Tag Archives: purim

Rainbow Hamantaschen

Have you seen the gorgeous rainbow hamantaschen making its way around the internet in time for Purim? I first noticed the beautiful and innovative hamantaschen on the instagram feed of Kitchen Tested and also featured them in my own round-up of Sweet, Savory & Booze-Inspired Hamantaschen. What a beautiful and creative labor of love.

Rainbow-Hamantaschen-finalAnd just this week one of our friends over at the Keshet blog decided to try her hand at making the colorful treats. Check out Jordyn’s version—not too shabby for a non-baker!

KeshetPurim-1-of-1-131What do you think: Are you daring enough to try your hand at this?

KeshetPurim-1-of-1-7Make sure to check out Jordyn’s adventures in rainbow hamantaschen-baking!

Posted on March 12, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Coconut Cheesecake Hamantaschen

Yield:
2 dozen cookies

Some things don’t require a lengthy intro, and these hamantaschen are precisely that. I made them last year and was determined to recreate them this year in time for Purim. With only a few days until Purim, I got to work late last night and I am happy to share that they are as delicious as I remember!

coconut-cheesecake-haman-3The filling is creamy, with a hint of coconut inside, and the perfect amount of toasted coconut on top. Tip: note in the directions to chill the assembled cookies before baking them. This will ensure your filling doesn’t leak out and the cookie remains intact.

coconut-cheesecake-haman-2Want to take these totally over the top? Melt some dark chocolate in a microwave-safe bowl and drizzle on top. Allow chocolate to cool and harden completely before serving and eating.

Coconut Cheesecake Hamantaschen

Ingredients

For the dough:

½ cup butter

¾ cup granulated sugar

1 egg

1 Tbsp milk

1 tsp vanilla extract

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

For the filling:

8 oz cream cheese, softened

1/4 cup heavy cream or coconut milk

1 tsp vanilla extract

¼ cup shredded coconut

3 Tbsp sugar

extra shredded coconut

Directions

Beat the butter and sugar together until smooth. Add egg, milk, and vanilla until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.

Wrap dough in plastic wrap and chill for at least 1 hour or up to 24 hours.

To make the filling, combine cream cheese, vanilla, heavy cream or coconut milk, shredded coconut and sugar until smooth.

Preheat oven to 400 degrees.

Dust surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!

Fill each round with the coconut cream cheese filling, and using your favorite method, pinch corners together tightly. Add extra shredded coconut on top.

Place in fridge for 10 minutes before baking.

Bake for 7-9 minutes.

Posted on March 11, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Nosher Picks for Purim Prep!

Purim is less than two weeks away which means it is more than time to start planning for your festive celebrations and making sure you are ready for some hamantaschen baking. I always find that I look forward to baking much more when I have just the right gear, so I thought I’d share what’s been most useful to me in prepping for Purim.

I hate getting bits of flour and dough all over my counter when I am baking, so I love using one of these Jumbo pastry mats in order to roll out dough.

pastry mat

I doubted it at first, but I’ve actually found that a great rolling pin makes a difference. I love this silicone one. It’s really easy to clean and the dough almost never sticks to the surface.

rolling pin

I also want to highly recommend my absolute favorite Silpat. If you don’t already own one of these silicone baking mats, your baking life is about to improve forever. I love baking cookies and challah on these to ensure nothing sticks or burns and everything comes out perfect.

silpat

What to put inside those hamantaschen? My personal vote is for creamy, nutty, chocolatey Nutella. It’s easy, delicious but also a bit outside the bounds of traditional apricot or poppyseed.

nutella

 

Scientific fact: kids love to dress up. And maybe it will keep them quiet for 3 minutes while you finish your hamantachen baking. Well, we can hope. Get them this set of Purim masks.

Purim masks

But since adults love to dress up, too (at least, I do) I love this set of fancy feather masks perfect to distribute at a Purim party.

party masks

I also really love this silly but classic wooden Haman grogger! Forget using it as a noisemaker—I think it would make a great decorative accent for your Purim tablescape.

Haman grogger

Handing out hamantaschen or other treats to your friends and community? I love these brightly colored mini takeout boxes perfect for mishloach manot.

takeout boxes

And if your heart’s in the right place but you want someone else to do the baking for you, send a delicious basket like this one. (Use code AFPUR14 for 10% off orders over $50, before 3/16).

purim-tower

Hope these picks were fun for you. Happy Purim 2014!

Posted on March 5, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Chocolate Hamantaschen With Irish Creme Filling

Yield:
4-5 dozen cookies

Hamantaschen are the traditional treat of the holiday of Purim. These delicious cookies remind us of our sweet victory over Haman, a villain with a triangular shaped hat who attempted to kill the Jews of Persia. Hamantaschen cookies are usually filled with poppy seeds or jam, but when I found out that Purim fell over St Patrick’s Day Weekend this year, I knew a recipe mash-up was a must!

st-pattys-hamantaschen-stam

I toyed with the idea of dying the hamantaschen dough green or picking a green filling — lime curd or Andes mint chocolate both sounded like delicious options. However, in the end I settled on incorporating the flavor of Irish creme liqueur. These Irish hamantschen have a crisp chocolate cookie crust that gives way to a rich and creamy spiked center. My take on the traditional Purim cookie is easy to make and pairs wonderfully with a cup of coffee

Having trouble folding your cookies? Try this tutorial if you’re having trouble!St-Pattys-Hamantaschen1-624-1

Chocolate Hamentaschen With Irish Creme Filling

Ingredients

For the dough:

½ cup unsweetened cocoa powder

4 cups all-purpose flour

½ tsp salt

2 ½ tsp baking powder

¼ cup vegetable shortening

¾ cup unsalted butter, at room temperature

1 ½ cups sugar

2 eggs

½ cup irish crème liqueur

2 tsp vanilla extract

For the filling:

16 oz cream cheese (2 8oz packages)

½ cup sugar

2 eggs

1/4 cup Irish crème liqueur

For the topping:

1 egg + 1 Tbsp water, beaten

Directions

In a medium bowl, mix cocoa powder, flour, salt and baking powder. Set aside.

In a large bowl, use an electric mixer to combine the shortening, butter and sugar. Add eggs and blend until smooth. Add liqueur and vanilla.

Fold in dry ingredient mixture until a dough forms. Do not overmix. Transfer dough to a lightly floured surface and form a large ball. Divide in half, wrap each half in plastic wrap and chill in the refrigerator for at least 20 minutes.

While dough is chilling, prepare cheesecake filling. Blend cream cheese and sugar. Add Irish crème and the eggs one at a time, blending thoroughly after each egg.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Whisk remaining egg and 1 tbsp water together to create an egg glaze.

Roll out dough on a lightly floured surface until thin, around ¼ inch. Cut 3 ½ inch rounds with a cup or cookie cutter and brush round with beaten egg glaze. Fill each round with a teaspoon of Irish crème filling.  Pinch corners together to create a triangular shape. Brush pastries again with the egg glaze.

Bake until golden brown (17 to 21 minutes).

 

Reprinted courtesy of www.thebigfatjewishwedding.com

Posted on February 27, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Enter Our Delicious Purim Giveaway!

Our favorite part of Purim isn’t reading the Scroll of Esther, and it’s not getting drunk. Hamantaschen are what we love most. Let us send a basket full of them to you!

PurimBRLG

This year we’ve teamed up with our friends at Kosher Gift Box to honor the tradition of giving away gifts of food to our loved ones.

TB1PURLG

Check out the prizes on the site, and enter our Purim 2014 Gift Basket Giveaway. We’ll send an overflowing basket full of fresh-baked kosher goodies to three lucky winners. Let one of them be you!

Hamplatterlg

Enter here, and spread the word — but only if your friends promise to send theirs to you:
a Rafflecopter giveaway

Posted on February 27, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet, Savory & Boozy Hamantaschen for 2014

On Purim we are supposed to drink until we can no longer tell the difference between good and evil, right? Why drink till you can no longer tell the difference between good and evil when you can eat till you can’t tell the difference between good and evil, up and down, sweet and savory, you name it.

It seems each year bakers and bloggers are coming up with the most unique flavor combinations (myself included) that they can think of: pumpkin pie hamantaschen, peanut butter and jelly hamantaschen (a favorite in my house) and even rainbow hamantaschen.

crazy-hamantaschen-for-2014-rev

Last year I created these Hamantaschen with Chocolate Ganache and Salted Caramel (which were featured in Buzzfeed’s 32 Crazy Hamantachen). And let me just say: they are delicious, throwing the days of poppy seed and apricot filled hamantaschen into last year’s pile of outdated trends.

Everyone has their favorite flavor, and sometimes you just need a good traditional, jam-filled hamantaschen. But it’s always fun to think outside the box and get a little crazy when Purim comes around.

Try one of these crazy sweet, savory and booze-inspired treats. Have a crazy flavor combo? Comment below!

