Please pick one of these recipes to bring for Purim and let me know what you’d like to bring, or contact me to ask what we need. Thank you!!
Sugared Almond Salad
- 12 cups washed and dried salad greens of your choice
- 1/4 cup sugar
- 3/4 cup slivered almonds
- 3 11-oz. cans mandarin oranges, drained
- 1 purple onion, sliced
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup granulated sugar
- 2 Tbsp. parsley, snipped
- 1/2 tsp. salt
1. Shake all dressing ingredients in a tightly covered jar. Refrigerate for at least one hour.
2. Cook and stir almonds and sugar in a skillet over low heat until sugar is melted and nuts are coated. Cool on wax paper. Break apart. Set aside.
3. Toss dressing with salad greens and arrange on plates. Top with orange sections, onion slices and sugared almonds.
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 3 eggs
- 1 tablespoon salt
- 8 cups unbleached all-purpose flour
- 1 tablespoon poppy seeds (optional)
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Submitted By: Louise
“Tender beef brisket is smothered in a tangy and sweet gravy.”
4 pounds beef brisket
1 cup water
1 cup ketchup
1/2 cup white vinegar
2 onions, sliced
1 clove garlic, minced
3/4 cup brown sugar
1 tablespoon s
|1.||Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.|
|2.||Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9×13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.|
½ cup butter (or margarine)
¾ cup granulated sugar
1 Tbsp milk (or almond milk)
1 tsp vanilla extract
1 tsp grated lemon zest
1 ¼ cups all purpose flour
¼ tsp baking powder
¼ tsp salt
Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly.
Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.
Chill dough for at least 1 hour or up to 24 hours.
Dust surface with powdered sugar to keep from sticking. Roll the dough to about ¼ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!
Fill each round with your favorite filling, and using your favorite method, pinch corners together tightly.
Bake at 400° for about 7-9 minutes. (Makes 15-20 or so.)