Category: Purim

Jeweled Sangria


Purim is a holiday filled with customs and traditions – from hearing the megilla, to dressing up as your favorite villain or hero in the Purim story, giving shalach Manot, feasting and drinking! And not just drinking – but until you don’t know the difference between Haman and Mordechai.

So I took some inspiration from the setting of the Purim story – Persia – and I made some jeweled sangria! Inspired by Persian jeweled rice, this sangria is spiked with orange liquor and apricot brandy, with the addition of apricot jam simple syrup, pomegranate juice, and dry red wine.

To view the reel on Instagram click here.


Jeweled Sangria

1 bottle dry Israeli wine
1 pomegranate, seeded
1 orange, sliced
2 cinnamon sticks
Juice of 1 orange
1 1/2 cups pomegranate juice
1/2 cup orange liquor
1/4 cup apricot brandy
3 tbsp good quality apricot jam dissolved in 2 tbsp boiling water

Method:

Mix and refrigerate overnight.

To serve, dip the rim of your glasses in orange blossom water and then chopped pistachios mixed with edible rose petals.

Related Recipes:

Sangria Sunday
Whipped Strawberry Frose
Apple & Honey Cosmos

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Tahinitaschen

I know how much y’all love tahini so I made TAHINITASCHEN!! Tahini in the dough. Tahini in the 3 (yes 3!) ingredient filling!

To view the reel on Instagram click here.

Tahinitaschen

Hamantaschen dough:
1/4 cup tahini paste
2 tbsp canola oil
1/4 cup granulated sugar
1 extra large egg (if you only have large, add 2 tsp water)
1/4 tsp vanilla extract
1 cup all-purpose flour + more for dusting
1/2 tsp baking powder
1/8 tsp kosher salt
3 tbsp sesame seeds

3-ingredient Halva Filling:
½ cup tahini paste
1/4 cup honey
1⁄4 tsp kosher salt

Chocolate Drizzle:
½ cup semisweet chocolate chips
1 tbsp refined coconut oil
Sesame seeds and/or shredded halva for garnish

Method:

Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
Prepare the hamantaschen dough: In a small bowl, combine the egg, tahini, oil, and vanilla extract. In a separate bowl, combine the flour, sugar, baking powder and salt. Add the wet ingredients to the wet ingredients, add the sesame seeds and stir until a smooth dough is formed.

On a lightly floured surface, roll out the dough to ¼ inch thick (It helps to cover the deal with a sheet of parchment paper). Cut circles using a cookie cutter or a glass cup.
Place 1 teaspoon of the filling in the center of the circles and pinch closed to form a triangle. Transfer to the baking sheet and bake for 12 minutes or until lightly browned.

Melt the chocolate chips in the microwave or over a double boiler. Stir in the coconut oil. Drizzle the chocolate over the hamantaschen and finish with sesame seeds or shredded halva.

Related Recipes:

More Purim Recipes

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Bread Dipping Oil


I had such a blast curating this Purim basket to create the perfect salty & sweet bread dip!

To view the reel on Instagram click here.

 

Bread Dipping Oil

1/3 cup sliced olives, finely diced
1 box dried cranberries, finely diced
1/2 cup extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp red pepper flakes

Method:

Mix together all the ingredients and pair with your favorite bread.

Related Recipes:

More Dip Recipes
Purim Recipes

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Cabbage Hamantasch Knish

I’ve been on quite the cruciferous kick these days, and I thought I’d have given up by now, but no! I’m having fun challenging myself to new cabbage creations, and thankfully my body loves cabbage as much as I do, so it works for me!

Growing up, my mom always made cabbage knishes for Shabbat and the holidays. She would sauté a bag of pre-shredded cabbage in some oil, season it with plenty of sugar, salt and pepper and stuff it into pockets of puff pastry. I love the addition of beef bacon here – plus a hint of mustard and maple and just a splash of vinegar to cut through it all makes the perfect filling.

Are you team sweet or savory hamantasch? Let me know in the comments below!

Cabbage Hamantasch Knish
YIELD: 2 knishes, each knish serves 6 as an appetizer

6oz. beef bacon, diced small
1 large shallot, minced
16oz. shredded green cabbage
kosher salt and freshly ground pepper, to taste
1 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp dijon mustard
2 sheets puff pastry, thawed
1 egg, beaten, for eggwash
1 tbsp sesame seeds

Method:

Add the bacon to a cold skillet and turn the heat on a medium flame. Cook the bacon until the fat renders out and the bacon is crispy. Remove the bacon from the pan with a slotted spoon and set aside. Add the shallot to the skillet and saute until translucent, about 2 minutes. Add the cabbage, salt and pepper and stir until the cabbage is wilted and tender, about 8 minutes. Add the vinegar, maple syrup and mustard and stir to incorporate. Return the bacon to the skillet and combine. Continue to cook until the cabbage starts to brown.

Preheat oven to 400 degrees. Lightly roll out the puff pastry dough to approximately 11″ x 11″ and trim the corners to form a circular shape. Transfer half of the cabbage to the center of the pastry and fold over the corners to create a giant hamantasch. Repeat with the remaining puff pastry and cabbage. Brush the pastry with egg and sprinkle with sesame seeds. Bake until puffed and golden, 18-20 minutes.

Related Recipes:

salami tarte tatin
corndog hamantaschen
savory hamantaschen trio

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Teriyaki Bacon Wrapped Enoki Mushrooms


Keeping those Purim apps comin! TEIYAKI BACON WRAPPED ENOKI MUSHROOMS inspired by @wanderingque @gotcholent !

To view the reel on Instagram click here

Teriyaki Bacon Wrapped Enoki Mushrooms

1 pkg enoki mushrooms, trimmed and pulled apart into small bundles
Kosher beef bacon
Your favorite teriyaki or Asian bbq sauce

Method:

Preheat oven to 400 degrees. Wrap the mushrooms in bacon and brush with teriyaki sauce. Place on a rack set over a baking sheet and bake for 20-25 minutes until bacon is nice and crispy. Alternatively, broil for 3 min on each side.

Related recipes:

Teriyaki Mushrooms
Teriyaki Green Beans
Unstuffed Mushrooms

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