Cinnamon Buns

photo-2Last week I dreamt about my Mom for the very first time since she passed away over a decade ago.  In my dream I was laying in bed and she was sitting on the edge looking down on me, reassuring me that “everything was going to be alright,” an expression that I don’t remember her using when she was alive.  The whole dream was unsettling, but I decided that her message was worth holding on to, and so during this particularly stressful summer, I have tried making an effort to weave some childlike innocence back into my life, at least during August, my birthday month.  It’s easy to remember what it was like when world news could not be farther from my thoughts and the biggest worry I had on any given day in August was deciding which flavor I would pick from the Italian ice cart as it made its way down the Grand Concourse on those hot summer days in the Bronx.

So what have I done this summer?  We had lunch at the original Farmers’ Market which consisted of a delicious grilled cheese sandwich at Short Cake, with a tall glass of iced blueberry lemonade (blueberries were a very important part of my childhood summers).  We saw How to Train a Dragon 2, during which I treated myself to a childhood favorite, Malted Milk Balls.  Last Sunday was spent at the beach with Shira and Norm, and enjoyed the feeling that with each set of receding waves, another set of worries were being washed away.  Shira and I spent an afternoon at a Korean Spa, (o.k. that is not from my childhood) an experience so relaxing that I fell asleep while having a spa treatment.  And then today.  Today is my actual birthday and so after my daughter-in-law arrived in town we went to Joan’s  On Third for breakfast, definitely a favorite of mine, and I ate two soft-boiled eggs, something my mother often made for me and always served in shot glasses.  Joan’s makes them just the way I like them, 4 minutes, not 3 which produces a runny white, and not 5 which makes the yolk too hard.  It has to be four, four is  the perfect number to achieve the right balance between too soft and too firm.  We then drove over  to the Hollywood Farmer’s Market, came home, ate fresh (peaches and cream) corn, brushed with melted butter and a sprinkling of sea salt.  Elizabeth and I, her close friend Rachel and baby Orly, retreated to the den and Norm “put up” some pickles, and baked a batch of cinnamon buns for dessert.  They should be ready in a few minutes and I expect that when I bite into that rich yeast dough, and all I smell is that quintessential childhood combination of sugar and cinnamon, that I will remember my dream, and the words of my mother, and I too will be sure that everything will be alright.

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Cinnamon Buns

1) Make a half recipe of your favorite Challah dough, using about  3 1/2 – 4 cups flour.   (Click on the link for my recipe)

2) Mix dough and allow to rise at room temperature till double in bulk.  While dough is rising, make sugar and cinnamon combination.

3) Combine 3/4 cup brown sugar or a combination of brown and white sugars with 3 Tb good quality ground cinnamon. Whisk together till smooth, and lump free.

4) Sprinkle counter with flour, punch down dough,  and roll out to a large rectangle, till thickness is about 1/4 inch.

5) Melt 2 Tb butter and using a pastry brush, paint surface of dough.

6) Sprinkle with cinnamon sugar combination leaving a 1/4 inch border around the perimeter of the dough.

7) Roll dough into a tight log, starting with the long side.  Slice into 16 equal portions.

8) Grease a 9″ square pan and place buns, spiral side up, snugly into pan.

9) Allow to rise for about 2 hours.

10) Preheat oven and bake at 350 for about 20-25 minutes, rotating after 1o minutes, till rich golden brown.

Make a fondant or cream cheese glaze of your choice.

Serve slightly warm.

Enjoy,

Irene

 

 

 

Almond Crisps

IMG_1008Our Mishloah Manot arrived on the East Coast today, and though it may be too late to share this recipe in time for  your mishloah manot, I promise that these cookies are worth making any time, even after Purim!

Preparations began last Sunday morning with a trip to Trader Joe’s to stock up on baking supplies, and as you might have seen on Facebook, some packages of quick cooking grains.  By 10:00 a.m. I was home, in the kitchen, and had my radio turned on to my favorite station (the one that plays lots of Pink and Adele).  I rolled up my sleeves, divided my counter space into three stations, and after several hours, had three varieties of cookies ready to freeze (so they would stay fresh before shipping), and one batch of spiced nuts cooling on the stove.

