WINTER
In Good Taste
Sides EAT, DRINK AND BE MERRY
THROW A JOYOUS
PURIM PARTY
Continued from Page 13
MARCH 9, 2017 | LINDA MOREL
BROWN BUTTER BALSAMIC CABBAGE
AND BRUSSELS SPROUTS
If you are being particularly virtuous, you can omit the brown
balsamic butter and enjoy the sauteed veggie combo.

1 2
2 1
½ ½
2 head red cabbage
pints Brussels sprouts
tablespoons canola oil
teaspoon salt
teaspoon pepper
stick butter
tablespoons balsamic vinegar
Slice the cabbage, remove the stems from the Brussels sprouts
and cut them in half.

In a large skillet, heat the oil over medium, then add the salt
and pepper and vegetables. Stir frequently, turning over, and
saute until done, about 12 minutes.

While the vegetables cook, place the butter in a small skillet and
cook over medium heat until it browns. Th e butter will foam and
eventually begin to brown. You know it is done when it emits a nutty
aroma, turns a light brown color and there are small, granular bits in
the bottom of the pan. When done, add the balsamic vinegar and stir.

Toss the brown balsamic butter over the cooked cabbage and
sprouts and serve.

Serves eight
CARROTS IN THEIR OWN SYRUP
I overheard a fellow guest at a holiday party describing this
technique for cooking carrots. Intrigued, I gave it a shot, and it
is now in the rotation. It is a much healthier version of honeyed
carrots because it doesn’t involve any added sweetener.

1 bunch carrots
1 inch piece of lemon zest
½ teaspoon salt
¼ teaspoon pepper
Fresh parsley to garnish, if desired
Cut the carrots into thick coins. Place the carrots in a saucepan with
the lemon zest, salt and pepper, and add just enough water to cover.

Bring the water to a boil, cover and simmer for eight minutes
until the carrots are tender but not mushy.

Drain the carrots. Reserve the liquid and return it to the pan.

Turn up the heat, and boil the liquid to reduce it; it should
cook down to about ⅓ cup. Th is will take about 15 minutes.

Pour the reduction syrup over the carrots, sprinkle with chopped
parsley and serve hot, at room temperature or chilled as a salad.

Serves four ●
PURIM IS A busy holiday: It starts with an evening
reading of the Megillah of Esther, followed by a
morning reading of this story whose plot rivals the
pace of a thriller.

Th ere’s a brave and beau-
tiful heroine, a clever uncle,
a despotic king and a villain
who plotted to annihilate the
Jews but gets hung by his
own wicked plans.

Portions of sweets and
treats are exchanged among
loved ones. Finally comes
the highlight of any Jewish
holiday — a delicious meal.

But unlike most celebrations,
where dining occurs at night, the Seudat Purim,
the requisite feast, is a luncheon, oft en lingering
until evening.

Th e idea of a midday celebration is credited to the
fourth-century scholar Rava, who thought a lavish
lunch would prevent Purim from becoming a reg-
ular workday. Bearing out Rava’s worst fears, this
meal now passes under the radar screen. It is mostly
observant Jews who host Seudat Purims.

However, with Purim falling on March 12, a
Sunday, there is an opportunity for this celebra-
tion to reach a wider audience.

Seudat Purim foods are seasoned with symbol-
ism. With no access to kosher food at the court of
King Achashverosh, Queen Esther ate seeds, nuts
and possibly chickpeas, which are stirred into reci-
pes. As turkeys are stupid animals and the king was
foolish, turkey is oft en on the menu.

Many families bake an especially long braided
challah, symbolizing the rope used to hang Haman.

Th e most famous Purim dessert is hamantaschen,
because its triangular shape mirrors Haman’s
three-sided hat. Many pastries are also studded
with poppy seeds.

To express the joy of survival, of good triumph-
ing over evil, serving cocktails and wine is not only
suggested but encouraged. Liquor is drizzled into
cooking, too. Among all Jewish celebrations, a
Seudat Purim calls for blissful revelry, noisemak-
ers and fun.

Brussels and cabbage: Keri White; martini: cullenphotos; cosmopolitan: artJazz; lemon twist above: onairjiw, akirk/Thinkstock.com
14 APRIL 12, 2018
IN GOOD TASTE
JEWISHEXPONENT.COM