11 Mar SPECIAL PURIM RECIPES:
MISO GLAZED SALMON
INGREDIENTS:
2 pounds salmon filets
Salt and pepper
1/4 cup miso paste
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 teaspoon sesame oil
DIRECTIONS:
Salt and pepper the salmon. In a small bowl add the miso paste,
soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk
together until smooth. At this point you can let the salmon
marinate in the dressing for one to three hours or just bake it o
in the oven. Preheat your oven to 350° and bake for 25 to 30
minutes until desired doneness.
Salt and pepper the salmon. In a small bowl add the miso paste,
soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk
together until smooth. At this point you can let the salmon
marinate in the dressing for one to three hours or just bake it o
in the oven. Preheat your oven to 350° and bake for 25 to 30
minutes until desired doneness.
HAMANTASCHEN
INGREDIENTS:
4 eggs
1 cup sugar
1⁄2 c oil
3⁄4 c orange juice
1 tsp vanilla
5 cups flour
2 tsp. baking powder
Fillings: Apricot, Prune,
Raspberry, Chocolate Chip, Cookie
Dough, Lemon Curd,
Smores – fluff, chocolate chips and
crushed graham crackers, Apple
Pie, Caramelized Onions
Taco Meat, Pulled Brisket
DIRECTIONS:
You can’t have Purim without Hamantaschen. I’ve been using this dough recipe for
more than 30 years. It’s very forgiving and easy to work with. Hamantaschen also
freeze wonderfully. So make a double batch and freeze then ahead of time for easy
entertaining. Hamantaschen is something you should denitely have fun with.
Experiment with dierent llings, be creative – see some of our ideas below: They can
be both sweet or savory! Preheat oven to 350 degrees.
Beat eggs and sugar. Add remaining ingredients and mix well. Working in batches roll
out dough and cut into rounds using a glass. Stu with desired lling, fold into
hamantaschen and bake 20 minutes until golden.
JEWELED PERSIAN RICE
INGREDIENTS:
1 1/2 tsp salt
1 tsp sweet paprika
1/2 tsp turmeric
1/4 tsp cumin
1/8 tsp black pepper
4 Tbsp extra virgin olive oil divided, plus
1 teaspoon
2 medium size onions, diced small
10 dried apricots, quartered
6 dried figs, quartered
1/4 cup dried cherries
1/4 cups pistachios or pumpkin
seeds
1 cup long grain basmati rice
1 cup water
1 1/2 tsp fresh lemon or orange zest
1 cup pomegranate seeds
DIRECTIONS:
Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and spices and
stir well. Cook over medium heat for about 3-4 minutes, stirring constantly and
making sure the rice gets well coated with the oil and the spices.
Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes,
remove from heat and let it sit for 15 minutes covered. In the meantime, heat the remaining 2
tablespoons of olive oil in a non stick skillet. Add Onions and cook over medium heat for
about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to
prevent from burning. Transfer onions to a plate and in the same skillet, heat 1 teaspoon of
olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium low for 2-3
minutes, stirring frequently. Once the rice is ready, fluff it with a fork, add onions, dried fruit,
pistachios and lemon or orange zest and toss well. Right before serving sprinkle
pomegranate seeds on the rice.