My nearly 12 year daughter really wants me to try these:
https://www.myjewishlearning.com/the-nosher/the-unicorn-hamantaschen-recipe-of-your-dreams/
In the past she has requested these:
https://www.myjewishlearning.com/the-nosher/rainbow-hamantaschen/
Rosewater and Almond:
https://www.joyofkosher.com/recipes/chef-laura/
Girl Scout inspired:
http://kitchen-tested.com/2012/02/23/girl-scout-samoa-hamantaschen/
Other recipes:
https://www.haaretz.com/food/best-hamantaschen-recipes-for-purim-1.5420325
http://www.busyinbrooklyn.com/baklava-hamantaschen/
https://www.buzzfeed.com/marcelle/crazy-hamantaschen-flavors-for-purim?utm_term=.ovBjoGPKW#.dmpMYNW1K
http://fritosandfoiegras.com/2012/03/french-onion-soup-hamantaschen.html
http://www.thisglutenfreelife.org/2011/01/bakery-style-hamantaschen.html
http://www.styleitkosher.com/2012/03/lemon-bar-hamantaschen/
http://www.diaryofamadhausfrau.com/2012/03/spelt-brown-sugar-hamantashen-with-red.html
Tuesday, February 13, 2018
Sunday, February 11, 2018
Poppyseed filling for Hamentashen
1 cup sugar
1/4 c water
1 3/4 c poppy seeds
juice and zest of one orange (approx. 1/3 c of liquid)
1 t vanilla
1 T dark rum
1/4 c chopped figs
1/4 c raisins
1/2 t cinnamon
1 egg white, lightly beaten
1 cup apricot jam
1/4 c butter or parve margarine
In saucepan over medium heat, dissolve sugar and bring to simmer.
Add poppy seeds to pan and cook for 2 minutes.
Add orange juice and zest, vanilla, rum, figs, raisins, cinnamon and egg white. Simmer for 5 more minutes.
Add jam and butter. Simmer for 2 additional minutes. Remove from heat and chill until firm.
Yield 2 1/2 cups
1/4 c water
1 3/4 c poppy seeds
juice and zest of one orange (approx. 1/3 c of liquid)
1 t vanilla
1 T dark rum
1/4 c chopped figs
1/4 c raisins
1/2 t cinnamon
1 egg white, lightly beaten
1 cup apricot jam
1/4 c butter or parve margarine
In saucepan over medium heat, dissolve sugar and bring to simmer.
Add poppy seeds to pan and cook for 2 minutes.
Add orange juice and zest, vanilla, rum, figs, raisins, cinnamon and egg white. Simmer for 5 more minutes.
Add jam and butter. Simmer for 2 additional minutes. Remove from heat and chill until firm.
Yield 2 1/2 cups
Savory Hamentashen!
Just tried my first savory Hamenstashen. Here is the recipe:
Dough
1/2 pound butter (or parve margarine)
1/2 pound cream cheese (or Tofutti cream cheese)
2 cups flour
1 T sugar
1 egg beaten with 1 T water to brush on pastry
Preheat oven to 400
Combine flour and sugar in food processor. Cut butter and cream cheese into small chunks.
Add half the butter and half the cream cheese into the flour mixture. Pulsing until coarsely mixed. Add rest of butter and cream cheese. Process until dough forms a ball.
Transfer mixture to bowl and sprinkle with flour so that ball isn't sticky.
Scoop out a tablespoon of dough and form into a small ball. Sprinkle flour on board. Roll out ball with rolling pin to form a 3 inch circle. Repeat with the rest of the dough.
Place 1 teaspoon of filling into each center of each circle and pinch the sides to form triangles.
Use a pastry brush to coat tops with egg wash.
Bake for 15 minutes or until slightly golden.
Makes 40-45 Hamentashen
Caponata
1 peeled eggplant, cut into small cubes
1/2 green pepper, cubed
1 large onion minced
10 oz. mushrooms, cut up finely
1/2 c olive oil
2 cloves of garlic, minced
1 cup tomato paste
2 T wine vinegar
1 1/2 t sugar
1/2 t oregano
1/2 t salt and pepper to taste
3/4 cup chopped olives stuffed with pimentos
Heat olive oil and sauté garlic until slightly brown. Add eggplant, onions and peppers and cook for a minute. Add all other ingredients except for olives.
Stir and heat for 20 minutes until all ingredients are soft and all liquid has evaporated.
Stir in olives
Allow mixture to cool. Refrigerate overnight.
Dough
1/2 pound butter (or parve margarine)
1/2 pound cream cheese (or Tofutti cream cheese)
2 cups flour
1 T sugar
1 egg beaten with 1 T water to brush on pastry
Preheat oven to 400
Combine flour and sugar in food processor. Cut butter and cream cheese into small chunks.
Add half the butter and half the cream cheese into the flour mixture. Pulsing until coarsely mixed. Add rest of butter and cream cheese. Process until dough forms a ball.
Transfer mixture to bowl and sprinkle with flour so that ball isn't sticky.
Scoop out a tablespoon of dough and form into a small ball. Sprinkle flour on board. Roll out ball with rolling pin to form a 3 inch circle. Repeat with the rest of the dough.
Place 1 teaspoon of filling into each center of each circle and pinch the sides to form triangles.
Use a pastry brush to coat tops with egg wash.
Bake for 15 minutes or until slightly golden.
Makes 40-45 Hamentashen
Caponata
1 peeled eggplant, cut into small cubes
1/2 green pepper, cubed
1 large onion minced
10 oz. mushrooms, cut up finely
1/2 c olive oil
2 cloves of garlic, minced
1 cup tomato paste
2 T wine vinegar
1 1/2 t sugar
1/2 t oregano
1/2 t salt and pepper to taste
3/4 cup chopped olives stuffed with pimentos
Heat olive oil and sauté garlic until slightly brown. Add eggplant, onions and peppers and cook for a minute. Add all other ingredients except for olives.
Stir and heat for 20 minutes until all ingredients are soft and all liquid has evaporated.
Stir in olives
Allow mixture to cool. Refrigerate overnight.
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