24 Feb SPECIAL PURIM RECIPES:
HARVEY WALLBANGER CAKE
INGREDIENTS:
Cake:
1 Box yellow cake mix
1 cup vegetable oil
4 large eggs
1/4 cup amaretto liqueur
1/4 cup vodka
1 package vanilla instant pudding
mix
3/4 cup fresh orange juice
Glaze:
1 cup confectioners sugar (sifted)
1 tablespoon orange juice
1 tablespoon amaretto liqueur
1 teaspoon vodka
DIRECTIONS:
Harvey Wallbanger Cake is a classic and denitely a must for Purim. Drink up!
Preheat the oven to 350 F. Generously Spray a Bundt pan baking pam. Place
the cake mix, vegetable oil, eggs, amaretto liqueur, vodka, pudding mix, and
orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.
Pour the cake mixture evenly into the prepared Bundt pan and tap gently on
the counter to release any air bubbles.
Bake for 45 to 50 minutes. A toothpick inserted in the center should come out
clean. (Do not overbake or it will become dry.)
Let the cake cool completely.
Gently loosen the edges around the rims with a thin rubber spatula. Invert and
unmold the cake from the Bundt pan onto a cake platter.
Glaze the Cake: Mix the powdered sugar, orange juice, amaretto liqueur, and
vodka until the mixture is smooth. (If it is too thick, add more orange juice a
few drops at a time to get a drizzling consistency. If it is too thin, add more
powdered sugar a teaspoon at a time.)
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.
BOOZY BOURBON MEATBALLS
INGREDIENTS:
Meatballs
2 lbs chopped meat
1/2 cup bread crumbs
2 eggs
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon basil dried
4 tablespoons olive oil
Bourbon Sauce
2/3 cup bourbon
1 cup ketchup
1/2 cup brown sugar
2 tablespoon apple cider vinegar
2 dashes paprika
2 teaspoon garlic powder
DIRECTIONS:
In accordance with the tradition of drinking on Purim – try these yummy boozy bourbon
meatballs. Serve them as an appetizer over rice.
Meatballs: In a large mixing bowl, place all the meatball ingredients (except the olive oil)
and mix it together with your hands. Grab a small amount of meat and roll it into a
meatball (you choose the size), place each ball on a plate until all the meat is used up.
Heat a sauté pan with the olive oil. Add the meatballs and sauté them, turning them
every 30 seconds to brown all the sides. Should take around 8 minutes total Remove
meatballs from pan and set aside.
Sauce: Add all the ingredients for the sauce and bring it to a boil and cook it for 10
minutes. Lower the heat and add meatballs. Stir until the sauce covers them. Continue
simmering for 5 minutes.