In the afternoon I went to Sawtelle Ave. with a friend, a street filled with Japanese markets and shops.  I love going there, the prepared foods smell great, the produce is beautiful, and even though it’s just a few miles from my house, it’s a whole different world.  We did some shopping for the Purim baskets, ate some sushi, and headed home.  On Thursday, the gift baskets were assembled, packed and shipped.
 
Now what? I sit back and wait for the reviews and the comments.  They will come, and I am ready for them, feeling a little bit nervous, and of course, curious as well.  In the meantime, I am enjoying a delicious glass of wine with an almond crisp.  Hope they’ll enjoy them too.  Chag Purim Sameach.
 
Almond Crisps   adapted from a recipe by David Lebovitz

8 tablespoons butter, unsalted, cubed

1 1/3 cups Turbinado raw cane sugar

1/2 tsp cinnamon

1/3 cup  water

2 1/3 cups  flour

1/4 teaspoon baking soda

1 cup sliced almonds

Preheat oven to 325 degrees.  Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water.  Stir until the butter melts but don’t allow to boil.  Don’t allow the sugar to completely dissolve.  Remove from heat and stir in the flour, baking soda, and almonds until well mixed.  Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so the top is smooth.  Chill in the fridge until firm.        IMG_1004

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Remove dough from loaf pan and place on wooden board.  Using a very sharp knife, slice the dough as thin as possible, across the width.  Thin equals crisp!!   Place cookies on parchment paper covered baking sheets and bake for 10-15 minutes, or until the undersides are golden brown.  Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.

Enjoy,

Irene

 

Linda’s Sweet Potato Pie

photo-24Norm said that the freezer is full, no room to fit another thing.  We are one week away, my Chanukah shopping is finished, the gifts are wrapped, the menus planned for Wednesday, Thursday and Friday night.  All that’s left is the turkey, the sides and two more desserts, a chocolate ginger cake and pumpkin chocolate chip bread.  Desserts are key on Thanksgiving, less so on Chanukah.  What’s not to like about a jelly doughnut?

Our traditional Thanksgiving dessert is pumpkin chocolate chip bread but we always have a pie, or two, as well.  My personal favorite is pecan pie, but since my kids never developed a taste for it, it fell off the menu years ago.  My daughter prefers fruit pies, I like pumpkin.  There is one pie that I have wanted to try for years and that’s Sweet Potato pie (Have you noticed that I love Southern food? Strange for a kid from the Bronx.)  Last week my friend Linda and I were discussing Thanksgiving menus when she told me she was preparing 60 sweet potato pies, using ready-made crusts.  We figured out how to cut her recipe down to enough filling for two pies and armed and ready, I went home and made them.

I brought one to a friend who had invited us for Shabbat dinner, and put the other in the freezer.  The pie was a hit, although the ready-made crust was not, a good lesson to have learned in advance of the holidays. When Linda asked how the pies turned out, I was happy to give her a glowing report.  The filling wasn’t overly sweet, the texture was perfect (Linda told me that she doesn’t like runny pies) and the flavor….Fall was in every bite.

Did I mention that Norm said there is no more room in the freezer?  There will be in about an hour.

Happy Thanksgiving and Happy Chanukah to all of you.  It’s been great getting all of your comments.  Can’t wait to hear how it all turns out.

Sweet Potato Pie

Filling for two pies.

7 small red fleshed sweet potatoes

1 stick margarine

2 tsp vanilla

2 heaping tsp cinnamon

1/4 tsp salt

1 1/2 tsp allspice

1/3 cup sugar

3/4 cup brown sugar

1 Tb flour

3 eggs

1/2 cup unflavored soy milk

Preheat oven to 375.  Boil sweet potatoes in their skins till soft.  Then remove from water, wait till they are cool enough to handle and peel. Linda said to then place the peeled potatoes on a dish in the oven for about 10 minutes, removing excess moisture.   Place sweet potatoes in bowl and mash, then add melted butter,  spices, vanilla, flour, sugars, beaten eggs, and soy milk.  Place mixture in food processor for a minute or two just to smooth out.  Pour into pie shells and bake for about 45 minutes.  I have included a basic pastry crust below.

