purim

Kasha Varnishkes at Wolff's in New Jersey recipe | Epicurious.com

onions,

margarine or chicken fat

kasha

water

Salt and pepper

N/A black pepper

noodles

parsley

coriander

Blend all spices in a spice grinder or food processor until fully blended, about 30 seconds. 

Jerusalem Mix Spice Blend

cinnamon

turmeric

cardamom

cloves

curry powder

black pepper

sumac

garlic

salt

paprika

chili powder

A kosher beef wellington using a vegan pate that is better than the real thing and easy to whip up in a food processor.

Kosher Beef Wellington

½ teaspoon black pepper

olive oil

shallots

cremini mushrooms, wiped clean, stemmed, and finely chopped

¼ teaspoon salt

⅛ teaspoon white pepper

thyme

dry white wine

pate

pound frozen pastry dough, defrosted

Instead of chicken use cauliflower for your wings, then you can fry without the guilts of that fat and skin.

Sriracha Cauliflower Wings

extra virgin olive oil,

Kikkoman® Tempura Batter Mix

Kikkoman® Sriracha Hot Chili Sauce

cauliflower florets

honey

Kikkoman® Sesame Oil

butter, optional

sesame seeds,

1. Mix ⅓ of an apple liquor bottle and ⅓ of a whiskey bottle in each shot glass.  2. Fill with iced tea. Add honey straw if needed. Stir with a chopstick.

Sweet 'N' Sour Iced Tea Shooters

apple liqueur

(50 milliliters) bottles whiskey

can (23 oz) Green Tea

Granny Smith apple, sliced thinly (for garnish)

Chinese rice crackers or crispy rice noodles

This Sushi Hamentaschen recipe is how WE do Purim!

Sushi Hamantaschen for Purim

sushi rice

¼ cup Kikkoman® Rice Vinegar

sugar

8-ounces sushi grade tuna

Kikkoman® Sriracha Mayonnaise

chives

seaweed paper

1. Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside. 2. In small nonstick skillet, cook sausage over medium-high heat, crumbling and

Cornbread and Dried Fruit Dressing

cornbread cubes, dried

turkey

canola oil

onions

celery

carrot

garlic clove, crushed

apricots

sage

marjoram

chicken broth

Canola oil cooking spray

egg, lightly beaten

Purim, which celebrates the biblical story of the Jews’ deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.

Hamantaschen With Poppy Seed Filling

confectioners’ sugar

unsalted butter

lemon

all-purpose unbleached flour

egg, beaten,

milk

orange

poppy seeds

raisins

brandy

orange liqueur

butter

vanilla extract

Put the confectioners’ sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.

Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.

Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.

Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.

Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

 1 Preheat oven to 3752 Mix the cake mix and the flour. Add eggs, water and oil and mix. it will form a stiff dough.3 Lightly flour your work surface and roll

Cheating Hamentashen (Hamantash)

yellow cake mix

C Flour

Eggs

C oil

favorite filling

1 Mix butter, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the

Savta Cookie Dough

vegan butter

eggs

flour

baking powder

vanilla

How to make soft and chewy nougat better than any candy store.  This recipe shows you how you can do it easily at home and fill your favorite goodies.

Soft and Chewy Nougat

Nonstick vegetable oil spray

nuts (I used whole almonds)

kosher salt

¾ cup dried fruit (I used dried cherries)

1. Preheat oven to 350°.
 2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7

Spiced Chocolate Chip Biscotti

egg substitute or 1 cup or 4 eggs

orange rind

all purpose flour

whole wheat flour

almonds

nutmeg

mini chocolate chips

Individual knots of challah bread, rich with eggs and ready for a slathering of butter.

Pull-Apart Challah Rolls

all-purpose flour

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

neutral-flavored vegetable oil,

Cooking spray

egg white,

Place 4 cups of the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place the water, oil, eggs, and egg yolk in a medium bowl and whisk to combine. Turn the mixer speed onto low, and slowly pour in the egg mixture. Increase the speed to medium-low and beat until the dough is smooth, soft, and holds a ball shape, 8 to 10 minutes. If after 4 minutes the dough doesn&#x27;t clear the side of the bowl, add more flour a tablespoon at a time until it clears but still sticks to the bottom of the bowl. (If kneading by hand, stir until the dough comes together, then knead on a floured work surface.)

Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover tightly with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 1/2 hours.

Coat a 9x13-inch baking dish with cooking spray; set aside. Divide the dough into 15 pieces (about 2 1/2 ounces each).

Using your hands, roll 1 piece into a 10-inch-long rope (if the dough is sticky, lightly flour your hands and not the work surface, as that will make it harder to roll). If the rope shrinks a lot as you try to roll it, let it rest for 5 minutes to relax the gluten and then try again.

Tie the rope into a knot. Take the end of the rope that went through the center of the knot, pull it over the side of the knot, and tuck it underneath.

Take the other end of the rope and pull it up and over the side of the knot, then press the end firmly into the center of the knot. Place in the baking dish.

Repeat with the remaining pieces and arrange the rolls in the baking dish, 5 across and 3 down.

