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Pomegranate Orange Sheet Pan Chicken

Nothing is easier, faster or more worry-free than a sheet pan dinner!

1 whole chicken cut up or 8 chicken thighs
1 medium red onion, very finely sliced
4 large sweet potatoes, cut in wedges (8-12 wedges each)
4 seedless clementines or 2 large oranges, sliced
Zest of one orange, finely minced
1 cup pomegranate juice (or sour cherry juice or cranberry juice)
1 cup orange juice
2 tablespoons pomegranate molasses (or honey)
1/4 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt, pepper to taste (1/2 teaspoon each, approximate)
1/2 - 1 teaspoon sumac
4 teaspoons light olive oil
1 tablespoon sweet paprika
2 tablespoons pomegranate molasses, optional
1/2 cup pomegranate arils
Minced parsley

Korean Braised Sriracha Brisket

I serve this brisket alongside tri-color Asian coleslaw for HanukkahPurim, and Shabbat

1 4-5 pound brisket, cut into 3-4 pieces
1 tablespoon chili flakes
1 tablespoon paprika
2 ½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 large onion, diced
1 tablespoon fresh minced ginger
1 cup beer
½ cup orange juice or apple juice
¼ cup Thai or Korean chili paste or Sriracha sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoon brown sugar
1 ½ teaspoons sesame oil

Lemon Poppy Seed No-Bake Energy Bars

These no-bake bars are a great way to pack some healthy snacks into your Purim goodie baskets!

1 cup almonds (4 ounces)
1 1/2 cups dried dates
1 teaspoon vanilla extract
1 lemon, zest (and juice from only half the lemon)
2 teaspoons poppy seeds
1 1/2 cups rolled oats
1/2 teaspoon salt
1 cup shredded coconut flakes, unsweetened
2-4 tablespoons water, as needed

Almond and Sesame Seed Brittle

Toasted sesame seeds, honey and almonds make a deep-golden, chewy treat. Popular at any celebration, this ancient confection is traditionally offered over the Festivals of Purim and Hanukkah (Festival of Lights).
BRITTLE:
5 cups hulled sesame seeds
1 tablespoon plain (all-purpose) flour
6 ounces (170g) blanched split almonds, toasted
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SYRUP:
1 ½ cups clear honey
1 ½ cups hot water
1½ cups sugar

Queen Esther's Jaffa Poppy Seed Tea Cake with Orange Brandy Sugar Glaze

For Purim, make this cake in miniature loaf pans and pack 2 or 3 of them in each Purim basket.

CAKE:
1 1/2 cups sugar
2/3 cup vegetable oil
3 eggs
1 1/2 cups unsweetened evaporated milk or orange juice or half and half
1 teaspoon vanilla extract
1 tablespoon undiluted frozen orange juice or orange liqueur
2 tablespoons finely minced orange zest
1/3 cup poppy seeds
3 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
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ORANGE BRANDY SUGAR GLAZE:
1/2 cup orange juice
1/4 cup brandy (or ginger ale)
Zest of 1 orange, finely minced
1/2 cup sugar