Masks, costumes and yummy hamantashen! Let’s get in the mood for fun, great food, and the unavoidable chaos that is Purim as we also remember what Purim is really all about.
Professional Organizer Nahva Follman is on board with some great advice about our Purim gift baskets (“mishloach manot”), the festive Purim meal, and how to deal with merrymakers who’ve drunk beyond their limit – you know what we mean!
Writer and food columnist, Brynie Greisman stops by with some scrumptious and EASY recipes for hamantashen, and also a main course which is too easy and worry free NOT to prepare for your family and guests. (See Brynie’s recipes, below.)
Later in the show, writer and businesswoman Andrea Simantov dishes about crazy Purim costumes, and why Purim in Israel is unlike anywhere else in the world!
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HAMANTASHEN recipe by Brynie Greisman
1 cup sugar
½ cup oil
3 Tbsp lemon juice (or juice of 1 fresh lemon)
Rind of 1 lemon, grated (optional)
4½ – 5½ cups flour
2 tsp. baking powder
Pinch of salt
Beat eggs and sugar. Add remaining ingredients, and mix well. Divide into four parts. On a floured board, roll out each portion to about 1/8th inch thick. Using a round biscuit (or cookie) cutter, cut 3-inch circles. Place ½ to 2/3 tsp. desired filling in the middle of each circle.
To shape into triangles: Lift up right and left sides, leaving bottom down, and bring both sides to meet at the center above the filling. Pinch together. Bring top flap down to the center to meet at the two sides. Pinch edges together. Some bakers close it totally, or you can let a bit of the filling peek out. Place on greased cookie sheets one inch apart and bake in a 350F/180C preheated oven for 15-20 minutes.
Choices of Fillings:
Apple or prune butter; strawberry; raspberry (with grated chocolate) or apricot preserves; cherry pie filling, “mohn” poppy seed prepared filling, chocolate bits; cooked prune or apricot filling (recipes below…)
Prune filling: ½ kilo pitted prunes — cook in a little water, just to cover. Cool. Place in food processor. Add approx.. 1/3 cup ground (or finely-chopped) walnuts, and 1 tsp. cinnamon. Proceed as above.
Apricot filling: ½ kilo apricots – wash and check. Cook in a little water, just to cover. Cool. Place in food processor. No other ingredients necessary. Proceed as above.
STUFFED CHICKEN recipe by Brynie Greisman
8 fresh chicken bottom quarters OR 16 thighs w/o drumsticks
½ cup oil
2 large onions, diced
2 cloves garlic (optional)
½ cup water
1/3 cup flour
Salt and pepper, to taste
Heat oil in a large skillet. Add onions and sauté on medium flame until golden brown. If using garlic, mince and add 5 minutes before the end. Remove from flame and transfer to a medium bowl. Add water and flour to make a stuffing consistency. Adjust quantities if necessary. Add salt and pepper and mix well. Place a heaping Tbsp. of stuffing just under the skin of the chicken and place in a large roasting pan (or two). When finished with all the chicken pieces, sprinkle with garlic powder and paprika or spices of your choice. Cover, and place in freezer until ready to bake.
When you bake the chicken, preheat the oven to 360F/180/C. Place frozen chicken, very well covered, (I do a double layer of aluminum foil, or a layer of parchment paper and a layer of aluminum foil, tightly sealed) in the oven, and bake for 4 hours. Yield: 16 portions.
NOTE: Stuffing chicken whilst fresh, freezing it, and baking yields an incredible soft chicken.
The Modern Jewish Home 01March2017 – PODCAST