Royal Purim Feast Menu 2019
Purim Menu for the books.
wine-braised mushroom hamentash puff with chive aioli
hamentash puff: puff pastry sheet, cut into triangles
mushrooms: slice 8 oz button or crimini mushrooms, saute in oil for 4 minutes, and a 1/4 cup dry white wine. Cook for 10-15 minutes until wine cooks out. Season with salt.
in a hand blender cup or food processor combine: 1 egg yolk, 1 garlic clove, 1 tbsp lemon juice. Slowly drizzle in 1/2 cup oil until it thickens. Add a large handful of chopped chives, and season with salt and pepper.
Layer the 3 components, for a magical and delicious appetizer.
Smoked Salt House Pretzel Knots +
Cayenne Spiked Old Style Mustard Sauce
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
2 1/4 tsp yeast
4 - 4 1/2 cups flour
3 tbsp oil
2 tablespoons Italian Seasoning or herbes de provence
Mix and form a soft dough. Shape into pretzel knots, drop into water mixture:
10 cups water
2/3 cup baking soda
Brush boiled pretzels with 1 large egg yolk beaten with 1 tablespoon water, sprinkle with mixture of Pretzel salt + smoked maldon sea salt.
Bake at 400 degrees for 8-10 minutes.
Cayenne Mustard Sauce:
1/2 cup old fashioned mustard
2 tbsp rice vinegar
2 garlic cloves
2 tbsp lemon juice
1 tbsp honey
1/2 tsp cayenne pepper (or more)
Baby kale + roasted fennel + spiced chickpea salad with rosemary tahini vinaigrette
Roast 2 fennel bulbs, sliced into sticks, with olive oil, salt and cayenne pepper. Cook at 400 degrees for 40 min - 1 hour.
Spiced Chickpeas- 2 cans chickpeas + olive oil, cumin, paprika, smoked paprika, salt, and black pepper. 400 for 1 hour, mixing 2-3 times throughout,
rosemary tahini vinaigrette
5 dates, pitted
2 cloves garlic
1 tsp Dijon mustard
2 tbsp. tahini
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. fresh rosemary, chopped well
1 tsp salt
soup: shiitake + spinach + soba noodle soup
Remove stem, and thinly slice 1 lb. shiitake mushrooms. Place in soup
Saute with olive oil, a sprinkle of kosher salt and cook for 5 minutes.
Add 1 tbsp minced ginger, 2 minced garlic cloves and 5 scallions, sliced.
Add water to top of the pot and bring to a simmer.
Remove 1/2 cup of soup water and add 1/4 cup of miso and mix with hot water until it dissolves, return to pot.
Simmer for another 20 minutes.
Closest to serving finish off the soup:
Add 1 tbsp soy sauce, 1 tbsp rice vinegar.
4 cups of spinach, pile them up and slice to smaller bites- add to soup
add 1 pack of soba noodles, stir well and serve.
>garnish optional: a drizzle of sesame oil and red pepper flakes.
honey + red wine brisket with caramelized shallots, served with nutritional yeast + crispy garlic haricots verts, + dill pickle zucchini chips
Season brisket with salt and pepper all around.
Sear brisket in a large frying pan or pot on all sides, until nicely browned. This seals the flavor in.
Spread honey evenly all around, place in baking pan, and pour dry red wine all around. Cover well and bake at 350 degrees for 1 hour/lb. Mine was approx 3 lbs, so bake for 3 hours.
Fry shallots or red onions until deeply caramelized to serve over brisket.
Slice and let sit in juices, warm before serving and plate with shallots on top.
nutritional yeast + crispy garlic haricots verts
Steam or boil haricots verts.
Drain and season well with salt, nutritional yeast and minced garlic, or thinly sliced and fried fresh garlic.
dill pickle zucchini chips (inspired by Euphoria Nutrition)
2 medium zucchinis, thinly and evenly sliced with mandolin
1 tbsp vinegar
1 tbsp olive oil
1 tbsp fresh dill, chopped
1/4 tsp garlic powder
Pinch of salt
Bake at 200 degrees for 2.5 - 3 hours
*veg: Chili garlic eggplant with soy and sesame sauce
raspberry tiramisu hamentashen + Moroccan mint green tea
Store bought raspberry hamentashen
2 8 oz whip creams, whipped in mixer. Once whipped and peaks form, add 14 oz lady fingers (machine with break them down while mixing) and 1 tbsp dissolved coffee in hot water.
Pipe over hamentashen.
Dust with cocoa powder.