On Purim day, this year falling on March 8th, 2012, we all sit down to a big feast, a Seudah.   This festive meal is a great time to experiment and have fun.  In the Purim issue of Joy of Kosher with Jamie Geller, Jamie shares 4 new creative salad recipes to start off your seudah either on their own or even as a salad buffet.  We have even more salad recipes here on JoyofKosher.com it is hard to sort through them all.  Since a lot of us like to go global with our Seudah menus I figured I would showcase 5 salads from around the world. I hope you find one or more that you like.

If you are in the mood to travel to Italy, you can try this White Bean Salad given to us by Chef Jeff Nathan of Abigael’s.

You might choose to go to Japan with this Easy California Roll Salad.

India is a really fun choice starting with this Cabbage Chana Dal Salad.

You can start off a German meal with this Warm Red Cabbage Salad.

If you decide to go to France you can try this Lemony Lentil Salad with Salmon.

Hamentaschen are in-arguably the dessert du jour for Purim, but that doesn’t mean that there’s no room for creative interpretation.  Iron out the corners, add a lollipop stick handle for grab-and-go fun, and you’d get these stunningly simple Pie Pops.  Between the tender crust and fruity center, what are they but miniature, triangular pies, after all?

Familiar fillings with small twists liven up the standard pastry, sure to satisfy the traditional and adventurous palate alike. Not to mention, the downsized format is perfect for portion control.  Right at home in a basket of mishloach manot, recipients both young and old alike can find flavors to enjoy.

Creamy Chocolate Mousse is a fool-proof pick for any crowd, possessing a richness and depth of flavor unexpected from such a simple preparation. As long as you don’t mention the secret ingredient (tofu!) no one would ever be the wiser.

Pecan pie, that sweet southern belle, meets with the decidedly northern delight of maple syrup.  Crunchy, nutty, nectarous and salty, this study in contrasts comes together harmoniously in each bite.

Finally, the last filling is not one to share with the kids, Poached Pear is a treat for the adults to fight over instead.  Tender pieces of ripe pear are gently simmered in and infused with cider and red wine before being stuffed inside those flaky pastry cases.   Family-style pies can only dream of being this elegant and fun all at once.

Finally! Download & Print Your Purim Cards.  There’s one to suit your style.

Every year, I think that it’s going to be the last time my Purim card is a white label with my family’s name on it. But, no matter what I envision would accompany my mishloach manot, time usually runs away from me and I end up sticking those ubiquitous white labels onto my packages while I’m driving around town on Purim morning.

All of the Purim cards that you saw featured in Joy of Kosher magazine are available here for you to print and download. There’s one to match every theme.

1)      Chag Sameach Green & Orange Round Tag

This card was pictured with Jamie’s Pita Chips & Chummos mishloach manos. You can print it on sticky paper and use it as a label, or punch a hole in it and tie it onto your package. Use a 2.5-inch jumbo hole punch (available at craft stores) for easy cutting.

2)     Happy Purim 5 x 7

3)     Chag Sameach 5 x 7

4)     Happy Purim 8 x 10

5)     Chag Sameach 8 x 10

Insert these Purim cards into picture frames that are repurposed as a tray, as you saw pictured in Joy of Kosher magazine’s “Breakfast Is Served” themed mishloach manos.

6)     ‘Everything Tastes Better on a Stick’—Round Tag

7)     Purim Mask—Round Tag

8)     A Freilichen Purim—Round Tag

These playful round tags were created for our cake and pie pops featured in Joy of Kosher magazine. You can use them on your own pops, or simply as labels or tags. Use a 2.5-inch jumbo hole punch for easy cutting.

9)   Double Dipping Is Allowed!

This Purim card was designed to match Tamar’s whole wheat pretzels with dipping sauces. The size is 3.5 x 5 inches.

10)  Enjoy These Mini Bites

We featured this card in our “Cooking with Kids” column, where columnist Julie Negrin featured mini quiches, but it’ll go perfectly with any mishloach manos that features something bite-sized.

11)  “For Cookie Lovers Only—Happy Purim (Blue)” and “For Cookie Lovers Only (Yellow)”

These cards were designed to seal our giant cookie mishloach manos. You can use Avery labels size 1.25 x 3.75

12)  Zebra-Stripe Happy Purim

We love this card for a chic and modern mishloach manos. Print it on sticky paper and use as a label, or punch a hole and tie it onto your package. The size is 2 x 3.75 inches.

