The rebbitzin’s recipes: The joyous holiday of Purim arrives




Mishenichnas Adar, Marbim B’Simcha!” (The Talmud states, as the Lunar month of Adar arrives, our level of joy is increased!) Adar symbolizes true joy in which the Jewish people experienced miraculous salvation, when our enemy, Haman, wished to annihilate our entire nation. Hashem, once again, did NOT forsake us, and saved us from the hand of the enemy. Therefore, Purim is one of the most joyous days celebrated on the Jewish calendar.

Taanit Esther, the Fast of Esther, is observed on March 6. Purim begins after nightfall, March 6 when Megillat Esther is read. Purim continues on the following day, March 7.

There are four Mitzvot to perform on Purim:

Megillah—Listening to every word of Megillat Esther, two times; at night and on Purim day.

Matanot Laevyonim— (Charity to the poor) A minimum of two acts of charitable giving, to two different people in need. These funds are distributed anonymously.

Mishloach Manot—(Sending two gifts of food to one person) A minimum of two gifts, to one person, consisting of cake, fruit, wine, etc.

Purim Seudah—A Festive meal in celebration of the day is served, including meat and wine.

On Purim, we sing Vinahapoch Hu (the opposite of events which occurred) commemorating the miraculous upside down turn of events, where Hashem had navigated the entire Purim story, behind the scenes, to allow for victory of our people!

Purim Sameach!


It is said that Queen Esther maintained the standard of Kashrut while living in the royal palace by only partaking of vegetables.)

2 cups shredded carrots
2 red bell peppers, seeded &
1 lb. sugar snap peas, sliced
4 Persian cucumbers,
1 red onion, peeled &
1 pint blueberries
2 mangoes, peeled, pitted and

1 cup roasted cashews

Roast cashews on a cookie sheet lined with parchment paper. Place in a pre-heated oven at 350°F for 3-4 minutes. Set aside to cool.

Layer half amount of each vegetable (excluding blueberries, mangoes and cashews) in a trifle bowl. Repeat the layering process of each vegetable. Place a layer of sliced mangoes on top of vegetables. Top with blueberries. Drizzle with vinaigrette dressing (recipe follows) immediately before serving.

3/4 cup extra virgin olive oil
1/2 cup kosher red wine
3 tsp. honey Dijon mustard
1 tsp. honey
2 tsp. fresh basil, chopped
2 cloves garlic, peeled &
1 tsp. sea salt

Place all ingredients for dressing in a small bowl. Whisk together. Serves 6-8.

6 sweet potatoes, peeled,
boiled and mashed
4 Tbs. flour
6 Tbs. canola oil
1/4 cup brown sugar
1 tsp. cinnamon
1 cup chopped pecans
6 Tbs. pure maple syrup
2 Tbs. pure vanilla extract

Pre-heat oven to 400°F.

Boil sweet potatoes in a large pot filled with water. When potatoes are softened drain and set aside to cool. Mash potatoes. Add oil, sugar cinnamon and flour, and mix together well. Form potatoes into triangle shapes, and place on a cookie sheet lined with parchment paper. Add chopped nuts into center of potato and form into a triangular shape. Bake for 15 minutes. Remove from oven and set aside to cool. In a small zipper-sealed bag, place maple syrup and vanilla extract. Seal bag. Shake contents of bag. In corner of bag, cut a tiny hole, and drizzle maple glaze on top of potato puffs.

Serves 6-8.

5 lb. Minute Steak Roast (ask
butcher to split & remove the
veins from the roast.)

Marinade For London Broil:
1/2 cup honey
1/2 cup soy sauce
1/4 cup canola oil

Mix together ingredients for marinade in a small bowl. Place roast together with marinade in a zipper-sealed bag. Seal bag. Shake bag to allow for marinade to reach all sides of meat. Place in refrigerator, and marinate for a minimum of four hours, or overnight, turning the bag so the marinade reaches all parts of the meat. Remove roast from marinade and discard. Place roast onto a large roasting pan coated with oil spray. Broil in a preheated oven at 400°F for 30 minutes. (Optional: Grill on outdoor barbeque for 15 minutes on each side.) Remove from oven and set aside to cool. Slice diagonally into thin strips. In a medium sized bowl add cornstarch, coating all sides of sliced meat.

Stir Fry:
1 large onion, peeled &

1 carrot, peeled and thinly
sliced diagonally
1 lb. mushrooms, rinsed &
4 cloves garlic, peeled &
1 can baby corn, drained &
1 can water chestnuts, drained
and sliced
Peanut Sauce:
1 cup peanuts, chopped
6 Tbs. cornstarch
8 Tbs. toasted sesame oil
6 Tbs. soy sauce
5 Tbs. creamy peanut butter
(mixed into 2 Tbs. boiling
black tea)
3 Tbs. honey
2 tsp. ginger

In a 14-inch skillet or wok, add sesame oil and heat on a low setting. Add soy sauce, creamy peanut butter, honey, and ginger. Mix together until bubbling. Add onion, carrots, mushrooms, garlic, baby corn, water chestnuts. Cook on a high setting for 2-3 minutes. Gently fold in sliced meat to bubbling sauce, ensuring that the flavors of the ingredients will meld together. Serve immediately on a bed of brown rice. Garnish with peanuts.

Serves 8-10.

3/4 cup non-hydrogenated
margarine, softened
1 cup sugar
2 eggs
1 Tbs. red food coloring
1 tsp. pure vanilla
1/3 cup pure cocoa
2 1/2 cups flour
1 tsp. baking powder
12 oz. white chocolate chips
1/2 cup semi-sweet chocolate

In a mixer, combine margarine and sugar. Add eggs, one at a time, mixing together well. Add red food coloring, pure vanilla, and pure cocoa. Slowly add flour and baking powder. Mix until a dough is formed. Chill dough in refrigerator for one hour. Remove dough from refrigerator and place on a cookie sheet lined with parchment paper. Form dough into triangular shapes by pressing corners tightly. Add five or six white chocolate chips into center of hamantasch. Bake in a pre-heated oven at 350°F for 8-10 minutes. Remove from oven and set aside to cool. Heat for one minute semi-sweet chocolate chips in a microwave-safe bowl. Mix together well. Drizzle on top of cooled hamantaschen. Place in refrigerator in order for glaze to harden.

Yields 4 dozen.

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