Sunday, February 17, 2008

Hemp Seed Filling for Tarts, pastries, and Homentashn (Hamentashen)

Well, of course I am beginning to think of poppy seed fillings, even if we have (blessedly) an extra month to think about them this year, and it seemed to me that the qualities of richness, mild bitterness, and just general seedlikeness (seediness?) that makes mon, or poppy, such an ideal pastry filling all work in favor of hemp seeds too, maybe even more so. My very first hemp seed filling is so delicious that I will be making many more, possibly a hemp and poppy mosaic sometime. Erin from The Skinny Gourmet will be hosting Kalyn’s Weekend Herb Blogging, where you will find all manner of plant-based sweetness.

Hemp Seed Filling for Tarts, pastries, and Homentashn (Hamentashen)

2 cups hulled hemp seeds

1 cup milk (in this recipe, you can easily substitute soymilk or coconut milk)

½ cup agave (or honey)

4 cardamom pods

2 pinches salt

Zest from one largish lemon, grated or microplaned

Toast the hempseeds in an iron skillet to a light golden brown, stirring constantly. Do not toast them quite this dark, because they are headed for a little further cooking. When the toasted seeds have cooled a bit grind them to a coarse meal in a processor or grinder. You could probably leave them whole too, if you feel like skipping this step. Put the ground seeds in a small saucepan with the milk, agave, cardamom pods, and lemon zest. Cook over a gentle heat, stirring until the mixture has thickened. Allow the filling to cool and for heaven’s sake don’t forget to remove those cardamom pods! You can now use the filling for homentashn, strudl, or little tartlettes like these, made with Maida Heatter’s chocolate shortbread dough.


Food and Drink, Recipes, Cooking, Food, Vegetarian, vegan, vegetables, antioxidant-rich foods, Weekend Herb Blogging, whb, , , , ,

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9 Comments:

Blogger Lao Qiao said...

Is hemp seed kosher for Passover? If people learn about its existence, will new hemp-seed allergies deveop?

4:28 PM  
Blogger Kalyn said...

This sounds really interesting. This must be what you want to use the wheat-free dough for (with sugar!)

1:32 AM  
Blogger ostwestwind said...

I recently discovered hemp seeds. I like them and I'll definitely try this recipe.

2:40 AM  
Blogger Shayn said...

i'm actively excited about the possibility of hemp-poppy homentashn existing in the universe.

11:32 AM  
Blogger Miriam said...

oh this purim i dont know WHAT to do... I'll be at work all taanis esther so ill be baking after megilla that night or on friday itself... i need to keep it very simple. Maybe a poppyseed bundt cake?

6:47 PM  
Blogger sher said...

That looks wonderful! Can't wait for the poppy seed recipes! :):)

2:12 PM  
Blogger the chocolate lady מרת שאקאלאד said...

thrice venerable father,
Hemp seeds are kosher for passover unless maybe they are not. There are some relevant links here.

kalyn,
you are right (as usual)!

ostwestwind,
I look forward to hearing about your adventures!

shayn,
well, that tears it, I will certainly make such homentashn very soon!

miriam,
try these muffins
you can make the recipe into a bundt cake as well.

sher,

I promise, they are coming! I am afraid my other writing project has been taking precious time away from my blogging. In the meantime, see these and these.


I just left my apartment for the first time in TWO DAYS to look at the moon. Good to remember there are bigger things out there.

12:56 AM  
Blogger Anna said...

this year i promised i'd cook something with amardine (qamar el-deen/apricot paste) and i found a great hamentashen recipe. i hear amardine makes the best apricot filling.
after reading about the history and tradition of the cookies all over the net i incidentally learnt all about purim. it's amazing how cooking can teach us so much about cultures too.
a friend of mine is in the process of converting so i think i'll make them for purim for her this year.

7:48 AM  
Blogger Annie Russell said...

your recipe you share here is so wonderful thanks for sharing this

10:33 AM  

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