Cards Designed by Esther Silverstein of ESDesignGroup.com

Jamie shares her mix and match Global menus, Mexican, Italian and Chinese in this month’s issue of Joy of Kosher with Jamie Geller. 

Here are some more menus for you to choose from.  If you are not sure how to choose, try Spinning the Globe to help you decide.

Jamie’s easy Persian feast will make you think you are dining with Queen Esther.

Jamie gives an alternate Italian Menu you will want to drink to.

Enjoy a Mexican Fiesta with crafts to liven up the place.

A gussied up Persian menu from Chef Laura Frankel is worth the effort.

Jams, salsas and chutneys add zing to even the most boring foods. Though they originated in different parts of the world (England, Mexico and India respectively), they are all essentially sauces made from fruits, vegetables or herbs and/or spices. It seems that in every culture there’s a need to spice up food with something gooey. They all belong to the same family, so to speak – and I love family (even more than I love food).

Spicy Eggplant Salsa

I know it’s probably not proper to eat them by the spoonful in public, but it’s certainly one of the Forbidden Pleasures of Life for those of us who dare. If you are a traditionalist, you can primly dip and spread them to your heart’s content.

The most simple of jams can dress up a scone, a piece of toast, or even sweeten some matzo brei. A traditional PB&J sandwich can taste different every time, depending on the jam you use. Think peanut butter and marmalade. Hey, don’t knock it ‘til you try it!

Homemade Mixed Berry Jam

For Purim, I shared a recipe for Homemade Mixed Berry Jam and it was a huge hit. At the time, I made a mental note to make more of these and share them with you this spring! So here goes — from my kitchen (and my heart) to yours — my new favorite jam: Orange Vanilla Marmalade.

Orange Vanilla Marmalade

Since we are working with the jam-salsa-chutney family (there I go again!), let’s think outside that jar. Salsa, along with chutney, can add such wonderful taste to a simple piece of grilled chicken or fish. My Pear Chutney adds some sweetness just when you need it, while my Spicy Eggplant Salsa adds a deep, hot flavor to any dish — and it’s perf as a dip or with chips.

Some other Chutneys and Salsas to try:
• Grilled Peach Salsa
• Watermelon Salsa
• Mango Salsa
• Papaya Avocado Salsa
• Sweet Chutney
• Spring Onion Chutney
• Cranberry Pear Chutney
• California Raisin, Tomato and Onion Seed Chutney

**GIVEAWAY** We have a great contest for you this week. You could win a selection of Tishbi Winery Fruit  and Wine Preserves featuring Chardonnay Wine Jelly, Cabernet Wine Jelly and Cherry Shiraz Preserve and their newest flavor, perfect for summer, Strawberry Champagne Preserve (All under OU supervision). Included in the selection the winner will receive a jar of Chardonnay Wine Jelly and Cabernet Wine Jelly, both of which are now available at William-Sonoma and are great for cooking. The value of this package is $50. What do you need to do to win? Tell me, in the comments below, what your all time favorite Jam / Jelly is. One winner will be picked at random from qualifying entries. This contest is open to US and Canadian Residents only. Contest ends May 25 2011 at 9 am EST.

Q. What wines do you recommend for Purim and why?
A. Light semi-dries for the day and try to stick with low alcohols like Bartenura Moscato, W wines, Carmel Moscato and the new Gamla Moscato. This is what you serve those that come in out to drop off shlach manot etc …..but of course NEVER GIVE ANY WINE TO ANYONE WHO IS DRIVING OR UNDER 21 YEARS OLD!!! For the seudah, three drier but lighter wines-  Pinot Noir from Barkan, Baron Herzog Chardonnay or Ramon Cordova Rioja (Spain). There are also new very delicious reserves from Israel – Binyamina or Gamla Wineries.

Q. Do you have a drinking game plan you can suggest/map out for folks who want to fulfill the mitzvah but don’t want to feel sick?
A. Stay away from overly sweet wines – the sugar alone will get you sick. If you intend to drink a lot stretch it out over the entire day, not all at once. Bear in mind “alcohol is alcohol, mixing is what’s bad” is a myth. Total consumption is what counts. One shot of whiskey is equivalent to one glass of wine is equivalent to 12 ounces of beer or light wine ie Bartenura.

Q. As inclusion in Mishloach Manot? Which wines would you recommend? We’re looking for safe selections, suggestions that most will enjoy – real crowd-pleasers?
A. Any of the Moscatos mentioned above including as well the new Teal Lake Moscato D’Aussie. I really love the new Moscato Gamla – nice fresh packaging; and of course everyone recognizes the ‘blue’ bottle which dresses up a shlach manos nicely; but to your credit the new W wines are a great gift. They are light, pretty and a great price. They are delicious wines too for a wide variety of consumer pallates, even for those that want a drier wine.

