Menu: Purim Seudah 2011 at Gloria Kobrin's House

In order for a meal to be considered a 'festive' one, according to Jewish tradition, it must include meat and wine. I love to go all out for Purim, because the lack of religious stringencies lets me put my focus all on the food and the enjoyment of my guests...who are mostly repeat customers, year after year.
My menu seems to gain more items every year...do you think I'm getting a bit out of control? ;)

PASSED HORS D’OEUVRES

Mushroom Ears

Franks in Blankets

Fried Olives

Guacamole. White Bean Dip, chips, olives, carrots

FIRST COURSE

Celery Root and Pear Salad

BUFFET

Roast Turkey with Gravy & Cranberry Sauce

Moussaka—Veggie Moussaka

Short Ribs in Orange-Ginger Hoisin Sauce

Roasted Vegetables: Asparagus, Beets and Carrots

Roasted potatoes

DESSERT

Hamentaschen

Strawberries

Coffee/Tea

Gloria Kobrin's Hamentaschen for Purim or Anytime

Hamantaschen

Use the traditional fillings of mohn, apricot and prune or use your favorite flavors of preserves.

INGREDIENTS

• 3 cups flour
  
• ½ cup sugar
  
• ¼ teaspoon salt
  
• ½ teaspoon baking powder
  
• 1 cup frozen non-dairy margarine
  
• 1 egg
  
• 1 teaspoon vanilla extract
  
• 2 tablespoons water
  

EQUIPMENT

• electric food processor
  
• 2 large cookie sheets
  
• baking parchment
  
• 3 inch round cookie cutter
  
• rolling pin
  

DIRECTIONS

1. Combine dry ingredients in bowl of processor. Pulse processor three or four times. Cut margarine into tablespoons and add to flour mixture. Pulse several times until mixture resembles small crumbs.
   
2. Beat egg with vanilla and two tablespoons water. Turn on processor and pour liquid through feeding tube. Dough will form in less than a minute. Add one tablespoon more water if mixture seems too dry. Scrape dough onto a sheet of waxed paper Wrap well and chill several hours or up to two weeks.
   

TO MAKE HAMANTASCHEN

1. Allow dough to return to room temperature before rolling. Cover cookie sheets with parchment. Preheat oven to: 375 F.
   
2. Sprinkle flour on a flat surface. Divide dough in thirds. Take one portion and roll out until it is about 1/8th inch thick. Cut into circles with cookie cutter. Place about 1 teaspoon desired filling towards the top of the circle. Fold over the top and two sides to form a triangle. Pinch corners together and place carefully on cookie sheet. Repeat process until all the dough has been used. Combine scraps and roll again to produce a few more hamantaschen. Before baking, seal corners by pinching them together with water. Bake 10-12 minutes or until hamantaschen are lightly browned. Cool completely before eating or freezing.

A Recipe from Kosher Cookbook: Fudgey Flourless Chocolate Cake

FUDGEY FLOURLESS CHOCOLATE CAKE P SERVES: 10-12

This cake is for the real chocolate lovers amongst you. It is best when made one or two days in advance of serving it.

Prep time: 15 minutes Baking time: 45 minutes

INGREDIENTS

7 ounces semi sweet pareve chocolate

½ cup very strong coffee

1 cup sugar

1 cup non-dairy margarine- soft

4 eggs

EQUIPMENT

electric mixer

8” spring form pan

tin foil

non-dairy baking spray

cooling rack

DIRECTIONS

1. Preheat oven to: 350 F. Spray and flour baking pan. Wrap foil around bottom one inch of the pan. Set aside.

2. Beat margarine and sugar together in bowl of mixer.

3. Place chocolate and ¼ cup coffee together in microwave safe bowl. Place in microwave and heat for 2 ½ -3 minutes or until you can stir the coffee and chocolate together and they are completely smooth. Add remaining 1/4 cup coffee and stir again. Let chocolate cool for 5 minutes.

4. Add eggs, one at a time, to margarine and sugar. Beat well after each addition. Add chocolate mixture and beat again until all ingredients are well blended. Pour into prepared pan and bake for 45 minutes. The top will rise and separate from the rest of the cake. Remove cake from the oven and cool on rack. The top will fall after some time out of the oven. When the cake has completely cooled, unsnap spring form pan and push the bottom through the ring. The cake is so moist that I don’t even try to take it off the bottom of the pan. I put it on a beautiful serving platter and surround it with berries.

This is a relatively flat, moist dense cake that packs a lot of flavor. Serve small slices. It is very rich.