The Purim Seudah
Latest update: February 24th, 2013
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Striped Fish
Begin with Hamentasch Onion Rolls
Make a batch of your favorite challah dough.
While the dough is rising: Dice and Saute 3 onions in oil and salt.
Once your challah dough has risen properly take a large chunk of dough and roll it out about ½ inch thick.
Using a one pound container cut out circles of the dough.
Place a tablespoon of sautéed onion in the center.
Pinch the three sides tightly shut to form a hamentasch shape. Note: Pinch it very tightly leaving very little space in the middle otherwise it may open in the oven.
Let the hamentasch onion rolls rise for ½ an hour.
Smear egg and bake until golden brown.
I also made some regular small challahs for those that prefer it over onion rolls.
Then make the table festive with Striped Fish
Slice onions, green, orange, red and yellow peppers.
Place in a baking pan with a bit of oil and some salt.
Using aluminum foil, tear a strip and fold it about 1 inch thick and long enough to be able to fully cover a whole salmon or trout and twist closed underneath.
Leave about 1 inch in between each silver foil strip.
Cover the fish with 1 inch strips and 1 inch spaces.
Sprinkle salt on the fish.
Sprinkle paprika all over the fish.
Bake at 350° degrees, then let cool
Once the fish is cooled lift the fish and untie the silver foil.
Decorate with lettuce, grape tomatoes, and baked vegetables from under the fish.
Hamentasch Knishes make a great side dish
Make your favorite mashed potato recipe.
Thaw a roll of flaky dough.
Using a medium or large round cookie cutter, cut circles of flaky dough.
Put a bit of potatoes in the center.
Close the flaky dough tightly.
Prick the dough of the hamentasch with a fork.
Smear egg and sprinkle sesame seeds.
Bake on 350° degrees until golden brown.
Serve with mushroom or vegetable sauce.
Note: While it bakes, it will probably open up and will not resemble a hamentasch. In order to fix this, pinch the hamentasch closed while it is still hot and it should look like a hamentasch again.
Finally – Dessert
Cup:
The base is a waffle bowl which can be purchased in your local grocery.
Melt baking chocolate.
Dip the waffle cup face down into the chocolate and then into sprinkles.
Ice Cream:
Make a snow with: 4 egg whites and ¼ cup sugar.
In another bowl mix: 4 egg yolks, 1-8 ounce whip, ¼ cup sugar, ½ tsp. vanilla sugar.
Fold into egg whites
Blend 1 bag of frozen strawberries.
Slowly add to the ice cream mixture until it is the desirable color pink.
Freeze.
Repeat the ice cream recipe another two times. The second time substitute the blended strawberry for blended blueberries for a purple color. The third time substitute the blended strawberries/blueberries with blended canned peaches without the juice for the yellow color.
Note: Be careful not to make the ice cream fall when adding the blended fruit. I add the blended fruit in the mixer and turn it on the lowest number for a second.
Clown:
Melt colored chocolate
Cut a lollypop stick in half
Pour the colored chocolate into a clown chocolate lollypop mold.
Put the half stick where the lollypop stick would be placed.
Freeze the chocolate.
Pour melted colored chocolate into little spoon molds and freeze.
To Assemble:
Use a small scoop to put the different colored ice creams into the waffle base.
Place the clown chocolate lollypop in the center and the chocolate spoon on the side.
tell a friendAbout the Author: S. Y. Einhorn is a teacher and mother of four who lives in Monsey, NY. She does both writing and photography as a hobby. Her articles and photos of her extensive travels have been published in various magazines and newspapers.
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