Purim Recipes and Stuff
It has occured to me that I should perhaps post my real Purim recipes before, say, Pesach. Above is a picture of the food at our vegetarian, buffet-style Purim Seudah. (The drinks and desserts were at other tables.)
On the menu:
Challah Rolls: From my usual challah recipe, which I’ll share some time, bli neder.
“Asian” Orzo Salad: Based on this recipe, from Sadie’s Luncheonette. I used tofu and halved the vegetable oil, compensating with extra soy and teriyaki sauce. You can see other changes I’ve made to the recipe in the comments on Sadie’s post. (By now, it’s pretty far removed from the original Paula Dean version.)
Bow Tie and Broccoli Salad: This is a recipe that I learned from my friend and former roommate, Jill. It consists of bowtie noodles, steamed broccoli, mayonnaise, golden raisins, sunflower seeds, and sesame seeds. The raisins, sunflower seeds and sesame seeds are sauteed in sesame oil until the raisins are plump and the sesame seeds are golden, and then everything is mixed together. I don’t bother to be consistent with the proportions.
Lentil Salad: Based loosely on this recipe from Alanna of A Veggie Venture. Alanna lowered the olive oil to vinegar ratio in her dressing from more than 3:1 to 1:2; I stuck with 1:1 and added some fresh lemon juice. I used the same veggies as Alanna, minus the radishes and chives and with the addition of sliced green olives.
Chickpeas with Charmoula Vinaigrette: There is a custom to eat chickpeas on Purim that dates back to the Middle Ages, according to Gil Marks. The practice is based on the midrash that Esther kept kosher while in Ahashuerus’s palace by eating only legumes and seeds. We tried a new chickpea recipe this year, from Myra Kornfeld’s The Healthy Hedonist. (I made some adjustments, since I was in a hurry, but it still came out great.) Here’s the recipe:
1 1/2 teaspoons whole cumin seeds [I used a reduced quantity of ground cumin]
6 tablespoons fresh lemon juice [from about 1 large lemon]
4 garlic cloves
1 1/2 teaspoons paprika
3/4 cup fresh parsley
1/2 cup fresh cilantro
salt
freshly ground black pepper
3 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed [I used canned]
3 tablesppons extra-virgin olive oil
If using whole cumin seeds, toast them in a heavy-bottomed skillet over medium-low heat for about 2 minutes, or until fragrant, then grind with a mortar and pestle or spice grinder. [Obviously, I skipped this step.]
Now, throw everything in a food processor, beginning with the garlic and herbs, followed by the cumin, paprika, salt, and pepper, and ending with the liquid ingredients. Process well, taste for seasoning, and pour over chickpeas.
All right, so that last step wasn’t quite in accordance with the book, but it works perfectly well.
And now for my favorite new recipe of the holiday: Bourbon Ice Cream!
I got the recipe from CDKitchen, though I’ve seen nearly identical ones all over the internet. The main distinguishing feature of this version is that it uses 1/2 cup bourbon per gallon rather than 1/4 cup. (That’s about 10% ABV, I think, so it’s not for children, pregnant women, etc.)
And as a bonus, DH making kiddush:
Until next year. . .
(Cross-posted to Apikorsus)
¶
Purim Rum Cake
I’ve seen a few versions of this recipe. This is my adaptation:
Ingredients:
1 or 2 qts. rum
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup dried fruit
1 tsp. baking soda
1 tbs. lemon juice
1/4 cup chopped nuts
Directions:
Before you start, sample the rum to check for quality.
Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be of the highest quality.
With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is still good. Try another cup.
Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high.
If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy.
Next, add 3 cups of salt and or pepper (it really doesn’t matter which). Sample the wum again.
Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color yoo can find. Mix well. Grease oven, turn cake pan to 350 greeds.
Nyow, pour the whole mess sinto the boven and ake. Check the crum again and bo to ged.
Cross-posted to Apikorsus.
¶
Latest Kosher Headlines
ORTHODOX UNION ANNOUNCES NEW “OU-T” HEKSHER
The Manhattan-based Orthodox Union, the world’s most recognized and trusted kosher supervision organization, announced this week the introduction of a new variant on their traditional “OU” symbol — the “OU-T.” Not unlike the “P” for Passover and “D” for Dairy variants, the “T” will alert consumers to the inclusion of non-kosher, or “Treyf,” ingredients that should be avoided entirely. Exclusive to the Kosher Blog, a representative of the OU’s Communications and Marketing arm explained, “Our goals with the OU-Treyf program were two-fold. First, many consumers still insist on reading ingredient labels to decide whether a product is kosher. The presence of our new symbol will be a clear indicator that the product in question is fully off-limits to the kosher consumer. Second, the non-kosher market represents a huge, heretofore untapped opportunity for the Orthodox Union. Whether it’s Empire or Purdue, we’re committed to making our certifications globally accessible.”
RABBINICAL ASSEMBLY’S COMMITTEE ON LAW AND STANDARDS ADOPTS 5-SECOND RULE
The world of Conservative Judaism was rocked yesterday when the Rabbinical Assembly’s 25-member Committee on Jewish Law and Standards voted overwhelmingly to adopt new kashrut procedures, among which included what is commonly known as the “five-second rule.” Now, with a local mara d’atra’s approval, Conservative Jews worldwide may salvage meat or dairy products that were in contact with the opposite food type for less than five seconds. A Los Angeles rabbi who voted in affirmative expressed his approval of the change: “Keeping with our principle of viewing tradition in light of cutting-edge science, we’ve updated our halacha to reflect recent laboratory research which suggests no transfer of ta’am (taste) between foods or utensils in under five seconds.”
KOSHER DEFENSE LEAGUE’S “TREYFE SQUAD” BEHIND NEW TEL AVIV MCDONALDS SIGNAGE
Following the news last week that Israel’s 12 strictly-kosher McDonald’s eateries would receive distinctive blue signs, representatives of the Kosher Defense League’s notorious “Treyfe Squad” have stepped forward to claim responsibility for causing the dramatic move, challenging the Tel Aviv Chief Rabbi’s role in the process. “As the rest of the world stood idly by, we found ourselves with no choice but to defend our traditions with any means available,” said a masked spokesperson for the secretive group, referring to the series of violent window-smashings and drive-by pork-throwings that befell the Jewish state’s 111 uncertified McDonald’s locations in February. KDL leaders agreed that the Chief Rabbi had not been tough enough with non-kosher interests before the incidents, but insist that the attacks were carried out by fringe extremist elements no longer affiliated with the organization.
(Happy Purim!)
¶
Heart Problems
I received Nancy Baggett’s All-American Cookie Book
as a bridal shower gift, and it quickly became a favorite. The book is full of tempting recipes, entertaining cookie lore, and mouth-watering full-color photos. The first chapter, “How to Make Great Cookies Every Single Time,” has proven invaluable, and the first recipe I tried (called “Best-Ever Snickerdoodles”) made what are quite possibly the most delicious cookies I’ve ever tasted.
Continue reading Heart Problems »
¶
BREAKING NEWS
NEW KOSHER RESTAURANT TO OPEN IN BROOKLINE
Several sources have confirmed a rumor that a new glatt kosher restaurant will be opening in Brookline, MA, after Passover this year. The new restaurant, as yet unnamed, will feature a unique combination of Israeli and Chinese foods in a comfortable counter-service setting.
UNDER NEW OWNERSHIP, “JEWISH ADVOCATE” TO CHANGE NAME
Boston’s largest Jewish newspaper, having last year changed hands to a British media conglomerate, will also soon be changing its name. The Jewish Advocate has been under increasing pressure to embrace religious pluralism, and starting with its advertising and content, has already tried to pass as less overtly “semitic.” To complete the process, the Advocate’s Board of Directors next week will vote to change the publication’s name to the Jewish-Sponsored, Nonsectarian Advocate. A source close to the newspaper’s editor stated, “To compete in today’s media industry, we have to appeal to a wider audience. The non-Jewish population in Massachusetts is simply a much larger market.” A representative of Boston’s Jewish Community Relations Council hailed the move, saying that “eliminating religious doctrine in a public resource like the Advocate affirms the JCRC’s fundamental principle to promote a democratic, pluralistic, and just society.”
SUPERMARKET SHELVES EMPTY OF PASSOVER PRODUCTS DUE TO JEWISH LEAP YEAR
Supermarket shelves across the United States will be bereft of kosher-for-Passover products this year following this Sunday’s Easter holiday, leaving the Jewish calendar’s peculiar “leap month” of Adar-II to blame. A memo circulated by Albertson’s, Inc. to each of its supermarkets (Acme, Shaw’s, and Albertson’s) stated explicitly to stock all Passover foodstuffs only until March 27. An executive of Ahold USA, parent company of Stop & Shop Supermarkets, stated, “Every year, the Jewish holiday of Passover coincides with the Christian holiday of Easter. We expected this year would be the same.” Jewish community leaders have expressed outrage at the move. One area man bemoaned, “When Sidney Rabb was in charge [of Stop & Shop], something like this never would have happened!” Small kosher markets nationwide are quietly raising prices for the post-Purim rush.
¶
Chocolate Raspberry Hamentashen
Here it is folks, the recipe for the best hamentashen I’ve ever had. Three notes: use “Dutch process” cocoa powder (e.g. Droste) — it has a stronger flavor and richer color. The pareve butter flavor is made by McCormick — if you don’t like using “imitation” ingredients, skip it. Find the best preserves you can for the raspberry filling; I like the “778″ brand preserves from Israel.
Chocolate-Raspberry Hamentashen
1/2 cup margarine
3/4 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. pareve butter flavor
1 1/2 cups flour
1/2 cup Dutch process cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 jar raspberry preserves
In an electric mixer, combine margarine, sugar, egg, vanilla, and butter flavor until well mixed. In a separate bowl, combine cocoa, flour, baking powder, baking soda, and salt. Add to mixer and blend together until well mixed. Divide dough into four pieces and chill for one hour. When chilled, preheat oven to 350 degrees. Roll dough out on a lightly-floured surface to approx. 1/4 thickness. Cut 3-inch rounds. Re-roll scraps. Place 1 teaspoon raspberry preserves in center of round and fold three sides up to form a triangle, leaving some preserves visible in the center. Pinch the corners and place on greased cookie sheet, two inches apart (hamentashen will expand). Bake for 15 minutes. Cool on a wire rack.
¶
