• Mushky

Happy Purim 2021!



Purim is coming!!! Excited to present my 2021 Purim Menu.

Remembering last year Purim, where we carefully didn't shake hands or hug, but partied all right!

This year's Purim setup means that the Mitzvah of Feasting on Purim is Friday afternoon which leads right into Shabbat, super different, but totally cool!

Have a Chag Sameach, a real happy purim!

Love,

Mushky



For the Mitzvah of Mishloach Manot- sending a gift of 2 foods to 1 person (or more) is a really special way of connecting to others, especially in pandemic times.


This book is amazing, I got it as a gift and love it so much, and it's on sale! https://amzn.to/2NqNxZ0





Viennese Toffee- or any other nuts or chocolate from Its Delish.

https://amzn.to/3jRSCoU



Resealable Pouches- in all sizes

https://amzn.to/3u0uDZm



We use them for packing dry ingredients for baking, packing a small Mishloach Manot for my kids friends, etc.


MENU


Vodka Tonic

Per cup:

1/4 cup vodka

2 tsp fresh lime juice

1/2 cup tonic water

Lime wedge and ice

Stir together, and serve. Top the glass with more tonic water as needed.





Ojos De Haman - Moroccan Purim Challah with a hard-boiled egg in it, meant to represent Haman's eyes.... and poke them out! Follow link here for a recipe.



Olive and Zaatar Hamentashen with Balsamic Glaze

Hamentash dough (see dessert below)

1/4 cup marinara sauce

1/4 cup olives

1/4 cup sundried tomatoes in oil

1 tbsp Zaatar

Roll hamentash dough thinly, to about 1/8". Cut a circle shape with a cookie cutter or glass. Drop a teaspoon of the tomato sauce onto the middle of the circle, top with 2 olives and 2 sundried tomatoes. Pinch closed, shake zaatar spice over the top. Bake for 12 minutes at 350°.

Drizzle with balsamic glaze once cooled.


Chick Pea and Fava Bean Hummus topped with poppy seeds

Fabulous, creamiest hummus, the poppy seeds are in honor of the classic poppy hamentashen!


1 can chick peas, drained

14 oz bag frozen fava beans, cooked and drained according to package directions (3 cups)

3 garlic cloves

1 lemon, juiced

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp salt

Sprinkle black pepper

1/4 cup tahini

1/2 cup ice water

Blend well in food processor, until very smooth.

Scoop onto plate forming a well, top with olive oil and a sprinkle of poppy seeds.



Red Butter Lettuce Salad with Raspberry Herb Vinaigrette


Raspberry Herb Vinaigrette

1/2 cup oil

1/4 cup raspberry vinegar

1 tsp Dijon mustard

1 tsp salt

2 cloves garlic

Shake of: dried basil spice, dried thyme, dried rosemary, and dried oregano.

Blend with an immersion blender, will be smooth and thickened.

Salad:

Red butter lettuce and spinach blend

Sliced button or crimini mushrooms

Cherry tomatoes



Salmon, Blood Orange and Avocado Salad


Salmon:

1/2 lb salmon fillet, cubed

sprinkle of salt

2 tsp olive oil

1 tsp mustard

2 cloves fresh garlic minced

Salad:

2 blood oranges, peeled and sliced

2 avocados, peeled and sliced into thin wedges or diced

1 tbsp olive oil

1 tsp salt

1 lime, juiced


Preheat oven to 350 degrees. On a baking sheet, place cubed salmon, season with salt. Top with oil, mustard and garlic. Mix to combine and spread on pan to bake evenly. Bake for 15 minutes.

Combine cooled salmon with blood oranges and avocado. Season with olive oil, salt and lime juice.

Fresh Fried Beef Kreplach


Beef:

1 onion, sliced

1 tbsp oil

2 tsp salt

1 1/2 - 2 lbs beef for stew


Egg roll wrappers- square shaped.

Heat oil in a frying pan, add onion and salt, and cook for 5 minutes. Add beef and sear for another 5 minutes.

Add 1 cup of wine, cover, and cook on low for 2 hours.


Break down larger pieces of beef, to small bite sized chunks.

Place a spoonful of cooked beef onto the top half of the square square, dip your finger in water, moisten all 4 edges, and seal shut by folding into a triangle and sticking it together.


Prepare a large frying pan with oil and fry on both sides for 2 minutes until crisp.



Yellow Persian Rice with Scallion Crunch Topping

1 1/2 cups brown basmati rice, washed

water

2 tbsp oil

2 tsp salt

1 tsp turmeric

1/2 tsp cumin

1/2 tsp ground mustard

Fill a large saucepan with water, and bring to a boil, (with this rice, we cook it as pasta- pouring in a lot of extra water, and straining it all once cooked.) Add brown basmati rice, oil, salt, turmeric, cumin and ground mustard. Bring back to a boil, cover and lower heat to low and cook for 28 minutes. Strain rice completely.


Note: different variations of rice have different cook times, follow time on package for best results, while using this method of extra water and them straining.

Scallion Crunch Topping:


2 bunches scallions, sliced

1/4 cup raw slivered almonds (or sunflower seeds)

1/4 cup sesame seeds

2 tbsp oil

1 tsp salt

black pepper

1 tsp honey

Mix to combine, spread on sheet pan, and bake at 350 degrees for 25 minutes.



Crispy Cauliflower and Mint Sauce


Watch the Reel here on Instagram.


1 large cauliflower

Set on a cutting board, begin by removing outer leaves, slice head in half. Thinly slice it crosswise (1/8" thick slices) through the cauliflower. Place in colander to be able to wash it all, including all the small bits. Spread directly onto a sheet pan, if it is a large cauliflower, use 2 sheet pans. No parchment paper in between.

Season well with olive oil and salt

.

Roast at 400 degrees for 40 - 50 minutes.

Mint Sauce:

1/4 cup mayonnaise

1 bunch fresh mint

2 tbsp apple cider vinegar

1 tsp salt

Blend well using an immersion blender or blender.


Chocolate Tahini Hamentashen


Hamentash Dough:

1/4 cup oil

3/4 cup sugar

1 tsp vanilla extract

1 egg

1/4 cup orange juice

1/2 tsp salt

2 tsp baking powder

2 1/4 cups flour

*1/4 cup extra flour for dusting


Chocolate Tahini Filling:

2 tsp cocoa

1 tbsp tahini

2 tbsp confectioners sugar

1 tsp water


Directions

In a medium sized mixing bowl, whisk the oil and the sugar. Add the vanilla and egg, whisk until combined. Continue with the orange juice, salt and baking powder, mixing well. Add the flour, mixing by hand until a smooth, non sticky dough forms, adding teaspoons of flour as needed.

Divide dough into 4 sections, keeping one out at a time, to roll and shape, while refrigerating the other 3, and taking them out one section at a time.

Preheat oven to 350° and prepare 2 baking sheets.


In a small bowl, combine all the chocolate tahini filling ingredients. Mix well to form a smooth spread.


Evenly flour your counter surface.

Using a rolling pin, roll the dough thinly, to approximately 1/8" thick. Cut circles with 3" cookie cutters or with a glass.

Fill with 1/2 to 1 tsp of filling. Fold by gently lifting the right and left sides of the hamentash circle and pinch on top. Then lift the bottom flap and pinch the bottom 2 corners to form a triangle. Set on a baking sheet and bake for 12 minutes, until lightly golden brown.

Yields: 25 Hamentashen.