Simple Starters That Impress

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Jamie Geller
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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 Crisps

Tuna Tartar with Honey Sesame Wonton Crisps

It’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 Sauce

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

This 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 Mustard

Beef Satay with Horseradish Mustard

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 Dressing

Simanim Salad with Pomegranate Balsamic Dressing

This 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.