Well, how often does this happen? We’re all pivoting from our usual plans for a big Purim seuda to a delicious brunch. And this brunch is on a workday morning, and it’s Friday. Oy? No, joy!
Okay, we’ve got this! Let’s serve a pretty pitcher of America’s favorite breakfast beverage, orange juice. But our mantra this time is to keep it simple without sacrificing elegance and flavor. So take your nicest crystal pitcher, pour in your favorite orange juice, and toss in a few handfuls of fresh raspberries. Done.
Next, a trio of tasty offerings sure to please: tapas toast, egg and lox pinwheels, and hummus dip. And for the best part, dessert, a poppy seed pound cake served with a selection of coffees and teas. Okay, and an attractive platter of assorted hamantaschen — our favorite is yeast hamantaschen, mohn (poppy seed paste), please.
Tapas Toast
Toast your favorite bread — Dave’s Killer Bread would be great for this. Spread each slice with apricot jam (I love Bonne Maman), top with sliced Swiss cheese and then baby arugula. Sprinkle with freshly cracked pepper. That’s it.
(adapted from Good Housekeeping)
Green Eggs and Lox Pinwheels
Serves 4
Hard cook 8 large eggs, place in cold water and peel when cold. Prepare your egg salad and add 4 tablespoons of purchased pesto; combine and season with salt and pepper. Divide evenly among 4 whole wheat wraps, spreading to cover. Finely slice some baby spinach and scatter over the wraps, then tear over 4 ounces lox. Wrap up tightly, then use a sharp knife to slice each into 6-8 pinwheels.
(adapted from Tesco magazine)
Eight Layer Hummus Dip
Serves 6-8
Ingredients:
- 1/3 cup pine nuts
- 2 cups favorite hummus
- 1 cup purchased pesto
- 1 cup mini sweet peppers, chopped
- 3/4 cup grape tomatoes, chopped
- 1 cup chopped English cucumber
- 1/2 cup feta cheese chunks
- 1/4 cup freshly shaved Parmesan cheese
- sliced black olives
- pita chips for serving
Directions:
In a small skillet, toast pine nuts about 3 minutes, tossing to toast evenly. On an 11-inch serving platter, spread the hummus. Top with pesto and smooth carefully over the hummus. Then layer on each remaining ingredient except for the pita chips. Scatter pine nuts over and chill until serving with pita chips.
Easy Lemon Poppy Seed Pound Cake
Serves 12
Ingredients:
- 1 box lemon cake mix
- 4 serving size instant lemon pudding mix
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon lemon flavoring
- 3 tablespoons grated lemon peel
- 3 tablespoons poppy seeds
Directions:
Preheat oven to 350 F. Spray a bundt pan with Baker’s Joy.
In a large mixing bowl, combine cake mix and pudding mix, then add eggs, water, vegetable oil, flavoring, lemon peel, and poppy seeds. Beat on medium speed for 2 minutes; pour into prepared pan.
Bake for 50-60 minutes until skewer (better than a toothpick) comes out clean. Let cool on wire rack for 15 minutes, remove from pan, and cool completely. Before serving, sprinkle with powdered
sugar.
(adapted from Cooks Recipes)
And there you have it, a gorgeous, delicious and nourishing brunch! After everyone scatters to work or school, sit with an extra cup of coffee or tea and think about how an empowered Jewish woman saved her people. Purim is the best! So from our home to yours, wishes for a freilichen/joyous and yummy holiday!
Dorene Richman has taught cooking classes, written recipe columns, and was the recipe testing coordinator for the original award-winning “Kosher Palette” cookbook. She is a passionate cook and baker for whom cooking is therapy, as well as being a pescatarian. She can be reached at [email protected].
