Sophisticated Shalach Manot

Sophisticated Shalach Manot

By GuestPost on Recipes

baklava.jpg Thanks to Chef Gil Marks for this wealth of resources and recipes that will brighten up your Shalach Manot basket. Chef Marks is the author of The James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, and the upcoming Encyclopedia of Jewish Food - Keep your eye out for more of his Purim ideas and recipes!

Sophisticated Shalach Manot - Recipes

The Megillah declared “… they should make them days of feasting and gladness, of sending portions (mi’sholach manot) one to another and gifts to the poor.” The obligation of shalachmones entails sending gifts of at least two ready-to-eat foods to at least two people. The most common Purim foods are sweets, a symbolic way to wish for a “good lot” or, in other words, a sweet future. It is for good reason that Moslems refer to Purim as Id-al-Sukkar (The Sugar Holiday).

Shalachmones has become a bit commercial lately, many baskets containing the same assortment of bags of snack foods, chemically-laden cakes and cookies, and candy bars. While store-bought foods certainly fulfill the letter of the law, they lack something in the spirit. Homemade goodies show special care and thought and they generally taste better. Granted, many people are simply too busy to prepare their own shalachmones, and they should not feel guilty. If you have the time and desire, prepare any or all of the following impressive treats

Hamantaschen, Pecan Tassies, Individual Baklava, Leaf Cookies, Fortune Cookies, Flower Spritzes, Almonds Horns, Lemon Halos, Spice Sandwiches, Sarah Bernhardts, Chocolate Bells

Hamentaschen

(About 40 small pastries)
Shape is the underlying theme of traditional Purim pastries, thus symbolically erasing Haman’s name or identifying with Esther and Mordechai. Winding the dough to produce ear-shaped pastries, the most widespread Purim dish, is derived from the medieval custom of cutting off a criminal’s ear before execution, a reference to Haman’s fate. Middle Eastern Jews eat a date-filled cookie variously called menanas, ma’amoul, and makrud. Turkish and Syrian Jews prepare ring-like pastries such as ka’ak (sesame rings) or graybeh/koorabie (butter cookies) symbolizing Esther’s jewelry. Austrians and Hungarians make kindli (little children), resembling a baby wrapped in a blanket, a symbol of Haman’s large family. Ashkenazim from western Europe bake gingerbread men, while those from the East favor the triangular hamantaschen (Haman’s pocket). Of the many versions of hamantaschen made with a cookie dough, this is my favorite. If poppy seeds are not your ideal, substitute about 1 ½ cups lekvar (prune jam), povidl (plum preserves), or other filling.

Dough:
11 tablespoons (1 stick plus 3 tablespoons) butter or margarine, softened
1/2 cup sugar
1 large egg
3 tablespoons orange juice, sweet red wine, or water (or 2 tablespoons water and 1 tablespoon lemon juice)
1 teaspoon vanilla extract
1/4 teaspoon salt
About 2 3/4 cups all-purpose flour

Poppy seed (mohn) filling:
1 1/2 cups (about 7 ounces) poppy seeds, ground in a food grinder or food processor
3/4 cup water or milk
2/3 cup sugar or honey (or 1/3 cup each)
1 tablespoon lemon or orange juice or 1/2 teaspoon vanilla extract
1 tablespoon butter or margarine
Pinch of salt
1 1/2 teaspoons grated lemon or orange zest (optional)
1/3 cup raisins
1/4 cup finely chopped almonds, walnuts, or pecans (optional)

1. To make the dough: Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg. Blend in the juice, wine, or water, vanilla, and salt. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour and up to 3 days. (If the dough becomes too hard, let it stand at room temperature until malleable but not soft.)
2. To make the filling: Combine the poppy seeds, water or milk, and honey and simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and add the remaining ingredients. Let cool. (Store in the refrigerator for up to 3 days.)
3. Preheat the oven to 375 degrees.
4. For easy handling, divide the dough into 4 pieces. On a lightly floured surface, roll out each piece 1/8 inch thick. Using a 2 1/2- to 3-inch cookie cutter or glass, cut out rounds. Reroll and cut the scraps.
5. Place 1 teaspoon of the filling in the center of each round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (Hamantaschen can be frozen at this point for several months. Defrost before baking.)
6. Place the hamantaschen 1 inch apart on ungreased baking sheets. Bake until golden brown, about 13 minutes. Transfer to a wire rack and let cool completely.

pecantassies.jpgPecan Tassies
(About 24 pastries)
Although pecan is the traditional filling for these Southern tartlets, any pie filling can be substituted. For a pareve treat, substitute standard flaky pastry (see page 000) for the cream cheese pastry.

