Bountiful baskets: Last-minute Purim spreads
Purim commemorates the survival of the Jewish people, marked for death by their Persian rulers in the fifth century BC. In the face of destruction and an evil plot, Jews not only survived but went on to flourish.
The analogy is all too real. Israel is in its 17th month of a multifront war with Iran the head of the military octopus that stretches its reach to Hamas in Gaza, Hezbollah in Lebanon, the Houthis in Yemen, and other terrorist proxies that put Jews and the Jewish state in their crosshairs.
In ancient Persia, Queen Esther and her cousin Mordechai saved the Jewish people, as read in the Megillat Esther. Jews listen to the raucous retelling of the story by hearing the Megillah (and sounding the gragger), dressing in costume, watching comedic spiels and other performances, and sharing in a festive meal. But before all that, the tradition — a mitzvah, actually — is to give gifts of food (shalach manot) to family, friends and neighbors. Truth be told, the mitzvah is fulfilled by handing out just two food or drink items to a single person, so no need to get carried away if you are unable to. (And don’t forget matanot l’evyonim, “charity to the poor,” in the form of food, donations, money or even a gift card.)
Despite the war, Israel will take time for joy this Thursday night and on Friday. All over the country, public parties and private celebrations will bring out popular characters like Queen Esther, Mordechai, Queen Vashti, King Ahasuerus and the evil Haman. Everything from zombies, clowns, courtesans, princesses, paupers and bunnies will elbow through crowds in the backdrop of blaring music and dancing in the streets. Call it raucousness, call it resilience, call it Israel — call it life!
Traditionally, shalach manot or misloach manot includes sweets and hamantaschen — the three-cornered pastries that resemble Haman’s ears or hat — with old-fashioned poppyseed, prune and fruit fillings, or more modern flavors such as cannoli cream, salted caramel and chocolate of all kinds. And while the sweet stuff is well and good, with health consciousness in mind, why not add some savory treats?
Queen Esther was said to be a vegetarian. So stuff your hamantaschen with spinach and feta, or grated cheddar and cilantro. Store-bought items, many in their own jars, can be tied with colorful ribbons to elevate the most ordinary products to “haute” manot. Small Mason jars are a solid choice but use what you have on hand — empty jars from preserves or seasonings, paper or plastic bowls and plates, or colored paper bags.
Below are some last-minute ideas, along with five easy recipes that may just become year-round favorites. And if you yearn for a sweet, serve a fruit dessert at Seudah Purim; Maple-Baked Pears and Walnuts was shared by one of my favorite Florida foodies, Stacey Sevinor.
Enjoy giving in the spirit of the holiday!
Market items
•Popcorn, mixed nuts, mini pretzels of various types
•Small wedges of brie, cheddar, crackers (dust crackers with truffle dust available online)
•Israeli spice trio: crackers dusted with cardamom, cumin, za’atar and a mini-bottle of wine
•For kids: Peanut butter and jelly finger sandwiches, a bunch of grapes and a mandarin orange
Homemade:
•Creamy Herb Dip with multi-grain crackers and olives
•Red Bean Hummus with pita wedges and celery sticks
•Spiced Catsup with broccoli florets and French green beans
•Vegan: Curried Cashews and whole-wheat crackers
•Vinaigrette Salad Dressing with carrot and zucchini sticks
•Curried Cashews, dried cranberries
Spiced Ketchup (Pareve)
Makes 1 cup
Ingredients:
1 cup ketchup
1 tsp. hot sauce
1 tsp. chili powder
1 tsp. smoked paprika
Directions:
Add ingredients into a small to medium-sized bowl and mix well. Refrigerate until ready to pack.
Balsamic variation: To 1 cup tomato ketchup, whisk in 2 tablespoons balsamic vinegar, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon garlic powder and a pinch of white pepper.
Vinaigrette Salad Dressing (Pareve)
Makes about 3/4 cup
Ingredients:
2 Tbsp. Dijon mustard
4 Tbsp. wine vinegar
8 Tbsp. extra-virgin olive oil
1/2 tsp. dried dill
1/2 tsp. cumin
Directions:
In a small bowl, whisk together the ingredients. Put into a small glass jar, perhaps in a zip-lock bag to prevent spillage.
Pack at room temperature.
Creamy Herb Dip (Dairy)
Makes about 1-1/4 cups
Ingredients:
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1/4 cup snipped fresh chives or basil
1 Tbsp. fresh lemon juice
1 tsp. Trader Joe’s 21 seasoning (or use a homemade mix of salt, pepper, and dried dill and parsley)
Directions:
In a bowl, combine all ingredients. Refrigerate until needed to pack and deliver.
Red-Bean Hummus (Pareve)
Makes 1-1/2 cups
Ingredients:
1 (15-oz.) can small red beans, well-drained
1/2 cup tahini
5 Tbsp. fresh lemon juice
1 tsp. cumin
1/2 tsp. salt
1/4 cup of olive oil
Directions:
Place all ingredients in a food processor. Process until smooth. Add enough cold water to make desired thickness, 3 to 4 tablespoons. Sprinkle with dill and/or paprika (optional). Drizzle with olive oil (optional).
Curried Cashews (Pareve)
Makes 1 cup
Ingredients:
1 cup of cashews
2 tsp. vegetable oil
1/2 tsp. curry powder
1/2 tsp. kosher salt
Directions:
Preheat oven to 375 degrees. Toss ingredients together in a bowl and place on a small baking sheet lined with aluminum foil. Bake in preheated oven for 10 minutes until golden. Cool before packing.
Stacey’s Maple-Baked Pears and Walnuts (Pareve)
Serves 4 to 6
Cook’s Tips: •Substitute pecans for the walnuts. •Honey may be used instead of maple syrup. •Add 1/4 cup dried cranberries.
Ingredients:
3 large pears, unpeeled, cored and cut into 3/4-inch chunks
1 cup walnuts
2 tsp. of maple syrup, divided
1 tsp. pumpkin spice
Directions:
Preheat oven to 375 degrees. In a 1-1/2-quart baking dish, place the pears, walnuts, 1 tablespoon of maple syrup and pumpkin spice. Toss to mix. Drizzle with remaining maple syrup. Bake in a preheated oven for 45 minutes, or until the pears are soft and the nuts are crisp. Serve warm.
Write: Columnist@TheJewishStar.com
