In the Kitchen with Henny: Purim party favorites

As the Hebrew month of Adar begins, the world seems to grow more colorful. Every year, we do our best to increase our happiness, even when it takes a little extra effort. I always joke that Adar basically marks the end of the school year because it’s filled with so much fun and excitement. 

My fifth-grade daughter came home yesterday with a list of all the special “rules” her school has for Adar – eating during class is allowed, recess is five minutes longer, and there are no tests or homework. And this goes on until after Purim, followed by two weeks off for Passover, then Yom Ha’atzmaut, Lag Ba’omer, and Shavuot… So really, her last real day of school was technically last Friday, and she was home with a cold!

Honestly, though, I don’t remember anything like this growing up in Brooklyn. Then again, I didn’t have practice (and sadly, non-practice) drills running to a shelter, so these kids definitely deserve all the fun they can get. For grown-ups, a little extra recess time isn’t quite enough to lift our spirits. So here are some fun, delicious party foods you can make for Purim – or all month long if you’d like. It’s never too early to get into the Purim spirit!

SMOOTHIE COCKTAILS & MOCKTAILS 

Smoothies are always a big hit for any occasion, but when you add in some rum, schnapps, or tequila, the smoothies hit a whole new level. You can be very creative with these and add in any frozen fruits you like. You can also keep them as mocktails, which are non-alcoholic. 

Either way, we can all raise a glass to seeing miracles before our very eyes as the light casts out the darkness. As always, please drink responsibly for a safe and fun Purim!

Strawberry Daiquiri

Sweet, tangy, and beautifully vibrant, this drink adds a festive splash of color to your Purim table.

Yields 6 servings.

• 2 cups frozen strawberries
• 1 cup fresh orange juice (or lime juice for a tangier version)
• ½ cup apple juice or lemonade
• 1 tbsp. rum (optional, for a cocktail version)
• Lemon or lime wedge, for garnish

Place the frozen strawberries, orange juice, apple juice, or lemonade in a blender. Add the ice and blend until smooth. For the cocktail version, add rum before blending. For a tangier twist, swap the orange juice for fresh lime or lemon juice. Once blended, pour into a glass and garnish with a lime wedge. Serve immediately and enjoy!

Rum Balls

Honestly, the name “rum balls” doesn’t do this decadent, chocolaty dessert justice. These bite-sized treats are rich, fudgy, and totally addictive. They are also a fantastic way to repurpose leftover cake – so if you ever have extra cake sitting around, this is the perfect way to transform it into something special.

Yields 2 dozen rum balls.

• About 2 cups leftover vanilla cake
• ½ cup cocoa powder
• ¼ cup coconut oil or margarine
• ¼ to ½ cup rum or liquor, any kind
• 1 cup icing sugar
• 200 gr. chocolate chips for melting
• 1 tbsp. coconut oil
• Sprinkles and other decorative toppings

Break the leftover cake into crumbs and place them in a bowl. Melt the coconut oil or margarine and pour it over the cake. Add the cocoa powder, icing sugar, and liquor gradually, mixing well with a fork or your hands until a soft, moldable dough forms. Adjust consistency as needed – add more liquor if too dry, or more cocoa and sugar if too wet.

Roll the mixture into 1-inch balls and place on a plate. Chill in the fridge while preparing the chocolate coating.

Melt the chocolate chips with the oil over low heat, stirring until smooth. Line a baking sheet with parchment paper.

Dip each chilled rum ball into the melted chocolate, letting the excess drip off before placing it on the parchment. Add sprinkles or toppings immediately.

Refrigerate until set. Store in the fridge or freeze until an hour before serving.

HaMINTashen – A Refreshing Twist 

Purim is all about fun, surprises, and stepping outside the ordinary, so why not give your hamentashen a refreshing new twist? Enter HaMINTashen, a delightful spin on the traditional treat. With a rich chocolate dough and a cool mint filling, these bring the irresistible flavor of mint chocolate cookies to the world of hamentaschen.

While poppy seed and jam will always have their place, these bold and refreshing hamantaschen are sure to stand out on your Purim table. Whether for mishloach manot (Purim gift baskets) or just because, they’re the perfect way to add a little extra simcha to your baking.

Yields 2 dozen cookies.

Dough:

• 3 eggs
• ¾ cup oil
• ¾ cup sugar
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 1 tsp. pure mint extract
• 2 1/3cup flour, plus more for rolling
• 2/3 cup cocoa powder
• ½ tsp. salt

Filling:

• ½ sugar
• 3 tbsp. icing sugar
• ½ cup unsweetened cocoa powder
• ½ cup flour
• ½ tsp. salt
• 1/3 cup vegan butter or coconut oil
• 1 egg
• 1 tsp. pure mint extract

Mint glaze:

• 1 1/2 cups icing sugar
• 1 tsp. peppermint extract
• 1 Tbsp. oil
• 2 Tbsp. water

Mix all the glaze ingredients in a bowl with a spoon, it should be thick but fluid, so add more water or sugar to get the right consistency. Pour the glaze into a bag and cut a tiny hole in the corner. Once the hamintashen have cooled, use the bag to pipe out lines across the tops of the cookies. Let set and enjoy.

Start by making the brownie filling. In a mixer, cream together the vegan butter or coconut oil, vanilla, and egg. Add the remaining ingredients and mix with a rubber spatula until a fudgy mixture forms. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 170°C (350°F). In a mixer, combine all the dough ingredients, adding a little extra flour if the dough is too sticky. Lightly flour your counter and roll out the dough with a rolling pin. Cut out 3- or 4-inch discs using a glass or cookie cutter.

Remove the brownie filling from the fridge and place 1 tsp. of filling in the center of each disc. Fold one side over, then the remaining two sides to form a triangle. Place on a parchment-lined baking sheet and bake for 12 minutes, then let cool on a rack.

Mix all the glaze ingredients in a bowl – it should be thick but fluid, so add more water or sugar to get the right consistency. Pour the glaze into a bag and cut a tiny hole in the corner. Once the hamintashen have cooled, use the bag to pipe out lines across the tops of the cookies. let set and enjoy.

Let cool before storing in an airtight container. These stay fresh for 3 days at room temperature or can be frozen for longer storage.

Piña Colada

Creamy, dreamy, and bursting with tropical flavor, this refreshing drink is a Purim party in a glass!

Yields 6 servings.

• 2 cups frozen pineapple chunks
• 1 cup coconut milk (or coconut cream for extra richness)
• 1 cup pineapple juice
• 1 tbsp. sugar or agave syrup (optional)
• ½ tsp. vanilla extract (optional)
• 2 Tbsp. rum (optional, for a cocktail version)
• Pineapple slice for garnish

In a blender, combine the frozen pineapple, coconut milk, pineapple juice, and sugar, if using. Add the ice and blend until smooth and creamy. For the cocktail version, add rum before blending. If you prefer a richer flavor, use coconut cream instead of coconut milk. Once blended, pour into a chilled glass and garnish with a pineapple slice. Serve immediately and enjoy!

Beer (or Seltzer) Batter Chicken

These chicken fingers have become a favorite at every Purim seuda we host. Our guests look forward to them year after year. The beer gives the batter a thick, crispy texture – and surprisingly, so does seltzer. Who knew? That means you can easily make these gluten-free by swapping the beer for seltzer and using gluten-free flour instead of wheat flour.

I always make a huge batch and leave them on the counter so anyone popping in can grab a couple to enjoy. Recently, my husband came up with an easy homemade dipping sauce that pairs perfectly with these crispy on the outside, juicy on the inside chicken fingers.

Yields 6 servings.

• 1 kg. of boneless chicken breast, sliced

Batter:

• 1 cup flour
• 3 tbsp. cornstarch
• 1 tsp. salt
• 2 tsp. garlic powder
• 1 tsp. paprika
• ½ tsp. black pepper
• 1 cup beer or seltzer

Dipping sauce:

• ½ cup apricot jam
• 1 tsp. soy sauce
• ¼ tsp. hot sauce
• 1 tbsp. boiling water

If using whole chicken breasts, slice them into strips. If you buy schnitzel fillets from the butcher, it’s already the perfect size. In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika. Stir to mix, then add the beer or seltzer and mix well until a smooth batter forms. If the batter seems too thick, add a little more beer or seltzer until you reach the right consistency.

Heat about 1 inch of oil in a frying pan over medium-high heat. While the oil is heating, dip the chicken strips into the batter, making sure they are well coated. I find it easiest to place about five pieces of chicken into the batter at a time and mix them until they are fully coated.

Once the oil is hot, begin frying the chicken strips in batches. Fry for about 3 minutes per side, or until they turn a nice golden color. I like to add a small piece of carrot to the oil while frying – it helps prevent the oil from burning.

Line a plate or bowl with paper towels and transfer the fried chicken to absorb any excess oil. Continue frying until all the chicken pieces are done. Once cooled, you can move the strips to a pan for reheating later or serve them immediately.

To make the dipping sauce: Thanks to my hubby, who created this on a whim, mix the jam, soy sauce, and hot sauce together, then add the boiling water to help thin it out for easier dipping. 

Purim brings joy, celebration, and, most importantly, the power of transformation. It marks the incredible turnabout when the Jewish people overcame their enemies and emerged victorious. This holiday reminds us that even in the darkest times, light can break through, and everything can turn around for the good.

Wishing you a joyful, delicious, and laughter-filled Purim. May we continue to see miracles, turnarounds, and reasons to celebrate. Chag Purim sam’each!‘