Purim Food
The traditional Purim cookies are called Hamentaschen and filled cookies formed in a triangle. Favorite fillings contain chocolate, prune, chopped nuts and poppy seed and any filling might be used.
Purim Food - Coffeecake, Poppy Seed II (D, TNT)
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1-1/2 cups sugar
- 1 cup butter or margarine
- 3 eggs
- 1-1/2 tsp. almond extract
- 1-1/2 tsp. vanilla
- 3 cups flour
- 1-1/2 cups milk
- 1 tbsp. poppy seeds
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. salt
Method for Purim Food " Coffeecake, Poppy Seed II (D, TNT) "
- Preheat 350°F oven.
- Combine sugar, butter, eggs, and extracts.
- Mix on average speed, scrape bowl repeatedly until light and fluffy, 2 to 3 minutes.
- Add remaining ingredients.
- Beat 1 to 2 minutes more until mixed.
- Pour into bundt or tube pan.
- Bake 50 to 65 minutes until done.
- Cool 10 minutes before turning out of pan.
Purim Food "Stuffed Acorn Squash"
Makes sufficient for 2 medium sized acorn squashes. And slice out the squash on the inside until you reach its hollow. Clean out the seeds and drain. Then put the squash on its wider end, fill it with the following meat mixture:
Meat Mixture for Purim Food "Stuffed Acorn Squash":
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1 large onion, diced and sautéed
- 2 cloves garlic, diced and sautéed
- 1 large carrot, shredded
- 1 lb. / 1/2 kilo ground meat
- 1 lb. / 1/2 kilo ground turkey or chicken
- 2 eggs
- 3/4 cup bulgur, uncooked
- 1/2 tsp. pepper
- 1 Tbls. mustard
- 3 Tbls. ketchup
Chop the onion and garlic finely, and sautee in the olive oil for 5 minutes on high. Add the worn carrots and sautee another five minutes on medium and turn off the heat. In a bowl, mix by hand all the ingredients, then add in the sautéed vegetables.
Purim Food "Sauce":
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2 large cans tomato paste or sauce, approximately 16 oz per can.
- 1 1/3 Tablespoons salt
- 1 1/2 tsp. pepper
- 2 Tablespoons lemon juice
- 1/2 cup brown sugar
- 1 Tbls. white wine (preferable) OR regular vinegar
Method of Purim Food " Sauce"
Pour this sauce over the squashes and place it in the oven, covered. And bake for an hour until squash is tender at temperature of 350 °F/ 180-190 °C.
Purim Food " Orange Sorbet"
Somewhat good and light to enjoy for dessert and to top of our Purim feast.
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1/2 tsp. jello
- 1/4 cup sugar
- 1 cup water
- 1/2 tsp. orange liqueur
- 6 oz. orange juice concentrate
- 1 egg white
Method of Purim Food " Orange Sorbet"
In a bowl, dissolve jello with a little cold water and stir. In a small pot, liquid the sugar and the cup of water gradually over low heat until clear. Bring the mixture almost until the boiling point and turn off heat.
Add the softened jello to this sugar syrup and mix well, Cool. Add orange juice think and orange liqueur and stir and freeze for 2 hours.
Beat egg white until stiff.Remove the cold blend from the freezer and scoop it out into a mixing bowl.Smash this with a fork until it is soft and mushy.Fold this together with the crushed egg white and return to the freezer for 4-6 hours, until firm.
Remove from the freezer and let it soften for 5 min. Then hammer with the mixer's K-hook for a few minutes until it is the consistency of sorbet. Refreeze until serving and serve for 4.
Purim Food "Hamantaschen II (P, TNT)":
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3-1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup oil
- 1/4 cup water
- 3/4 cup sugar
- eggs
- 1 tsp. vanilla
- Your favorite filling
Method of Purim Food "Hamantaschen II (P, TNT)"
Sift together flour, baking powder and salt. Combine oil, water and sugar. Add eggs and vanilla. Add flour mixture. Mix well and refrigerate overnight.
Roll out, using more flour if necessary to prevent sticking. Use 3" cup to cut out rounds. Put 1 tbsp. of your favorite filling in the middle and fold up, making three corners.
Bake at 350°F for 25 minutes or until golden brown. This recipe is good for kids, because all their playing will not ruin the dough. Add flour whenever necessary.
More Information about Festival of Purim 2010
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