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In Yiddish, appetizers are called "forspeis," or a taste of what's to come. These recipes provide a great way to set the tone for a traditional or a nouveau spread.
Baba Ghanouj
A spread of roasted eggplants and tehina that's a staple in Israeli refrigerators. Serve with crudite or small pieces of pita.
Burekas
Spinach and feta encased in dough. A Sephardic dish.
Chopped Beef Liver
Beef liver imparts a different texture and much stronger flavor than chicken liver...it's a matter of opinion, and both camps have their adherents.
Gefilte Fish Three Ways
Home-made (not so easy), easy, and easier recipes for adding some flair to jarred gefilte fish or for making it yourself from scratch.
Herring Appetizer
A nice variation from the straight-from-the jar variety. Start a day ahead of time, as the herring must soak overnight to remove salt. Great way to start a traditional holiday meal.
Mark Siegel's Whitefish Salad
The smokey flavor of whitefish is addictive! For a party, try serving it on rye toast or small pieces of pumpernickel bread. Dairy.
Sweet Benz's Gefilte Fish
Instructions for "doctoring up" a jar of Benz's fish loaf. Variations include fishballs, fried gefilte fish, and tomato gefilte fish. Use as inspiration for enhancing any jarred gefilte fish.
Traditional Chopped Liver a la Carnegie Deli
Heart-attack city...made with schmaltz (rendered chicken fat) for optimum flavor. You may want to broil the livers rather than sauteeing them as suggested in the recipe (to ensure that all the blood is gone).
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