Category: Purim

Salami Chips with Dijon Dipping Sauce

Funny story. When I was growing up, my mother used to prepare salami sandwiches for my siblings and I every Friday afternoon. She would pack up our sandwiches, and we’d take them to the courtyard of our building to eat lunch. Little did she know, each week we’d head straight for our building’s incinerator and throw our sandwiches down the chute.

I tried to eat those sandwiches, I really did. But those hard white pieces in the salami just made me gag. Fast forward quite a number of years and I’m a married woman. I’m in the supermarket with my husband and he wants to buy, you guessed it, salami. I explain to him that in no uncertain terms am I going to put that stuff into my mouth. But he promises me that his preparation is so delicious, even I will eat it.

So we head home, and true to his word, my husband whips up sauteed salami that is not only swallowable, it’s pretty good. I mean, I’m not about to go crazy over it, it’s still salami, but I can see where some might enjoy it.

Now fast forward quite a few more years, and that same sweet husband who whipped me up a dinner of sauteed salami, bought me some amazing food magazines for Shabbos (I’ll take that over flowers any day!). Among them is the Real Simple magazine and it has a recipe for salami chips. Sounds intriguing. So I whip up a batch according to the magazine’s directions and they come out disgusting. Absolutely, horrendous. I play around with the cooking time and the oven temperature, and finally, after countless batches, I get it right!

Interestingly enough, I have read that salami is often eaten on Purim to commemorate the hanging of Haman (salami is also hung). Salami chips would make for a unique and tasty shalach manos, or, you can serve them up as an appetizer at your Purim seudah.

 

Salami Chips with Dijon Dipping Sauce

sliced salami (see note)
1/4 cup mayo
1/4 cup dijon mustard
1/4 cup apricot jam
1/4 tsp tarragon

Method:

Preheat oven to 250 degrees. Place salami slices on a baking sheet and bake until crispy, about 25 minutes. When you see the salami begin to curl up around the edges, watch them carefully to make sure they don’t burn. As soon as you remove the salami from the oven, dab them with paper towels to remove some of the rendered fat from the top. Then, drain them again on paper towels.

Alternatively, you can make the salami chips in the microwave. Place salami slices between sheets of paper towel. Microwave for approximately 40 seconds, or until crispy.

For dipping sauce, melt the apricot jam in the microwave or on the stovetop. Crush the tarragon between your fingers. In a bowl, mix the mayo, mustard, apricot jam and tarragon. Serve alongside salami chips.

NOTE: To make salami chips, the salami needs to be thinly sliced and uniform.  You can purchase presliced salami from your deli counter, but I like to buy it whole and slice it myself. The only way to achieve this without an electric meat slicer is by using a mandolin. However, since the salami is soft, it bends as you try to slice it. My solution for this is to freeze the salami for several hours until it is almost completely frozen. Then slice it on the mandoline as you would a cucumber. You’ll get perfect, uniform slices every time.

VARIATION: For sweet and salty salami chips, combine 3 tablespoons dark brown sugar and 1 tablespoon water and melt in the microwave or on the stovetop. Pour sugar mixture over baked salami chips and stir gently to combine. Return chips to the oven and bake for an additional 5 minutes at 350 degrees.

1 year ago: chocolate dipped pretzel rods

Post a Comment

Butter Rum “L’chaim” Cake

I don’t remember where or when my mother got this recipe. All I know is, it’s been in my family for years. Since it’s soaked in rum, we aptly call it the L’chaim cake. Whenever there is cause for a simcha, we make this cake and send it over to our family or friends who are celebrating.

While I wouldn’t normally bake with a cake mix, this recipe is the exception. It’s so easy to prepare, you’ll want to start making it for all your family get-together’s too. Your Purim seudah is the perfect place to start.

 

Butter Rum Lchaim Cake

1 8 oz container of salted pecans, chopped
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
1/3 cup cold water
½ cup oil
½ cup rum

Glaze:

¼ cup water
1 cup sugar
1 stick butter or margarine
½ cup rum

Method:

Preheat oven to 350 degrees.

Coat a bundt pan with nonstick cooking spray. Pour pecans into the bottom of the pan.

In a bowl, whisk the cake mix and vanilla pudding. In a separate bowl, whisk the eggs, water, oil and rum. Mix the wet and dry ingredients together and pour into bunt pan on top of pecans. Bake for approximately 50-60 minutes, until a toothpick inserted comes out clean. Let cool.

For the glaze, bring the water and sugar to a boil, stir in margarine. Once the margarine has melted, add the rum and remove from heat. Pour 1/3 of the glaze over the bundt cake and let it rest for several minutes so that the glaze seeps in. Invert the cake onto a cake stand or serving dish. Poke holes around the top of the cake and pour remaining glaze over it.

Let the cake rest before serving so it can soak in all the glaze.

 

1 year ago: mocha bundt cake

Post a Comment

Sushi Hamantaschen (Onigiri)

Anyone who reads my blog knows that I’m just not that big a baker. So when Purim comes around, I’m not about to make my own hamantaschen. The bakery stuff is good enough for me. I still like to get into the Purim spirit, so coming up with something that has three corners (reminiscent of Haman’s three-cornered hat) is a must. Last year, I made these puff pastry ones, filled with sauteed spinach, cabbage, and pumpkin fillings. This year, I knew I had to step it up.

Sushi has become a staple (read: obsession) in many Jewish homes. You can find sushi bars at most kosher restaurants, groceries, and even pizza shops. We Jews just can’t seem to get enough. So what better way to celebrate Purim, and enjoy everyone’s favorite food than with these adorable sushi hamantaschen.

It turns out that triangular shaped sushi is not my own creation. It’s a popular street food in Japan, named Onigiri, meaning “rice ball”. Onigiri can be made by hand, or using a rice mold. Either way you do it, these adorable hamantaschen are sure to be the talk of your Purim seudah table.

Onigiri can be stuffed with all different sorts of fillings including vegetables, fish, or meat. Fill them with whatever suits your fancy, or take some inspiration from your favorite sushi spot.

Onigiri Filling Ideas:

scrambled eggs
pickled vegetables
pickles
guacamole
portobello mushrooms
umeboshi (pickled plums, Eden makes a kosher version)
marinated tofu
tuna
lox
mock crab
flaked salmon
caviar
hot dogs
meatballs
chicken nuggets
gingery chicken
diced cold cuts

Sushi Hamantaschen (Onigiri)

3 cups warm cooked sushi rice
nori, cut into 1″-1 1/2″ strips
fillings of choice
toasted sesame seeds

Method:

Using a rice mold:

Rinse your rice mold with water and fill halfway with sushi rice. With wet hands, make a little indent in the center. Add filling (if you’re using a filling that has a lot of liquid, like pickled vegetables, squeeze out the liquid or the rice will get too wet and fall apart). Cover the filling with more sushi rice, but dont stuff it. Cover the rice mold with the lid and press down. If you cant press down all the way, you have used too much rice. If you press down too easily (there should be gentle pressure needed), you have put too little rice. Remove the lid, invert the mold, and press down on the “button” to release.

Measure the width around the sides of your onigiri and cut nori strips a little bit bigger than its width (the nori shrinks a little once it forms to the rice). Wrap the nori around the sides of your onigiri. If needed, you can seal the nori where it meets by dabbing it with a little bit of water.

To make hamantaschen out of the onigiri: Using a piece of paper that is slightly bigger than your onigiri, cut out a triangle shape in the center. Place the paper over your onigir, centering the triangle over your rice and sprinkle sesame seeds over the cut-out.

Alternatively, you can roll the sides of you onigiri in sesame seeds and cut your nori into triangles for the center.

NOTE: Rice molds are available at asian markets as well as on amazon.com. If you purchase the pink one pictured, be sure to remove the pink “buttons” that are snapped into the lid, otherwise they will make an indentation in your onigiri.

Hand-made Onigiri:

Wet your hands to keep the sushi rice from sticking to them. Spread a palmful (or less, depending on how big you want the onigiri to be) of warm sushi rice into one hand. Place the filling in the center. Fold up the rice around the filling and pack the rice tightly with both hands into a triangular shape. Continue as above.

Onigiri can also be made by hand using plastic wrap to help mold the rice into shape. Place a piece of saran-wrap over a bowl and put a palmful of sushi rice in it. Place the filling in the center. Gather up the saran-wrap around the rice and twist at the top to seal the rice inside. Gently mold the rice into a triangular shape and remove the plastic wrap.


image credit: www.seriouseats.com

Filling Recipes:

Pickled Vegetables

shredded carrots
sliced cucumbers
sliced radishes
1 1/2 cups water
3/4 cup rice wine vinegar
1/3 cup sugar
1 tbsp kosher salt

Method:

Bring the water, vinegar, sugar and salt to a boil. Remove from heat and leave to cool. Add vegetables to a jar and pour pickling brine over them. They should be completely covered. Marinate in the refrigerator for a minimum of 8 hours. Keeps for 2 weeks.

Wasabi Tuna

1 can tuna
1 tsp soy sauce
2 tbsp Gold’s wasabi sauce
1 tbsp mayo

Method:

Drain tuna and remove from can. Flake lightly with a fork. Add soy sauce, wasabi sauce and mayo.

Asian Guacamole

1 avocado, cubed
1 scallion, thinly sliced
1 tbsp lime juice
1 tbsp rice vinegar
1 tsp fresh ginger, grated or pickled ginger, diced
1 tsp sriracha
salt, to taste

Method:

Lightly mash a few cubes of avocado, leaving the rest in cubes. Mix with scallions, lime, vinegar, ginger, sriracha and salt.

Accompaniments:

soy sauce, Gold’s wasabi sauce, pickled ginger, spicy mayo

Spicy Mayo

1/4 cup mayo
1 tbsp sriracha
1 tsp lemon juice

Method:

Mix well until incorporated.

1 year ago: Savory Puff Pastry Hamantaschen

Post a Comment

Purim Ice Cream Clowns!

In the spirit of Purim, I decided to make some ice cream clowns with my daughter’s class. This project was easy (no prep required!) and so much fun for the kids! Give a kid an ice cream cone, and tell them to decorate it with candy – does it get any getter than that? They were in ice cream heaven!

What you’ll need:

Ice cream cones
Vanilla ice cream
Cookies or pineapple rings (I used the white/dark chocolate sprinkle kind because it has a scalloped edge, like a clowns collar)
Marshmallows
Marshmallow fluff
Liebers chocolate candy chips (mini colorful chocolate chips)
Colorful sprinkles
Jelly beans
Other decorating candies/confections

How to:

Set the cookie down on a plate. Top with a scoop of ice cream. Set the ice cream cone on a slant on top of the scoop. Using the mini chocolate chips, make eyes, nose and mouth. Squeeze the tip of the ice cream cone through the marshmallow. Using marshmallow fluff as glue, decorate the cone. Turn over and enjoy every bite!

Post a Comment

Shalach Manos Ideas

I thought I’d post some shalach manos ideas that I’ve done in the past, in case you’re scrambling for ideas at the last minute. I usually like to give out something creative, or at least tasty. I feel like we get so overloaded with cellophane wrapped “junk” that giving just another bag of it will just add to the pile. Instead, try to come up with a dish that can be served at the meal, or incorporate servingware or a gadget that will be useful in the future. Your shalach manos will stand out, be remembered, and appreciated.

I do realize that this is not for everyone. At the end of the day, mishloach manos is a mitzvah that does not have to be elaborate or cute. It has gotten so out of hand in some neighborhoods. Everywhere you turn – every store, school, organization – is selling baskets for you to give out. Personally, I enjoy coming up with creative ideas and putting them together. But I don’t do it every year. If you are feeling overwhelmed, I definitely recommend giving a donation to an organization that is close to your heart, and sending out Purim cards (from the organization, or personal) letting people know that you’ve opted to send a donation in lieu of shalach manos. I did that last year (you can see the card in this post).

Here are some ideas to get your creative juices flowing!

For Teens:

@”Mini Me” – A diet basket for the teenager – mini carrots, mini apples, mini rice cakes, mini orange juice.
@”Lets go to the Stadium” – Popcorn, soft pretzel, can of soda, packets of mustard.
@”Breakfast on the Go” – Danish/donut and small chocolate milk or iced coffee.
@”A Girls best Friend” – Jewelry holder with hanging candy watch, ringpop, winky (or homemade cheerio) necklace etc.

Just Married:

@”Lechaim” – Martini glass with olives and a mini vodka.
@”Bakerman” – Small basket filled with a mini rolling pin, mini jelly, a hamantasch, and a recipe for hamantaschen.
@”An Apple a Day” – Candy apples in an assortment of toppings. Cover styrofoam in faux grass and stick a few candy apples in.
@”In the Kitch” – oven glove with something homemade and a mini alcohol.

For Anyone:

@”Chocolate Lovers Dream” – Mini Boston Cream Pies with chocolate dipped strawberrys and a few red torino chocolates.
@“Shushan Shushi” – Sushi salad prepared on a plate with a side of chopsticks, ginger, soy sauce and wasabi.
@“Sweet & Salty” – Chocolate dipped pretzel rods with assorted toppings.
@”Crazy for Chocolate” – Mini chocolate bundt cake with mini chocolate liquor in the center.
@”Mexican Fiesta” – 7 layer dip with a bag of tortilla chips.

For Teachers, Therapists (or anyone you need to incorporate a nice gift into the shalach manos):

@Cheese plate and spreader with crackers, cheese, jelly or chocolate spread.
@Vase filled with rock candy and real or faux flowers.
@Pie tray or pie server with homemade or store-bought pie.
@Pitcher with lemon, lemon tea and tea biscuits.
@On the go insulated coffee cup with coffee, coffee candy and mini starbucks liquor.
@Set of boxed shot glasses. Fill each glass with different candy or chocolate and wrap in gift wrap.
@Bottle of wine with a nice wine stopper. Pair with chocolate.
@Theme cookbook with a matching gadget – for ex. book on ice cream with ice cream scoop, or book on cookies with a cookie cutter.

I hope you enjoyed these shalach manos ideas! If you need a second bracha, you can always give wine, a mini alcohol, chocolates or a clear box with hamantaschen.

Post a Comment