click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




Delicious Purim Cuisine

Delicious Purim Cuisine

No theme – just really great food.

by

Every year we face the challenge of what to make for our festive Purim meal. It just can’t be the same as last year! Here are some delicious suggestions – no theme, just really good food. Remember, it’s time to be joyful!

Cosmopolitan with a Kick

On Purim you should drink only until you don’t know the difference between cursed is Haman and blessed is Mordechai. The Torah is not advocating drunkenness but rather a relaxing of inhibitions that should allow us to perceive that the whole world is one; what we see as obvious good and what we see as seemingly bad are all reflective of the Almighty’s Oneness and kindness.

Here’s a cocktail to assist you in fulfilling this mitzvah.

Serves 1. Can be doubled, tripled, quadrupled…

  • 1 ounce vodka
  • ½ ounce Triple Sec
  • ½ ounce lime juice
  • ½ ounce cranberry juice
  • 2 slices fresh jalapeno

Add vodka, Triple Sec, lime juice and cranberry juice to a shaker full of ice. Shake vigorously and strain into a martini glass. Add the jalapeno. Sip slowly.

Pesto Rolls

Makes about 18 rolls

  • 4-1/2 to 5 cups flour
  • 2 heaping teaspoons active dry yeast
  • ¾ cup nondairy creamer or soy milk
  • ½ cup water
  • ½ cup margarine
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • ½ cup basil pesto

In a large bowl, combine 2 cups of flour and yeast; set aside. In a microwave or saucepan, heat soy milk (or creamer), water, margarine, sugar and salt until lukewarm and margarine begins to melt. Add to flour mixture and stir. Add egg and whisk together. Stir in pesto. Add remaining flour, one cup at a time, stirring constantly. Knead until dough becomes smooth and elastic. Shape dough into ball and roll in an oiled bowl. Cover and let rise for 2 hours. Punch dough down and divide in half. Let it rest for 10 minutes. Divide each piece of dough into nine pieces shape into balls. Place in greased muffin tins. Cover again and let rise an additional ½ hour. Preheat oven to 375 degrees. Bake for 12 to 15 minutes – until golden. Remove from pans to cool on racks.

Basil Pesto:

  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup (about) extra-virgin olive oil

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Season the pesto with more salt and pepper, to taste. Cover and refrigerate.

Chicken Breasts Tarragon

Serves 8

  • 8 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup margarine
  • 2 shallots, chopped
  • 2 cups white wine
  • 2 cups nondairy creamer
  • 4 tablespoons fresh tarragon, chopped

Season chicken with salt and pepper. Melt margarine in a large skillet over medium-high heat. Add chicken and sauté until golden, 3 to 4 minutes per side.

Add the shallots and wine. Bring to a boil until reduced by half. Stir in cream and half the tarragon. Bring to a boil and reduce slightly. Stir in remaining tarragon. Serve over rice or egg noodles.

Purple Cabbage with Wine

This easy side dish adds vibrant color and taste to your table.

  • 2 tablespoons margarine
  • 1 onion, chopped
  • 1 head read cabbage, chopped
  • 1 Granny Smith apple, chopped
  • ½ cup red currant jelly
  • ½ cup red wine

Melt margarine in a medium Dutch oven over medium heat. Add onion and sauté for 5 minutes or until golden. Stir in cabbage, apple, jelly and wine. Bring to a boil. Reduce heat and simmer, covered, until soft – 15 to 20 minutes.

Chocolate Peanut Butter Molten Cakes

This will wow your guests!

Makes 6 (can be doubled)

  • 6 tablespoons margarine plus more for greasing
  • About 6 teaspoons unsweetened cocoa
  • 1 ½ cups semisweet chocolate chips
  • 6 eggs
  • 6 teaspoons sugar
  • 6 tablespoons peanut butter
  • 6 teaspoons flour

Preheat oven to 375 degrees. Set a baking sheet on rack in center of oven. Grease 6 (¾ cup) ramekins and dust with cocoa powder.

In a medium saucepan melt margarine and chocolate chips over low heat, stirring until smooth.

In a bowl, whisk eggs, sugar and peanut butter to blend. Stir in chocolate mixture until fully incorporated. Add flour until just mixed. Pour batter into ramekins. Set on baking sheet and bake until just set, about 7 to 10 minutes.

Let cool slightly and invert onto plates.

Published: February 26, 2012


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 1

(1) Anonymous, March 6, 2012 9:22 AM

Peanut butter

would it taste bad without the peanut butter? (we have allergies in our family)

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub