A Bold and Fun Seudah
Purim is the most fun yet most hectic day of the year. With all the cake and candy entering my home, I try to have finger foods ready for my family and guests to grab to reduce their junk food intake. All these recipes are freezer-friendly and can be served throughout the day at room temperature. I like to prepare a double batch to serve at my Purim seudah as well.
When planning the seudah, I try to get inspiration for my tablescape from the Purim season. This year I was inspired by the bold colors and patterns of the day. When I saw the fabric for the tablecloth, it reminded me of a court jester. To tone down the bold fabric, I added light colored candies. Oh! Nuts has a vast assortment of candy by color, available in stores and online. The paper goods were all purchased at a local supermarket.
Cornflake Chicken with Garlic Mayo Dipping Sauce
These chicken nuggets are beyond addictive! They can be prepared in advance. To freeze them, simply place in a single layer on a cookie sheet. Once frozen, transfer to a zip-top bag till ready to serve. To serve, simply place on cookie sheet and rewarm uncovered at 375 for 10 minutes.
2 lb. thinned chicken cutlets, cut into 2-inch squares
½ cup plus 2 tbsp. flour
½ cup plus 2 tbsp. cornstarch
½ tsp. salt
½ tsp. paprika
1/8 tsp. black pepper
1 frozen garlic cube
1 cup water
Box cornflakes (I prefer Kellogg’s)
Canola oil, for frying
In a large bowl, combine flour, cornstarch, and spices. Slowly add water until the batter is the consistency of glue. Place cornflakes in a large shallow dish and slightly crush. Place nuggets into batter and then dredge into the corn flakes. Fill a large frying pan with ¼ inch oil. Fry the nuggets on both sides until golden brown.
1 cup low-fat mayonnaise
2 tbsp. honey
2 cloves frozen garlic cubes
¼ tsp. garlic powder
3 tbsp. water
In a small container, whisk together all ingredients until smooth. Store in an airtight container for up to two weeks.
Deli Roll Puffs
These deli-roll puffs are a “to go” version of the classic deli roll. They can be frozen raw and baked fresh or frozen fully baked. Either way, they will disappear in a flash.
1 package 3 inch square pastry dough
1 package pastrami, finely diced
1 package turkey roll, finely diced
2/3 cup light mayonnaise
1/3 cup deli mustard
2 tbsp. duck sauce
2 tbsp. apricot preserves
Preheat oven to 375 degrees. Whisk the mayonnaise, mustard, duck sauce, and apricot preserves until smooth. Slightly roll out the dough. Using a pastry brush, brush 1-2 tablespoons of the sauce in the center of the dough. Top with 2 tbsp. of meat. Pinch all corners of the dough to form a ball. Flip over and place on a parchment lined cookie sheet. Brush with additional sauce and drizzle with everything spice. Bake until golden brown.
These broccoli bites are a finger food version of the classic broccoli kugel. The addition of the panko holds the mixture together, making it easier to take them on the go.
24-ounce bag frozen broccoli, defrosted
1 small onion, finely diced
½ cup mayonnaise
3 tbsp. nutritional yeast
1 cup panko crumbs
2 tsp. kosher salt
1/8 tsp. pepper
Preheat oven to 375 degrees. Sauté the onion until translucent. Place broccoli on paper towels to absorb the excess water and pat dry. Place broccoli in a food processor using the “s” blade and pulse until almost smooth. Pour broccoli into a large bowl and add the rest of the ingredients, mixing well. Using a ¼ cup scoop, form balls. Place on a cookie sheet and bake about 20 minutes until golden brown and crisp.