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
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In Good Taste
WINTER MORDECHAI MARTINIS | PAREVE
CHICKPEAS, TOMATOES AND ZUCCHINI | PAREVE
Needed: six martini glasses, white wine glasses or tumblers
¼ cup sliced almonds
15.5 -ounce can of chickpeas
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 zucchini, diced
5 Italian plum tomatoes, diced
Kosher salt to taste
⅛ cup dry white wine, such as pinot grigio or sauvignon blanc
¼ teaspoon dried basil, crushed
Accompaniment: rice for 6 servings
1 lemon
2¼ cups vodka
¾ cup dry vermouth
Ice cubes, a dozen or more
With a small, sharp knife, cut off six pieces of lemon rind. With
your fi ngers, twist each one. Place them on a small plate and reserve.

Pour the vodka, vermouth and a generous amount of ice
cubes into a pitcher. Stir the ice cubes through the vodka mix-
ture until cooled, about 30 seconds. Pour the vodka mixture
through a strainer and into the martini glasses. Discard the ice
cubes. Drop a lemon twist in each glass and serve immediately.

Heat your oven to 350 degrees. Spread the almonds evenly on a
Serves six
roasting pan. Roast for two minutes, or until the almonds become
fragrant. But watch them constantly, as almonds burn easily. Cool
QUEEN ESTHER COSMOPOLITANS | PAREVE
to room temperature and reserve.

Needed: six martini glasses,
In a colander, rinse the chickpeas under cold water. Reserve.

white wine glasses or tumblers
In a large pot, briefl y heat the oil on a medium fl ame until warm.

Add the onion and garlic and sauté until fragrant, about two minutes.

¼ cup fresh lime juice from 1 or 2 limes
Add the zucchini and sauté until wilting, about two minutes.

1½ cups vodka
Th en add the tomatoes and sprinkle with salt. Sauté until toma-
¾ cup orange liqueur
toes begin to give off sauce.

1½ cups pomegranate juice
Meanwhile, prepare the rice according to package directions.

Ice cubes, a dozen or more
Add the chickpeas, wine and basil to the zucchini mixture. Stir
to combine. Cover the pot and reduce the fl ame to low. Simmer
Pour the lime juice into a pitcher. Add
for 20 minutes until the zucchini is soft and the tomatoes
the vodka, orange liqueur, pomegranate
have released sauce.

juice and a generous amount of ice cubes.

Move to an attractive bowl. Sprinkle with the almonds. Serve
Stir the ice cubes through the vodka mixture until cooled, about 30 immediately with rice.

seconds. Pour the vodka mixture through a strainer and into the
Serves six to eight
martini glasses. Discard the ice cubes. Serve immediately.

Serves six
LEMON POPPY SEED CAKE | PAREVE
Equipment: 8-inch round spring-form pan
WINE-DRIZZLED TURKEY BREASTS | MEAT
Equipment: roasting pan and rack
Nonstick vegetable spray
½ turkey breast (1 piece) about 2½ pounds
¼ cup dry white wine, such as sauvignon
blanc or pinot grigio
⅛ teaspoon garlic powder
Kosher salt to taste
Paprika for dusting
Set an oven rack one rung below the center of the oven. Spray a
roasting pan and rack with nonstick vegetable spray. Preheat your oven
to 350 degrees.

Rinse the turkey under cold water. Pat dry with paper towels.

Place the turkey breast skin side down on the roasting pan rack.

Drizzle half of the wine on the turkey. Sprinkle on half of the garlic
powder, kosher salt and paprika. Turn the turkey over and place it
on the rack, skin side up. Drizzle with the remaining wine. Sprin-
kle on the remaining garlic powder, salt and paprika.

Place the turkey in the oven and roast it for 50 to 60 minutes,
or until the juices run clear when pierced with a knife in the
thickest part of the meat. Let it rest for 10 minutes. Slice thin and
serve immediately.

Serves six
Nonstick vegetable spray
½ cup margarine
½ cup sugar
1 generous teaspoon lemon zest
Pinch of salt
⅛ teaspoon cardamom
¾ cup fl our
1 egg, hand beaten in a small bowl
¼ teaspoon vanilla
⅛ teaspoon poppy seeds
Optional accompaniment: raspberry
or strawberry sorbet
Preheat your oven to 400 degrees. Coat the spring-form pan
with nonstick spray.

Place the margarine, sugar, lemon zest and salt in a large mixing
bowl. With an electric beater, beat until the ingredients are well
combined. Add the cardamom, fl our, egg and vanilla and beat
again. On a low speed, blend in the poppy seeds.

Spread the batter evenly in the prepared pan. Bake for 20 min-
utes, or until the cake is browning on the edges and a cake tester
or toothpick inserted in the center comes out clean. Cool to room
temperature and serve with a berry sorbet, if using.

Serves six ●
Cosmopolitan: artJazz; turkey: evgenyb; chickpeas, tomatoes, zucchini: IriGri8; poppyseed cake: mg7
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