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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

‘Jewish Martha Stewart’ offers Purim recipes fit for a Queen

By Susie Fishbein


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http://www.JewishWorldReview.com | Purim, commemorates a time when the Jewish people living in Persia were saved from extermination. Often wrongly passed-off as the Jewish answer to Halloween, it's, in fact, a spiritual day of reflection. It's also one of the most joyous and fun holidays on the Jewish calendar. Celebratory meals are central to its observance. Here, a bestselling author shares a few of her favorite recipes.



RECIPES

WON TON WRAPPED CHICKEN
WITH APRICOT DIPPING SAUCE MEAT

I know another product on the market has already coined the phrase "Bet you can't eat just one." But even someone who could stick with a single potato chip could not stop at just one of these outstanding appetizers.

Won ton wrappers are available at most supermarkets. They are usually kept with the produce, near the Asian vegetables. The ones called for in this recipe are the smaller 31?2-inch square ones. The larger won ton wrappers are really for egg rolls.


Marinated Chicken:


  • 3 teaspoons brown sugar

  • 2 teaspoons salt

  • 4 cloves garlic, minced

  • 4 teaspoons dry sherry

  • 2 teaspoons cornstarch

  • 6 tablespoons vegetable oil

  • 1 teaspoon soy sauce

  • 1 pound boneless, skinless chicken breasts (about 3 cutlets), cut into approximately 32 (1-inch) squares



Wrappers:


  • 1 (12-ounce) package won ton wrappers

  • 2 cups peanut oil


Apricot Dipping Sauce:


  • 12 ounces apricot preserves

  • 4 teaspoons yellow mustard

  • 4 tablespoons teriyaki sauce


Marinated Chicken:

In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.

Wrappers:

Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.

Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.

Apricot Dipping Sauce:

In a small bowl, blend the apricot preserves, mustard, and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.

Yield: 8 servings


ROAST TURKEY WITH CARAMELIZED
ONION-BALSAMIC GRAVY


I love this turkey recipe. The key is the gravy, which rewards all your efforts with a creamy, rich taste. For ease, it can be started the day before or when you put the turkey up to roast.


Roast Turkey:


  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon paprika

  • 1 tablespoon garlic powder

  • 3 tablespoons apricot rib sauce or duck sauce

  • 1 (10- to 14-pound) turkey, fresh or defrosted

  • 8-10 ounces apricot nectar or pineapple juice



Gravy:


  • 6 cups chicken stock

  • turkey neck and giblets (optional)

  • 1 onion, quartered

  • 1 bay leaf

  • 6 tablespoons margarine

  • 2 large onions, halved and thinly sliced

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 1/3 cup all-purpose flour

  • 1/2 cup balsamic vinegar


Roasted Turkey:


Preheat oven to 400 degrees. Make a paste out of the olive oil, salt, pepper, paprika, garlic powder, and apricot rib sauce.

Rub the spice mixture all over the turkey. Place turkey, breast side down, in a large roasting pan. You can sprinkle on more of the pepper, paprika, and garlic powder, if desired. Let turkey come to room temperature for 20 minutes. Bake 2 hours, covered. Lower the temperature to 350 degrees and uncover. Turn turkey, breast side up, being careful not to prick skin. Bake 1 hour.

Flip turkey over again and baste with apricot nectar or pineapple juice every 15 minutes for 1?2-1 hour. Turkey is done when juices run clear when pierced with a fork. Place turkey on serving platter; reserve liquid in pan for gravy.


Gravy:


Combine the chicken stock, turkey giblets if desired, quartered onion, and bay leaf in a pot. Simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.

In a large skillet, melt margarine over medium-high heat. Add sliced onions, rosemary, and sage and sauté about 15 minutes or until onions are golden. Add flour; stir 1 minute. Gradually whisk in chicken stock mixture, discarding bay leaf and quartered onion. Boil about 3 minutes or until the gravy thickens, stirring often.

After transferring the turkey to the platter, pour the juices from the pan into a measuring cup. Skim off the fat. Add the juices to the gravy. Add vinegar to the roasting pan. Scrape up the browned bits. Pour the vinegar with the browned bits into small saucepan. Boil about 3-4 minutes or until reduced to 1?4 cup. Add to the gravy. Rewarm the gravy and thin with more chicken stock if necessary. Pour over sliced turkey or serve on the side.

Yield: 12-15 servings


GLAZED SWEET POTATOES


Once you start eating these sticky sweet potatoes, you won't be able to stop.

  • 4-5 pounds sweet potatoes, peeled (about 5 large)

  • 4 tablespoons (1/2 stick) margarine

  • 1 cup dark brown sugar

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup whiskey or bourbon, such as Jack Daniels


Preheat oven to 375 degrees. Cut the sweet potatoes into 1?2-inch slices. Steam the sweet potatoes for 10 minutes or until soft but not mushy. Remove potatoes from the steamer and set aside.

In a small saucepan, melt the margarine over medium heat. Add the brown sugar, vanilla, and salt, stirring until the sugar is dissolved. Stir in the whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.

Spray a large 9- by 13-inch glass baking dish with nonstick cooking spray. Place the sweet potatoes in the pan and drizzle the sauce over the top.

Bake uncovered for 1 hour. Baste with the sauce every 10 minutes to keep the potatoes from drying out.

Yield: 8-10 Servings


Another way to present this dish is to cut each potato in half lengthwise. Cut each half into 4 wedges. After the dish is cooked, set the slices of sweet potato in a star burst or flower petal design on your serving platter. Fill the center with cranberry sauce.


HAMANTASCH


This is an old family recipe. It is a very easy dough to make and work with. The egg glaze and cinnamon/sugar on top give the cookies a beautiful color. My Mom and Aunt make these in advance and freeze them. Do this at your own risk. At a group confession, every one of my cousins and siblings admitted to sneaking hamantasch and eating them frozen weeks before Purim.

  • 3/4 cup vegetable oil

  • 3 large eggs

  • 2 teaspoons vanilla

  • 3/4 cup cold water

  • 1 cup sugar

  • 3 teaspoons baking powder

  • 6 cups all-purpose flour

  • flour for dipping

  • apricot butter or prune butter

  • 1 large egg, beaten

  • cinnamon/sugar


Preheat oven to 350 degrees. Cover 2 baking sheets with parchment or foil.

Either by hand or in a mixer combine the oil, egg, vanilla, water, sugar, baking powder, and flour. Knead until it forms a soft dough. Roll the dough out into a very thin layer. Dip the rim of a 3- to 4-inch cup or glass in flour. Use the glass like a cookie cutter to cut out circles. Re-roll the scraps of dough and reuse.

In the center of each circle, drop a teaspoon of apricot butter or prune butter. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners.

Fold remaining side up to the center and pinch together at the corners.

Place hamantaschen 1 inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon/sugar. Make sure corners are tightly pinched so they don't open during baking. Bake 20 minutes. Can be made in advance and frozen.

Yield: 4 dozen


This cookie dough is great for all year round: After cutting the dough into flat circles or any shape, transfer them to the baking sheet and put a dallop of the thickest all-fruit preserves you can find, in the center. Sprinkle with cinnamon/sugar and bake as indicated.

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Susie Fishbein is the creator of the highly acclaimed Kosher by Design series, whose books have each sold tens of thousands of copies. To order, click on the link. (Sales help fund JWR)

© 2009, All the recipes are printed with permission from the copyright holder, ArtScroll / Mesorah Publications. From Kosher by Design by Susie Fishbein