Yellow Ribbon Cookies


As Purim inched it’s way closer this year, I felt the dread coming on. I couldn’t imagine putting together shalach manos packages, getting dressed up, and getting into the holiday spirit. My heart just isn’t in it. So I went from one store to another, trying to come up with ideas for what to give out, but I always left empty handed. And then yesterday, I decided to put my heart into the cellophane and make yellow ribbon cookies. Cookies for the non-baker that doesn’t require cookie cutters, piping bag or decorating skills.

All I want for Purim is to BRING THEM HOME 🎗

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Yellow Ribbon Cookies

1 cup (2 sticks) butter 
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 egg white
Yellow sugar

Method:

Place the butter and sugar in the mixing bowl and blend until creamy. Add the egg and vanilla and continue to blend until incorporated. Add in the flour, baking powder and salt and mix at low speed until the dough starts to come together. Press the dough into a flat disk, wrap in plastic wrap and chill for 20 minutes.

Preheat oven to 350°.

Roll the dough between 2 pieces of parchment paper until 1/4″ thick, trim the edges with a pizza cutter, bench scraper or knife to square off. Cut into strips and fold over to loop into a ribbon shape.

Brush with egg wash, sprinkle with sugar and bake for 10-12 minutes until lightly browned on the bottom.

Related Recipes:

More Purim Recipes

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Persian Surprise Meatballs


May we merit to see miracles 🎗
Happy Purim

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Persian Surprise Meatballs

1 lb. ground beef
1 large onion
3 cloves garlic
Handful of parsley, cilantro and mint
1/3 cup basmati rice, rinsed
1/2 tsp turmeric
1/4 tsp cumin
1 tsp salt
1/4 tsp pepper

Sauce:
1 tsp saffron, ground and steeped in 1/4 c water
2 tbsp olive oil
1/4 c tomato paste
1 cup water
1 tbsp silan
1/4 tsp cinnamon
Salt and pepper, To taste
18oz dried Turkish apricots

Method:

In a food processor, pulse the onion and garlic until finally chopped. Place 2/3 of the mixture into a large saucepan.

Add the ground beef to a large mixing bowl with the remaining onion mixture. Chop the herbs in the food processor and add to the meat. Add rice and spices and mix to combine. Refrigerate while you prepare the sauce.

Add 2 tablespoons of olive oil to the pan with the onion mixture. Sauté until softened and translucent. Add the tomato paste and sauté until it takes on a darker color. Deglaze with a cup of water and add the saffron water. Add silan, cinnamon, salt and pepper and simmer for 2 minutes.

Split the apricots open so that they are closed from one side. Stuff the apricots with a small meatball. Place in the pan in a spiral pattern.

Pour 2 cups of water over the meatballs and bring to a simmer. Cover and cook for 1 hour.

Garnish with herbs.



Related Recipes:

Sweet & Sour Meatballs
Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara

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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.

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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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Tajin Tacos

TAJIN TACOS!! So quick and easy and oh so good, using one of my favorite cuts of meat – oyster steak.

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Tajin Tacos

2 oyster steaks
Tajin seasoning
2 tbsp grapeseed oil
1 mango, diced small
1 jalapeño, finely diced
1/2 small red pinion or 1/4 of a large, finely diced
1/3 cup cilantro, chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lime
Kosher salt, to taste
Soft corn tortillas
Chili lime hot sauce

Method:

Sear. Dice. Mix. Assemble. Enjoy!

Related Recipes:

Skirt Steak Tacos
Refried Bean Tacos
Taco Skillet
Fish Tacos With Savory Plantain Tortillas

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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!

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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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