Being a nice Jewish girl, Queen Esther kept kosher in King Ahasuerus’ palace. Probably not an easy feat, considering Persian dishes were meat-heavy and not of the kosher variety.
Word on the street (OK, in the Book) has it that Esther ate only fruits, beans and grains. She was big into poppy seeds and caraway seeds, according to Internet sources, and we’re going to take that unsubstantiated data and run with it.
Before you get drunk enough so you can’t tell Haman apart from Mordechai (a Jewish mandate passed down throughout the generations), enjoy a light and lovely meal featuring Esther’s favorites while raising a glass to our very own baleboosta queen.
Fennel and Caraway Pastina
Serves 4-6
12 oz. pastina pasta (or orzo)
½ cup + 2 Tbs. olive oil, divided
freshly ground black pepper
1 cup Italian parsley leaves, coarsely chopped
1 cup stale rustic bread, coarsely chopped and loosely packed
5 Tbs. sherry vinegar
2 Tbs. cold water
1 1/2 tsp. coriander seeds
1 tsp. caraway seeds
¼ cup onion, roughly chopped
1/3 cup fennel bulb, cored and coarsely chopped
1 Tbs. garlic, minced
2 Tbs. capers, drained
1 cup green olives, pitted (with pimento OK), drained and coarsely chopped
3 Tbs. pine nuts, toasted
In a pot of salted water, cook pastina till al dente. Drain and transfer to a large bowl. Stir 1/2 cup of olive oil into cooked pasta. Season generously with freshly ground black pepper. Stir in parsley.
Meanwhile, in a small bowl, soak bread in the vinegar and cold water. Turn a few times with a spoon so bread absorbs liquid. In a heated skillet, toast coriander and caraway seeds. Transfer spices to a small bowl. Wipe out skillet and heat remaining 2 Tbs. oil. Sauté onion and fennel for 2 minutes over medium heat. Add garlic and toasted coriander and caraway. Sauté 1 minute and stir into pasta along with drained capers, green olives, bread and soaking vinegar. Garnish with toasted pine nuts.
Poppy Seed and Pear Caramelized Upside-Down Cake
Serves 8-10
1 lb. firm (not mushy) Bosc pears
1 cup granulated sugar
¼ cup cold water
3 Tbs. lemon juice
1½ cups all-purpose flour
1½ tsp. baking powder
1 tsp. poppy seeds
½ tsp. ground ginger
½ tsp. ground cinnamon
1/2 tsp. salt
½ cup half-and-half
1½ tsp. vanilla extract
8 Tbs. butter, softened
1 cup golden brown sugar
2 eggs
Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch round cake pan (not a springform, the caramel will leak out!). Peel, core and cut pear into ¼-inch slices. Arrange on bottom of pan in an artsy spiral. This pattern will show on the top of your cake.
In a heavy-bottomed 2-qt. saucepan, combine granulated sugar, water and lemon juice. Bring to a boil over medium heat and cook until mixture just begins to turn golden at edges, about 6-8 minutes. Cook 30 seconds after you first see color, swirling pan. Remove from heat. Sugar should turn a medium gold as it cools. You don’t want it too dark. Pour hot caramel over pears.
In a bowl, mix together flour, baking powder, poppy seeds, ginger, cinnamon and salt. In a liquid measuring cup, combine half-and-half and vanilla. In a standing mixer, beat butter and brown sugar till light. Add eggs and beat. Add flour and milk in alternating amounts, starting and ending with flour. Don’t overmix. Spoon batter onto pears. Bake 32-38 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake 10 minutes. Run knife around edge of pan, invert onto a serving plate.
Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. www.thechickencontests.com