“The greatest challenge of Passover is creating tasty recipes despite the restrictions of the holiday,” said Elkayam. “These recipes reflect the holiday spirit and prove that Passover food doesn’t need to taste as if it’s lacking.”
Chocolate Marquis Batons
3 eggs1/4 cup granulated sugar18 oz. bittersweet chocolate, chopped2 cups nondairy creamer—for whipping3/4 cup nondairy creamer —to replace milk
Preheat oven to 300 degrees.
Lightly whip the eggs and sugar.
Heat the cream until it...
Purim after Purim I experiment with different hamantashen doughs, trying to find a better recipe. Why? I don’t know. I feel like there must be an improved one out there. (Is yours?) But no matter how many I’ve tried, I...
Purim Seudah Sangria Cocktail
1 bottle of dry red wine—use something airy and casual like a Gilgal Merlot or Gilgal Cabernet Sauvignon½ cup brandy1/3 cup sugar dissolved in a little warm water1 sliced lemon500 grams of mixed sliced fruit such as peaches, nectarines, apricots, cherries etc.
Combine the wine, brandy and sugar syrup.
Add the fruit to the liquid
Press the fruit gently with a wooden...
So what the heck is fluden anyway? Growing up, my grandmother made it for Purim. To me, it was something she put together after she got tired of making hamentashen. You know, there was too much dough left, and she was not rolling, cutting, filling and pinching anymore. So she just layered the dough she had left, with the prune jelly and poppy seed filling she had left, and voila, it’s fluden. Okay, so I wasn’t any more likely to eat the fluden than I was going to eat the hamentashen with the poppy seeds anyway. But, regardless, it was pretty to look at.
This past December I learned that fluden is actually a real thing! In fact, it’s a...
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