JFLinLA
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Posts posted by JFLinLA
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Aidan:
Don't be in awe. I think you will understand when I say I do this out of love and, at least for now, it is still a joy. I guess I'll stop or hand it off to someone else when the joy goes out of it.
As far as the pecan-caramel recipe goes, it says to add the nuts, etc as soon as the sugar dissolves with no caramelization, so that's what I do. While you really can't tell visually, I assume that the sugar caramelizes while it continues to cook with the rest of the stuff in it. If it caramelizes first and then cooks for another 10 minutes, I think you'd have burnt sugar. I suppose you could caramelize then add the rest off the stove and then you're done, right? Anyway, I've always just followed the recipe and it works well. One last note, I grind the nuts to a fairly fine consistency in a mini-chopper. I find that works better for folding dough around later on.
Jody
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Take a look at the recent marshmallow threads. You could certainly do something upscale with white marshmallows and some flavored with blueberry puree for blue and strawberry, rasberry or cherry for the red.
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Just back from the "hamantashen assembly line" (described in earlier posts) where we made 700-1000 hamantashen. They are now in the freezer for next week's carnival. We must have had 12-15 people. We started at 9:30 and the last batches were in the ovens at 11:15. What a blast. Now I can get to mine . . . but first a nap. Before that, as promised, here is the recipe for caramel-pecan filling. It comes from Judy Zeidler's "Gourmet Jewish Cook" book so I'll post it here. I'll post the recipes for Yeast Dough Hamentaschen and Sweet Cheese Filling in the eGRA since I got those from a friend. By the way, the sweet cheese filling together with a little cherry, raspberry or blueberry filling is to die for.
Caramel-Pecan Filling
(This makes a large amount)
3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons unsalted butter or margarine
1/2 cup warm milk
1/4 cup honey
In a heavy saucepan, bring the sugar and water to boil, mixing with a wooden spoon until the sugar dissolves. Remove from the heat and add the pecans, butter and milk. Return to the heat, stirring constantly, and simmer for 10 minutes, or until thick. Remove from the heat and stir in the honey. Transfer to an oven proof glass bowl, cover with plastic wrap and refrigerate until set. This will keep for at least 1 week.
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Hamentaschen -- Cheese Filling
This is great for a non-traditional but delicious hamantaschen. For something really delicious, put some of this filling and a berry flavor filling in your hamantashen together. You could easily use this filling for danish pastry as well.
- 8 oz cream cheese
- 1/4 c sugar
- 1 T flour
- 1 egg yolk
- 1/2 tsp vanilla extract
Cream the cheese. Add the remaining ingredients and beat until smooth and creamy.
Keywords: Dessert, Kosher, Snack, Cookie, Jewish
( RG876 )
- 8 oz cream cheese
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Hamentaschen -- Cheese Filling
This is great for a non-traditional but delicious hamantaschen. For something really delicious, put some of this filling and a berry flavor filling in your hamantashen together. You could easily use this filling for danish pastry as well.
- 8 oz cream cheese
- 1/4 c sugar
- 1 T flour
- 1 egg yolk
- 1/2 tsp vanilla extract
Cream the cheese. Add the remaining ingredients and beat until smooth and creamy.
Keywords: Dessert, Kosher, Snack, Cookie, Jewish
( RG876 )
- 8 oz cream cheese
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Hamentaschen -- Yeast Dough
I got this recipe from my friend Judy Aaronson. I assume it's an old recipe since it uses cake yeast. You can successfully convert it to active dry yeast -- 1 packet or 2 1/2 teaspoons. You will end up with a dough that is flaky and not too sweet.
- 1 cake yeast
- 1/2 c warm milk
- 2 c sifted flour
- 2 T sugar
- 1/4 tsp salt
- 2 egg yolks
- 1 egg for brushing
Dissolve yeast in milk. Let stand in warm place for 25 minutes. Sift together flour, sugar and salt. Work in butter. Add 2 beaten egg yolks and yeast mixture. Knead dough.
On a floured board, roll out dough to 1/4 inch thickness. Cut in 4" or 5" rounds (other sizes will work fine too). Put a scant tablespoon of filling in the center of each round. Pinch edges together to form a triangle. Place on a greased cookie sheet(I actually prefer parchment). Cover and let rise for 1 hour. Brush tops with an egg that has been beaten with 1 or 2 tablespoons water.
Bake at 350 for about 18-20 minutes.
Keywords: Dessert, Snack, Cookie, Jewish, Kosher
( RG875 )
- 1 cake yeast
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Hamentaschen -- Yeast Dough
I got this recipe from my friend Judy Aaronson. I assume it's an old recipe since it uses cake yeast. You can successfully convert it to active dry yeast -- 1 packet or 2 1/2 teaspoons. You will end up with a dough that is flaky and not too sweet.
- 1 cake yeast
- 1/2 c warm milk
- 2 c sifted flour
- 2 T sugar
- 1/4 tsp salt
- 2 egg yolks
- 1 egg for brushing
Dissolve yeast in milk. Let stand in warm place for 25 minutes. Sift together flour, sugar and salt. Work in butter. Add 2 beaten egg yolks and yeast mixture. Knead dough.
On a floured board, roll out dough to 1/4 inch thickness. Cut in 4" or 5" rounds (other sizes will work fine too). Put a scant tablespoon of filling in the center of each round. Pinch edges together to form a triangle. Place on a greased cookie sheet(I actually prefer parchment). Cover and let rise for 1 hour. Brush tops with an egg that has been beaten with 1 or 2 tablespoons water.
Bake at 350 for about 18-20 minutes.
Keywords: Dessert, Snack, Cookie, Jewish, Kosher
( RG875 )
- 1 cake yeast
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I will go back to Ralphs as full blown supermarkets are what works when shopping for a family of 4 while juggling work and the rest of life. While I will likely not be at WF or TJs as often, I will certainly be there more than I was before the strike.
On a side note, either the WSJ or the LA Times Business section profiled Costco within the last few weeks. They have a different business model than Walmart and employees do get benefits. And, for all the awful things about Walmart (and there are many), I know lots of folks in the Crenshaw area of Los Angeles are welcoming the new Walmart there as an economic impetus to the community that came in to a facility that had been sitting vacant for several years.
Life is not always black and white.
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If you can wait until Monday, I'll pm you the gingerbread cookie recipe.
As far as your recipe, it's here:
Yes I can wait. Gotta get through the "assembly line" mentioned on the other thread this Sunday before I get to make my own.
And thanks for locating the other thread.
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Do you have Nick Malgieris's How to Bake? I use his recipe for gingerbread cookies. Then I fill with apricot lekvar. I'll pm the recipe if you don't have the book.
I don't think I have that one. I think I've got his cookie book.
Oy vey! There is no Hamentaschen or mohn or even lekvar recipe in the recipe archive.Please rectify urgently...
Wasn't it earlier on this thread that I posted the hamantashen cookie dough recipe I use in response to a question from Blov? As already promised, I'll post the yeast dough recipe I use and pecan-caramel filling recipe and cheese filling recipe. I know I've got recipes for mohn and maybe lekvar. I'll check but it will all be later this weekend. Hope you can hang on that long or someone else will take care of it.
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Cheating for Purim is not an option. Especially this year. I didn't bake last year because I was too busy chairing the Synagogue Journal Dinner the the night before. At least this year the dinner is this sunday. I will have a riot on my hands if I don't provide gingerbread-apricot hamentaschen to my friends.
Gingerbread hamantashen? I gotta try that. Can you provide the recipe please?
Thanks.
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Can you share your recipe for the pecan caramel filling? Caramel is my favorite vegetable!
Yes but please be patient. It may take a few days.
love yeasted homentashn but you must it them freshly baked - they don't keep!i use the same dough as for challah with half the yeast amount, proof it slowly in the frig. for 48hrs, roll out, fill, let rise, brush w/eggwash, bake!
I'll post my yeast recipe as well. While always better fresh, the do keep for a few days . . . not that they ever last that long.
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Yes, yes, I make yeasted hamantashen. It's from a recipe that I got from my friend Judy Aaronson.
That said, I don't get to my own until next week after the massive "hamantashen assembly line" which is this Sunday. I've mentioned it elsewhere. I made the first batch of non-yeast dough for this activity last night and it is sitting in my fridge. I have several more batches to go. For this, most fillings come out of a can but I do make pecan-caramel filling and a sweet cheese filling that's nice on it's own or combined with a berry filling. I think I'm throwing my hands up with the previous unsuccessful attempts at chocolate filling and will be using Nutella this year.
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Gotta get past Purim first but, since you asked:
1) Grandma Yetta's matzah farfel muffins.
2) Grandma Yetta's chicken made with Carmel mushroom soup concentrate and ketchup.
3) My MIL's soup with Passover "lukshen" (noodles) made only at this time of year containing only, I believe, potato starch and eggs. (Note to self, learn to make her Passover lukshen.)