Cover with oiled plastic wrap and set aside to rise in a warm place until puffed and about doubled in size, about 1 hour. About 30 minutes before the rolls are ready, arrange a rack in the lower third of the oven and heat to 350°F. Beat the egg white with the water for the egg wash and set aside.

Uncover the rolls and brush with a thin layer of the egg wash. Bake the rolls 15 minutes. Rotate the baking dish from front to back and bake until the bottoms and tops of the rolls are golden-brown, about 15 minutes more (metal baking pans will bake faster than glass or ceramic, so check on them earlier). Place the pan on a wire rack and let cool at least 15 minutes before serving.

This tangy Chimichurri Mayo is perfect on veggies, pita chips, sandwiches, salad, or grilled chicken.

Chimichurri Mayo

parsley flakes parsley

cilantro cilantro

apple cider vinegar

olive oil (I use light)

Try some authentic Persian rice with the signature crispy bottom layer. Check out the recipe and step by step video.

Tahdig – Crispy Persian Rice

basmati rice

Water

saffron threads

Parsley

If you love sticky, tangy chicken you will love this easy, exotic chicken recipe.

Date & Honey Glazed Chicken Thighs

apple juice

dates,

garlic,

bone-in, skin-on chicken thighs,

First cook the sushi rice in a rice cooker or on the stove top.  On the stove, place the rice and 2 cups of water into a medium saucepan and place over high

Crispy Rice Squares

sushi rice, raw

rice vinegar

white sesame seeds

black sesame seeds

Gold's Wasabi Sauce

tuna

cucumber

avocado

green onions

Kreplach are tender dumplings plump filled with a savory filling of ground beef and onions. They are super easy to make because they use wonton skins in place of homemade dumpling dough.

Beef Kreplach

onion,

garlic clove,

beef

wonton wrappers

dill

Heat the oil in a large skillet over...

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add the beef to the skillet and cook,...

Add the beef to the skillet and cook, breaking up the meat with a spatula and stirring occasionally, until the meat is browned.

Drain excess fat from the skillet.

Stir in the paprika, salt, and pepper. Set...

Stir in the paprika, salt, and pepper. Set aside to cool for several minutes.

Set a medium saucepan of lightly salted water...

Set a medium saucepan of lightly salted water on the stove to boil.

Arrange wonton skins on a work surface.

Dollop about 1 heaping teaspoon of filling oneach...

Dollop about 1 heaping teaspoon of filling oneach wonton skin (place it towards one of the corners).

Moisten the 2 edges of the wonton skin...

Moisten the 2 edges of the wonton skin adjacentto the filling and then fold the wrapper over to form a triangle encasing the filling. Press the sides together to seal them well.

Add the kreplach to the water, which should...

Add the kreplach to the water, which should now be at a low boil, and cook, stirring occasionally, for 2 to 3 minutes, until the wrapper is tender. Drain.

Serve the kreplach on their own or in...

Serve the kreplach on their own or in chicken soup or broth, garnished with chopped fresh dill.

Learn to make this naturally gluten free, healthy Middle Eastern favorite dessert.  I developed this recipe for homemade halva and include variations for vanilla or hazelnut halva so that you can bring the Israeli shuk to your home.

Top 26 purim recipes from across the web

The most viewed purim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kasha Varnishkes at Wolff's in New ...

Jerusalem Mix Spice Blend

Kosher Beef Wellington

Sriracha Cauliflower Wings

Sweet 'N' Sour Iced Tea Shooters

Sushi Hamantaschen for Purim

Cornbread and Dried Fruit Dressing

Hamantaschen With Poppy Seed Fillin...

Cheating Hamentashen (Hamantash)

Savta Cookie Dough

Soft and Chewy Nougat

Spiced Chocolate Chip Biscotti

Pull-Apart Challah Rolls

Chimichurri Mayo

Tahdig – Crispy Persian Rice

Date & Honey Glazed Chicken Thighs

Crispy Rice Squares

Beef Kreplach

Marble Halva

Oat Groats Salad with Carrots, Scal...

Green Beans Almondine

Hamantaschen with Easy Poppy Seed F...

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Fudge Brownie Chocolate Chunk Hamen...

Top 26 purim recipes from across the web

The most viewed purim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kasha Varnishkes at Wolff's in New ...

Jerusalem Mix Spice Blend

Kosher Beef Wellington

Sriracha Cauliflower Wings

Sweet 'N' Sour Iced Tea Shooters

Sushi Hamantaschen for Purim

Cornbread and Dried Fruit Dressing

Hamantaschen With Poppy Seed Fillin...

Cheating Hamentashen (Hamantash)

Savta Cookie Dough

Soft and Chewy Nougat

Spiced Chocolate Chip Biscotti

Pull-Apart Challah Rolls

Chimichurri Mayo

Tahdig – Crispy Persian Rice

Date & Honey Glazed Chicken Thighs

Crispy Rice Squares

Beef Kreplach

Marble Halva

Oat Groats Salad with Carrots, Scal...

Green Beans Almondine

Hamantaschen with Easy Poppy Seed F...

Pistachio Halva Hamantaschen Cookie...

Spaghetti Squash Bites

How to Make Lekvar (Prune Butter)

Fudge Brownie Chocolate Chunk Hamen...

The most viewed purim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine