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HEALTH & FITNESS

food

Hamantashen

Item of choice at your Purim seudah.

p

urim, which begins Saturday
night, Feb. 27, is really quite
the blockbuster, with every-
thing enjoyable happening
for two whole days. You'll laugh (at the
spiels, the funny, mocking plays). You'll
cry (when the Megillah is read and you
hear about the evils of Haman). You'll
help out friends in need (with charita-
ble gifts and mishloach manot, baskets
of treats). You'll fall down drunk (it is
tradition). You'll eat until you burst with
wonderful feasts (including all those
triangular-shaped foods and sweets
that remind of us Haman's three-cor-
nered hat, or his ears or his bribe-filled
pockets). When we eat these, we sym-
bolically annihilate him.
Hamantashen are the food most
associated with Purim. While the seu-
dah, the big meal, may be whatever
suits your fancy or family customs, the
sugary, equilateral triangles stuffed with
pureed dried fruits, poppy seeds or
chocolate are the unvarying menu item.

Hamantashen (Pareve)

5 1/2 cups all-purpose flour
1 Tbsp. baking powder

/2 tsp. salt
3 large eggs

1

1 cup sugar
3 /4 cup vegetable oil
1 /2 cup orange juice
1-2 cups good quality fruit preserves

or spread, any flavor (not jelly, and
the preserves must be mostly fruit) or

Solo type fillings or nut spreads, such

as Nutella.

Preheat oven to 350°F. 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. Whisk well. Set aside.
Beat 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).
Cut 4-inch circles (or smaller), of
the dough. Place a spoonful of filling
into the center of the circle and raise
and pinch the circle to form three tri-
angles (pinch well so that the cookie

doesn't open during baking). This
takes a little practice. Place on the
baking sheet and repeat Bake about
12 minutes (or more, depending on
your oven), until the cookies are gold-
en. Makes about 5 dozen cookies.

Hamantashen (Dairy)

4 cups flour
21/2 tsp. baking powder
1/4 tsp. salt
1 cup butter or margarine

1 cup sugar
3 large eggs

/4 cup milk
2 tsp. vanilla
1- 2 cups good quality fruit
preserves or spread, any flavor (not
jelly, and the preserves must be
mostly fruit) or Solo type fillings or

1

nut spreads, such as Nutella.

Combine flour, baking powder and salt
in a large bowl and whisk well.
Preheat oven to 350°F. Line two or
more baking sheets with parchment or
spray with nonstick cooking spray.
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 milk and
vanilla. Add the flour mixture and beat
until a dough is formed. Divide the
dough into three equal pieces.
Place one pieces on a lightly floured
surface and roll with a floured rolling
pin to a 1/4-inch thickness (if 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) of the
dough. Place a spoonful of filling 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 on the baking sheet
and repeat Bake about 12 minutes (or
more, depending on your oven), until
the cookies are golden. Makes about
4 dozen cookies.

Pine Nut Brittle (Pignoccate)

1 cup pine nuts
2 cups sugar

1 cup water
1 tsp. fine sea salt

Preheat oven
to 325°F.
Spread the
pine nuts
on a baking
sheet and 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 tem-
perature should reach about 300°F.)
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 servings.

Kreplach

Dough:
2 cups flour

2 eggs
1 Tbsp. vegetable oil or melted

will
not
yield
enough
for the filling
and will be too
thick and gummy when
cooked). Cut the dough into
squares, about 3-inches big. Place a
tablespoon of filling on each square and
fold them 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.

Mushroom, Chevre and
Red Pepper Quesadillas

Quesadillas are traditionally cut into
wedges or triangles - perfect for Purim.
Vary fillings to pair your favorite flavors.

1/4 cup (1/2 stick) butter
1 cup chopped onions

1 tsp. minced garlic
8 ounces sliced mushrooms
1 red bell pepper, chopped
1 tsp. chili powder
Kosher salt and pepper to taste

2 tsp. salt

8 Flour Tortillas
2 cups shredded Monterrey Jack or

Filling:

Brick Cheese
8-10 ounces Chevre cheese, softened

chicken or goose fat

2 Tbsp. olive oil
1 cup finely chopped onion

1 tsp. minced garlic (optional)
8 ounces lean ground beef

/2 cup fresh cilantro sprigs

1

Prepare the filling: Melt butter in large

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.

non-stick skillet over medium-high
heat. Add the Onions, garlic and bell
pepper, and saute for about 5 minutes.
Add mushrooms and chili powder and
saute until tender, about 8-10 minutes.
Remove from heat, season with salt
and pepper and transfer the mixture to
a medium bowl and cool until warm.

Make dough: Place flour on a clean

Prepare the quesadillas: Divide the

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 the 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 too thick, it

mushroom mixture among tortillas,
placing the filling over one half the tor-
tillas. Sprinkle the cheeses over and
arrange the cilantro over all. Fold torti-
llas in half and press lightly to flatten.
Heat nonstick skillet over medium
heat. Add nonstick cooking spray. Place
tortillas in the skillet and cook until gold-
en. Turn them over and cook the other
side until golden. Remove to a cutting
board and cut them into 3 wedges and
serve warm. Makes 8 servings.

Salt and pepper to taste

Prepare filling: Heat oil in a large skillet

❑

February 25 • 2010

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