Texas Jewish Post (Fort Worth, Tex.), Vol. 64, No. 8, Ed. 1 Thursday, February 25, 2010 Page: 27 of 28
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TEXAS JEWISH POST #SINCE 1947
Jewish Foodie
PURIM 5770 /
Make some
HAMANTASCHEN
Hamantaschen (Parve)
• 5-1/2 call-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 3 large eggs
• 1 c. sugar
• 3/4 c. vegetable oil
• 1/2 c. orange juice
• 1 to 2 c. good-quality fruit preserves or spread,
any flavor (not jelly, and the preserves must be
mostly fruit) or Solo-type filling or nut spread, such
as Nutella
Preheat oven to 350°. Line
two or more baking sheets
with parchment or spray with
nonstick cooking spray. Set
aside.
Combine flour, baking powder
and salt in a large bowl and
February 25,2010 I 27
whisk well. Set aside.
Beat together eggs and sugar with an electric mixer
until creamy. Add the oil and orange juice and mix
well. Add the flour mixture and mix well.
Place half the dough on a lightly floured surface and
roll with a floured rolling pin to a 1/4-inch thickness
(if the dough is too soft, knead in more flour).
Use a cookie cutter (my mother uses a drinking
glass) to cut 4-inch circles (or smaller if desired to
make smaller hamantaschen) of the dough. Place a
spoonful offilling into thecenterofthecircleand raise
and pinch the circle to form three triangles (pinch
well so that the cookie doesn't open during baking).
Thistakesa little practice. Place the hamantaschen on
the baking sheet and repeat. Bake about 12 minutes
(or more, depending on your oven), until the cookies
are golden. Allow to cool before removing from the
baking sheet. Makes about 5 dozen cookies.
Purim begins on Saturday night, Feb.
27, with a grand feast the following day. You'll
eat until you're stuffed with wonderful foods,
including the triangular-shaped ones that
remind us of Haman's three-cornered hat, or his
bribe-filled pockets. When we eat his hat (or his pock-
et5}/we:annihilate him (symbolically, that is).
It's not Purim without hamantaschen.:The Sugary;
equilateral triangles stuffed: with pureed dried fruits,
poppy seeds or chocolate-are the menu item. In He-
brew, hamantaschen are called "oznay Hainan" -—
Haman'lears. And'now, some foods-'for the feast!
Pine Nut Brittle
(Pignoccate)
• 1 c.pine nuts
• 2 c. sugar
• 1 c. water
• 1 tsp. fine sea salt
Preheat oven to 325°.
Spread the pine nuts on a
baking sheetand bake for
about 5-10 minutes until
light golden. Set aside to
cool.
Line a large sheet pan
with a silicone mat or with
foil. If using foil, spread a
light layer of vegetable oil
over the foil.
Cook sugar and water
in heavy saucepan over
medium heat, stirring,
until the mixture begins
to color. Stir in the pine
nuts and salt and cook
until the sugar syrup
becomes golden (if using
a candy thermometer,
the temperature should
reach about 300°). Pour
the mixture onto the
prepared pan and tilt
the pan to spread the
mixture. Cool completely
before breaking up the
brittle. Makes about 12 or
more servings.
Kreplach
Kreplach can contain any
filling: chicken, cooked
chopped brisket, mashed
potatoes, cooked
mushrooms — anything.
This recipe uses simple
ground beefforthe
filling.
Dough:
• 2 c. flour
• 2 eggs
• 1 Tbsp. vegetable oil or
melted chicken or goose
fat
• 2 tsp. salt
Filling:
• 2 Tbsp. olive oil
• 1 c. finely chopped
onion
• 1 tsp. minced garlic
(optional)
• 8 oz. lean ground beef
• Saltand peppertotaste
Prepare filling: Heat
oil in a large skillet over
medium heat. Saute the
onions and garlic until
softened. Add the meat
and cook until browned
and dry. Add salt and
pepper to taste. Set aside
to cool.
Make dough: Place flour
on a clean surface (such
as a counter or cutting
board) and make a well
in the center. Place eggs,
oil and salt in the well.
Use your hands to work
the flour, little by little,
into the well. When all
the flour is incorporated,
knead the soft dough for
several minutes until it
is elastic (when you pull
a piece of the dough it
should stretch a bit).
Assemble the kreplach:
Flour a dry surface and
roll the dough into a very
thin sheet (if the dough
is not thin enough, it will
not yield enough for the
filling and will be too
thick and gummy when
cooked). Cut the dough
into 3-inch squares. Place
a tablespoon offilling on
eachsquareandfoldthem
over to form triangles.
Use a bit of water on the
edges and pinch them to
seal the triangles — they
should be well sealed so
as not to open during
cooking. Makes about 24
kreplach.
I
Hamantaschen (Dairy)
• 4 c. flour
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. butter or margarine
• 1 c. sugar
• 3 large eggs
• 1/4 c. milk
• 2 tsp. vanilla
1 to 2 c. good-quality fruit preserves
or spread, any flavor (not jelly, and the
preserves must be mostly fruit) or Solo-
type filling or nut spread, such as Nutella
Combine flour, baking powder and salt
in a large bowl and whisk well. Set aside.
Preheat oven to 350°. Line two or more
baking sheets with parchment or spray
with nonstick cooking spray. Set aside.
Combine butter and sugar in a large
bowl and, using an electric mixer, mix
until creamy. Add the eggs and beat
until uniform. Mix in the milkand vanilla.
Add the flour mixture and beat until a
dough is formed. Divide the dough into
three equal pieces.
Place one piece on a lightly floured
surface and roll with a floured rolling pin
to a 1/4-inch thickness (if the dough is
too soft, knead in more flour).
Use a cookie cutter (my mother uses
a drinking glass) to cut 4-inch circles
(or smaller if desired to make smaller
hamantaschen) of the dough. Place a
spoonful offilling into the center of the
circle and raise and pinch the circle to
form three triangles (pinch well so that
the cookie doesn't open during baking).
This takes a little practice. Place the
hamentaschen on the baking sheetand
repeat. Bake about 12 minutes (or more,
depending on your oven), until the
cookies are golden. Allow to cool before
removing from the baking sheet. Makes
about4 dozen cookies.
GRAND OPENING
purple
■fhe ™ Culture of ^ yogurt
3333 Preston Rd. Suite 108
Frisco, TX 75034
Visit us at
www.purplek.iwiyogurt.com
and on Facebook
"v.
CWnnED
** nod?
©D-Kosher Certified
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Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 64, No. 8, Ed. 1 Thursday, February 25, 2010, newspaper, February 25, 2010; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth188281/m1/27/: accessed April 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .