Everyone loves Purim, but sometimes the mishloach manos can be a little…underwhelming. Instead of the same ol’ same ol’ this year, why not surprise them with something unique—an imaginative mix of sweet and savory treats to enjoy all throughout the festival and beyond. Kayco and Royal Wine have got you covered.
First off, the basket itself doesn’t have to be blah. Consider something useful that they’ll want to hang onto, like a pretty recyclable shopping bag, shower caddy, or flower pot hand-decorated by the kids.
Next, the goodies. For a good time, don’t forget that bottle of “something.” Lightly sparkling Bartenura Moscato and White Champagne are offered in 375 ml. bottles by Kedem/Royal Wine. The younger generation will enjoy a variety of Kedem juices, such as Concord Grape, Sparkling Grape, and Sparkling Peach Grape, all available in mini bottles.
Now for the sweets. Elite has the answer to every chocoholic’s dream with a wide variety of extra creamy milk chocolate bars filled with either strawberry crème or vanilla crème and cookies. U-Bet Chocolate Syrup always makes milk and ice cream more fun, or have a throwback with old-fashioned egg creams! Drive their sweet tooth nuts with Absolutely Gluten Free Raw Coconut Chews with Chocolate and Cocoa Nibs. These delicious chews are paleo friendly, vegan, and contain no eggs, dairy, or soy! Even calorie-counters can celebrate without guilt thanks to Manhattan Chocolates’ Original Chocolate Shoe Leather and Dark Chocolate Shoe Leather, only 50 and 60 calories each respectively.
On the savory side, Gefen Roasted Chestnuts are peeled and ready for snacking or cooking. Or build your own snack on a crispy foundation with Absolutely Gluten Free Crackers or handmade Tuscanini Parchment Crackers, both in a variety of flavors. Beigel Beigel Pretzels are baked, not fried, for a healthy crunch. Then let Haddar Tahini and Zeta Cold-Pressed Olive Oil inspire some creative dips. And Tuscanini’s classic Marinara and Tomato Sauces make mealtime a snap. For a real twist, include some Sea Castle Roasted Seaweed snacks with sea salt in your savory baskets.
Speaking of dinner, don’t forget that company’s coming! Your gift baskets aren’t hum-drum, so why should your Purim seudah be? Kosher.com is loaded with menu ideas, recipes, and tablescapes for an unforgettable spread. Try corned beef spring rolls, beef pizza with tahini drizzle, and tempura cocktail dogs for a meal that’s far from average, yet easy to prepare and classy enough to impress. These recipes won’t keep you chained to the kitchen, so you’ll have plenty of time for Purim fun.
Corned Beef Spring Rolls
By Heshy Jay
Cook and Prep: 45 minutes
Contains: Gluten and wheat
Source: Kosher.com Exclusive
- 1 (11-ounce) package Gefen spring rolls
- 1 (6.5-ounce) package Gefen fried onion cubes, defrosted
- 2 (6-ounce) packages corned beef slices, sliced
- Dijon mustard
- 2 tablespoons water
- Oil, for frying
- 1 cup Gefen honey barbecue sauce
- 2 tablespoons bourbon
On each spring roll, lay out half a cube of fried onion and a slice of corned beef. Drizzle with a little honey and Dijon mustard.
Use some water to wet the edge of the spring roll wrapper and roll up.
Heat oil to 350 degrees Fahrenheit over medium heat and fry in batches until golden brown.
In a small saucepan, heat the barbecue sauce and bourbon. Simmer on low for seven to ten minutes, until most of the alcohol has cooked out.
Recipe by Heshy Jay of Scoop & Co. (@scooplifestyle), provided courtesy of Kosher.com.
Beef Pizza With Sausages And
By Chef Yisrael Doudex
Cook and Prep: 3 hours, 45 minutes
Contains: Gluten, wheat, tree nuts, and sesame
Source: Family Table by Mishpacha magazine
This pizza is inspired by Lahmajun, a Sephardi dish of thin dough topped with ground meat and chopped vegetables. I added the sausages to take it up a notch—and catch your kids’ interest too.
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons dry yeast
- 6 tablespoons canola oil
- 2 cups lukewarm water
- 5 cups bread flour
- 1 onion, diced
- Oil, for sautéing
- 1/2–2/3 pound (300 grams) ground meat
- 2 sausages, finely diced (optional, but recommended)
- 1 plum tomato, diced
- 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
- 2 tablespoons tomato paste, diluted in 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Pinch turmeric
- 1 cup water
- Bartenura Olive Oil, for brushing the dough
- 1/2 cup (100 grams) pine nuts, toasted (optional)
- 1/2 cup Baracke Tahini
- 1/2 cup pickle or olive juice
- Salt, to taste
To prepare the dough, combine flour, sugar, and salt in your mixer bowl. Add the oil and yeast. Gently mix. Add water gradually, and set aside for eight minutes. If the dough seems too wet, you may add some more flour. Cover with plastic wrap or a towel and set aside to rise for an hour or until the dough has doubled in size. Punch down, and allow to rise for another half hour. Transfer to a floured surface. Divide dough into two to three equal balls.
To prepare the meat sauce, heat oil for sautéing in a large frying pan. Add onion and sauté until brown. Add the ground meat, stirring to break up any clumps. Continue to cook until the meat is browned.
Add the sausage (reserving some to sprinkle on top), tomato, and garlic. Cook another five minutes. Add tomato paste and spices and stir till the liquid is absorbed. Add the water, and let it come to a boil. Lower the heat and simmer for 15 minutes. (Watch that it doesn’t boil out. If necessary, you can add a bit more water.) Set aside to cool.
Tip: If you don’t have sausage, use any kind of deli or hot dogs instead.
Assemble The Pizza:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Using your palms, stretch a ball of dough to the length of the pan. Transfer to the pan. Using a knife, make diagonal lines in the ends of the dough. Twist the cut ends with your hands. Repeat with remaining dough.
Brush the dough with olive oil. Arrange the meat mixture in the center of each dough. Sprinkle with reserved sausage bits. Lower oven heat to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 15 minutes or until the edges are lightly browned. Add the toasted pine nuts, if desired.
Mix all ingredients in a bowl. Season to taste and drizzle over the pizza before serving.
Recipe by Chef Yisrael Doudex, originally appeared in Family Table by Mishpacha magazine, provided courtesy of Kosher.com.
Food Styling by Diana Linder
Tempura Cocktail Dogs
By Faigy Grossmann
Cook and Prep: 40 minutes
Yields: 36–40 pieces
Contains: Gluten, wheat, and eggs
Source: Family Table by Mishpacha magazine
This recipe was the brainchild of my friend Sefi. The tempura gives a similar taste to the familiar corn dog but is so much lighter. A treat for both adults and kids! Serve with sweet chili sauce or your favorite dipping sauce on the side.
- 3/4 cup cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1/2 cup water
- 1 package (2 oz./340 g) cocktail hot dogs (approximately 36–40 pieces)
In a bowl, combine first five ingredients. Add egg and water and whisk until smooth.
Coat hot dogs in batter and deep-fry until golden brown.
Recipe by Faigy Grossmann, originally appeared in Family Table by Mishpacha magazine, provided courtesy of Kosher.com.
Food Styling: Faigy Grossman