If there is any one holiday that represents the “season for giving” in Judaism, Purim (rather than Chanukah) fits the bill. One of the four mitzvot of day, the obligation to give mishloach manot (gifts of food) was instituted by Queen Esther and Mordechai in order to improve relations between fellow Jews. By creating the need to give, we have each received a unique opportunity to make amends and create loving feelings amongst friends and families. An exercise in giving forces a shift in a person’s awareness to become more of a chesed-oriented individual.

With that in mind, here are a few items to remember when making your mishloach manot:

• People often don’t go through their mishloach manot until late in the day. If you choose to make mishloach manot with highly perishable contents, either deliver them in person so that you can tell the recipients not to leave the food out or label accordingly so that they know to refrigerate the package. Discovering a rancid container of meatballs or a spoiled package of cheese is not only unpleasant but a waste of all your hard work.
• Label, label, label!!! Not only should recipients know from whom their package has come (again, building warm feelings between friends), but it is also important to label the kashrut status of all baked goods (parve, baked in a meat oven, dairy, etc.) in addition to any pertinent allergy info (e.g. “contains nuts”).
• Gussy it up! A little bit of ribbon goes a long way and good packaging always makes food more appealing to the eye.
• Get the family involved. If you have children, let them help pick a theme and/or help with assembly and packaging, depending on their age. If they are old enough, perhaps they would even enjoy making a few of their own mishloach manot to give to their friends.

Purim is never Purim without hamantaschen, and there is nothing like home-baked hamantaschen. And yet, even the best bakers can mess up a batch now and then. In an effort to discover the tricks to making a great hamantasch, I consulted with expert hamantaschen baker, Amy Jacobs of Cookie Comfort. Amy expects to bake over 800 hamantaschen this year for her clients (orders can be placed by calling 866-787-8237). Here are Amy’s tips and secrets for successful baking:

• Don’t overstuff! For 3-3½” diameter rounds, never fill with more than ¾ teaspoons of filling. If using a jam or jelly that is thinner in consistency, fill with only a ¼ tsp. Thinner jellies melt during baking and will overflow if overstuffed, causing the hamantaschen to open during baking.
• After placing the filling in the center of the rounds, use a wet fingertip or pastry brush to moisten the perimeter of the round before closing in order to create a better seal.
• Pinch twice—once initially and once right before placing in the oven.
• Roll dough very thin, 1/8-1/4 inch thick.
• Work in batches of dough so it’s easier to manage.
• Allow hamantaschen to cool before moving to prevent cracking or breakage.
• Hamantaschen freeze wonderfully. For best success, wrap in parchment and aluminum foil, and store in a zip-top bag for 1—2 months.

Try out our hamentaschen recipe here. Happy baking and a very happy Purim!

Naomi Ross teaches Cooking Concepts, courses on cooking skills and kitchen management for the Jewish woman. For more information, visit her website at www.jewishcookingconcepts.com. Naomi can be reached at CookingConcepts@gmail.com.

Photo by David Alsdorf