The Purim Scrooge….& Savory Meat Hamantasch
I am the Purim Scrooge
emotionally & financially
it’s been a tough
every time I think I am finally getting a handle
on this massive adjustment in my life..
my engine blows…
and for a mere $900…I can finally drive away.
and what ever I have left
my money eating oil tank that heats up this rickety old house
is quickly gone with this freezing winter we are having.
I am the Purim Scrooge….
feeling Bah Hum bug thoughts!
But it’s not only about the money…
it’s about the pressure I feel
to live up to my past Purims…
What once was my favorite all-time holiday
has become this looming expensive day…that I just want to flee from.
not to mention the loneliness that comes
when your entire family is 100’s of miles away… having family fun without you.
no matter how much I adore my good friends who have been overwhelmingly unbelievable to me
I can’t shake that “3rd wheel” feeling…
or think about all that I don’t have anymore… & wishing for the time back…
Divorce is hard …and for me never harder
than on the holidays.
truthfully this year…I just want to go
Bah Hum bug to Purim!
But I can’t
I have a 3 year old
who is beyond excited for this fun holiday…
So I am putting on my happy face
or in this case my scrooge face (because if I look sorta sourish, people will just think I am playing my character!)
(The full colored look – with & without the hat – I tested it out on my students one day last week)
& I am making my Shaloach Manot simple, cheap & easy…( & I will be downsizing my list to an extreme)
& they will be delicious and perfect for what they are suppose to be ( a contribution to Purim meal)
& I will go eat a fantastic meal by a friend who has been more than gracious to me over the last year
& I will drink & eat & enjoy every minute as much as I can…
because hopefully this year I will let that Purim spirit fight the little Haman sitting on my shoulder.
Sweet & Savory Meat Hamantasch
I wrote this recipe a few weeks ago for a local newspaper.
Many years ago I came up with the sesame meat Hamantasch, that has become the staple appetizer, at my own Purim seudahs.
This year I decided to play with the recipe a little and instead of a tomato sauce I used a delicious blackberry jelly to mix with the the meat, to achieve the most outrageous tasting “lechmagine” style meat Hamantasch!
1 Package Sambusack Dough Circles, defrosted
1 egg, beaten
1 small onion, diced small
2 tsp. olive oil
1 small red pepper, diced small
4-5 large button mushrooms, diced small
1 lb chopped meat
1 tsp. basil
1 tsp. oregano
1 tsp. fresh minced garlic
1 tsp. ground mustard
1 tsp. paprika
salt & pepper to taste
1 cup blackberry jelly or prune butter
Pre heat oven to 400 F. Prepare a large baking tray with parchment paper.
In a skillet, saute your onions in the olive oil for 6-8 minutes until soft. Add the peppers, mushrooms and all the spices and mix well. Then add the meat, and using the back of your wooden spoon, break the meat into small pea like size pieces as you mix it with the vegetables and spices. Cook on the stove for about 3-4 minutes until the meat is somewhat browned. (does not have to be fully cooked) Set aside and let cool for a few minutes.
Assemble your hamantasch: Lay your dough circle down and brush both sides lightly with the egg wash. Sprinkle top side with sesame seeds, and then flip over. Add a small tsp. size dollop of filling to the center of the non-sesame side. Then pinch the top side, and then pinch both ends forming a triangle.
Place the hamantasch onto your prepared tray. Add a tsp. size dollop of your jelly into the center of your hamantasch. Repeat all the steps with the rest of the dough until your finish the package or the meat.