Jump to content

Pam R

eGullet Society staff emeritus
  • Content Count

    6,874
  • Joined

  • Last visited

Everything posted by Pam R

  1. Pam R

    Hamantashen

    Thanks, Mitch! And here are some other recipes (for the ones I shared earlier).
  2. Pam R

    Hamantashen

    I do bake mine with butter, but if they need to be parve, people use margarine. I've never made a recipe with oil that I liked, but if I had to, I'd use a good margarine (there are a few okay margarines out there now - much better than they used to be, like Earth Balance). Having said that, I can't remember when I last made a batch with something other than butter.
  3. Pam R

    Hamantashen

    See, everybody says this, but the only bad ones I've ever had are the mass-produced ones from large bakeries. Any that my grandmother or mother baked when I was younger were delicious and once I started making them myself, well, I like those too.
  4. Pam R

    Hamantashen

    You should make some.
  5. Pam R

    Hamantashen

    Yep, A/P flour for the regular dough and a mix of A/P and whole wheat for the graham wafer. I do know our A/P flour is different up here -- I think it's higher in protein/gluten.
  6. Pam R

    Hamantashen

    Anybody make any hamantaschen in the last 10-11 years? 😁 This year I made: Prune, apricot and poppy seed in vanilla dough Raspberry almond frangipane Raspberry cheesecake in graham wafer crust S'mores (just used some chocolate chunks and marshmallow fluff in graham crust)
  7. Sad to hear of her passing. She was a wonderful contributor here and will be missed. May her memory be for a blessing.
  8. Pam R

    Latkes - the Topic!

    A shonda!! (Kidding!) 🤣
  9. Pam R

    Latkes - the Topic!

    Is that a Jewish latke? My Jewish-Polish baba (who would be 120 now) made them just like I do - shredded potato, onion, salt, pepper, egg and maybe some extra starch. She would most likely have made a garlicky brisket to go with them for a holiday meal, and since she was orthodox would never have served with any dairy products. Now, I'd say they were both latkes, because latkes really are just a pancake and I've made many varieties over the years (sweet potato, zucchini/ leek, beet/ chevre, corn, cauliflower, etc) but the potato/ onion/ egg mix is probably the most
  10. Pam R

    Latkes - the Topic!

    Yes. It depends on what kind of potato you use though. I've been using Yukon Gold lately and there isn't much starch in the bowl, so I add flour (or potato starch if they need to be gluten free). But just mix the starch back in with the eggs and seasonings.
  11. Pam R

    Rosh Hashana

    Gmar chatima tova!!
  12. Pam R

    Rosh Hashana

    For soup or not for soup? (For soup we stick with meat/onions/potato) but just to eat on their own, browned in butter and served with sour cream? Well, you could go so many ways.. )
  13. Pam R

    Rosh Hashana

    My baba and great aunts definitely made all of the traditional foods like kreplach and knishes (and would even come into my mom's catering business to teach our staff how to make the stretch dough for knishes). We grew up with the meat filled ones for soup, or they were filled with pressed cottage cheese or potato/onion. And not my favorite, but if somebody found some wild Saskatoon berries and picked them for her, my grandmother would make them filled with berries.
  14. Pam R

    Rosh Hashana

    I think most (many?) people use more of a pasta dough, but we've always done them with a perogie dough -- maybe it depends on where your ancestors are from? It makes sense to me that my eastern European/Russian ancestors make something that's more comparable to dumplings from that region than something closer to a tortellini (though my people probably come from Italy, they put in a long time in Russia/Poland before coming to Canada).
  15. Pam R

    Rosh Hashana

    Check out my infamous (in my mind) eGullet Kreplach demo! Basically soup chicken (or beef or leftover roast or. . etc) ground up with caramelized onions and a little boiled potato to bind it. Shana tova!
  16. Pam R

    Rosh Hashana

    Challah is done! Baked while on a zoom call with my office. 😃 Kreplach and soup were done and frozen on Sunday. Mom cooked a brisket. Cornish hens will be roasted. Kasha and bowties, some sort of salad and vegetables. Apple honey cake. May everybody celebrating have a happy, sweet, delicious and healthy new year! Shana tova u'metukah!
  17. Pam R

    Rosh Hashana

    We're only a week away to the beginning of a new year (thank G-d -- I'm done with this year!). What are your plans? Depending on where you live, I'm sure Rosh Hashana will be different for most of us this year. Personally, it will only be immediate family at the dinner table, but my mother and I will be cooking a bunch of food in the next week and dropping it off to family and friends. So far we'll be making dozens and dozens of my (infamous??) meat kreplach and potato and onion vernekes (using the dough from the kreplach recipe and the filling from the knish recipe
  18. Though not a light cake, it shouldn't be a brick -- hopefully! A moist, dense cake flavoured with honey and spices and a hint of. . whatever booze you have in the house. Everybody in my family loves it.
  19. It's not Rosh Hashana (Jewish New Year) without honey cake. And I do make a version with fresh apples, but have never thought to add any dried fruits, so I'm not sure if this would be our version of fruit cake. Though the best recipes include alcohol -- usually rye whiskey (Crown Royal, naturally as it is made here) and in my family we fight over the top of the cake, where the booze seems to form a softer, gooey-er layer. Confession: I've never tried fruit cake.
  20. No help here, but just another hour from the border and you can probably load up in Grand Forks. Or maybe even at that gas station/duty free store in Pembina? The one on the north side of the road seems to have a larger selection. Seems strange that it's completely unavailable here. though not completely shocking. Have you asked the folks at the MLC?
  21. It's been a while since I've posted - life got in the way and I wasn't at work much for a few months. But we did put together some different samples for the venue, including: assorted macaronchocolate dipped pretzels with toffee and pecanssweet & spicy nutsmarshmallow/cereal bars with dried cranberries, chocolate chunks and pumpkin seedshomemade marshmallows (assorted flavors, most half dipped in chocolate)caramel/nut cornspecialized sugar cookies (Wicked just came through town and we did huge witches hat cookies)From that, he selected the caramel/nut corn, the marshmallow treats and the W
  22. Happy 7-11 day. We are officially the Slurpee capital of the world for the 15th year in a row. It's been a while since I've had one, but it's a beautiful summer day and a free Slurpee to celebrate may be in order.
  23. Why not? As an unknown (ie: don't host a cooking show or own a well-known restaurant), it's getting harder to find a publisher who will take a chance -- or one that will throw their resources at you.
  24. I don't know about Dana, but I think that's a great post. Thanks for sharing it, Janet.
×
×
  • Create New...