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.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
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 vegetarians and vegans. I have to balance the number of gluten-wrapped pieces with straight up vegetables. I need to offset expensive ingredients with those more affordable. All of that in a small offering that can be eaten in a couple of bites with a cocktail napkin. Enter cucumber cups.
These are easy to make and refreshing to eat. They make a nice starter on a hot summer day. I select long English cucumbers. Striping the skin is pedestrian but so what? Cutting the cucumber on an angle gives a nice slant when placing them on platters. I like to grate a little lemon zest onto the platter for color.
Do I really have a recipe for these; no. Cream cheese or Tofutti Cream Cheese, smoked trout or salmon, a bit of lemon juice and a sprig of dill. I just beat it in the mixer until light, scoop into a pastry bag and pipe. I usually need 50 - 200 of these when I make them. I'm going to try to breakdown the quantities of the ingredients for home use. Leftovers make a great schmear.
|Number of servings:||12 - 16 pieces|
|Main Ingredient(s):||Cheese - Cream|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Remove stripes of skin with the "twist" bar tool. Slice the cucumber at a 45' angle. Slice again straight across about 3/8" at the narrow side. Slice again at an angle, then again straight. Repeat to use up the cucumber. You should have 12 - 16 disks.
Drain the angle side down on paper towels.
Flip the cucumber cup over and scoop out the seeds leaving a little at the bottom of the cup so there isn't a hole. Set back down on the paper towel on the straight cut side. Let rest until ready to fill, no more than a couple of hours before serving.
Mix the filling ingredients in the mixer until light. Put into a pastry bag fitted with an open star tip. Pipe into the cucumber cup and garnish with dill.
Recently viewed recipes:
Cucumber Cups with Smoked Trout Mousse (Dairy or Parve)