An Apres-Purim Buffet

Celebrate Purim this year with an after-the-Purim Carnival buffet inspired by the elaborate banquets served in biblical times. One long table can be set for all the guests, and each place setting can have a noisemaker or grogger to use during the retelling of the Purim story.

Buffets are especially appealing to children because the kids can select their own food. Keeping the buffet meatless is appropriate for Purim as a reminder that Queen Esther, in order to eat only kosher food in the king’s palace, followed a vegetarian diet that consisted primarily of seeds, grains, nuts and beans.

Hummus surrounded by fresh vegetables for dipping, cheese kreplach, bruschetta with spinach and white beans and grilled stuffed mushrooms are good ideas for a Purim buffet. I also like to serve a dish I discovered on a trip to Bali, Japanese eggplant on skewers accompanied by peanut sauce.

Hamantaschen, three-cornered pastries filled with poppy seeds or fruit preserves, are essential for any Purim menu. Good ones are available in Jewish bakeries and delis, but I like to bake them at home.

One great variation to try is from Spago pastry chef Sherry Yard, who makes a dessert she calls Pineapple Pockets. It is said that the triangular shape of Hamantaschen represents Haman’s hat, and the first time I had these, I knew they were the perfect Purim dessert. They’re terrific on their own and wonderful served with whipped cream and a drizzling of the ginger-spiced syrup left after making the pineapple filling.

Zeidler’s newest cookbook is “The 30-Minute Kosher Cook” (William Morrow, 1999).

Skewered Japanese Eggplant With Peanut Sauce

Active Work and Preparation Time: 25 minutes * Vegetarian

I was inspired to create this recipe after a fabulous trip to Bali. Japanese eggplants are very small and tender and usually have a beautiful lavender shade, although you may find white- and purple-skinned varieties. If you don’t have time to make the peanut sauce, pick up a kosher peanut sauce that is available at some markets.

PEANUT SAUCE

2 tablespoons minced onion

1 clove garlic, minced

1 stalk lemon grass, white stem only, minced, optional

1 tablespoon light brown sugar

1 teaspoon ground coriander

1/2 teaspoon crushed red pepper flakes

1/8 teaspoon cayenne pepper

1/2 cup vegetable broth

1/2 cup chunky peanut butter

1 cup coconut milk

Salt

Freshly ground black pepper

* Bring onion, garlic, lemon grass, brown sugar, coriander, pepper flakes, cayenne, vegetable broth, peanut butter, coconut milk and salt and pepper to taste to boil in small saucepan over medium heat, stirring until smooth. Reduce heat and simmer 4 minutes. Remove from heat and pour into medium serving bowl.

* Cool, cover with plastic wrap and refrigerate up to 4 hours. Bring to room temperature before serving. Add additional vegetable broth if sauce is too thick.

2 cups. Each teaspoon: 17 calories; 13 mg sodium; 0 cholesterol; 2 grams fat; 1 gram carbohydrates; o protein; 0.13 gram fiber.

EGGPLANT

1 cup unbleached all-purpose flour

Salt

Freshly ground black pepper

4 Japanese eggplants, unpeeled, cut into 3/4-inch-thick slices

1/4 cup extra-virgin olive oil

Cilantro sprigs

4 wooden skewers

* Combine flour, salt and pepper in shallow medium bowl. Dredge eggplant slices in flour and shake to remove excess.

* Heat olive oil in medium nonstick skillet over medium-high heat. Cook eggplant slices until tender and browned, 2 to 3 minutes per side.

* Thread eggplant slice, lollipop fashion, on each skewer. Arrange on large platter and garnish with cilantro. Serve with Peanut Sauce.

16 to 20 skewers. Each of 16 skewers, without Peanut Sauce: 20 calories; 19 mg sodium; 0 cholesterol; 2 grams fat; 1 gram carbohydrates; trace protein; 0.13 gram fiber.

Sherry Yard’s Pineapple Pockets

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 45 minutes * Vegetarian

PINEAPPLE FILLING

1/2 cup water

1/2 cup orange juice

1 cup sugar

2 teaspoons vanilla extract

2 teaspoons ground ginger

2 crushed red pepper flakes, optional

1 pineapple, peeled and cored

* Bring water, orange juice and sugar to boil in heavy-bottomed saucepan. Remove from heat and add vanilla, ginger and pepper flakes, if using. Return to boil, reduce heat and simmer 5 minutes.

* Place pineapple in baking dish and pour sugar syrup over pineapple. Cover with foil and bake at 450 degrees 1 hour, basting every 15 minutes.

* Remove from heat and cool. Cut cooled pineapple into 1/2-inch pieces. Reserve syrup in pan.

POCKETS

1 cup (2 sticks) butter, at room temperature

3 tablespoons sugar

1 (8-ounce) package cream cheese

2 eggs

1 teaspoon vanilla extract

3 cups pastry flour

1 teaspoon baking powder

Pinch salt

Powdered sugar, optional

Whipped cream, optional

* Beat butter with electric mixer until creamy. Add sugar and cream cheese and beat until well blended. Beat in 1 egg and vanilla and blend thoroughly.

* Sift together pastry flour, baking powder and salt. Add to butter mixture and beat until dough comes together. Place on floured board and divide dough in half. Shape each half into 3/4-inch-thick square. Wrap in plastic wrap and refrigerate until firm, 1 hour or up to 2 days. Dough may be frozen up to 2 weeks.

* Remove dough squares from refrigerator and let sit 10 minutes. Divide each square in half and roll out each half 1/8 inch thick on lightly floured sheet of wax paper.

* Lightly beat remaining egg in small bowl. Cut pastry into 3 1/2-inch squares and brush edges with beaten egg. Spoon 1 heaping teaspoon Pineapple Filling on each square, then bring opposite corners to center and press firmly to seal.

* Place filled pockets 1/2 inch apart on lightly greased foil-lined baking sheet. Bake at 375 degrees until golden brown, 20 to 25 minutes. Transfer to wire racks to cool.

* Sprinkle with powdered sugar or top with dollop of whipped cream just before serving. Serve reserved syrup from Pineapple Filling on side.

* Variation for Hamantaschen triangles: Cut dough into 3-inch circles and brush edges with beaten egg. Place 1 teaspoon Pineapple Filling in center of each round. Fold edges of dough toward the center to form triangle, leaving bit of Filling visible in center. Pinch edges firmly to seal.

36 pockets. Each pocket, without whipped cream: 136 calories; 93 mg sodium; 32 mg cholesterol; 8 grams fat; 15 grams carbohydrates; 2 grams protein; 0.08 gram fiber.