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What is Purim? March 9-11th for 2009
The festival of Purim is celebrated every year on the 14th of the Hebrew month of Adar (late winter/early spring). It commemorates the salvation of the Jewish people in Ancient Persia from Haman’s plot “to destroy, kill and annihilate all the Jews, young and old, infants and women, in a single day.”
The story in a nutshell:
The Persian empire of the 4th century BCE extended over 127 lands, and all the Jews were its subjects. When King Ahasuerus had his wife, Queen Vashti, executed for failing to follow his orders, he orchestrated a beauty pageant to find a new queen. A Jewish girl, Esther, found favor in his eyes and became the new queen—though she refused to divulge the identity of her nationality.
Meanwhile, the anti-Semitic Haman was appointed prime minister of the empire. Mordechai, the leader of the Jews (and Esther’s cousin) defied the king’s orders and refused to bow to Haman. Haman was incensed and convinced the king to issue a decree ordering the extermination of all the Jews on the 13th of Adar—a date chosen by a lottery Haman made.
Mordechai galvanized all the Jews, convincing them to repent, fast and pray to G‑d. Meanwhile, Esther asked the king and Haman to join her for a feast. At the feast, Esther revealed to the king her Jewish identity. Haman was hanged, Mordechai was appointed prime minister in his stead, and a new decree was issued—granting the Jews the right to defend themselves against their enemies.
On the 13th of Adar the Jews mobilized and killed many of their enemies. On the 14th of Adar they rested and celebrated.
Purim observances:
a) Reading of the Megillah (Book of Esther), which recounts the story of the Purim miracle. b) Giving money gifts to the poor. c) Sending gifts of food to friends. d) A festive Purim feast.
It is also customary for children to dress up in disguising costumes.
Purim Recipes
As the day that celebrates the salvation of the physical existence of the Jewish people, Purim is the most physical of the festivals. Its observances include giving gifts of money to the poor, sending food portions to friends, and eating a sumptuous meal accompanied by plentiful drink in the closing hours of the festival.
Mixer Challah
2 ounces fresh yeast
1 3/4 cups warm water
1/2 cup sugar
3 egg yolks
7 cups flour
1/4 cup oil
1 Tbsp. salt
GLAZE
1 egg beaten
Poppy seeds
Put yeast, warm water and sugar in the mixer bowl. Let stand until yeast bubbles. Add egg yolks, 5 cups of flour, oil and salt. Put on Speed 2 and mix with dough hook until ingredients are combined. Add 1 more cup of flour and mix for 2 more minutes on speed 2. Repeat with next cup of flour until all flour has been added. Then knead on Speed 2 for 10 minutes.
Remove bowl from machine. Oil the top of the dough, cover and let rise for 1 hour.
Separation of challah is not required when using this amount of flour.
For more on the separation of challah, click here
Divide dough into thirds. Shape and place in greased pans, cover and let rise another 45 minutes.
Preheat oven to 350°.
Brush loaves with beaten egg and sprinkle with poppy seeds if desired. Bake until brown, 45 minutes to 1 hour. Remove from pans and cool on racks.
USE:
Baking sheets or loaf pans.
YIELDS: 3 loaves
Classic Chicken Soup
1 3 to 5 pound chicken, quartered
12 cups of water
3 carrots
1 stalk celery
1 to 2 parsnips
1 onion
1 Tbsp. Salt
¼ tsp. Pepper
Optional:
1 parsley root
1 clove garlic
Several sprigs of fresh dill
1 sweet potato
1 zucchini
clean chicken and remove excess fat. Fill an 8-quart pot with the 12 cups of water. Bring to a boil. Place chicken and vegetables in pot. Add salt and pepper. If using optional ingredients, chop parsley root; peel garlic, leaving it whole, pierce with toothpick in order to remove easily. Add both to soup with the dill. Dice the sweet potato, slice zucchini and add to soup.
Simmer covered for about 2 hours. Remove garlic.
Serve hot.
NOTE: To remove excess fat, prepare soup in advance and refrigerate for several hours or overnight. Fat will congeal on top. Remove, and heat soup before serving.
USE: 8-quart pot
Yields: 8 to 10 servings
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