04 Mar SPECIAL PURIM RECIPES:

BEER MARINATED DRUMSTICKS

INGREDIENTS:

8-10 chicken drumsticks
1/4 cup olive oil
1 tsp onion salt
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp ground black pepper
3-4 cloves of garlic
Juice of half a lime
1 cup beer
handful of chopped fresh
parsley
Salt to taste

DIRECTIONS:

In accordance with the tradition of drinking on Purim – try

these yummy beer marinated drumsticks.
Rinse and pat dry your chicken drumsticks and toss
them into a zip lock bag. Mix together all the remaining
ingredients together to make a marinade. Starting with
the olive oil, onion salt, paprika, ground cumin, 1/4 of a
teaspoon of cayenne powder (or more if you like a little
more heat and ground black pepper. Then mince the
fresh garlic and squeeze in the juice of half a lime. Pour
in the beer. Lastly toss in a handful of chopped fresh
parsley and mix it in. Pour the marinade into the zip lock
bag with the chicken. Seal it and massage the marinade
into all the pieces of chicken. Let the chicken marinate
for at least a couple of hours in the fridge, overnight
would be best to let the chicken absorb all the flavors.
Once the chicken has marinated simply throw them on
the grill.

FALL OFF THE BONE BEEF BACK RIBS

INGREDIENTS:

4 to 5 pounds of beef back ribs
For the dry rub
2 teaspoons smoked paprika
1 teaspoon each of garlic
powder, onion powder, salt,
and pepper
Your favorite barbecue sauce

DIRECTIONS:

Preheat your oven to 275° Line a baking sheet with aluminum
foil and place your ribs on top In a small bowl, mixed together
the ingredients for the dry rub then generously sprinkle both
sides of your ribs. Cover with another sheet of aluminum foil
making sure that you seal it tightly. Bake in the oven for four
hours. After four hours remove from the oven and discard the
top aluminum foil. Shmear your favorite barbecue sauce over
the ribs and place back in the oven for another 30 minutes.

KREPLACH

INGREDIENTS:

For kreplach dough:
2 cups four
Pinch of salt
2 eggs
1 T plus 1 t lukewarm water
For the filling:
1⁄2 medium onion, chopped
1 lb. beef, chopped meat
1 egg
Salt and pepper

DIRECTIONS:

On Purim its traditional to eat hidden foods to commemorate that Esther hid her
identity.
Many people eat kreplach – here’s a yummy recipe don’t just use it on Purim though
– enjoy it all year round.
For Kreplach dough: Put the our and salt in a bowl, make a well and add eggs and
water. Knead until smooth and non- sticky.
For Kreplach lling: Combine onion, meat, egg and seasoning. To form kreplach, roll
out dough until it is paper-thin. Cut into 2 inch squares. Put a teaspoon of meat
lling into the center of each square, pressing down the edges securely to seal. Cook
for 15 minutes in a large pot of boiling water (cook it in batches, not all at once).
Serve either in soup, or fry for a main course. Makes approx. 48.