Tag Archives: purim cookies

Purim and St. Patrick’s Day

Corned beef, cabbage and potatoes

Obviously these two holidays are totally unrelated except for the fact that they fall within two days of each other this year. While I am working on a new hamantaschen recipe this weekend and starting the brine for my annual corned beef, I invite you to peruse some recipes from last year:

Learn why corned beef is really a Jewish thing that got adopted by Irish Americans and make your own or you can head over to Wise Sons Deli on Saturday to try theirs.

For Purim ideas:
Traditional poppy seed hamantaschen

Honey whole wheat hamantaschen

Onazi haman – Fried Haman’s Ears

Kicheleh, aka Dutch Puffed Purim dough

Ma’amoul – Menena (Walnut & Date Tartlets)

Kreplach

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Filed under Holidays, Jewish, Meat, Purim

Honey Wheat Hamantaschen

It’s okay, go ahead and get excited for this Trader Joe’s Honey Wheat Pretzel inspired Purim treat.

The strongest memory I have of Purim from my childhood included mass-produced, store-bought Hamantaschen served to my Temple community during the Purim Carnival. Chalky, bland, high-fructose-corn-syrup-y and double the price in tickets of all the good carnival games, I was a little less than interested. That’s why I was so excited when my friend and expert baker, Dara, shared her dough recipe with me.

Filling for Hamantaschen is where the FUN comes in. Be creative. Go wild. This year, I am using organic apricot preserves, dark chocolate and slivered almonds.

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Poppy Seed Hamantaschen

Poppy Seed Hamantschen

While Gordon made Haman’s Ears for Purim, I decided to go for something a little less cannibalistic and make the traditional hamantaschen. Many a young Jewish-American child will learn this week in Hebrew school that the triangle shape of the hamantaschen represents the three corners of Haman’s hat, but in Israel they are still referred to as Haman’s Ears. Back in my younger days I used to make these every year around Purim, but haven’t made them in many years. I used to take a short cut and fill them with fruit preserves, which still produces a delicious treat, but I decided to change it up a bit and go for the more traditional poppy seed variety. I also noticed as I was pursuing recipes that the doughs were all variations on rolled butter cookies, so rather than futz around with them I decided to use my favorite from Cooks Illustrated. You will need about a cup of poppy seeds for the filling so I suggest you find a place to buy them in bulk, as they will be significantly cheaper that way. A couple of warnings about the poppy seeds: One, stock up on dental floss and make sure you check your teeth after consuming one of these, as they will most likely be riddled with seeds.  Two, don’t eat these if you have a drug screen coming up. You will consume way more poppy seeds in one of these cookies compared to the average muffin or bagel (and I dare you to eat just one) and you may very well test positive for opiates for up to 48 hours. So either way, these are not good pre-interview snacks, but post-some-Purim-worthy-inebriation they are delightful.

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Filed under Ashkenazi, Dessert, Holidays, Purim