{"id":21170,"date":"2009-03-01T22:27:19","date_gmt":"2009-03-01T22:27:19","guid":{"rendered":"http:\/\/ou.org\/life\/food\/cooking\/segura_purim_large_foods_for_large_crowds\/"},"modified":"2016-01-14T08:04:40","modified_gmt":"2016-01-14T13:04:40","slug":"segura_purim_large_foods_for_large_crowds","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/cooking\/segura_purim_large_foods_for_large_crowds\/","title":{"rendered":"Purim: Large Foods for Large Crowds"},"content":{"rendered":"

Hello,<\/em><\/p>\n

Have taken upon myself to make a Purim Seuda for 40 people BE”H. Never done that before. Any suggestions for a great seuda – things that taste great, look fantastic & take the minimum amount of time to prepare?<\/em><\/p>\n

I’d appreciate your reply.<\/em><\/p>\n

Shabbat Shalom,<\/em>
\n Rivka, a Shabbat Shalom reader<\/em><\/p>\n

\"image\"<\/div>\n

What could I say, except “been there, done that!” That\u2019s a lot of lunch for a lot of people, and right there in the middle of the week, too! I had to accept the challenge. In general, for large crowds, I make large food, like big borekas, not individual ones, and cakes, not petit fours, etc.<\/p>\n

The ideal mid-week menu for 40 needs to have a lot of things that can be done in advance. That being said, this is a very special Seudah and a great time to have a fine meal with family, friends and community. This is also a year of wallet watching, so I won\u2019t be recommending prime rib either. How about a dairy\/pareve meal?<\/p>\n

The Eye of Haman bread<\/a> I told you about last year serves 40. Make that ahead and freeze it if you like. Leave enough time to defrost it (4 hours) and heat it up right before serving, wrapped in foil paper, for about 20 minutes in an oven preheated to about 350 degrees.<\/p>\n

For the rest of the menu, how about \u2013<\/p>\n