Which Purim Mishloach Manot Theme is Your Favorite?

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Which Purim Mishloach Manot Theme is Your Favorite?

55 Comments 10 February 2012

 

Dear Hostesses, help us vote for the winner of the fabulous New York Times Passover Cookbook.

Winner with the most votes for Mishloach Manot or Purim table wins

this New York Times Passover Cookbook! A necessity on Passover!

Scroll down and comment below with your favorite!

No matter who wins this Passover Cookbook, I’d like to thank all of my hostesses for reading and submitting. This is just a great way for all of us to connect and share inspiration for our Jewish Holiday gatherings. Thanks again! Marlene

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

1-Thank you Tammy Parker- Your sushi looks so authentic! Love your Mishloach Manot idea!

“Rice Krispies, Sour Sticks, Nibs, Fruit by the Foot, marshmallows and gummy candies for the sushi, thinly sliced pink jelly beans for the ginger, green tinted fondant for wasabi, and chocolate “soya” sauce. Packed in authentic sushi containers, with chopsticks.” Tammy Parker

 2-Another great Mishloach Manot idea by Tammy Parker!

“Corn on the cob cupcakes in corn holder, hot dog cookie in hot dog holder (with chocolate hamantach), watermelon plate, checkered “tablecloth” napkin and a juice box in a cardboard bakery box with a handle on top for easy transport” Tammy Parker

3-Thank You Anna Herz!- “Hi Marlene, This is how we do it in Great Neck, NY! My husband and I keep kosher – so this tastes (according to our non Jewish friends ) just like pork prosciutto. We cure it ourselves. Tastes like bacon when dried but not smokey.”

4- “My mishloach manot is a humble but practical package that includes pasta sauce, pasta and Halutza olive oil. The oil is produced in Israel and it is available from israeliproducts.com“. Miriam Kairey

5- “Hi Marlene, Just wanted to share what I did for mishloach manot this year. I opted for something simple yet elegant.  I used mason jars and layered hot cocoa mix, chocolate chips, marshmallows, and Oreo cookies.  I covered the jars with fabric and suede cord, made simple instructions which I secured under the lid, printed some labels, and Voila! Hot cocoa in a jar!! Thanks, Dalia Dabah “

6- “Hi Marlene! This year I worked from the bottom up – Started off with a miniature wok, added mixed vegetable sushi with spicy mayo on the side, malt bear in coordinating colors, green tea, a mandarin orange, and a fortune cookie. I finished it off with chop sticks and a poem tying my theme all together! Happy Purim!! From Ilene S.”

 

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7- “This was my friend Marjorie Eida’s idea. I bought the olive oil holder, jar, and cheese holder form Amazing Savings. There’s also a little chefs knife if you can see the handle in the pic. The olive oil was infused with garlic and rosemary, and herbs. In the little glass jars are 2 different kinds of olives, black olive tapenade and a sun dried tomato jam. I put a fresh mozzarella ball and garlic chive cheese. Roasted spiced nuts,  and homemade zaatar chips.” Laura Cohen

8- “My name is Randi, and I am writing to you from Johannesburg, South Africa.
This is a much better picture, we made all different faces and pictures on the flowers, with edible markers and edible glitter. We made regular chocolate cup cakes and used green laffy taffy (called fizzers here)
My 10 year old daughter, Aliza  wrote a poem to go with it.

On the day of purim so long ago
Haman was hung on the gallows
Venahafochu, Mordechai did stay alive,
And all the Jews did survive.
A few days before,
Queen Esther made a law,
All Jews would fast, in order that the Jewish Nation would last.
Flowers are a symbol of happiness and life,
May the Jewish People know no more strife.”

9- “Hi Marlene,
Here’s my mishloach manot.I made the 2-tiered servers by gluing candlesticks to plates and bowls with
epoxy, spray painting the bottoms with silver paint (priming first), then gluing them together.
In the top bowl are meringues (I’m obsessed with them…the best guilt-free
dessert…I have them perfected so they are crispy on the outside and chewy
on the inside). On the bottom are vanilla and strawberry macarons with pareve cream cheese
buttercream (heaven! These little things live up to all the macaron hype).
Those mini cupcake holders are from The Peppermill.
The little almond cakes have marzipan in the recipe (really delicious), and
are covered with homemade marshmallow fondant. The flowers on top were made
with gum paste and white, silver, and pink edible pearls.
I developed and perfected all the recipes myself.
Everything was pink and white. The finished product was wrapped in
cellophane and tied with white grosgrain ribbon with silver dots. It looked
like a $100 but each one cost less than $5! “Victoria Dwek

10. By Stephanie Gammal- Cotton Candy Mishloach Manot Ice Cream Sundae- YUM!

11- Esther Sassoon’s Zebra ‘n Stripes Purim Seuda (click on the link to see)

12- Cowboy Themed Purim Seuda by Kim Tawil (click on the link to see)

13- Lucie Levy’s Color Infused Seuda (click on the link to see)

14- Raquel Dabah’s Candy Encrusted Maypole (click on the link to see)

15- Allegra’s Safari Seuda- (click on the link to see)

16- Estee Stern’s DIY Purim mask and Fudge sampler! YUM! CLICK HERE TO SEE MORE.

 

17- Sara Kasten’s Freilechen Purim-

18-Jeanette Cohen’s Olive Garden- Baguette, Grape Juice, and olives by Jeanette Cohen!

 

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