Rodef Shalom Purim in Paradise @ Home

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The Savory CARAMELIZED ONION HAMANTASCHEN by Amy Kritzer For filling: ● 1 medium red onion cut into thin slices ● 1 tablespoon olive oil ● 1 teaspoon salt plus more to taste ● 1 tablespoon honey ● 1 cup grape tomatoes cut into eighths ● 1 tablespoon thyme minced ● 1/2 teaspoon crushed red chili pepper flakes ● 3 ounces goat cheese For dough: (or buy pizza dough) ● 1 cup all-purpose flour ● 3/4 cup whole wheat flour ● 1 envelope pizza yeast ● 1 1/2 teaspoons sugar ● 3/4 teaspoon salt ● 2/3 cup warm water (120 degrees) ● 1 tablespoon thyme minced Preheat oven to 425 degrees F. Prepare a cookie sheet lined with parchment paper and sprinkled with cornmeal. Onions: Slice onions into thin slices and add them and 1 teaspoon salt to a large saucepan with 1 tbsp oil. Cook slow and low for 10 minutes until the onions start to wilt, stirring occasionally. Dough: Combine 1 cup all-purpose flour with yeast, sugar and salt. Add the water and knead for one minute. Gradually add 3/4 cup of whole wheat flour and thyme. Knead until you have a smooth ball (3-4 minutes.) Add more flour if needed. Onions: Your onions should now be soft. Add honey (and a little more olive oil if the onions are sticking.) Sweat onions for 5 more minutes. Then add tomatoes, thyme, red chili pepper flakes and more salt to taste. Cook an additional 5 minutes until the tomatoes start to cook and the onions are cooked down. Cook away any moisture from the tomatoes so your hamantaschen are not soggy. While your mixture is cooling a bit, roll out the dough very thin- about an 1/8 of an inch. Cut the dough into rounds using a 2 or 3 inch circle cutter. Put 1 ½ teaspoons filling in the middle of each circle. Fold up the sides to form a triangle, making sure to securely pinch the ends closed. Bake 5 minutes. Sprinkle on goat cheese and bake for another 5-7 minutes. Garlic Bread Hamantaschen by Melinda Strauss Garlic Bread Filling: ● 1 stick (4 oz) butter, softened ● 1/2 cup grated Parmesan ● 4 cloves minced garlic ● 1/2 cup chopped fresh parsley ● 1 egg yolk Dough: (or buy pizza dough) ● 3/4 cup warm water ● 1/2 Tbsp (1 packet) instant yeast ● 1/2 Tbsp sugar ● 1 1/2 – 2 cups all-purpose flour ● 1/2 tsp kosher salt Preheat oven to 400 degrees F. and line a baking sheet with parchment paper. In a mixing bowl, combine the yeast and sugar then pour the warm water over the top. Set aside for 5 minutes to activate the yeast. Add in the flour, starting with 1 1/2 cups, and salt and mix by hand. Knead 3-5 minutes. The dough should be soft and a bit sticky. Set dough aside for 10 minutes. Make filling: mix butter, parmesan, garlic, and parsley Roll out the dough on a lightly floured counter to 1/4 inch thick. Cut out circles with a cookie cutter or top of a drinking glass. Fill each piece of dough with 1 tsp of the butter mixture, brush the edges with egg yolk, and pinch the corners to create a triangle. Melt remaining filling and brush on the tops and edges of the dough. Bake for 10-12 minutes.
SAVORY BEEF HAMANTASCHEN By Emily Paster Dough 2 tsp instant or active dry yeast 1 cup plus 2 TB warm water Pinch sugar 3 1/2 cups bread flour Pinch salt 1 TB extra virgin olive oil 1 egg Filling 2 TB extra virgin olive oil 1 yellow onion, diced 1 lb. ground sirloin 2 tsp dried mint 1 tsp each allspice, cinnamon, paprika 1/2 tsp ground cloves Pinch cayenne 1/2 cup each pine nuts, golden raisins Optional Yogurt sauce 3-4 cloves garlic, minced Juice of two lemons Pinch salt 2 cups non-dairy yogurt 2 tsp dried mint Preheat oven to 350. 1. Prepare the dough: if using active dry yeast, dissolve the yeast with a pinch of sugar in 1/2 cup warm water and leave for ten minutes until froths. (If using instant yeast, skip this step and mix instant yeast directly in with the flour.) 2. Combine flour, salt, oil, egg. Add yeast mixture. Mix with a fork and work in remaining water as needed for dough to hold together. 3. Knead 5-10 min until dough is smooth and elastic. 4. Put dough in well-oiled bowl, cover, set aside in a warm place to rise until doubled, about an hour. 5. While dough is rising, make the filling. Heat olive oil over medium heat in a large saucepan. 6. Saute the onion until softened, about five minutes. Season with salt and pepper. 7. Add the ground beef and spices and cook, stirring, until the meat is no longer pink. 8. Add the pine nuts and raisins saute a few additional minutes until the pine nuts are toasted. Taste and add salt and pepper if needed. Set aside. 9. When dough is risen, punch down and divide into four pieces. Keeping other pieces covered, take one piece and roll it out on a lightly floured board as thinly as possible. 10. Cut dough into 4-inch rounds. You should have 6-7 rounds of dough. 11. Place a heaping tablespoon of filling into the center of each round. 12. Using two hands, fold in two sides of the circle and pinch together. Fold up the bottom side of the triangle and pinch all three corners together. Repeat with remaining dough and filling. 13. Place filled pastries on a baking sheet lined with parchment paper or a Silpat baking mat. 14. Beat egg with one tablespoon of water. Brush pastries with egg wash. 15. Bake pastries for 25 minutes until golden brown. Cool on a wire rack. 16. While pastries are baking, make “yogurt” sauce. Combine minced garlic, lemon juice and salt and allow to stand for five minutes to soften raw garlic flavor. 17. Combine garlic mix with “yogurt” and mint. Season with salt and pepper. Drizzle with olive oil. Leftover pastries can be stored in the refrigerator for several days. Reheat or toast before serving. Pastries can also be wrapped well and frozen. Thaw and reheat before serving. it
Page 2 and 3: Purim Traditions You've Never Heard
Page 4: PURIM “SUDOKU” DIRECTIONS for p
Page 9: The Sweet Manischewitz Hamantasc
Page 13 and 14: MAKE A MINI PURIM COSTUMES CLOTHESL

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