4) Any really good desserts. As I like to bake, it is a bit of an obsession for me to find recipes for good, non-hametz treats . . . especially "smaller" items that the kids can take in their lunch boxes. I've got a pretty good stack of recipes so far. While I remove hametz from the kitchen and avoid it for the holiday, mine wouldn't technically qualify as Pesadik but, if you and your kitchen do, then they would. Should we start another thread on the baking board?
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I saw the episode and, as wonderful as Wallace Shawn is, I think he was there as counterpoint to Carrie's date, Alexander Petrovsky played by Mikhail Baryshnikov. The comparison had little if anything to do with Shawn's character as a food writer and everything to do with how the two characters compare in terms of appearance, style, magnetism, etc.
You're basically right, I'll admit. But I think his interest in food was central to the comparison, and central to his lack of appeal.
The more I think about it the more I agree with busboy - it must have been written by a fellow traveler, as a clever inside joke. No one would possibly find cheese talk boring, would they?
Gawd no! I'd talk about cheese any day of the week . . . especially if I could be eating the cheese while discussing it. Now, if only I could be sharing the cheese and discussion with Baryshnikov. Damn, he is a hottie.
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I must admit that I am a fan of the girls on Sex and the City. Call it a guilty pleasure, I suppose, but I really don't feel all that guilty.
I saw the episode and, as wonderful as Wallace Shawn is, I think he was there as counterpoint to Carrie's date, Alexander Petrovsky played by Mikhail Baryshnikov. The comparison had little if anything to do with Shawn's character as a food writer and everything to do with how the two characters compare in terms of appearance, style, magnetism, etc.
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LA Times Food Section -- February 18, 2004
Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper.
Darn that Russ Parsons! We'll never get in. The place is already booked solid months in advance and now the rest of the world is in on the secret. Roma by the sea is Russ' profile of Luciano and Pauline Zamboni who, after retiring, moved to a remote part of the Mendocino coast, refurbished a 100 year old Victorian to open the "Inn at Victorian Gardens," and now have the highest Zagat rating of any restaurant in the Bay Area. "Rather than a state-of-the-art culinary adventure . . . dinner at the Zambonis' is much more like a meal at the country home of a wealthy Roman." Find out how they do it, Luciano's threat to write an anti-cookbook, and recipes for Salsa Verde, Semifreddo al Marsala, Bollito misto, and Stracciatella. If that isn't enough to tempt you, just check out the article for the photo of the Inn and its surroundings.
David Shaw is the Michelin Man. At least he's Ahead of the Michelin curve. Find out how David recommends using the Michelin Guide and his thoughts on this year's Michelin controversy. The companion article, You win some, you lose some, gives you a preview of who is up and who is down in the new Guide.
How to sieve a chicken. What? That's right. Charles Perry profiles Marc Meltonville and Richard Fitch. These two Englishmen are the coordinators of the Historic Kitchen Project who have been restoring royal kitchens, like Hampton Court Palace, and testing 16th centurh recipes. Find one recipe for Split pea toast points.
In A sweet thing grows up, Donna Deane sings the praises of Belgian waffles. Find out what makes them great and how to make them yourself. Recipes for Hazelnut Belgian waffles, Raised buckwheat Belgian waffles with honey butter, and Cornmeal Belgian waffles. In the accompanying Tool Department article, Corie Brown evaluates 5 models of waffel makers.
Robert M. Parker has given a second chance to Wells Guthrie's Copain Wine Cellars. Find out about what Parker thinks and about Wells Guthrie in Alice Feiring's article California-sur-Rhone.
The Wine of the Week is the 2001 Château La Canorgue Côtes du Lubéron rouge.
S. Irene Virbila reviews Blair's in Silver Lake and says Best of all, it's around the corner. Blair's epitomizes the neighborhood bistro and gets a star and a half. She recommends the shrimp cocktail and curried deviled eggs, crab cakes, roasted beet and avocado salad, chicken with sautéed spinach, grilled king salmon, braised Colorado short ribs, pear cranberry crisp, and vanilla bean crème brûlée.
In Restaurant Journal, Leslee Komaiko fills us in on "ice cream that's on the edge," with herbs and spices that is. Also say good-bye to the landmark Knoll's Black Forest Inn after 44 years, and hello to Vibrato and Oliver Cafe & Lounge.
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Thought I'd revive this thread to point out this story from Thursday the 18th on NPR's All Things Considered about the Kosher Culinary Academy (good alliteration).
