Purim New Ways and Tastes

Jewish holidays should always be a mix of what we count on: tried and true; and what surprises us and piques our palate and sense of culinary history.

Purim especially, because it has a joyous note to it, and comes in early spring when we are craving a lift, is particularly adaptive to some baking revolutions.

If you want hamantashen, there are my cookbooks and website and your own very special recipes. But if you want to offer something a little different when hosting or packing your shallach manot baskets, try miniatures, orange glazed challot complete with festive, multi-colored sprinkles or a mouth-watering Besamin Box Spice Cake. Both resonate with the Purim theme but also 'borrow' a little bit from Shabbat, making both recipes crowd-pleasing and ...'smart', delicious sweets.

The Challah/Purim combination is most appropriate this year, since Purim is on Friday, and the Festive dinner often flows into and continues with the Shabbat dinner.

Enjoy!

The following moist cake is light and mouth-wateringly tender of crumb, topped with a tangy-sweet glaze. Just as someone is saying, "I don't like spice cake" pop a forkful of this luscious cake into his or her protesting mouth. Try not to say something like, “I told you so” as they finish a whole slice. My eldest son Jonathan says the trick is not to call it “spice cake” but just call it that “ginger ale cake.” Sounds more intriguing. A 'keeping' cake for hosting during Purim. Just make sure your spices are all as fresh as possible (no using leftover spices from Rosh Hashanah!). With Purim being celebrated this year on Erev Shabbat, the concept of spices in a festive coffeecake makes perfect sense. Use the butter if you are having a dairy meal or not serving this as dessert but as coffee or tea during Shabbat/Purim.


	Besamin Box Spice Cake or Purim Keeping Cake 1 cup shortening or unsalted butter or unsalted margarine 1 1/2 cups white sugar 1 cup light brown sugar 4 eggs 2 teaspoons vanilla 1 cup ginger ale 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon mace 1/2 teaspoon allspice 3 cups all-purpose flour GINGER ALE ORANGE GLAZE – Optional 2 cups confectioners' sugar 2 tablespoons orange juice 2 tablespoons gingerale Finely chopped pecans and orange zest shreds, garnish Confectioners' Sugar *Can substitute 1 1/2 teaspoons pumpkin pie or pastry spice for ginger, nutmeg, cloves, mace, and allspice Preheat oven to 350 F. Lightly grease a 9 by 13 inch rectangular pan or a nine or ten inch tube or angel cake pan. Cream together the shortening or margarine with the white and brown sugars. Blend in eggs and vanilla, then ginger ale. In a large bowl, whisk together the salt, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, mace, cloves, and flour. Fold dry ingredients into wet ingredients and mix well. Spoon into prepared pan. Bake until cake springs back when lightly pressed, about 45-60 minutes (shorter for sheet pan; longer for tube). Cool well before glazing. GINGER ALE ORANGE GLAZE: Stir together confectioners' sugar with orange juice and ginger ale. Blend well then drizzle slowly over cake. Recoup any excess and repeat. Garnish with nuts and orange zest. Alternatively, omit glaze and dust with confectioner's sugar. Serves 10-12.


	Pretty Purim Challah Twists With Orange Glaze This makes three very different, pretty, and unique luscious “little” breakfasts or teatime sweet challah-cum-coffeecakes. Just the right size for one meal with family or more appropriately, this is just the perfect challah to insert into a Purim gift basket. An orange glaze makes it unique and the sprinkling of multi-colored sprinkles (available in the supermarket or cake decorating store) redefines challah, giving it a carnival tone, just right for this fun filled holiday. Remember the colored sprinkles to make this nicely ‘Purim-ish’, eye-catching and festive. Challah 3/4 cup warm water 1 tablespoon dry yeast 2/3 cup sugar 1 1/4 teaspoon salt 1/3 cup oil 2 eggs 1 egg yolk 2 teaspoons vanilla 3 cups approximately, bread flour Egg Wash 1 beaten egg pinch sugar Orange Glaze 1 1/2 cup confectioners' sugar 2-4 tablespoons orange juice 1/2 teaspoon orange extract, optional Colored Sprinkles In a mixing bowl, briskly stir together water and yeast and let stand five minutes to swell yeast. Stir in sugar, salt, oil, eggs, egg yolk, and vanilla. Stir in most of flour and mix until you have a kneadable dough. Knead 5-8 minutes or until dough is smooth and elastic. Place in a lightly greased bowl and place this in a large plastic bag. Let rise until puffy, about 30-45 minutes. Gently deflate and divide dough in three. Make each portion into either a small braided, three-strand challah or roll each portion of dough into a ten-inch strip. Coil into a turban shape. Alternatively, tie each portion in a knot and place in a 6 or 7-inch dollar store layer cake pan that has been sprayed with non-stick cooking spray. Line a baking sheet with parchment paper. Place breads on baking sheet and brush each with beaten egg white glaze. Cover lightly with a large plastic bag. Let rise until puffy, about 30-45 minutes. Preheat oven to 350 F. Bake challot until golden all over, about 25-30 minutes. Meanwhile, stir glaze ingredients together to make a pourable glaze, adding more confectioners' sugar or orange juice as required to achieve right consistency. While breads are cooling, drizzle or smear on glaze. Before glaze sets, sprinkle each bread with colored sprinkles. Allow to cool. For gift giving, wrap in a sheet of colored cellophane paper. Twist ends and/or tie with ribbon. Place in a gift basket, along with two other treats. Makes 3 small breads/challahs.