Published March-13-11
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 12.03
Purim Treats
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It is time for fun and fantasy and deliverance. We can shed those long scarves, which we have worn around our necks like nooses, and array ourselves as kings and queens. The world is ready to celebrate the Vernal Equinox, and we are commanded to our own giddy revelry in honor of freedom.

I have a lovely dress from India, with swishing skirts and beads, just the thing for a little kitchen maid to play princess. Of course, I will be back in my apron soon, but for Purim, I shall rise from my lowly position as did Esther, and join the court festivities.

May all of you enjoy schnapps, sweets, and silliness.

Happy Springtime.

2 cups Flour
1/2 cup Powdered Sugar, plus more for rolling the dough
2/3 cup Butter
1/3-1/2 cup Sour Cream
1 cup of Pastry Filling
(see below)

Mix the Flour and Powdered Sugar.

Cut in the Butter. This is most easily done by pulsing in the bowl of your food processor, but if you don't have one, use two knives, and keep working with them until the mixture resembles cornmeal.

Add 1/3 cup Sour Cream and mix until the dough holds together in a ball. Depending on the humidity, you may need to use a tiny bit more, but do remember that this is a firm dough.

Divide the dough into 4 portions, roll each into a ball, and encase in plastic wrap.

Put them in the refrigerator for at least an hour.

When you are ready to roll the dough, dust the board and rolling pin thoroughly with Powdered Sugar, adding more as needed to prevent sticking. Roll to a bit less than an eighth of an inch in thickness, and cut into small rounds.

Place a teaspoon of filling at the center of each round and pinch the circles into a triangle shape.

Place on a lightly oiled cookie sheet and bake for about 10 minutes at 350 degrees.

Remove the Hamantaschen from the cookie sheet, with a spatula (These are not the jawbreaker Hamantaschen you get in bakeries, and are fragile) and allow to cool completely on waxed paper before serving.

DO NOT offer anyone a bite right from the oven. The filling will be hot enough to cause burns.

P.S.- My favorite filling is made by soaking 1 cup dried Apricots in Brandy to cover, pureeing them in the blender, then stirring in 1/4 cup each Sugar and ground toasted Walnuts.

Poppy Seed Pastry Filling

There is a tradition of Dairy foods at Purim, because Esther is said to have been a vegetarian.

Most Poppy Seed fillings are Dairy, and rather romantically made with Milk and Honey, but I will give you an alternative ingredient choice, just in case you want to use this for a Strudel or Babka at some other time as well.

A Bonus Use. If you would like to make Poppy Seed Muffins, substitute 1 cup of the cooked Filling for Sugar in the basic Muffin recipe.

2 cups Poppy Seeds
3/4 cup dried Currants
1 1/2 cups Milk, Orange Juice, or Coconut Milk
1 cup Honey
1 tablespoon grated Lemon Zest

Place the Poppy Seeds in the bowl of a Food Processor, that has been fitted with a metal blade.

Pulse several times, until finely chopped, but do not grind them to a powder. The goal is to crush them. If you don't have a Processor, use a Mortar and Pestle.

Mix all the ingredients together in a heavy-bottomed saucepan. (Non-stick coated, if you have one)

Place over a medium-low heat, and cook, stirring constantly, until thickened.

Empty the filling into another container, and cool before using.

A Special Note.
Soak the pan and spoon as soon as you remove the cooked Filling. It is very sticky, and hard to clean, if allowed to harden.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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