THE EATERY

Marion Pellicano Ambrose

On March 20th, people of the Jewish faith will celebrate the feast of Purim. It’s a joyful
day of fun and food, which is why I became interested in learning more about it. The day
recalls when the Jews living in Persia were delivered from extermination at the hands of
Haman, the Kings advisor. Esther, the Queen, interceded for the Jews, finally revealing
her Jewish heritage to her husband. Haman was executed and the Jewish people were
saved.

On the feast of Purim, the reading from the book of Esther is recited and people “boo”
and “hiss” when Haman is mentioned. What I like best is that the Talmud itself
commands the people to eat, drink and be merry. They are told to send out gifts of
food or drink, and to make gifts to charity. They also hold carnival-like celebrations,
performing skits and plays, and holding beauty contests. Masks and costumes are often
worn. Because of the similarities, Americans often refer to Purim as the Jewish Mardi
Gras!

A traditional treat on Purim is Hamentaschen, a triangular shaped cookie that supposedly
represents Haman’s tri-cornered hat. Another interesting Purim dish is Cinnamon Wine
Soup. Now who could argue with that for dinner?

I love to study the customs and holidays of other faiths and cultures. It means that,
even though we’re not Jewish, my family has one more day to eat, drink, and be merry!
Shalom!

Hamentaschen

• 2/3 cup butter

• 1/2 cup sugar

• 1 egg

• 1/4 cup orange juice (no pulp)

• 1 cup white flour

• 1 cup wheat flour (DO NOT substitute white flour!)

• 2 tsp. baking powder

• 1 tsp. cinnamon

• Various preserves, fruit butters and/or pie fillings.

Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add OJ and blend
thoroughly. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly
between each. Add the baking powder and cinnamon with the last half cup of flour. Refrigerate
batter overnight. Roll as thin as you can without getting holes in the batter (roll it between two
sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles.

Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, folding
the last corner under the starting point, so that each side has corner that folds over and a corner
that folds under . Folding in this "pinwheel" style will reduce the likelihood that the last side will

fall open while cooking, spilling out the filling. It also tends to make a better triangle shape.

Bake at 350 degrees for about 15-20 minutes, until golden brown but before the filling boils over!

Cinnamon Wine Soup

4 cups dry red wine
2 sticks cinnamon, each about 5 cm. long
peel of 1 lemon, cut in 4 or 6 pieces
1/4 cup cornstarch
1/4 cup sugar
3 egg yolks, beaten lightly

In a saucepan simmer together the wine, cinnamon and lemon peel for 10 minutes.

In a mixing bowl blend together the cornstarch and 1/2 cup of cold water. Stir this into 4 cups
of water, transfer to a separate saucepan and simmer gently for 5 minutes. Strain the cornstarch
mixture into the wine and add the sugar, stirring well (may add more sugar to taste). Slowly
spoon about 1 cup of the hot wine soup into the egg yolks, beating constantly. Pour the mixture
back into the soup slowly, continuing to beat. Heat through but do not boil. Taste and correct the
flavoring with sugar if necessary. Serve either hot or chilled.