The Culinary Connoisseur
Hands-on Purim
04
Feb
Feb
Most families spend Purim coming and going. From one
house to another, bringing hand-made (or store-bought) treats from friends and
family, Purim means being on the move. When our family stops in we like to have
little hand-held treats to keep everyone from eating all the candy and
chocolate in sight. Here are a few delicious options:
house to another, bringing hand-made (or store-bought) treats from friends and
family, Purim means being on the move. When our family stops in we like to have
little hand-held treats to keep everyone from eating all the candy and
chocolate in sight. Here are a few delicious options:
1 pound refrigerated frozen pizza dough, thawed to room
temperature
temperature
10 frankfurters, each cut in 4 pieces
8 cups water
1/4 cup baking soda
2 tablespoons honey
1 large egg, lightly beaten
1 cup “everything” seasoning mix
1 teaspoon kosher salt
Preheat oven to 425°. Line a large baking sheet with parchment
paper.
paper.
Roll pizza dough into a 12 x 15-inch rectangle on a
lightly floured surface. Cut the dough in half across the length and each half
again in half giving you 4 wide strips. Cut each strip into 10 narrow strips,
giving you forty 3” x 1.5” pieces.
lightly floured surface. Cut the dough in half across the length and each half
again in half giving you 4 wide strips. Cut each strip into 10 narrow strips,
giving you forty 3” x 1.5” pieces.
Tightly wrap each
frank horizontally with 1 dough strip. Place wrapped franks onto prepared
baking sheet.
frank horizontally with 1 dough strip. Place wrapped franks onto prepared
baking sheet.
Bring 8 cups water to a boil in a large stockpot; add
baking soda and honey to the water, stirring until dissolved. Add 5 to 6
wrapped franks to water; cook 20 to 30 seconds. Remove with a slotted spoon or
skimmer and return franks to baking sheet. Repeat until all franks have been
boiled.
baking soda and honey to the water, stirring until dissolved. Add 5 to 6
wrapped franks to water; cook 20 to 30 seconds. Remove with a slotted spoon or
skimmer and return franks to baking sheet. Repeat until all franks have been
boiled.
Stir together the everything mix and salt in a shallow
bowl. Lightly brush the dough of each frank with beaten egg using a pastry
brush; gently roll each in the mixture, returning to baking sheet as they
are coated.
bowl. Lightly brush the dough of each frank with beaten egg using a pastry
brush; gently roll each in the mixture, returning to baking sheet as they
are coated.
Bake at 425° for 12 to 15 minutes or until lightly
browned; cool 5 to 10 minutes on sheet. Serve
browned; cool 5 to 10 minutes on sheet. Serve
This combination of apples and onions works
surprisingly well together!
surprisingly well together!
3 tablespoons canola oil
1 pound yellow onions, thinly sliced
1 teaspoon kosher salt
2 Granny Smith or other tart apples, peeled, cored, and
thinly sliced
thinly sliced
1/4 teaspoon freshly ground black pepper
16 small squares puff pastry
Heat oil in a large frying pan over medium-high heat. Add
onions and salt. Cook, stirring occasionally, until onions are soft, about 5
minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring
often, until onions are medium brown, about 30 minutes. Add more pepper and
salt to taste. Set aside to cool for 10 minutes.
onions and salt. Cook, stirring occasionally, until onions are soft, about 5
minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring
often, until onions are medium brown, about 30 minutes. Add more pepper and
salt to taste. Set aside to cool for 10 minutes.
Preheat oven to 375°. Line 2 baking sheets with parchment
or silicone liners. Cut each of the 16 squares diagonally to make 32 triangles.
Arrange them on the lined pans
or silicone liners. Cut each of the 16 squares diagonally to make 32 triangles.
Arrange them on the lined pans
Place a spoonful of cooled onion-apple mixture on each triangle.
Bake until puffed and golden, 15 to 20 minutes. Serve or warm.
Bake until puffed and golden, 15 to 20 minutes. Serve or warm.
Don’t let the fancy name scare you off—these are
simple to prepare!
simple to prepare!
8 tablespoons light olive oil, divided
2 shallots, minced
1 clove garlic, crushed
1 pound mixed mushrooms, chopped
¼ cup white wine
2 tablespoons fresh parsley, checked and chopped
salt and freshly ground pepper to taste
Heat 4 tablespoons oil in a large skillet over mediumheat. Add shallots and garlic. Sauté until fragrant. Add mushrooms and
continue sautéing until most of the moisture has evaporated. Add wine and parsley. Season to taste with salt and pepper. Remove from heat and allow the mushroom
mixture to cool completely.
Preheat oven to 375 degrees F. Prepare a sheet pan.
Place one phyllo
sheet lengthwise on your countertop or Silpat.
Brush lightly with oil, beginning at the outer edges and working toward
the middle. Cover with another sheet of
phyllo. Brush once again with
butter. Repeat twice more until you have
4 sheets stacked.
sheet lengthwise on your countertop or Silpat.
Brush lightly with oil, beginning at the outer edges and working toward
the middle. Cover with another sheet of
phyllo. Brush once again with
butter. Repeat twice more until you have
4 sheets stacked.
Cut the stack of phyllo sheets crosswise into eight equal
strips. Place one tablespoon of filling
near one end of each strip. Lift up one
corner diagonally to cover the filling.
Fold the point of the filled corner so it meets the opposite side of the
strip and forms a triangle. Fold the
triangle straight so the filling is completely enclosed. Continue folding the triangle onto itself, until
you reach the end. Brush the outside of
each triangle with oil. Repeat
instructions with the other 4 sheets of phyllo and the rest of the filling.
strips. Place one tablespoon of filling
near one end of each strip. Lift up one
corner diagonally to cover the filling.
Fold the point of the filled corner so it meets the opposite side of the
strip and forms a triangle. Fold the
triangle straight so the filling is completely enclosed. Continue folding the triangle onto itself, until
you reach the end. Brush the outside of
each triangle with oil. Repeat
instructions with the other 4 sheets of phyllo and the rest of the filling.
Place the triangles on a baking sheet and bake 12-15
minutes or until golden. These can also
be frozen raw and baked as needed.
minutes or until golden. These can also
be frozen raw and baked as needed.