Health & Fitness
FOOD
Seudat Purim
Let the revelry commence!
Linda Morel
15 cherry tomatoes, cut in half
/2 cup pitted kalamata olives, cut in
half
1/2 teaspoon dried basil
2 Tbsp. fresh parsley, chopped
1 /2 medium-sized red onion, chopped
1 tsp. garlic powder
Kosher salt to taste
1 Tbsp. red wine vinegar
1 1/2 Tbsp. olive oil
Jewish Telegraphic Agency
1
New York
P
urim is a busy holiday. It starts
with an evening reading of the
Megillat Esther on Saturday, Feb.
27, followed the next morning by the sec-
ond reading of the story that rivals the pace
of a best-selling novel.
Many people visit family and friends to
distribute mishloach manot, small pack-
ages of treats. They also give matanot
l'evyonim, donations to the needy.
Finally comes the highlight of any
Jewish holiday — a delicious meal. The
Seudat Purim often begins midday and
lingers until evening.
"There's no such thing as a traditional
Seudat Purim," says Janet Andron Hoffman,
a social worker from Teaneck, N.J.
Most families develop their own style of
hosting the celebratory lunch. However, the
meal begins like other Jewish holidays —
by breaking bread and reciting blessings.
The foods eaten at Seudat Purim lun-
cheons are rife with symbolism. Seeds and
nuts are customarily cooked into holiday
foods. The Talmud relates that Esther as
queen ate only seeds and nuts in the palace
of King Ahasuerus because she had no
access to kosher food. Some experts believe
she subsisted on chickpeas, too.
Many families buy an especially long,
braided challah, commemorating the rope
used to hang Haman. As turkey is generally
known as a stupid animal and Ahaseurus
was a foolish king, turkey often is the entree
of choice on Seudat Purim menus.
Hamantashen is the most well-known
Purim food because its shape is remi-
niscent of Haman's triangular hat. While
hamantashen are often filled with preserves
and chocolate, poppy seeds were traditional.
Below are Seudat Purim recipes.
Drunken Turkey
Because the liqueur in this recipe is
cooked through, the alcohol has lost its
potency and thus is safe for children.
Turkey ingredients:
Nonstick vegetable spray
3-3 1/2 pound turkey breast
1 cup orange liqueur
Kosher salt to taste
Freshly ground pepper to taste
1 tsp. garlic powder
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February 18 • 2010
Drain chickpeas in a colander. Place
chickpeas and remaining ingredients in a
large bowl and toss until well combined.
Cover with plastic wrap and refrigerate.
Toss again before serving, adding more
olive oil and vinegar, if necessary.
Yield: 6-8 servings
Serve with Orange Sauce. Yield 6 servings.
Orange Sauce:
1 cup orange liqueur
1 1/2 cups orange juice
1 /4 cup orange marmalade
1 tsp. lemon juice
6 Tbsp. honey
2 tsp. Balsamic vinegar
Preheat oven to 350E Coat a roasting pan
and rack with nonstick spray. Place rack
inside of roasting pan.
Rinse turkey breast under cold water
and pat dry with paper towels. Place
breast skin side down on a plate. Douse
with 1/8 cup orange liqueur.
Sprinkle with salt, pepper and Vs tea-
spoon garlic powder. Place breast skin side
up on rack and repeat, seasoning with
remaining orange liqueur, salt, pepper and
garlic powder. Insert a meat thermometer
into thickest part of the breast, avoiding
bones. Slide roasting pan inside the oven.
Meanwhile, place Orange Sauce ingre-
dients into a medium-sized pot. Stir well
to blend. Bring to a boil over medium
flame. Reduce flame and simmer sauce for
15 minutes, stirring occasionally. If sauce
returns to a boil, reduce heat again. Cool
to warm and reserve.
After breast has roasted for 11/2 hours,
remove from oven. With a ladle, drizzle
Orange Sauce on breast, reserving the
remainder. Then return turkey to the oven.
Breast is ready when thermometer
reaches 170E, which takes about 2 to 21/2
hours. Remove from oven and wait 5 min-
utes before slicing.
Poppy Seed Noodles
(Dairy or Pareve)
This recipe from Hungary reminds us of
Queen Esther's plight in King Ahaseurus'
court.
1 (16 oz.) package of extra wide egg
noodles
A few drops of cooking oil
2 shallots
6 Tbsp. butter or margarine
Kosher salt to taste
White pepper to taste
1 Tpsp. poppy seeds
2 Tbsp. chopped fresh parsley, garnish
Prepare noodles according to package
directions, adding cooking oil to the
boiling water. While noodles boil, chop
shallots fine and saute in butter or mar-
garine until translucent, about 2 minutes.
Reserve.
When noodles reach the desired tender-
ness, drain them well in a colander. Place
noodles in a large mixing bowl. Pour shal-
lot butter (or margarine) over them. Add
salt, pepper and poppy seeds; stir until
blended. Move noodles to an attractive
serving bowl and sprinkle parsley over
the top.
Serve immediately. Yield: 6 servings (as
a side dish)
Chickpea Salad
(Pareve)
This recipe tastes best when made 24
hours in advance.
2 (19 oz.) cans chickpeas
Almond Triangles
(Pareve)
Like hamantashen, this pastry reminds us
of Haman's three-cornered hat.
Nonstick vegetable spray
1 egg
1 cup dark brown sugar (hard lumps
removed)
1 tsp. almond extract
1 /2 cup flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cardamom
1 cup blanched, slivered almonds,
coarsely chopped
Preheat oven to 350E Coat an 8-inch
square baking pan with nonstick spray.
In a large mixing bowl, with a wooden
spoon hand mix the egg, brown sugar
and almond extract. (Don't use an electric
mixer in any step of this recipe.) Fold in
flour, baking soda, salt and cardamom,
mixing well. Add almonds and stir until
well blended.
Place batter in prepared pan; spread
evenly. Bake for 18-20 minutes or until
edges brown and top surface is slightly
firm but soft and spongy underneath.
Remove from oven and cool to room
temperature on a wire rack. With a knife,
cut across the pan, making 3 horizontal
but equal strips. Then cut down the length
of the pan, making 3 equal vertical strips.
You'll have 9 squares.
Remove squares from the pan and cut
them in half diagonally, creating triangles.
Recipe freezes well. Yield: 18 triangles. 0