Give the gift of food at Purim

RIVKA TAL

On the festive day of Purim, many Jews send gifts of food to friends and relatives, as described in the first Purim, as reported in Megillat Esther, the Purim story. The minimum requirement is two different items sent to one person, but many people do more.

There are various options for gift containers: Decorate gift bags with children's artwork. Food boxes can be lined and decorated. Weave ribbon around the edges of a pretty basket lined with a colorful remnant of cloth, tulle, paper or a cloth napkin. Fill with mini-loaves of almond poppy seed bread (recipe below), hamantaschen, or assorted cookies. Add a tiny jar of honey or homemade jam or a container of hot fudge sauce. A tiny doily-lined cellophane box can enclose an assortment of homemade sweets, individually placed in fluted paper cups. Try a batch of Orange Chocolate Truffles (recipe below), peanut brittle, caramels, chocolate-dipped pretzel sticks, halvah, homemade fudge or crispy rice cereal.

When sending a package to a large family, provide a lot of inexpensive child-friendly items: hamantaschen, popcorn balls, frosted cupcakes, lollipops, chocolate "gold" coins, etc.

Almond-Poppy Seed Bread (Pareve)

1 cup unsalted margarine, room temperature
2 cups sugar
3 eggs
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 Tbsp. ground poppy seed
3 cups flour, sifted
3 tsp. baking powder
1 1/2 cups orange or white grape juice

For optional frosting:
1 cup powdered sugar
4 Tbsp. orange juice
1 tsp. almond extract

Preheat oven to 350 degrees. Lightly grease 3 disposable 17 x 23 cm. aluminum baking pans. Cream sugar and eggs until light. Add extracts and poppy seed and mix well. Stir together flour and baking powder in a separate bowl. Add to first mixture alternately with liquid. Mix only until thoroughly combined. Pour evenly into prepared pans. Bake for about 30 minutes or until cakes pass the toothpick test. Let cool before frosting.

For optional frosting: Combine powdered sugar and orange juice in a small pan over low heat. Stir until sugar dissolves. Remove from heat. Mix in extract and pour over cakes.

Orange Chocolate Truffles (Pareve or Dairy)

If packing, be sure to wrap truffles carefully so they don't get crushed. If you would prefer these to be dairy, substitute heavy cream for pareve whip. Refrigerate if cream is used.

1/3 cup pareve whip
1/4 cup unsalted margarine
6 oz. chocolate chips
2 Tbsp. grated orange peel
1 tsp. chocolate liqueur
3-4 Tbsp. unsweetened cocoa powder
3-4 Tbsp. powdered sugar
3-4 Tbsp. chocolate jimmies

Combine whip, margarine and chocolate chips in a small heavy saucepan over medium heat, stirring constantly, until bubbling and chocolate is almost melted. Remove from heat. Stir until chocolate is completely melted and mixture is uniform. Stir in grated orange peel and chocolate liqueur.

Pour mixture into a shallow baking pan and refrigerate 40 minutes, until firm enough to shape. Spread 3-4 Tbsp. each of cocoa, powdered sugar and chocolate jimmies on a plate. Divide cold chocolate mixture into 21 equal portions. Roll each into a ball. Roll balls in coatings, 7 per coating. Place balls in small fluted paper or foil cups. Store in airtight container.

Rivka Tal is a free-lance writer who lives in Jerusalem.

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