Tuesday, March 06, 2012

Hamentash Round-up אַ גאַנץ יאָר המנטאַשן

I've already made lots of filling this year (Poppy and Apricot), but then I found these adorable carrot baggies And I am overwhelmed by a desire to make some Carrot Halwa filling for homentashn just to go with the bags, you know? Maybe I can make a carrot cake-type dough.

Remember an episode in A Girl of the Limberlost in which our gal's mother, a creature rotten through and through to everyone in general and her daughter in particular is inspired to make these amazing lunches because Elnora has an awesome lunchbox, and she just can't resist the challenge of somehow doing justice to the container? That's how I feel about these bags (will add photo as soon as possible).

Chocolate Dough (English)

Vegan Gluten-Free Hamentash Dough

Vegan Gluten-Free Hamentash Dough
(Yiddish) װעגאַן טײג

Chocolate Dough (Yiddish)

Apricot Filling

Poppy Seed Filling

White Poppy Seed Filling

Hemp Seed Filling

Povidl (Prune Filling)

פּאָװידלע Prune Filling (Yiddish)

hamentaschen, hamentashn, homentashn, hamentashen, homentashen


Friday, March 13, 2009

Uppåkra (Swedish Butter Cookies with Potato Starch )

This week I got an extremely urgent message from my gal Lori, the Yiddish Chantoosie. Apparently, I had to drop everything and make this recipe for Swedish butter cookies she found on the side of a box of Swan's potato starch. These cookies, I was informed, needed to be made so urgently because they would come close to reproducing something called “Brown-Edge Wafers” a commercial cookie long discontinued but, in some quarters at least, never forgotten. I resisted this suggestion at first because my feeling about cookies is that they fall into two categories: chocolate chip, and who cares? And anyway, Brown-Edge what?

But it was the day before Purim, and the antic air that surrounds our festive feast of inversion made this plan suddenly seem like the most logical course of action in the world. Besides, I had almost a full box of potato starch from last Passover. Every year I go buy a box of potato starch, and I use maybe one tablespoon, and then the next year I do it again, because even though I am pretty sure I won’t be needing any potato starch, what if I suddenly really do need some potato starch during peysekh, and every single box in the city is taken? This is the kind of thing I worry about. Potato starch in my home plays pretty much the same role as the symbolic foods on the Seder Plate. You don’t eat them, exactly, but you have to have them.

Well, from now on I will be doing everything Lori tells me to. These cookies are really something special. They are shatteringly crisp and meltingly tender, and the flavor of the butter really shines. I am thinking of trying a peysekhdic version with cake meal, but this would involve getting more potato starch before peysekh, and that is just insane. This recipe is adapted from the Swan's box and Maida Heatter's Uppakra recipe.

Uppåkra (Swedish Butter Cookies)

1 cup butter, softened

1/2 teaspoon salt
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup potato starch
1 cup flour
Cream together butter and sugar in a mixer or with a pastry blender. Beat in the salt, egg and vanilla. Sift together the flour and potato starch; add to butter mixture and beat until combined. Chill dough for about an hour. Roll into small balls and place on parchment lined cookie sheets. Press each ball gently with the heel of your hand or the bottom of a glass to flatten. These cookies will spread less than you expect during baking, so go ahead and flatten with some muscle. Bake at 375 degrees F for 10 minutes or until edges are brown. You will have enough for about four half-sheet pans.

The smaller you make the cookies, the more edge-to-middle ratio you will have, and these little guys are all about edge.

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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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