Enjoy,

Irene

Pastry

1 1/2 sticks butter (or pareve margarine)

1 1/2 cups all-purpose flour

2 Tb sugar

2-3 Tb ice water  (VERY IMPORTANT)

Cut cold butter or margarine into cubes and place in bowl of food processor.  Add flour and sugar.  Start processor, pouring ice water through feeder tube but only enough for dough to gather into a ball.  Remove dough, wrap in Saran and refrigeration for two hours or up to two days.  Try to handle dough as little as possible.  Roll out on lightly floured board and place in pie dish.

Strawberry Rhubarb Crisp

photo-7The trip was special in that it began with my daughter-in-law’s graduation from medical school and ended with a wedding of close family friends.  In between it went something like this.

I took a class in Tai Chi while visiting a friend in New Jersey, and it was all about balance and the ability to shift your weight from one foot to the other while still in motion, and without effort.  For almost three weeks I traveled around the East Coast and each day brought a change in scenery and tempo.  Five states, four museums, historic sites and centers, cities and countryside.  I stayed in seven different places during my trip and enjoyed each one.  Some days were filled with activity and celebrations of one kind or another, other days were quiet and peaceful.  Some days were devoted to cooking with old friends and family members, others were spent eating wonderful meals in restaurants, pubs, and inns.  I even managed to stop for lunch at one of my all time favorite “food” places, Reading Terminal.  With too  many memorable meals to mention, here are just a few.  A post-graduation lunch at Bar Boulud  where I ate a dish of homemade pasta with cippolini onions, spring peas, and cheddar.  Mother’s Day  (the day my brother-in-law’s newest grandson was born) was celebrated at Minetta Tavern.  I had Brandade,  a dish of salt cod cooked with potatoes and milk, mashed into a creamy purée.  There was crisp duck with a balsamic glaze at a kosher restaurant in Teaneck, smoked fish from Acme in Brooklyn, halibut with mango and avocado salsa in West Orange followed by a delicious cheesecake,  filet of flounder sautéed in panko crumbs in Philly followed by ripe cheeses and many glasses of wine, blintzes in Greenwich, and fish cakes with rémoulade sauce in Marshfield.

My cousins in Marshfield have a beautiful garden filled with flowers and vegetables.  One morning Janine picked some rhubarb, enough to make a pie or two, with no cookbook in hand and no recipe card on the counter.  It reminded me of the way my mother baked but this time I made sure to take notes.  It had been twenty-seven years or so since I last visited Marshfield and I left hoping that my next visit would come sooner.  Ready to get back to the fast pace of NYC, I first made sure that I took some home-grown rhubarb with me.  On our last Shabbat in NYC we enjoyed a vegetarian feast prepared for us by Heidi and Rob, friends of our children.  The meal ended with a strawberry rhubarb crisp that I made with Janine’s recipe and her rhubarb.

Then there was the wedding.  It was magical, set in the Hudson River Valley, not far from where I spent summers during my childhood.  Everything felt familiar, the air, the trees, the food, and the music.  We returned to Brooklyn in the early evening on Memorial Day and we celebrated with a BBQ in the park.  Norm and I were going home early the next morning and as I prepared to shift once again, I found that it was not without effort.

Strawberry Rhubarb Crisp
4 large stalks rhubarb, thinly sliced

1 quart strawberries, cut in half or quartered, depending on size

1 1/2 cups sugar

1 Tb tapioca

1/2 cup sour cream

1 egg, beaten

1 tsp vanilla

Mix all ingredients and put in the bottom of either two greased 8″ round pie plates,  or one large greased 8 x 10 pan.

Topping

3/4 cup brown sugar

1 cup flour

1 tsp cinnamon

1/2 cup butter, room temperature

Mix ingredients together with your finger tips until you get small crumbs.  Sprinkle over fruit and bake at 375 till golden and bubbly, about 30 minutes.  Can serve 2 or 6, just depends.

Enjoy,

Irene

Micheline’s Creme Caramel

We are standing in the kitchen together again, as we have for more than 50 years, but this time we weren’t in her kitchen.  The location doesn’t seem to matter, we have an easy rhythm that two people share when they are just happy to be together.  Like a duet, effortless, even though we hadn’t practiced in a long time.  We shop, cook, eat, drink, and talk, and after resting we start all over again.  I learned that our Uncle David was going to be a rabbi, she learned that my favorite wine is Vouvray.   We have history, both genetic and the kind that comes from having lived in close proximity to each other, and despite our mature ages, she is still my role model.  I am astonished that she arrives to cook with perfectly done hair and make-up, wearing a twin sweater-set she could just as easily have been dressed for an afternoon at the museum.