The first full-time kosher cooking school in the world has opened in Jerusalem. Organizers say the kosher restaurant market is expanding rapidly and there is a need for qualified chefs. The students learn to cook gourmet food that conforms to all of the restrictions of Jewish law, such as a complete separation of meat and dairy dishes. NPR's Linda Gradstein reports. -
I vote for JCTV -- all Julia, all the time.
I could go for JJN also -- the Jacques and Julia Network.
You know what I like!
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Thought I'd revive this thread to bring you this great article from the February 11th edition of the LA Times Food Section.
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Thought you'd all enjoy this profile of L'Artisan du Chocolat. This is new to me but I think I've got to head right out there.
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LA Times Food Section -- February 11, 2004
Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper.
Food scares have us avoiding beef and salmon, while diet police keep us away from pasta. What's a cook to do? Regina Schrambling encourages us to go elegantly vegetarian with a Rhapsody in Green. The produce aisle is still safe and, there are wonderful elegant things you can do. Recipes at the end of the article for Jerusalem artichoke fritters, Squash gnocchi with sage butter, Arugula and pear salad, and Wild mushroom strudel.
Who doesn't have A love affair with truffles? This homage by S. Irene Virbila profiles husband & wife chocolatiers Christian Alexandre and Whajung Park and their L'Artisan du Chocolat next to Picholine on 1st street. These are lovingly hand-made each and every day so, unlike even the best European chocolates imported to the US, these have no preservatives. I think I'm heading out there right now! You might want to chime in on this thread about the Best Chocolatiers.
Forget that stuff you buy in the bags at the market, marshmallows have gone upscale. In Sweet nothings, light as air, Sarah Carter tells you whose doing what with them all around town, how you can make them yourself and lots of variations. Recipes for Marshmallow, Strawberry marshmallow brulee, and (to guild the lilly) Sarah's Mallomars. You've got to check this story out if only for the pretty pictures. Here's one e-Gullet thread where you can talk about it.
For Culinary SOS, Cindy Dorn provides the recipe for Matsuhisa's Snow-crab rolls with caviar.
There may be fancier chocolates. There may be hand-made chocolates (see above). There may be more esteemed chocolates. But, even though they are mass produced, there is still nothing like See's and LA is a See's town. Find out all about it in Charles Perry's Thinking inside the heart-shaped box. E-gulleteers have already opined and you can too. What's your favorite See's candy?
His spotless devotion is David Shaw's Matters of Taste column. This week he fills us in on love, romance, his marriage, and stain removal. No kidding.
The Wine of the Week is 2002 Gini 'La Frosca' Soave Classico.
They know 57 ways to make your tortas. This is Charles Perry's profile of Ya Ya's Burgers No. 2 in Huntington Park. He recommends the torta alemana, torta tepiqueña, torta media vuelta, torta mariachi, and steak sandwich.
For this week's review, S. Irene Virbila gives us A French bistro with high production values. In Costa Mesa, it's Chat Noir Bistro & Jazz Lounge. She gives it half a star and recommends the Oysters on the half shell, shrimp en cassoulet, pommes frites with fleur de sel, filet mignon tartare, terrine of foie gras mousse, moules marinières, hot Callebaut chocolate soufflé, crêpes suzette, crème brûlée.
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Brining the bird first is not required but always helpful.
In a mortar and pestle make a paste with 1 T kosher salt, 1 clove of garlic and enough evoo to hold it all together. Rub paste all over outside of bird and inside cavity. Fill cavity with quartered lemons. Roast on a rack with a little water in the bottom of the pan.
Once it's done and the bird is cooling, pour off the fat and deglaze the pan on top of the stove with stock, water or something else. Reduce and pour over your cut-up bird.
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Wow. I'm impressed. The pecan caramel and sweet cheese sound good. (I have a weakness for the sweet cheese filling - give me a cheese danish and I'm a happy girl).
What else do you put in your mishloach manot and how many do you give out?
Yes, we know about your weakness for sweet cheese filling. Give that cheese latke another try when you can.
Actually, at the end of the days of baking, I don't give out actual misloach manot. The kids take the hamantashen in their lunches and munch on them at home. I bring a big platter of them into the office for all to enjoy and make a point to personally deliver a few to some colleagues around the office who I don't tend to see in meetings regularly. I've been doing this regularly enough that many of my gentile colleagues start asking me around this time of year, "When are you bringing in those triangle thingies?"
Hamantashen
in Pastry & Baking
Posted
If you are making a lot, I find it's easier to do all of the like steps together. So
cut, cut, cut . . . then
fill, fill, fill . . . then
pinch, pinch, pinch
You get the idea. You sort of get a rhythm going. I tried piping one year and it wasnt' worth the effort.