The Purim meal is are one of my favorites to make because we have the opportunity to get super creative. These recipes are great for a party or an at home cozy meal with family. They are easy and a spin on some classics. You can make these recipes all year long or keep them and include them as your Purim traditions.

Mimosa Roasted Chicken

Photo by and recipe inspired by tasteofhome.com

Serves 8

Super moist and flavorful and full of festivity, this chicken takes its cue from the famous Mimosa cocktail. I use wine instead of champagne but they can be used interchangeably.

  • 2 medium navel oranges
  • 2 whole chickens
  • 3/4 teaspoon pepper, divided
  • 4 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 tablespoon maple syrup
  • 2 cups Sparkling white wine or Champagne
  • 2 medium onions, cut into wedges
  • 1/2 cup chicken broth
  • 1/2 cup orange juice

Preheat the oven to 350°F.

Cut 1 orange into slices; cut remaining orange into wedges. With fingers, carefully loosen the skin from both sides of chicken breast. Place orange slices under the skin. Place orange wedges inside the cavity and sprinkle chicken with 1/4 teaspoon pepper.

Place breast side up on a rack in a shallow roasting pan.

Combine the garlic, basil, thyme, salt, onion powder, maple syrup and remaining pepper; rub over chicken.

Bake, uncovered, for 30 minutes. Meanwhile, in a large bowl, combine the wine/champagne, onions, broth and orange juice; pour over the chicken in the pan and bake an additional 30 - 45 minutes or until a thermometer reads 175°, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before slicing. Serve warm with pan sauce.

Sangria Roasted Sweet Potatoes and Carrots

Photo by crowdedkitchen.com

Serves 6

Fruity wine glaze these root vegetables to give them extra depth of flavor and color. The raisins and apples give it extra sweetness too.

  • 4 sweet potatoes, peeled cut into spears
  • 5 large carrots, peeled cut into spears
  • 2 apples, peeled and chopped
  • ¼ cup cranberries
  • ¼ raisins or golden raisins
  • ¼ cup fruity red wine
  • ¼ cup pomegranate juice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • Chopped walnuts and parsley for garnish

Preheat the oven to 400°F.

In a large roasting pan, place sweet potatoes, carrots and chopped apples. Set aside.

In a medium bowl combine remaining ingredients. Whisk together forming a sauce. Pour liquid mixture over the vegetables. Roast in the oven 45 minutes to 1 hour. Garnish with parsley and chopped nuts.

Beer Braised Pulled Brisket Sandwiches

Photo by fromvalerieskitchen.com

Serves 6

A boozy beef, great on Purim or any time or year. This can be made a day or two ahead of time and rewarmed. This is definitely a fan favorite recipe. Serve on buns, over rice or creamy or chunky mashed potatoes.

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 (5 pound) brisket
  • 2 onions, sliced
  • 1 cup beer
  • 1 bottle good barbecue sauce

Preheat the oven to 300°F.

Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the brisket. Cover and refrigerate for several hours or preferably overnight.

Place onions in a large roasting pan. Put the brisket top of the onions. Cover tightly with aluminum foil and roast until fork-tender and falling apart, about 3 ½ – 4 ½ hours. Remove the brisket from the pan and set it on a cutting board. Pour off most of the cooking liquid. When cool enough to handle, shred the meat with two forks and return it to the pan.

In a saucepan place a 1/2 cup water, beer, and bbq sauce and heat over medium-high heat. Bring to a boil, then reduce heat to simmer, and cook for 15 minutes or until sauce is thick and reduced a bit. Pour sauce over the shredded beef. Rewarm.

Serve brisket warm with sauce in lettuce cups, on hamburger or slider buns, or over mashed potatoes.

Fruity Pebble Hamantashen

Photo by kosherinthekitch.com

Makes 2 dozen

On trend and adorable, these are super sweet and lots of extra fun. Fruity Pebbles seem to be an instagram rage and we find them in everything from rice krispie treats, pound cake and now hamantashen.

  • 3 eggs
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 2 ½ teaspoons vanilla extract
  • ½ cup orange juice
  • 5 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups fruity pebbles, divided (1 cup coarsely crushed, 1 cup regular)
  • 2 cups strawberry preserves, divided
  • 1 cup rich whip

Preheat the oven to 350° F. Grease cookie sheets.


In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. Fold in 1 cup fruity pebbles. If dough is too sticky to roll out, stir in a little more flour. Chill dough for about 15 minutes. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place about 1 teaspoon strawberry preserves into each circle and fold corners in to make hamantashen shape and pinch the edges to form three corners. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

While cookies are baking, In a small bowl, combine remaining 1 cup preserves with rich’s whip and mix until creaming.

While cookies are warm but not hot, drizzle with strawberry cream and sprinkle with about 2 teaspoons of fruity pebbles.

Pecan Pie Brittle

Serves 5

Super addictive! Sweet, salty, crunchy, and decadent.

  • 2 cups sugar
  • 2½ cups coarsely chopped pecans and pecan pieces
  • 6 tablespoons unsalted butter or margarine, cubed
  • 1 tablespoon vanilla extract
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt

Heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. Break into bite-size pieces and store in an airtight container between sheets of wax paper.

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