On Friday afternoon Micheline took center stage, no recipe in hand to guide her, just years of practice and the experience of having prepared this dish hundreds of times.  I stood and watched, still learning from my cousin who has already taught me so much about food, family, and life.

After the first day of Yontif,  Micheline went home, and we discovered a brown bag with her custard pan, the slightly larger pan which she uses for a Bain-marie , along with the small Corningware pot that she uses to make her caramel.  I called her to see if we should ship them to her, but she said to keep them.  Now those pans belong to my son and daughter-in-law.  May they use them in good health, and have them as a reminder of the wonderful Rosh Hashana that they created for the family.  Maybe one day they too will make crème caramel.

I called  Micheline this morning and she asked me to share this part of the story.  That afternoon, she trustingly left me to watch over the crème caramel while she ran to the market.  I over-baked it and “ruined it.”   I hope she will forgive me, but it was a lesson well learned and one I don’t think I will ever forget.  There is still so much to learn.  Chag Sameach.

Photo taken by Glenda Amit

Micheline’s Creme Caramel
(original recipe from Mireille)

Custard

8 egg yolks and 4 whole eggs

1/4 cup sugar

1 quart whole milk

dash of salt

2 tsp vanilla

In a large mixing bowl, mix eggs with sugar, then add milk and salt, ending with vanilla.  Set aside.

 

Caramel

1 cup sugar

water to cover

To make the caramel, place sugar in a small saucepan and add just enough water to cover the sugar, no more than that.  Place pan on stove over medium heat.  Do not stir.  Allow syrup to boil until it starts to turn dark brown.  Then quickly remove from the heat and immediately pour into baking dish, tilting pan till bottom is covered with caramel.

 

Pour custard over caramel.  Place larger pan in the oven and put custard-filled pan inside of it.  Carefully add cold water in between the two pans, 2/3 up the side.  Not too much!  We don’t want it to flow over into the crème caramel.

Set oven temperature to 350° F.  and bake for about 30 minutes. The water should not boil during baking. The custard is done when it has set, which you can test by inserting a  knife which should come out clean.  DO NOT OVERBAKE. Allow the custard to cool completely, then cover with plastic wrap and refrigerate till serving time.  To serve, run a knife along the outside and turn over onto a dessert plate.  Serves 10-12

Enjoy,

Irene

Susan’s Mini Corn Muffins

The stoop was not just an architectural feature of many of the buildings in The Bronx, it was much more than that.  In addition to flanking the entryway to the building , it was the place to linger, to hang out and have what my older son refers to as a “stop and chat.”  It even served as a destination because plans were often made to meet up with friends at “the stoop”  The boys played stoop ball and the girls used the same pink Spalding ball to play “A my name,” a children’s game where you continuously bounced the ball and turned your leg over the ball on the word that contained the letter of the alphabet that was being emphasized.   i.e. A my name is Anita and my husband’s name is Al, we come from Alabama and we sell Apples.  It wasn’t until about 7 years ago on a trip to Brooklyn when I bought several “spaldines” and discovered that we had mispronounced Spalding all these years.

My friend Saul likes to make fun of the days I spent hanging out at the stoop but to this day I smile when I am in NYC and see that kids and adults are still doing it.  After spending those hot summer days lingering around the stoop I would go upstairs and have an ice-cold glass of milk with an afternoon snack.  If my mother were here, she would tell you that had the milk been out of the fridge and on the counter for more than one minute, I would refuse to drink it.  The snacks?  My favorite were, iced brownies with walnuts, black and white cookies, Chinese cookies, or a corn muffin split in half and lathered in butter.   The stoops are in The Bronx and I am in L.A. , but the corn muffins are in the kitchen, hot and fresh from the oven, and the milk is still in the fridge.

 

Susan’s Mini Corn Muffins

2 cups yellow cornmeal

2 cups flour

1/2 cup sugar

2 Tb baking powder

2 tsp salt

2/3 cup oil

2 eggs

2 cups milk

Pre-heat oven to 400 degrees.  In a large bowl, mix dry ingredients.  Combine oil, eggs, and milk in a small bowl, and add to dry ingredients till just combined.  Grease mini muffin tins well and fill to the top.  Bake for about 8 minutes using a convection oven or about 10 minutes in a conventional oven.  Makes 24 muffins.

