MARCH 12, ‘25 // Pastrami ‘Hamantaschen’ Crisps These adorable Hamantaschen-shaped hors devours are sure to be a well-received (and filling) addition to your Purim table. DIRECTIONS: PASTRAMI: 1. Preheat oven to 300°. 2. Remove the pastrami from the plastic wrapping and place it in a pan. 3. In a small bowl, combine the brown sugar, mustard, bbq sauce, and onion soup mix until smooth. Pour the sauce on top of the pastrami. Cover tightly with foil and bake for 4 hours (or at 225° for 6-8 hours). 4. Remove from the oven and transfer the pastrami to a shallow bowl. Use two forks to shred. Keep warm until serving. WONTON CRISPS: 5. Slice each wonton wrapper into 4 triangles. 6. Line a baking sheet with paper towels. 7. In a large disposable pan or frying pan, heat the oil until piping hot. Lower the heat to medium and fry the wonton wrappers for a couple of seconds on each side (if the heat is too high, they will burn too quickly). 8. Transfer the fried wonton crisps to the lined baking sheet to drain. GARLIC AIOLI: 9. In a container or jar, add in all the ingredients for the garlic aioli. 10. Sink an immersion blender to the bottom of the container and carefully blend to create a whirlpool effect until the mixture stiffens and turns into a mayonnaise consistency. Refrigerate until ready to serve. ASSEMBLY: 11. Spoon a thin layer of garlic aioli on top of a fried wonton crisp. Generously top with shredded pastrami and garnish with some greens. Repeat with the rest of the wonton crisps and pastrami. Serve. INGREDIENTS : PASTRAMI: • 1 Mini beef Cholent Pastrami in a vacuum bag • ¼ cup brown sugar • ½ cup yellow mustard • ¼ cups bbq sauce • 1 tablespoon onion soup mix, optional WONTON CRISPS: • About ½ package Gefen square Wonton wraps, defrosted • Oil, for frying GARLIC AIOLI: • 1 egg • 1 cup oil • 2-3 cloves garlic • 1-2 teaspoons fresh lemon juice • 1 teaspoon mustard • ½ teaspoon sugar • ½ teaspoon salt These adorable Hamantaschen-shaped hors devours are sure to be a well-received (and filling) addition to your Purim table. DIRECTIONS: PASTRAMI: 1. Preheat oven to 300°. 2. Remove the pastrami from the plastic wrapping and place it in a pan. 3. In a small bowl, combine the brown sugar, mustard, bbq sauce, and onion soup mix until smooth. Pour the sauce on top of the pastrami. Cover tightly with foil and bake for 4 hours (or at 225° for 6-8 hours). 4. Remove from the oven and transfer the pastrami to a shallow bowl. Use two forks to shred. Keep warm until serving. WONTON CRISPS: 5. Slice each wonton wrapper into 4 triangles. 6. Line a baking sheet with paper towels. 7. In a large disposable pan or frying pan, heat the oil until piping hot. Lower the heat to medium and fry the wonton wrappers for a couple of seconds on each side (if the heat is too high, they will burn too quickly). 8. Transfer the fried wonton crisps to the lined baking sheet to drain. GARLIC AIOLI: 9. In a container or jar, add in all the ingredients for the garlic aioli. 10. Sink an immersion blender to the bottom of the container and carefully blend to create a whirlpool effect until the mixture stiffens and turns into a mayonnaise consistency. Refrigerate until ready to serve. ASSEMBLY: 11. Spoon a thin layer of garlic aioli on top of a fried wonton crisp. Generously top with shredded pastrami and garnish with some greens. Repeat with the rest of the wonton crisps and pastrami. Serve. INGREDIENTS : PASTRAMI: • 1 Mini beef Cholent Pastrami in a vacuum bag • ¼ cup brown sugar • ½ cup yellow mustard • ¼ cups bbq sauce • 1 tablespoon onion soup mix, optional WONTON CRISPS: • About ½ package Gefen square Wonton wraps, defrosted • Oil, for frying GARLIC AIOLI: • 1 egg • 1 cup oil • 2-3 cloves garlic • 1-2 teaspoons fresh lemon juice • 1 teaspoon mustard • ½ teaspoon sugar • ½ teaspoon salt 78
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