Q. What wine compliments with the sweet perhaps over indulgence of candy?
A. Delicious and in a new guise is the Herzog Late Harvest Reisling now made from botrytus effected grape (more on this another time) that makes the wine even more intense and delicious.

Q. Which wines are more easily tolerated than others?
A. Again, lower alcohol NO sugar added wines eg Concords etc.

Q. Any more Purim drinking tips?
A. It’s illegal and dangerous to drink and drive. Do not serve any underage person, leave the decision of whether a minor should drink or not to their parents. Do not serve anyone who you believe has already had too much to drink. You could be held responsible if they do something wrong as a result of their intake.

Do you have any Kosher Wine questions for Jay, our wine expert? He would love to answer them. Please leave your questions and comments in the comment section below. L’Chaim!

So I don’t really like hamantashen – but don’t worry, that’s not my confession of the week. My real secret is that …drum roll… I have yet to master making hamantashen. In fact, I have almost given up on it.

I am not sure which came first – my dislike of this particular pastry, or my failure to bake a decent batch. I have been delicately and creatively avoiding the need to make them all these years after my one failed attempt. Yet, if you can believe it, I only tried once. One Purim I tried a recipe from a very reputable cookbook that shall remain nameless. It was not a very good dough, even after two tries, and the taste was worse than the stuff from the bakery, so I just gave up.

But this year, my daughter came home with a soft, sweet, jumbo hamantash that she made with her classmates and teachers in Pre-1A, and I’m thinking – I can do this, I can and I am committed to success! (At least, I’m praying that it won’t turn out too bad.)

My oven mitts are on and I’m coming out swinging! If teacher’s recipe doesn’t yield the perfect homie (that’s Jamie slang for hamantashen – because the darn word is just too hard to spell and too long to say), I’ll go to the many great recipes for homies on this site. (I’m thinking of trying Galiah’s Lemon Meringue Hamantashen – much more suited to my taste buds). It’s time to overcome my fear.

I have a sneaking suspicion there are some special tricks that can help ensure a successful outcome. So, I’m humbly asking for your help. I want to be in the Happy Mommy Baking Hamantashen with Her Children Club. Please share your secrets so I can join.

CONTEST!!! I have a lovely gift basket from Oh Nuts! to give away to one lucky reader. Oh Nuts! makes the most incredible chocolates and candies and have divine hamantaschen too! Gift baskets are not just for Purim – you can enjoy these delectable delights all year round or share the love and send to a friend! How can you be the one to win it? Leave me a comment describing the one KOSHER dish that you are afraid to make and why. Alternatively, leave me a hamantash baking tip to help me make my endeavor successful. [Contest open to US Residents only. Contest closes Wednesday March 23rd at 9 am. Winner will be picked at random from qualifying entries]

As always, many thanks in advance for your help!

Dear Jamie,
Purim starts right after Shabbat is over and I am so panicked! How I am going to get everything done for the seudah, what with cleaning up from Shabbat and all? Is there any way to prepare in advance? What advice can you give me to keep my cool and stop my panic?
Thanks,
Heather in Toronto

Dear Heather,
First, breathe! Remember that we’re all in the same boat, and breathe again. Seriously — it can be done. After all, you’ve done harder things than this – like a three-day Yuntif. Unlike Shabbat or Yom Tov, on Purim you have the opportunity to serve fresh food, right out of the oven, the way it was meant to taste. Every cook who has slaved over a meal knows that value here. This is our dream, and we get to live it on Purim.

But you’re worried about doing it all in the space of time from havdalah until the seudah on Sunday afternoon. I must digress for a moment to tell you how I really love when the Megillah–reading is right after Shabbat. I’m in a much more patient frame of mind when I’m not fasting. So coming to shul after Shabbat – on a full stomach – makes the Megillah much more enjoyable. Don’t ruin the experience worrying about how you’ll pull off the seudah!

Relax: Follow these tips and tricks and your big seudah won’t cause big panic.

• When you invite your guests, delegate some of the work. Assign a salad (the time-consuming washing and checking and chopping) to one of your guests beforehand, so you won’t have to worry about it. People love to help and bring something to the meal. Dessert is another great course to farm out. The less you have to do personally, the less overwhelmed you’ll feel.

• Clean up from Shabbos right away and set the table for the seudah. It will make you feel that you’re ahead of the game already.

There’s no rule that says you have to cook everything on Purim day, so use the following do-ahead tips and chill out.

1. Soups are fantastically forgiving when made in advance. Make your soup now and freeze it so all you have to do is defrost and warm it before the seudah. Another great idea: go with a chilled soup – mango strawberry or gazpacho or perhaps chilled cucumber dill. They can be made before Shabbos, kept in your fridge till the seudah, and served chilled!

2. When it comes to the mains, think about which steps can be done in advance. If you are doing pasta: cook your pasta al dente (even as early as Thursday), drizzle it with olive oil and toss to coat. This process keeps it from becoming a sticky clump in your fridge. Store it in an airtight sealable bag or container. Likewise, most sauces can be made in advance, but keep the pasta and sauce separate until just before serving. Warm your sauce first, then toss in your pasta to combine and warm over the heat.

3. If you are doing a chicken dish, pick something easy: a one dish, one step oven-baked recipe is best. Clean your chicken and place it in your baking dish so it’s all ready to go and all you have to do is season before baking it fresh and serving.

4. If you are using vegetables, you can wash, check and cut them as early as Thursday. That way, you just need to assemble everything before the seudah. Trust me, this is such a mind-relaxing way to cook – you will adopt this practice year round!

5. Any salad dressing can be made in advance — up to a week, at least in most cases. Just toss it on your pre-washed and cut veggies and serve.

6. If you are serving meat, choose something that’s better prepared ahead of time, such as brisket. Make it Thursday or Friday, slice it and immerse it in your gravy or sauce. Then just reheat and platter it Sunday. If you want to serve something freshly made that day — like a standing rib roast or steaks — leave only that dish to prep and cook the day of the seudah. Again, consider any steps you can prep in advance – vegetables, measuring — at the very least, make sure you have all the ingredients in the house before Purim. (Discovering at the last minute that you don’t have a major ingredient for your main induces nightmare-level panic.)

7. Consider frozen or chilled desserts such as mousse, frozen pies, homemade ices or ice cream bars. They are so refreshing and all can be made the week prior to the seudah. And remember, you needn’t go overboard with dessert: one nice one will do just fine ‘cuz people will be candied out. Also think fruit platter, which can be cut and prepped in advance of Shabbos.

So there’s no need to panic. Think of the Purim seudah as the finish line of a week-long jog that you can do at your own pace.

Heather, you’re in control. It’s going to be a great!

Chag Purim Sameach to one and all!

Last week Laura Frankel treated us to her incredible Persian Purim Seudah menu. Her recipes are fabulous. In fact, if she’s following that menu for this year’s Purim Seudah, I may just show up at her place.

Though I am solidly Ashkenazic, I love the idea of a Persian Purim Seudah and I came up with some Sephardic-inspired dishes to add to the repertoire. After all, the whole Purim story takes place in exotic Persia and the Megillah gives us such a vivid picture of what life was like that we are virtually transported to Shushan. So when in Rome (or, um, Shushan)….

I’ll concede that Laura’s recipes are more authentic; but since neither one of us knows what Esther actually served to Achashverosh at that critical banquet we have the freedom to imagine.

Let’s set the scene. Imagine yourself reclining on a golden chaise amidst the purple splendor of the royal palace. The fragrances of the royal gardens waft through the latticed window and musicians play softly in the courtyard. The servants bring you an alabaster bowl in which you wash your hands and fresh Oven Baked Pita is set before you. You casually dip it into Roasted Garlic Hummus. Delicious.

A line of servants appears; each carries a chafing dish with more delicacies. You are presented with a savory plate of Ribbon Zucchini and Red Bell Pepper Sauté, Spiced Brown Rice with Peas, and a dish known as the Pride of Persia – Lamb, with Cherry Tomato and Red Onion Kebabs. The lamb is so tender it practically melts in your mouth. You order a second helping for yourself and your royal guest.

The hours pass quickly, and the banquet ends with a flourish of mint tea and Fig Walnut Cookies. The memory of this royal feast will linger for many years.

It is time to arise, my Queen (or King). With any luck, your royal other half will help with the dishes!

On Purim, according to Raba, ”a person must drink until he cannot tell the difference between ‘Cursed be Haman’ and ‘Blessed be Mordechai.’”  (Babylonian Talmud, Megillah 7b).

While we hope and pray moderation and good sense prevails on this holiday, we offer a few inspired suggestions to help you get your Purim drink on…

Long Island Iced Vash-tea

Haman’s “Hang” Over

Mordechai’s Martini

Esther’s Persia-Politan

King Kamikaze