Crazy Sweet Hamantaschen

Neapolitan Hamantaschen from Amy Kritzer

Rainbow Hamantaschen from Kitchen Tested

Rainbow-Hamantaschen-finalGirl Scout Samoa Hamantaschen from Kitchen Tested

S’mores Hamantaschen from Couldn’t Be Parve

Hamantaschen Challah from The Challah Blog

Hamantaschen with Chocolate Ganache and Salted Caramel

hamantaschen-salted-caramel

Crazy Savory Hamantaschen

Sushi Hamantaschen from Busy in Brooklyn

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

rosemary-hamantashen

Feta & Onion Hamantaschen

Kimchi Hamantaschen Dumplings from Confident Cook, Hesitant Baker

Hamantaschen Beef Wontons from Overtime Cook

Crazy Booze-Inspired Purim Treats

The Hamantini from Busy in Brooklyn

Candy-Infused Vodka from Tamar Fox

Mojito Hamantaschen from Alibabka

Cranberry Moscato Punch

purim-cocktail

Posted on February 25, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Hamantaschen

Growing up, I didn’t see a lot of my grandmother. She was old and feeble, and chronic pain often prevented her from leaving the house. Still, there were a few occasions when my grandmother would never fail to make an appearance in my mother’s kitchen. One such of those special occasions was right before the holiday of Purim began. She carefully tied the strings of her apron in a neat bow before she perched herself on a kitchen stool and began to give orders.

GF-hamantaschen-stamp

She showed me how to dip the rim of a wine glass in the pearly mounds of flour to make the perfect circle for my cookies. She directed my fingers with a watchful eye as I carefully portioned out just the right amount of filling and carefully folded my circle into a triangle, or “Haman’s Ears” as my grandmother used to call them. We sat there late into the night, after the cookies had long since come out of the oven, covered in flour and giggling like schoolgirls.

Nowadays, we live in different cities and my grandmother’s days in the kitchen are far behind her. As I am no longer able to eat the cookies as she made them, I have adapted the recipe. But every time I make them, there is still a small part of her inside them. I hope you enjoy these hamentashen as much as I do.

Vanilla Bean Hamantaschen with Apricot Filling

Ingredients

For the dough:

2 cups almond flour

1 cup arrowroot flour (plus ¼ cup for dusting)

½ tsp sea salt

1 vanilla bean

½ cup of honey

¼ cup of coconut oil, melted

For the filling:

11 ounces dried apricots, roughly chopped

1 Tbsp lemon juice

4 Tbsp honey

½ cup of water

Directions

In a small saucepan, combine the apricots, lemon juice, honey and water over medium high heat.

Bring to a boil and stir continuously, until the mixture has reduced. Then, remove from heat and set aside while you make the dough.

Preheat oven to 350 degrees.

In a mixing bowl, combine the almond flour, arrowroot flour, and the sea salt until well mixed.

With a small paring knife, poke a tiny hole in the top of your vanilla bean and slice it in half.  Use the knife to scrap the small black seeds into a small bowl. For this recipe, you should only be using the seeds from 2-inches of your bean (the equivalent of 1 teaspoon of vanilla extract.)

Add the vanilla bean seeds, the honey, and the melted coconut oil to your flour mixture and stir until just incorporated, being careful not to over-mix the dough. Using your hands, form the dough into a ball.

Next, position the dough on a sheet of parchment paper, adding arrowroot flour as necessary to keep it from sticking. Place another sheet of parchment paper over the dough, and using a rolling pin, roll into a 1/4 inch thick layer.

Remove the top layer of parchment paper. Dust the open end of a glass (or a round cookie cutter) with arrowroot powder. Then, carefully cut out circles in the dough, and remove the extra dough from the sides.

Fill the center of each circle with a little over a teaspoon of filling. Carefully fold each one of the three sides in, forming a triangular shape, and sealing the filling inside. Pinch the corners in to seal the cookies.

Transfer the parchment to a baking sheet, and bake cookies for 20 minutes. Remove from oven and place on a cooling rack.

Posted on February 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Yield:
1 1/2 dozen

I have never really loved the idea of savory hamantaschen. My sweet tooth just revolts at the concept. But after some poking and prodding from others, I decided: fine. I would try and make some savory hamantaschen.

A few weeks ago I made some balsamic caramelized onions to go on top of homemade pizza. They were amazing. Sweet and savory – my favorite combination. So as I was thinking about what kinds of savory hamantaschen I might try to make, I realized a sweet, savory onion jam was the perfect compromise to satisfy both sweet and savory cravings.

rosemary-hamantashen

My husband serves as my trusty taste-tester and critic for all my creations, so I am happy to share that he LOVED this version. And I hope you will, too.

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Ingredients

For the Hamantaschen dough:

½ cup butter (or margarine)

½ cup granulated sugar

1 egg

1 Tbsp milk

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

2 Tbsp chopped fresh rosemary

For the onion jam filling:

4 small-medium onions, thinly sliced

3 Tbsp olive oil

1 1/2 Tbsp butter

1/4 cup balsamic vinegar

2-3 Tbsp red wine

salt and pepper

3 Tbsp greek yogurt

Directions

To make the dough:

Beat the butter and sugar together until smooth. Add egg, milk and rosemary until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by a few Tbsp at a time until firm.

Chill dough for at least 1 hour or up to 24 hours.

To make the onion jam filling:

Add oil and butter to saute pan over medium heat. Once butter has melted, add onions to the pan, stirring frequently for 10-15 minutes. If onions are browning too quickly reduce to low-medium heat.

When onions are completely translucent and soft, add balsamic vinegar and continue stirring for another 5-10 minutes. When onions seem sticky and the vinegar has reduced, add wine and stir. Scrape any bits off bottom of pan.

Add salt and pepper to taste. Remove onions from heat and set aside.

When onions have cooled, place onions in a food processor fitted with blade. Pulse until smooth. Mix in greek yogurt.

To assemble:

Preheat oven to 400 degrees.

Dust surface with flour to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out circle and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.

Fill each round with onion jam and using your favorite method, pinch corners together tightly.

Bake for 7-9 minutes.

Love Jewish food? Sign up for our weekly recipe newsletter!

Posted on February 17, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Yummy Gluten-Free Hamantaschen

Yield:
7-8 dozen small hamantaschen

gluten free hamantaschen v2Food related traditions like hamantashen are some of my favorite parts of being Jewish. I had to work on this hamantashen recipe for a while, because creating a gluten-free cookie dough that can be rolled and cut is no easy task. But I think I’ve finally got it (don’t skip chilling the dough, it really makes all the difference)!

This recipe makes hamentashen that are crispy on the outside but soft and chewy on the inside. If you prefer them to be completely crispy, bake an additional 2-3 minutes.

Yummy Gluten-Free Hamantaschen

Ingredients

1 cup (2 sticks) of margarine, softened to room temperature
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 1/4 cups gluten-free all purpose flour, divided*
jam or other filling of your choice

Directions

*Make sure you choose a gluten-free flour that includes xanthan gum (I like Bob's Wonderful Bread Mix or Namaste Foods Perfect Flour Blend), or add 1 1/2 tsp of xanthan gum with the flour.

Cream margarine and sugar on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.

In a separate bowl, whisk together baking powder, baking soda, salt, and 3 cups of gluten-free flour (and xanthan gum if required). Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.

Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.

Preheat the oven to 350 degrees.

Dust the counter and the rolling pin with gluten-free flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz. mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough). Fill with 1/4 tsp tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.

Repeat with remaining dough balls.

Rella Kaplowitz has blogged gluten-free and mostly dairy-free as the Penny Pinching Epicure for the last 3 years. In "real life," Rella lives in Washington, DC with her husband where she specializes in organizational improvement consulting for the federal government.

Posted on February 19, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Hamantaschen Throwdown!

Well I am just tickled to share that I have been asked to serve as a judge at an upcoming Hamantaschen Throwdown, being hosted by Jersey Tribe on Sunday, March 3rd. What a perfect role for me – not only do I get to participate in the most beloved Jewish female activity, judging, but I will also get to taste a variety of Hamantaschen and weigh in with my preferences. There will also be a Persian cooking class as part of the evening, and you may recall my expressed adoration of all things Persian, especially food.

As I have mentioned before, I do not typically like hamantaschen so I hope the contestants will be bringing their A game. The three contestants kindly shared some brief information about their plans for the competition: Hindy Garfinkel, a fellow food blogger at Confident Cook plans to go a savory route while Lisa Radding will be bringing her family’s dough recipe as part of her arsenal.  The third contestant, Christine Broussard, shared a number of unique flavor combinations she is considering for the throwdown. I can’t wait to see what the three bakers come up with as their final product.

For more information about the event you can visit Jersey Tribe. I will be sure to report back with the winning combination and hopefully a new recipe you can add to your own Purim arsenal.

In the meantime, we have a GLUTEN FREE hamantaschen recipe from a guest blogger this week so stay tuned!

Posted on February 18, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Privacy Policy