| Menu Pairing |

Purim Palooza

Illustration by Lea Kron

I’m hosting a Purim seudah for approximately 30 friends and relatives plus a bunch of bochurim. I like to serve a variety of foods, including some finger foods and some regular foods. I’d like to stick to old-time favorites, but with a twist. I find that the boys enjoy the classic meat and potatoes, but I’m looking for ways to upgrade the old basics and make them a little nicer.


Thank you for reaching out. I’m so excited to plan a Purim seudah with you.

These suggestions are a real-life menu that depict the way I serve my Purim seudah. We always do a sit-down meal. If you prefer, these can be served buffet style as well.

I love to decorate my table in a festive way. You can even set a small mask near each glass or on each napkin to add to the festivities.

Herbed focaccia buns are great to use for hamotzi. You can either set them out in a bowl or basket in the center of the table or place one at each setting.

This shredded corned beef salad is a great appetizer, as it’s showstopping with minimal effort on your part. I love that the salad is nestled on a bed of angel hair pasta and that all components can be prepared in advance.

Next course is a bourbon sweet potato soup. (Don’t forget to buy or make kreplach, if that’s your minhag.)

For the main, this barbecue brisket is the way to go. You can even make it in advance and freeze until you’re ready to reheat. (I find that many briskets or braised meats are better the second time around.)

To round out your plate, I’ve chosen three side dishes; a caramel apple crisp, which can be made as one large pie or in ramekins and just baked for 30 minutes as opposed to the full hour; honey-mustard red bliss potatoes or potato pinwheels; and restaurant-style broccoli.

For sweet endings, my coffee toffee chocolate pie is it. You can’t get better than that.

Hope this was helpful. Best of luck with all your preparations.

Wishing you a happy Purim,



Purim Seudah Menu

Herbed Focaccia Buns

Shredded Corned Beef Salad

Bourbon Sweet Potato Soup with Kreplach

Barbecue Brisket

Caramel Apple Crisp

Honey-Mustard Red Bliss Potatoes or Potato Pinwheels

Restaurant-Style Broccoli

Coffee Toffee Chocolate Pie


Shredded Corned Beef Salad

This delicious salad is simple to prepare and very flavorful.


  • 1 bag shredded romaine lettuce
  • 8 oz (225 g) angel hair pasta, prepared according to pkg directions
  • ½ lb (225 g) shredded corned beef
  • 1 cup Terra Stix
  • 1 cup mayonnaise
  • ½ cup sugar
  • ¼ cup water
  • ¼ cup vinegar
  • 1 Tbsp mustard
  • 1 clove garlic, crushed

Combine dressing ingredients in a bowl or container. Mix well.

Immediately before serving, assemble salad in a large serving bowl or on individual serving plates. Arrange romaine lettuce first. Place a mound of angel hair pasta on top. Drizzle with a little dressing.

Sprinkle with shredded corned beef and drizzle with dressing again. Top with Terra Stix.


Potato Pinwheels

These potato pinwheels have been a staple in my home for many years. They offer a unique twist to the classic knish. With pastry and potato in every bite, they’re a worthy side for any occasion.


  • 2 12-oz (340-g) pkgs puff pastry squares
  • 3 medium potatoes, peeled and cut into eighths
  • 1 small onion, diced
  • 2 Tbsp oil
  • 1 Tbsp mayonnaise
  • ¾ tsp salt
  • ½ tsp onion powder
  • 1 egg, beaten

Allow puff pastry squares to soften in the refrigerator. Keep the dough cold so it doesn’t become sticky and difficult to work with.

Place potatoes in a small saucepan and cover with water. Bring to a boil over medium-high heat. Boil for 20 minutes until potatoes are soft. Drain and mash.

While the potatoes are cooking, heat oil in a small frying pan. Sauté onion over medium heat for 20 minutes, stirring occasionally. Raise the heat during the last 5 minutes to allow the onions to turn golden.

Add sautéed onions, mayonnaise, salt, and onion powder to mashed potatoes and mix well.

Line a baking sheet with parchment paper.

Prepare a puff pastry square on a sheet of baking paper or plastic. Place 1 tsp potato mixture along one edge of the puff pastry square. Roll up tightly and pinch ends closed. Slowly stretch the roll until about doubled in length.

Place on counter and slowly twist in a circular fashion, resulting in a cinnamon bun look. Place on baking sheet. Repeat until all puff pastry squares are used up. Neatly arrange the pinwheels on baking sheets.

The pinwheels may be frozen at this point. When ready to bake, remove from freezer, remove cover, and allow to stand for about 30 minutes.

Preheat oven to 350°F (175°C).

