Food

Sweet Adar

Some special treats for the joyous Purim holiday.

ANNABEL COHEN

Special to the Jewish News

T

he most jovial of Jewish holi-
days is just a week away.
Purim this year begins on
the evening of March 24 (the 14th of
Adar). Everyone knows the story of
Purim, with Esther, Mordecai and the
wicked Haman.
While the reading of the Megillat
Esther is how Jews commemorate the
holiday, a delicious tradition of giving
food or drink gifts, known as
mishloach manot (giving of portions)
has bakers stirring, scooping, baking
and packing for days beforehand.
These packages may be as basic as a
bottle of wine and a sweet loaf of nut
bread or a batch of your favorite cook-
ies.
Some folks keep it simple by wrap-
ping disposable plates in colorful plas-
tic wrap. Others fill baskets to capacity
with baked goods, candy, fruit and
pennies for the poor. There are also
companies and organizations that spe-
cialize in such gifts and deliver them
across the country.
The only real restrictions are that
the packages include at least two dif-
ferent kinds of foods or drink (things
that require at least two separate bless-
ings), and that the gifts be delivered
by hand (kids make great conveyors).
The following recipes are perfect for
giving. They're simple to prepare, trav-
el well and have a longish shelf-life.

STRAWBERRY CHERRY
STREUSEL SQUARES
Crust:
2 cups all-purpose flour
1/2 cup sugar
1/4 tsp. salt
10 Tbsp. (1 1/4-sticks) butter, cut
into pieces
1 tsp. vanilla extract
3 Tbsp. orange juice
1 cup sweetened flaked coconut
1 cup walnut or pecan halves
Filling:
1 cup sweetened dried cherries
1 cup good quality strawberry jam or
preserves
Make dough: Preheat oven to 375F.

3/17
2005

60

Line 9x13-inch baking dish or pan
with parchment or foil. (If using
foil, spray it well with nonstick
cooking spray). Set aside.
Place flour, sugar, salt and butter
in the bowl of a food processor and
pulse until the mixture resembles
coarse crumbs. Add vanilla extract
and pulse again. Add the juice and
pulse until the mixture becomes a
dry dough.
Press half of this dough evenly
over the bottom of the prepared
dish or pan. Use a fork to poke many
holes in the crust (at least 10 times).
Bake, uncovered, for 15 minutes.
While the crust is baking, combine
the dried cherries and jam in a medi-
um bowl and stir well. When the
dough is finished baking, spread this
mixture over the crust.
To the remaining dough add the
coconut and walnuts or pecans and
pulse a few times to break up the nuts
and mix the dough. Use your hands to
break up the dough as you sprinkle it
over the filling. Bake again, uncovered,
for 25-30 minutes, until the crumbled
dough is golden.
Remove the pan from the oven and
cool completely or chill for at least 2
hours. Run a knife around the perime-
ter of the pan and turn the pan over
onto a cutting board. Peel away the
foil or parchment and cut the squares
into the size you like. Makes 24 serv-
ings.

CRISPY PEANUT BUTTER BALLS
These are like "Buckeyes" ... but bet-
ter.
1 1/2 cups peanut butter
6 cups powdered or confectioners'
sugar
1 cup (2 sticks) butter, softened
1 tsp. vanilla extract
1 1/2 cups crispy rice cereal
4 cups semisweet chocolate chips
Line a baking sheet with wax paper
or parchment. Set aside.
Combine peanut butter, sugar, but-
ter and vanilla in a large mixing bowl.
Using an electric mixer, mix until
combined (the mixture will not be
smooth). Add the cereal and mix again
until incorporated.
Use a small-portion scoop or a
tablespoon to measure the dough. Roll
the dough into 1-inch balls and place

on the prepared baking sheet. When
all the balls are done, chill them for 1
hour.
Place the chips in a microwave-safe
bowl and microwave on high for 2
minutes. Remove from oven and stir
the chips with a tablespoon until
smooth (if the chips are not complete-
ly melted, microwave again for 30 sec-
onds, repeating again if necessary).
Dip the balls in the melted choco-
late (you can do this with your fingers
or with a toothpick if desired). Shake
the balls a bit to remove excess choco-
late. Place the balls on the baking
sheet.
When all the balls are dipped, chill
again for 20 minutes or more. Makes
about 50 buckeyes.

TURTLE BROWNIES
Brownies:
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
(not Dutch-process)
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 sticks (10 Tbsp.) unsalted but-
ter
3 large eggs
1 cup granulated sugar
1 tsp. vanilla
Topping:
3/4 cup sugar
1/3 cup corn syrup
1/4 cup water
1/3 cup heavy cream
1 tsp vanilla
1 1/2 cups lightly toasted pecans
Preheat oven to 350E Butter and
flour a 9-inch-square metal baking
pan, shaking out excess flour.
Make brownie layer: Combine flour,
cocoa powder, baking powder and salt

in a bowl and whisk well to combine.
Set aside.
Melt butter in a microwave-safe
bowl on high for 1 1/2 minutes until
melted. Stir in sugar and vanilla. Stir
in eggs, one at a time. Stir this mixture
into flour mixture until combined.
Spread the brownie layer in the pre-
pared pan and bake for 25 minutes.
While the brownies are baking,
make the topping: Combine sugar,
corn syrup and water in a medium
saucepan over medium-high heat and
bring to a boil. Reduce heat slightly
and cook the mixture, stirring occa-
sionally until the mixture is golden, 8-
12 minutes.
Stir in the cream and vanilla (care-
fully — the mixture will be very hot).
Remove from heat and continue stir-
ring until smooth. Add the pecans and
stir well.
Spread this mixture over the warm
brownies and cool completely (or
chill) for several hours up to a day
ahead. Cut into squares. Makes about
36 brownies.

CRANBERRY, RAISIN,
BLUEBERRY CLUSTERS
You may also fill these with just one
fruit or a variety of fruits or nuts.
Dried apricots and dates work well, as
do slivered almonds.
3 cups semisweet chocolate chips
1 cup sweetened condensed milk
1 Tbsp. vanilla
2 cups golden raisins
2 cups sweetened dried cranberries
2 cups dried blueberries or cherries
Have 100 mini muffin cup liners
available.
In a large saucepan over medium
heat, combine chocolate, condensed
milk and vanilla. Stir until the choco-
late is melted and the mixture is