I love planning menus for all the Jewish holidays but the Purim menu is the one you can have the most fun with! This year, in accordance with the spirit of the day (no pun intended) I'm going alcohol-themed. Here are just a few of the items that will be on our table:
Chicken Breasts Marinated in Tequila
- 1 cup tequila
- 1 cup orange juice
- 1/2 cup lime juice (preferably from fresh limes)
- 2 tablespoons chili powder
- 1 jalapeño, diced
- 2 tablespoons chopped fresh garlic
- 10 thin chicken cutlets
Place all ingredients in a freezer jumbo ziploc. Seal tightly and marinate overnight. Heat grill pan over medium-high heat. Spray with cooking spray, remove chicken from marinade and place in pan. Grill 3 to 4 minutes per side, until outside is seared and inside is no longer pink. Chicken can be served immediately or reheated, covered, in a 350 degree oven for about 30 minutes. Serve over rice.
Bloody Mary Salad
- 1 apple, peeled and chopped
- 1 cup tomato juice
- 3 tablespoons lemon juice (preferably freshly squeezed)
- 3 tablespoons olive oil
- 3 tablespoons vodka
- 1/2 teaspoon pepper
- 1/2 teaspoon Tabasco
- 1/2 teaspoon no-fish Worcestershire sauce
Place all dressing ingredients in a container with a cover. Using a hand immersion blender, purée the dressing until smooth. Cover and refrigerate.
- 5 cups fresh spinach
- 8 heirloom tomatoes, chopped
- 1/2 (7-ounce) jar roasted red peppers, chopped
- 1/2 (7-ounce) jar roasted yellow peppers, chopped
- 1/2 cup roasted slivered almonds
Place salad ingredients in a large bowl. Toss with dressing and sprinkle with nuts. Serve immediately.
Pina Colada Cake
We're going to cheat a little here and use a cake mix.
- 1 (18.5-ounce) Duncan Hines classic yellow cake mix
- 1 (8-ounce) can crushed pineapple, not drained
- 1/2 cup cream of coconut (not coconut milk!)
- 1/3 cup canola oil
- 3 eggs
- 2 teaspoons rum
- 1/2 cup cream of coconut
- 1/2 teaspoon rum
Preheat oven to 350 degrees and grease a 10 to 12-cup Bundt pan.
Mix together all the ingredients for the cake, making sure that the batter is smooth. Pour into prepared pan and bake for 50 to 60 minutes. Remove from oven and let sit for 10 minutes.
Prepare glaze: Heat coconut and rum together in a microwave until boiling.
Remove cake from pan and, using a toothpick or wooden skewers, poke holes all around the top of the cake. Carefully pour warm syrup over cake, allowing it to drizzle down the holes. Cool completely and dust with powdered sugar before serving.
Have a joyous Purim!!