Jerusalem : Compass of the Diaspora Jew
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Eating and drinking is an integral part of the Purim holiday. Here are ideas for doing it right.
HAMANTASHEN
Dough:
Filling: Jam - 16 oz., prune or your favorite flavor jam (Substitutes: poppy seeds or chocolate chips)
Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.
(From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press)
ESTHER'S FRUIT PUNCH
Chill ingredients first, then add wine just before serving. Serves 20.
Hint: Freeze some wine in ice cube trays, and use this instead of ice cubes to avoid diluting your punch.
MORDECHAI'S RUM PUNCH
In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses with ice, and pour in the punch. Serves 10.
(Punch recipes courtesy of cooking.com)