Rackham Symphony Choir & Verdi Opera Theatre of Michigan

arts & entertainment >> food

Present

Celebrate the
PASSION, POWER & EXCITEMENT
of Opera

March 23, 2012 7 p.m.

"Oh, we'll

nosh some

Seligman Performing Arts Center

hamantashen!"

At Detroit Country Day School • Thirteen Mile at Lahser

Fetturing
internationally
acclaimed
mezzo-soRrano

RINA

Rackham Symphony Choir

Detroit Country Day School Choir

With Orchestra

ISHURA

Purim meal.

Conducted by

Suzanne Mallare Acto

E

www.rackhamchoinorg

(313) 404-0222

$35 General Admission

more info at

$75 Patron Reserved Seating

www.rackhamchoinorg

and Afterglow

For All Special Occasions!

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JEWEL

CLASSIC CUISINE

Approved by Council
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KOSHER
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PHILIP TRU., food & Beverage Director 148-6614050 Farmington Mils

44

March 1 • 2012

very Purim I won-
der why we don't
eat hamantashen
more often. They're no
more complicated to
prepare than many other
pastries, and there's cer-
tainly no restriction regard-
ing their consumption
throughout the year.
Indeed, many Jewish
bakeries make hamantash-
en year round. For some
reason, I usually pass
them up — but not dur-
ing Purim season. Though
they're not the only sweets eaten
for Purim (Sephardim, for example,
eat small, syrup-soaked, deep-fried
dough rings called "orejas de Aman" or
Haman's ears), the lure of hamantash-
en is incontrovertible — they must be
eaten!
Buying hamantashen is easy, but
making them is fun and less of an
ordeal than you might think. Though
there are various yeast-dough recipes
that result in soft, crumbly, cake-y
cookies, most home cooks prefer the
quicker-to-make cookie-style-filled
hamantashen made with sweeter
sugar-cookie dough.

In fact, most bakeries
make the cookie-style treats.
What's more, doing it your-
self means you can make
your hamantashen any size
you wish. I like them small
so I can eat various types of
fillings without filling up.
For those not wishing to
bake from scratch, cheat!
Use ready-made sugar-
cookie dough or cookie-
dough mix, adding more
flour as needed to make
rolling feasible. Fillings can
be purchased canned or
jarred. Solo brand makes some that
are ideal. Even your favorite jam or
preserves can be pumped up with
ground-up nuts to achieve hamantash-
en-perfect consistency.
During assembly, I've decided that
it's better to fold the dough over the
filling (rather than pinching into tri-
angles) to prevent the pastries from
opening during baking. As always, it's
a good idea to bake a test hamantash-
en to avoid surprises. This takes a little
practice but actually is quite easy.
On today's menu are (you guessed
it!) hamantashen and a few other good-
ies for your seudah, or Purim meal. ❑

HAMANTASHEN

Dough:
4 cups of flour
1 Tbsp. baking powder
1 /2 tsp. salt
1 cup (2 sticks) margarine
1 1/4 cups sugar
3 large eggs
1 tsp. vanilla extract
1 to 2 Tbsp. grated orange peel
1 /4 cup orange juice
Filling:
Your favorite preserves (thick-
ened with 1 Tbsp. cornstarch for
each cup of preserves) or canned
poppyseed, apricot, prune or other
fruit filling
Egg wash:
1 egg
2 Tbsp. water

Make dough: Combine flour, bak-
ing powder and salt in a medium
bowl, and whisk well. Set aside.
Use an electric mixer on medium-
speed to cream together the marga-
rine and sugar in another large bowl.
Mix in eggs, vanilla, grated orange
peel and juice. Add the flour mixture,
and mix until soft dough is formed.
Remove the dough from the bowl,
and form into a ball. Wrap the ball in
plastic wrap, and chill for10 minutes.
Make egg wash: Combine egg and
water in a small bowl, and mix with
a fork. Set aside.
Preheat oven to 350 degrees. Spray
2 baking sheets with nonstick cook-
ing spray, or line with parchment
paper. Cut the ball of dough into 3
pieces. On a lightly floured surface,

