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Purim Menu Bursting with Flavor

Purim Menu Bursting with Flavor

It’s colorful, flavorful, healthy and beyond delicious, and won’t take you forever to make.

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Your Purim menu should be colorful, flavorful, healthy and beyond delicious. It should also not take you forever to make. Here is a menu that is bursting in flavor and comes with its own multi-tasking guide on how to cook this meal in the most efficient way possible.

A few tips for you if you are hosting a Purim meal: Do as much as possible days before. Serve fresh fruit for dessert because everyone has eaten their weight in junk food already. Make the focaccia dough in advance and make mini ones for Mishloach manot, put in a mini techina and call it a day!

Multi-tasking guide:

Can be done days before Purim

  1. Make dough for Focaccia Hamantashen and roast the peppers
  2. Prepare all ingredients for salmon
  3. Roast the garlic for the salad and prep salad
  4. Prep the Kohlrabi slaw with the dressing on the side
  5. Make the cauliflower rice
  6. Make the Osso Buco
  7. Prepare all ingredients for chicken

Day of Purim:

  1. Cook the chicken
  2. Cook the salmon
  3. Plate the salads (only dress them right before)
  4. Bake the focaccia
  5. Reheat on low the meat and rice

Focaccia Hamentashen

I know this looks long, but read it and you will see how simple and EASY it is! Everyone has been making sweet hamentashen for Purim, with different typical and unique fillings. Some people have created savory hamentashen filled with ground meat and other goodness. I decided to create focaccia hamentashen because at every Purim meal, people want to have bread, but having challah just feels strange. Here is a bread for your feast that will wow your guests in flavor and appearance!

Cuisine: Baking
Special Diet: Dairy Free, Soy Free

Ingredients:

  • 1/2 red bell pepper, thinly sliced
  • 1/2 orange pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 1/8 cup fresh oregano, finely chopped
  • 1/8 cup fresh sage, finely chopped
  • 1/8 cup Fresh thyme, finely chopped
  • 1/4 cup fresh rosemary, finely chopped
  • 3 tablespoons honey
  • 3 tablespoons Balsamic vinegar
  • 2 cups flour
  • 3/4 cup whole wheat flour
  • 1/4 cup semolina flour
  • 2 teaspoons rapid rise yeast
  • 2 teaspoons sugar
  • 1 cup warm water
  • 2 teaspoons salt, pink Himalayan
  • 1/4 cup olive oil, plus more for greasing
  • 1 teaspoon zaatar spice blend

Directions:

  1. In a large bowl add the flour, semolina flour and mix together. Create a well in the center and add the warm water, yeast and sugar and mix gently. Let foam for 5 minutes.

  2. Mix well, add the salt and 3 tablespoons of olive oil. Kneed in the bowl until it becomes a dough. Place a towel on top and put in a warm place for 25 minutes.

  3. Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.

  4. Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the peppers, fresh herbs, balsamic vinegar and 2 tablespoons of honey. Let cook for 5 minutes, mixing often.

  5. Roll out dough on sheet pan into a large circle. Add the pepper topping to the center of the dough. Using your fingertips, wet all around the edge of the dough. Join all corners, creating a triangle. Pinch really tightly to ensure it doesn't open during baking.

  6. Brush top with water and a drizzle of olive oil. Sprinkle with zaatar and drizzle the remaining tablespoon of honey. Bake for 12 minutes. Remove, let slightly cool and slice at the table.

Notes & Tips:

This dough does not need to rise that much to be delicious. Feel free to play with this recipe as much as you would like; Here are some alternative ideas; add Bulgarian cheese to the center, use different fresh herbs like cilantro, basil and mint, or only 1 or 2 of the ones listed below, add onions instead of just peppers.

Salmon with rhubarb jam

Salmon with rhubarb jam

Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish! If you can’t get rhubarb you can use frozen peaches or mangos, thinly slice them and do the rest of the recipe the same!

Course: Main Dish
Cuisine: Fish
Special Diet: Dairy Free, Gluten Free, Sugar Free
Servings: 4 people

Ingredients:

  • 1 1/2 pounds salmon, skin off, cut into even pieces
  • 1 teaspoon salt, pink Himalayan
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 rhubarb stalks, sliced
  • 2 purple onions, thinly sliced
  • 1/2 chili pepper, sliced
  • 3 cloves garlic, peeled and zested
  • 2 teaspoons fresh ginger, peeled and zested
  • 2 tablespoons soy sauce
  • 2 teaspoon worcestershire sauce, optional
  • 2 tablespoons honey
  • 1 cup fresh basil, chopped

     

Directions:

  1. Sprinkle salt and pepper on the fish.

  2. Prepare a large nonstick saute pan on high heat. Add 2 tablespoons of olive oil and get hot. Add rhubarb, onions and chili pepper and cook for 5 minutes, mixing often. Add the garlic, ginger, soy sauce, Worcestershire sauce and honey and mix well and move it all to one corner of the pan.

  3. Add the rest of the olive oil and get hot. Add the fish, face side down and place all the rhubarb jam on top of the pieces.

  4. Add ¾ cup of water and cover. Let cook for 7 minutes.

  5. Remove from pan and add fresh basil right before serve.

Roasted garlic salad

Roasted garlic salad

Make extra of the garlic and spread it on challah (or bread). Trust me this roasted garlic becomes an addiction!

Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: 4 people

Ingredients:

  • 4 ounces frisee lettuce
  • 10 cloves garlic, peeled
  • 1 cup Balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt, pink Himalayan
  • 1/4 cup extra virgin olive oil
  • 1 orange, slides, core saved for dressing
  • 1 avocado, sliced

Directions:

  1. Prepare oven to 400°F. Prepare a small bowl (that is oven safe) with the garlic, vinegar, honey salt and olive oil. Place in oven and cook for 30 minutes or until garlic is soft.
  2. Place lettuce, orange, avocado in a salad bowl. Remove garlic from oven and squeeze in the juice from the orange core. Mix and pour onto salad and mix well.

Notes & Tips:

If you can buy already peeled garlic, it is ideal for this.

Roasted Persimmon mint chicken

Roasted Persimmon mint chicken

You can make this recipe with any version of chicken. I like to roast it whole or anything on the bone, because it is much juicier and creates a lot of liquid.

Course: Main Dish
Cuisine: Poultry
Special Diet: Dairy Free, Gluten Free, Soy Free, Sugar Free
Servings: 4 people

Ingredients:

  • 4 chicken bottoms, legs and thighs with skin and bones
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt, pink Himalayan
  • 1 1/2 cup white wine
  • 1 purple onion, thinly sliced
  • 2 persimmon, sliced
  • 1/2 cup fresh mint, stems removed and chopped

Directions:

  1. Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Add the chicken and rub with olive oil. Sprinkle on the spices and rub in well until all pieces are evenly coated. Add the wine and cover.
  2. Bake for 1 hour. Until chicken is cooked through.
  3. Remove from oven and place chicken on plate. Add the persimmon and mint to the liquid and onions of the chicken and mix well. Place on top of chicken and serve. Salt to taste.

Smoky mango osso buco

Smoky mango osso buco

Osso Buco is a veal shank. It is an incredible cut of meat that has a flavorful marrow bone attached to it. Go to any butcher and ask for Osso buco and they will know what you are talking about. This recipe goes great with a brisket or shoulder roast too!

Course: Main Dish
Cuisine: Meat
Special Diet: Dairy Free, Sugar Free
Servings: 4 people

Ingredients:

  • 2 pounds osso buco meat, can cut in half if wish
  • 1 teaspoon salt, pink Himalayan
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 1 head garlic, top cut off
  • 2 mangoes, (fresh or frozen) chopped, save half for garnish
  • 1 red chili pepper, cut in half, seeds removed for less heat
  • 1 tablespoon ginger, finely chopped
  • 1 cup white wine
  • 3 tablespoons natural smoke flavoring
  • 3 tablespoons tomato paste
  • 1/2 bunch Fresh thyme
  • 2 tablespoons honey

Directions:

  1. Preheat oven to 350. Prepare a large saute pan or dutch oven on high heat. Sprinkle meat evenly with salt and pepper.
  2. Add olive oil and get hot. Add meat and sear for 5 minutes per side.
  3. Cover and place in oven for 2 hours, turning meat over once halfway through cooking time. Garnish with fresh mangoes.
  4. Add the rest of the ingredients and mix well.

Notes & Tips:

Natural smokey flavoring comes in a bottle usually in the vinegar section of the supermarket or in specialty spice shops. I use the brand colgin but you can use any you find. I promise it makes the biggest and best difference in this dish!

Kohlrabi slaw

Kohlrabi slaw

You can make this coleslaw in advance or right before. I love my coleslaw crunchy so I add the dressing right before but it can last up to 4 days dressed in the fridge and taste divine.

Course: Salad, Side Dish
Cuisine: Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free, Sugar Free

Ingredients:

  • 1/2 cup rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt, pink Himalayan
  • 4 red bell peppers, thinly sliced
  • 2 kohlrabi, cut into thin strips
  • 2 purple beets, cut into thin strips
  • 2 purple onions, cut into thin strips
  • 1 box sprouts
  • 1/2 cup fresh mint, chopped
  • 1/2 cup fresh basil, chopped

Directions:

  1. In a large bowl, whisk together the vinegar, honey, mustard, oil and salt. Add the rest of the ingredients and mix well. Serve cold.

Notes & Tips:

Feel free to add Bulgarian cheese to it for some color and flavor!

Roasted cauliflower yellow rice

Roasted cauliflower yellow rice

This is just one of those foolproof recipes that you can whip up whenever you need a filling side dish. It will get devoured in minutes.

Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free, Sugar Free
Servings: 4 people

Ingredients:

  • 2 heads cauliflower, cut into pieces
  • 1/2 cup extra virgin olive oil
  • 1/2 can crushed tomatoes
  • 2 teaspoons salt, pink Himalayan
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons garam masala spice blend

Directions:

  1. Preheat your oven to 375°F. Prepare two sheet pans with parchment paper.
  2. Spread the cauliflower on the sheet pans and evenly add the ingredients. Mix well so each piece is evenly seasoned.
  3. Place in oven for 35 – 45 minutes, depending on personal taste in doneness.
  4. (optional last step:) Place on cutting board and chop until looks like rice. Serve hot, warm or room temperature.

Notes & Tips:

You can add any fresh herbs to it if you wish or keep it simple as is. If you don't feel like chopping it at the end, don’t! I just chop it so it feels like rice but it is equally as delicious left in pieces.

For more amazing recipes, visit Chef Zissie’s site at www.chefzissierecipes.com

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