Pastry:
1 cup (2 sticks) butter or margarine, softened
8 ounces cream cheese, at room temperature
1/2 teaspoon salt
2 cups all-purpose flour

Filling:
3/4 cup brown sugar
1 large egg
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Dash of salt
2/3 cup coarsely chopped pecans

1. To make the pastry: Beat the butter or margarine and cream cheese until light and fluffy. Add the salt. Beat in the flour to form a smooth dough. Wrap and refrigerate for at least 1 hour and up to 4 days.
2. Preheat the oven to 350 degrees. Lightly grease twenty four 1 3/4-inch by 3/4-inch (1 ounce) muffin tins.
3. On a lightly floured surface, roll out the dough 1/8-inch thick, cut out 3-inch dough rounds, and press into the prepared muffin tins. Or divide the dough into 24 balls and press onto the bottom and sides of the muffin tins. Refrigerate while preparing the filling.
4. To make the filling: Beat together the sugar, egg, butter or margarine, vanilla, and salt. Divide the pecans between the pastry cups and spoon about 1 1/2 teaspoons of the filling over top.
5. Bake until the filling is set and the shells are golden brown, about 25 minutes. Let cool in the pans for 30 minutes, then release the edges with a knife and transfer to a rack.

VARIATIONS:
Almond Tassies: Omit the pecan filling. Beat together 1/2 cup granulated sugar and 1/4 cup (2 ounces) almond paste. Beat in 2 egg yolks, 1 at a time. Stir in 3 tablespoons all-purpose flour, 2 tablespoons light cream or nondairy creamer, and 1 tablespoon water. If desired, spoon 1/2 teaspoon seedless raspberry jam into the tarts before adding the filling.

Chocolate Pecan Tassies: Substitute 1/3 cup granulated sugar for the brown sugar and add 6 ounces melted semisweet chocolate, 1 tablespoon milk, and, if desired, 1 teaspoon coffee liqueur to the filling.

Individual Baklava
(About 24 pastries)
Baklava, which means “sweet-of-a-thousand-layers,” is a traditional Purim treat throughout the Middle East as well as enjoyed throughout the year. This version consists of individual pastries.

Syrup:
2 cups sugar
1 cup water
2 (3-inch) cinnamon sticks or 1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Filling:
4 cups (about 1 pound) finely chopped almonds, walnuts, or pistachios or any combination
1/2 cup sugar
2 teaspoons ground cinnamon

1 pound phyllo dough, cut in half crosswise
About 1 cup (2 sticks) butter or margarine, melted

1. To make the syrup: Stir the sugar and water over medium-low heat until the sugar dissolves. Stop stirring, increase the heat to medium-high, and bring to a boil. Add the cinnamon and, if desired, lemon juice and simmer until slightly thickened, about 15 minutes. Let cool and refrigerate for at least 8 hours.
2. To make the filling: Combine all of the filling ingredients.
3. Preheat the oven to 375 degrees. Grease a large baking sheet.
4. To assemble: Place 1 phyllo sheet on a flat surface and brush with butter or margarine. Place 2 tablespoons filling near a short end, fold the long sides over the filling, and starting from the filling end, roll up jelly roll style. (The pastries can be frozen for up to 3 months. Do not thaw; increase the baking time by about 10 minutes.)
5. Place the pastries, seam side down, on the prepared baking sheet about 2 inches apart and brush with butter or margarine. Bake until golden brown, about 20 minutes.
6. Drizzle the cooled syrup slowly over the hot pastry. Cover and store at room temperature or in the freezer.

VARIATION:
Date, Chocolate, and Nut Baklava: Reduce the nuts to 2 cups and the sugar to 2 tablespoons and add 6 ounces (about 1 cup) coarsely chop dates and 6 ounces coarsely chop semisweet chocolate.

Leaf Cookies
(About fifty 2 1/2-inch or thirty 4-inch cookies)
Purchase a commercial leaf-mold — most have two 2 1/2-inch long cutouts — in specialty stores or make your own mold by cutting a leaf shape out of a thick piece of plastic or cardboard.

3/4 cup all-purpose flour
1/3 cup finely ground almonds, hazelnuts, pecans, or walnuts
1/8 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup superfine sugar
1 large egg or 2 large egg whites
1/2 teaspoon vanilla, almond, or orange extract
12 ounces semisweet or bittersweet chocolate, melted (optional)

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease a large baking sheet.
2. Combine the flour, nuts, and salt. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg or egg whites. Add the extract. Stir in the flour mixture.
3. Place a leaf-mold or stencil flat on the prepared baking sheet. Using a spatula dipped in cold water, spread a thin layer of batter in the mold (about 1 heaping teaspoonful for a 2 1/2-inch long mold), then carefully remove the mold. Wipe away any excess batter. Repeat, leaving about 1-inch between cookies.
4. Bake until the edges are lightly colored, about 8 minutes. Set the baking sheet on a rack and let cool. Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
5. For Chocolate-Dipped Leaf Cookies: Dip the tops of the cookies into the melted chocolate or spread the chocolate using a metal spatula. Place on a wax paper-lined baking sheet and let stand until set.

fortune1.jpgFortune Cookies
(About 16 cookies)
These almond-flavored wafers are not an authentic Chinese food, but were created by an enterprising San Francisco restaurateur who was looking for a way to keep his patrons occupied while they waited for the bill. You will need to prepare fortunes on small strips of paper. To help you get started, here are a few sample sayings:
Happy Purim!
The highest form of wisdom is kindness. -– Talmud Berachot 17a
The beginning of wisdom is to desire it. -– Solomon Ibn Gabirol
Wisdom is to the soul as food is to the body — Abraham Ibn Ezra
Happy is he who performs a good deed; for he may tip the scales for himself and the world. -– Talmud Kiddushin 40:2
A man without friends is like a left hand without a right. -– Ibn Gabriol

6 tablespoons (about 5) egg whites
1/2 cup all-purpose flour
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/4 teaspoon salt

1. Preheat the oven to 300 degrees. Grease a large baking sheet.
2. In a food processor or blender, process the egg whites for 30 seconds. Add the remaining ingredients and process until smooth. (This may also be done by hand.)
3. Drop by tablespoonfuls, 5-inches apart, onto the prepared baking sheet. (3 to 4 at a time.) Bake until the edges of the cookies begin to color, 13 to 15 minutes.
4. Remove from the oven, immediately place a fortune in the center of each cookie, fold in half, then pinch the ends together, holding for 1 minute to maintain the shape. (If the cookies harden too much to bend, return to the oven for a few moments.) Let cool.

Flower Spritzes
(About 60 cookies)
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 cup (2 sticks) butter or margarine, softened
1/2 cup sugar
1 1/2 tablespoons lightly beaten egg (about 1/2 large egg)
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 350 degrees. Lightly grease several baking sheets.
2. Sift 1 cup of the flour with the cocoa. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg, vanilla, and salt. Divide in half. Add the cocoa mixture to half of the butter mixture and the remaining 1 cup flour to the other half.
3. Place the doughs in separate pastry bags fitted with 1/2-inch plain tips. Leaving 1-inch between cookies, pipe 5 to 6 dots of one type of dough into circles onto the prepared baking sheets. Pipe a dot of the other dough into the center.
4. Bake until lightly golden, about 15 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a rack and let cool completely.

Lemon Halos
(About 48 cookies)
Dough:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable shortening
1 cup granulated or brown sugar
1 large egg
1 teaspoon vanilla extract
Meringue:
3 large egg whites
3/4 cup sugar
1 teaspoon vanilla extract

Filling:
3 large egg yolks
1 cup sugar
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
3 tablespoons butter or margarine

1. To make the dough: Sift together the flour, baking soda, and salt. Beat the shortening and brown sugar until light and fluffy, about 5 minutes. Beat in the egg and vanilla. Blend in the flour mixture. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat the oven to 300 degrees. Lightly grease a large baking sheet.
3. To make the meringue: Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until soft peaks form. Gradually add the sugar, beating until stiff and glossy. Fold in the vanilla.
4. To assemble: By level teaspoonfuls, form the dough into balls. Place on the prepared baking sheet and flatten into 1/8-inch thick rounds. Spoon level teaspoonfuls of the meringue onto each dough round. Using the back of a small spoon dipped in cold water, hollow out the center of the meringues.
5. Bake until lightly colored, 10 to 12 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a rack and let cool completely.
6. To make the filling: In a small saucepan, bring the egg yolks, sugar, lemon juice, and zest to a boil, stirring. Remove from the heat and stir in the butter or margarine. Let cool.
7. Spoon or pipe 1/4 teaspoon of the filling into the center of the halos.

VARIATION:
Chocolate Halos: Substitute 2 cups chocolate ganache (see page 000) for the lemon filling.

almond.jpgAlmond Horns
(About 60 cookies)
2 pounds (about 3 1/2 cups) almond paste
3 1/2 cups sugar
1 large egg yolk
1 cup (8 to 9 large) egg whites
24 ounces (about 6 cups) thinly sliced almonds
18 ounces semisweet or bittersweet chocolate, melted (optional)

Apricot glaze:
1 cup sugar
3/4 cup (8 ounces) apricot preserves
1/2 cup light corn syrup

1. Cover a baking sheet with parchment paper or aluminum foil and place the baking sheet on top of a second sheet.
2. Beat the almond paste and sugar until well blended. Beat in the egg yolk. Gradually add the egg whites and beat until well blended.
3. Drop the batter by rounded tablespoons into the sliced almonds and shape into 4-inch lengths, coating well with the almonds. Place on the prepared sheet and shape into crescents. Let stand for 1 hour.
4. Preheat the oven to 400 degrees.
5. Bake until lightly colored, 12 to 15 minutes. Remove the bottom baking sheet and continue baking until golden brown, 3 to 5 minutes.
6. Meanwhile, make the glaze. Bring the sugar, preserves, and corn syrup to a boil, reduce the heat to medium-low, and simmer, stirring frequently, for 5 minutes. Brush the warm cookies with the warm glaze. Let cool, then place in the freezer until chilled.
7. If desired, dip the ends of the cookies into the melted chocolate, then place on a wax paper-lined baking sheet and freeze until set.

Spice Sandwiches
(About 24 cookies)
Dough:
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup (1 stick) butter or margarine
3/4 cup brown sugar
1/2 cup unsulphured (light) molasses
1 large egg
1 tablespoon cider vinegar
2 teaspoons vanilla extract

Filling:
1/4 cup (1/2 stick) butter or margarine, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

1. To make the dough: Sift together the flour, baking soda, spices, and salt. Melt the butter or margarine with the brown sugar and molasses over a low heat. Let cool to lukewarm. Gradually stir in the flour mixture. Wrap in plastic wrap and refrigerate for at least 2 hours.
2. Shape the dough into 1-inch balls. Place on greased and floured baking sheets, 3 inches apart, and flatten into 3-inch rounds. Refrigerate for several hours.
3. Preheat the oven to 325 degrees.
4. Bake the dough rounds until golden brown, about 14 minutes. With a spatula, gently flatten the cookies. Let cool.
5. To make the filling: Beat the butter or margarine until smooth, about 1 minute. Beat in the confectioners’ sugar and vanilla.
6. To assemble: Spread 1 tablespoon of the filling on the bottom of half of the cookies and top with another cookie.

sarah.jpgSarah Bernhardts
(About 24 cookies)
These elegant macaroons were named after the French actress.

Macaroons:
8 ounces (3/4 cup plus 2 tablespoons) almond paste
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1/3 cup (about 3) egg whites, lightly beaten
36 whole almonds (optional)
Ganache:
1 1/2 cups heavy cream
12 ounces bittersweet or semisweet chocolate, finely chopped or grated
1 teaspoon vanilla extract
Glaze:
6 tablespoons sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 tablespoon butter or margarine
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons sliced almonds or chopped pistachio nuts

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.
2. To make the macaroons: Using your hands, work together the almond paste, sugar, and salt until well blended. Add the almond extract. Gradually beat in the egg whites to make a soft, dropable dough with the consistency of cooked oatmeal.
3. Place the almond paste mixture into a pastry bag fitted with a 3/8-inch or 5/8-inch plain tip and pipe onto the prepared baking sheet into 1 1/4-inch rounds about 1/2-inch high.
4. Bake until the macaroons begin to color, about 13 minutes. Let stand until the parchment can easily be pulled off cookies, about 2 minutes, then transfer to a rack and let cool completely.
5. To make the ganache: In a small heavy saucepan over medium heat, bring the cream to a low boil (no more than 118 degrees at which point the cocoa butter will separate from the chocolate), stirring occasionally. Place the chocolate in a medium bowl, pour the cream over top, and let stand for 30 seconds. Stir until melted and smooth.
Stir in the vanilla.
6. Pour into a medium bowl and refrigerate, stirring occasionally, until of spreading consistency, about 2 hours. (Ganache may be refrigerated for up to 1 week. Let stand at room temperature to soften until of spreading consistency, 30 to 45 minutes.)
7. Beat the ganache until light and fluffy. Using a pastry bag fitted with a 5/8-inch plain or star tip, pipe about 2 tablespoons of the ganache on top of each cookie. Refrigerate until firm, at least 30 minutes.
8. To make the glaze: Stir the sugar, water, corn syrup, and butter or margarine over a medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Stop stirring and boil for 1 minute. Remove from the heat, add the chocolate, and stir until smooth. Let stand until the glaze begins to firm.
9. Place the cookies on a rack set in a baking sheet and spoon the chocolate glaze over the tops, allowing the excess to drip off (the excess can be melted and reused). Arrange several almond slices or pistachios over top. Store in the refrigerator.

Chocolate Bells
(12 servings)
6 tablespoons all-purpose flour
6 tablespoons cornstarch or potato starch
6 large eggs, separated
Pinch of salt
1 cup sugar
2 tablespoons orange juice
1 tablespoon lemon juice
2 cups chocolate mousse (see page 000), chocolate ganache (see page 000), or sweetened whipped cream

Chocolate Glaze:
6 ounces semisweet or bittersweet chocolate
1/4 cup sugar
1/4 cup water
1/4 cup (1/2 stick) butter or margarine, softened

1. Preheat the oven to 350 degrees. Grease the bottoms of twelve 3- by 1 1/4-inch cupcake or muffin tin cups.
2. Sift together the flour and starch. Beat the egg whites on low until foamy, about 30 seconds. Add the salt, increase the speed to high, and beat until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff and glossy, about 5 minutes.
3. Using the same beaters, beat the egg yolks to blend. Gradually add the remaining 1/2 cup sugar and continue beating until thick and creamy, about 5 minutes. Blend in the juices. Stir in the flour mixture. Fold 1/4 of the egg whites into the yolk mixture, then fold in the remaining whites.
4. Fill the prepared tins 3/4 full with the batter, tapping to release any air bubbles. Bake until the cakes spring back when lightly touched, 20 to 25 minutes. Invert the pan, support with glasses or bottles, and let cool completely.
5. To make the glaze: In top of a double boiler, melt the chocolate with the sugar and water. Remove from the heat and stir in the butter or margarine. Let cool until slightly thickened, 15 to 30 minutes.
6. Line a baking sheet with wax paper. Loosen the sides of the cakes and remove from the tins. From the bottom, cut out the center of each cake, leaving 1/2-inch shells. Fill the centers of the cakes with the mousse, ganache, or cream, mounding slightly.
7. Dip the cakes in the chocolate glaze to coat the filling and sides. Place on the wax paper and refrigerate until firm, at least 30 minutes.

On Monday, Chef Gil Marks offered us a delicious array of recipes to fill your shalach manot basket with freshly-baked treats (hamentaschen, of course, but also baklava, almond horns, pecan tassies and even fortune cookies!) Now, he’s back with even more ways to surprise your friends on Purim with creative, DIY shalach manot.

Chef Marks is the author of The James Beard Award-winning, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, and the upcoming Encyclopedia of Jewish Food - Next week, Chef Marks will be back with a menu for a Purim Persian Feast!

Themed Gifts:
Besides giving baked goods and confections, theme baskets provide an outlet for your ingenuity.

Try an Italian motif with an assortment of pastas, homemade tomato sauce, pesto, balsamic vinegar, sun-dried tomatoes, salami, Italian bread or focaccia, biscotti, and a bottle of Italian wine.

For a sushi basket (most of these items can be found in health food stores) include some homemade sushi, short-grain rice, nori (seaweed sheets), rice vinegar, tamari, mirin (sweet rice wine), homemade pickled ginger, wasabi (Japanese horseradish), salmon caviar, dashi (soup stock), sake, and Japanese tea and enclose instructions on how to use everything.

For an English effect use scones, an assortment of marmalades or jams, Cheddar cheese, rice pudding, pound cake, shortbread cookies, English ales and beers, and an array of teas.

After you have gone to the trouble of making and/or purchasing special items for shalachmones, it seems only appropriate to put them into something special…

Decorative Baskets

A cake pan or tart mold provide an apropos base for baked goods. Insert a piece of velvet or other cloth in a large picture frame and use as a tray for a unique backdrop to your treats. (Your friends can then utilize the frame for its original intention.) Or use a large ceramic bowl or colander.

Baskets make charming containers and frequently can be purchased at bargain prices at discount and odd-lot stores. Use a mask (they are easy to make yourself using color paper and elastic thread), candy money (make your own gelt out of chocolate-covered apricots), cards containing the music and words for popular Purim songs (you can find this information at a Jewish bookstore), and/or a grogger (noise-maker) to enliven your presentation.

You may want to add a note of explanation for those friends who are unfamiliar with the custom. If you are worried about the contents falling out or for the added effect, wrap the basket in cellophane and tie the top with a ribbon.