 1 Tbs chopped dill
  • 1 Tbs fresh chopped or dry basil
  • 3 Tbs fresh chopped or dry parsley
  • 2 tsp vinegar or lemon juice


In a small bowl, combine all ingredients and stir together. Serve with sliced fresh veggies and pita bread wedges.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

You need only 10 minutes to throw together these elegant party appetizers that are sure to impress your company as they delight their palate.


  • 1 package (8 ounces) whipped cream cheese softened
  • 1 /2 cup plain Greek Yogurt
  • 1 Tbs chopped fresh dill weed or 1 tsp dried dill weed
  • 8 flour tortillas or wraps (8 to 10 inches in diameter)
  • 1 package (4 1/2 ounces) smoked salmon skinned and finely chopped, or lox slices
  • 16 spinach leaves or any green leaf
  • 16 strips red bell pepper


Mix cream cheese and Greek yogurt and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon or the lox. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.

Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut into 2-inch pieces. Place cut side up on serving platter.

Preparation 15 minutes
Serves 24

Tip these wraps can be filled with whatever you have at home such as mashed eggs, avocado, tuna, grilled vegetables hard cheese and vegetables or with variations of your choice. Let your imagination soar and play around with the best fillings that will please your guests.

Cucumber Tomato Bites

Cucumber Tomato BitesFinger foods are the best choice for this occasion when a light menu is called for.


  • 2 cucumbers, cut into quarter-inch slices
  • 12 cherry tomatoes
  • 2 Tbs mayo
  • 8 ounces cream cheese
  • 1 tablespoon chopped green onion
  • Fresh parsley, for garnish


Combine green onion, mayo and cream cheese in a bowl and mix until blended. Peel the cucumber and slice, then cut cherry tomatoes into halves. Spread cream cheese mix onto cucumber slices, top with a cherry tomato half and garnish with a parsley leaf.

Preparation 15 minutes
Serves 8

Julienne Vegetables in a Cup with your Choice of Dressing

Julienne Vegetables in a Cup with your Choice of DressingBuy small vegetables, such as Lebanese cucumbers, small size peppers, sugar peas and baby carrots and cut them up julienne style.

It's best to use small veggies for these little cups, and to cut them in easily-handled sizes. You can vary the vegetables to your taste.

This time around each cup got:

  • 1 or 2 red or yellow bell pepper slices
  • 1 mini Persian cucumber slice
  • 1 or 2 sugar snap peas


All of these are of a similar size and shape and looked nice in the little cup in your choice of dressing such as hummus, Italian or Caesar dressing.

Baked Skillet Pancake

Baked Skillet PancakeDelicious pancake made in one pan with minimum mess and easy clean up.


  • 1 cup all-purpose flour
  • 4 tsp granulated sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 cup buttermilk (1 cup milk and 2 Tbs vinegar allow to rest a few minutes and watch it curdle and get the consistency of buttermilk)
  • 4 tsp vegetable oil
  • 1 large egg
  • ½ tsp pure vanilla extract
  • Confectioners' sugar (optional)


Heat oven to 350°F.

Combine flour, granulated sugar, baking powder, baking soda, and ¼ tsp salt in large bowl. In medium bowl, combine buttermilk, oil, egg, and vanilla extract. Stir into dry ingredients until just combined.

Coat 10" ovenproof stainless-steel or cast-iron skillet with cooking spray and when hot add pancake batter. Transfer to oven and bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Turn pancake out onto platter and dust with confectioners' sugar (if using). Slice pancake into wedges and serve with compote.

Preparation 15 minutes
Serves: 6 -10

Rum Cheesecake

Rum CheesecakeThis delicious and easy cheesecake is a great ending for this festive meal.

Ingredients (crust)

  • 1 1/2 cups Graham Cracker Crumb
  • 1/4 cup melted butter
  • 2 Tbs granulated sugar

Ingredients for cake

  • 3 packages brick-style cream cheese softened
  • 4 eggs
  • 1 tsp freshly grated nutmeg or cinnamon
  • 1/4 tsp. salt
  • 1 Tbs vanilla
  • 2 Tbs rum extract

Ingredients for topping

  • 1 cup whipping cream
  • 2 Tbs sugar
  • 1 tsp vanilla extract
  • Sprinkling of cinnamon or nutmeg

Directions for crust

Preheat oven to 350 F. Process crumbs and melted butter and sugar till crumbly. Firmly press into a 9 inch springform cake pan. Bake for 10 to 15 minutes until lightly golden. Allow to cool completely. Reduce oven heat to 325F.

Line the inside of a springform pan with parchment paper strip. Set the pan on a large piece of heavy duty foil and wrap the sides then place in a deep roasting pan.

Proceed to prepare the cheesecake batter.

Beat cream cheese until smooth. Beat in sugar, nutmeg or cinnamon and salt until fluffy Add eggs one at the time and beat well after each addition. Blend in the rum extract and vanilla combining well.

Pour water into roasting pan to come halfway up sides of the springform pan. Bake until set but not dry in center, about 60 minutes Turn off the heat and leave cake inside oven for one hour.

Remove from oven and remove pan from the water. Allow to cool completely and remove from springform transferring to a platter before serving.


Beat whipping cream with sugar and vanilla until stiff. Use it to decorate the top of the cake and then sprinkle with cinnamon or nutmeg.


This cheesecake freezes well in its springform pan, covered with aluminum foil. Freeze for up to 2 weeks.

Feel free to decorate the topping with cherry pie filling or fresh strawberries for a different look

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