Brush each potato pinwheel well with beaten egg. Bake for 30–45 minutes, until golden brown and fluffy.

Note: A standard baking sheet fits four across. Don’t place too closely together, as they grow during baking. If freezing, place the pinwheels closer together to assure that they remain tightly secured.


Restaurant-Style Steamed Broccoli

A perfect complement to any chicken, meat, or fish dish.


  • 1 32-oz (910-g) bag frozen premium broccoli florets
  • 1 tsp salt
  • 3 Tbsp extra-light olive oil
  • 5 cloves garlic, peeled and sliced
  • 3 slices lemon, cut into tiny wedges
  • 1 Tbsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder

Fill an 8-quart pot halfway with water and add salt. Bring to a rolling boil over high heat. Add broccoli and allow to steam for 3–4 minutes. Drain broccoli and rinse under cold water to halt cooking process; set aside.

Pour olive oil into a large skillet and heat through. Add garlic to the skillet and stir well for about 30 seconds to create garlic-infused fragrant oil.

Add broccoli and lemon wedges and toss. Season with kosher salt, pepper, and garlic powder. Toss together over high heat for about 1 minute. Transfer to a serving dish promptly.


Barbecue Brisket

Moist, succulent, and bursting with flavor. This is more than just your Bubby’s brisket.


  • 1 4–5-lb (1.8–2.25-kg) first-cut brisket
  • 1 large onion, sliced in rings
  • 1 Tbsp olive oil
  • 5 cloves garlic, crushed
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup beer
Barbecue Sauce
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • ¼ cup sweet chili sauce
  • ¼ cup soy sauce
  • ¼ cup fish-free Worcestershire sauce
  • 2 cloves garlic, crushed

Preheat oven to 325°F (170°C).

Rinse meat and pat dry. Lay onion rings on the bottom of a medium-sized roasting pan and place the brisket on top. Combine oil, garlic, salt, and pepper. Smear evenly over the meat.

Pour beer into the pan around the meat. Combine all barbecue sauce ingredients in a small bowl and pour evenly over the brisket. Cover well with aluminum foil. Bake for 4 hours.


Caramel Apple Crisp

Apples and caramel are always a dynamic duo. This sure-bet winner is one of my personal favorites. Special thanks to my friend Batsheva K., who gave me this recipe years ago and now graciously allowed me to share it with you.


  • 5 Granny Smith apples, peeled and diced
  • 2 cups flour
  • 1 cup brown sugar
  • ½ cup margarine, sliced
  • generous ½ cup quick oats
Caramel Sauce
  • 1 cup sugar
  • 1 cup water
  • ¼ cup flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Place all crumble ingredients in a medium-sized bowl and mix together by hand, until coarse crumbs form. Set aside.

Place peeled and diced apples in another medium-sized bowl and set aside.

Preheat oven to 350°F (175°C).

Place all filling ingredients in a small saucepan. Over medium heat, whisk until smooth. Whisk occasionally as mixture slowly reaches a boil and thickens. Remove from heat and allow mixture to cool.

Pour caramel sauce over diced apples. Mix well and transfer to a 9×13-inch (23×33-cm) oven-to-tableware. Top with crumble mixture. Bake for 1 hour.


Coffee Toffee Chocolate Pie

An oldie but a goodie.


  • 1¼ cups rolled oats
  • ⅓ cup margarine
  • ½ cup brown sugar
  • ½ cup ground pecans or walnuts
  • 1 oz (30 g) grated chocolate
  • 1 tsp vanilla extract
Toffee Filling
  • 1 cup margarine
  • 4 oz (110 g) bittersweet chocolate
  • 4 eggs, beaten
  • 2 cups confectioners’ sugar
  • 2 tsp vanilla extract
  • 1 8-oz (225-g) container pareve whipping cream
  • 1 tsp coffee granules, dissolved in 1 tsp vanilla extract
  • 1½ Tbsp vanilla sugar
  • Viennese crunch, shredded chocolate, or chocolate curls, for garnish

Preheat oven to 350°F (175°C).

Combine all crust ingredients and press into a 9-inch round springform pan or tart pan. Bake for 15 minutes.

In a double boiler, melt margarine and chocolate. Stir in beaten eggs. Slowly stir in the confectioners’ sugar, until smooth. Remove from flame, then add the vanilla and stir until smooth.

Pour toffee mixture over crust. Freeze until firm.

Meanwhile, beat the pareve whipping cream until stiff peaks form. Add in coffee-vanilla extract mixture and vanilla sugar. Smooth topping over the frozen toffee layer and return pie to freezer. Once frozen, decorate with crushed Viennese crunch, shredded chocolate, or chocolate curls.


(Originally featured in Family Table, Issue 884)

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