Enjoy,

Irene

Marizon’s Steamed Persimmon Pudding

My sister remembered this story from her childhood and e-mailed it to me.

“I had a job after school helping an elderly man with his errands. I would take his laundry to the cleaners on the corner.  I bought him the evening paper and sometimes I would pick up two slices of pizza for his dinner and in return he would always give me a dime or a quarter.  He once asked me what was the one thing I really wanted.  I told him I wanted a bicycle like the other kids on my block but explained that my parents said it was too expensive.  One day I came home and there in the hallway was the most beautiful blue Schwinn bicycle I ever saw.  I have never forgotten how generous and kind that wonderful old man was.”

We have a friend from synagogue, Marizon.  Over the past few years she has made us numerous Steamed Persimmon Puddings.  Sometimes she brings them to Shul, sometimes she delivers them to our house, but either way we are always surprised and delighted.  That kind of giving makes everyone happy so if  you do make this recipe just remember to double it so you can share.  It will taste even better that way.

Marizon’s Steamed Persimmon Pudding
 1  1/ 2 cups pureed persimmons ( 4 – 5  Fuyu persimmons, skins and pit removed , or you can use 2-3 ripe Hachiya persimmons)
2 Tsp. Baking soda
1 stick butter or pareve margarine at room temperature
1 1/2 Cups sugar
2 Eggs
1 Tb lemon juice
2 Tb  Rum
1 Cup all-purpose flour
1 tsp. cinnamon (Optional –  enhance with a bit of allspice and a whisper of ground clove) I only use Cinnamon
½ tsp. Salt
1 Cup broken walnuts or pecans
1 Cup raisins (may use golden or black or mix of both)

Find a pot that is large enough to hold a 2 Quart pudding mold.  Fill the pot with enough water to reach halfway up the sides of the mold as it rests on a metal rack in the bottom of the pot.  The mold must have a lid.   Let the water come to a boil while you mix the pudding batter.

(Pudding mold is available at William Sonoma or Sur La Table).

Grease the mold well.  Butter is best, though cooking spray is faster. Use pareve margarine if making a non-dairy pudding.

Put the persimmon purée in a bowl and stir in the baking soda.  Set aside (the persimmon mixture will stiffen and lighten in color – it really is a rather odd fact of chemistry)

Using a standing mixer, cream the butter and sugar.  Add the eggs, lemon juice, and rum and beat well.  Set the mixer to its slowest speed and add the flour, cinnamon, and salt.  When well blended, add the persimmon mixture and beat until well mixed.  Remove bowl from mixer and stir in raisins and nuts.

Spoon the batter into the mold, cover, and steam for at least two hours (it’s nearly impossible to over-steam!).  Remove from the pot, and let rest for 10 – 20 minutes.

Use a long, narrow skewer to help remove the pudding from the sides of the mold, and then turn out onto the serving plate.  Some parts may stick to the bottom of the mold – just remove them and patch back together (the pudding is very moist).

I usually turn the mold over and the pudding just falls onto the serving plate.

Presentation
The traditional service for this dish is with a sprig of holly stuck into the top, then flamed with more of the rum.  To flame your rum, pour a generous ounce into a sauce pot, and THEN put the pot over medium heat.  Swirl the rum to warm it for thirty seconds or so, then carefully light it and immediately pour the flaming rum over the pudding.  It may be difficult to see the flame in strong light, so dim the lights for the 20 seconds or so before the alcohol burns off.

Serve warm with unsweetened whipped cream, or a crème anglaise.

Enjoy,

Irene

Passover Lemon Meringue Pie

Last week I lost two important people in my life, my cousin Robert, who was more like an older brother than a cousin, and my close friend Ruthie.  I went back East for Robert’s funeral and what I experienced over the course of five days was the workings of a family who come together like pieces of a patchwork quilt, all different in design but stronger and more effective as one unit.  Almost my entire immediate family, as well as my extended family, came to Philadelphia where we spent our days cooking, eating, crying and  laughing in the comfort of our cousin Micheline’s home.  Even after both refrigerators and freezers were filled to capacity we continued to cook.  It kept us busy and focused, taking care of each other and everyone around us.

After the funeral we prepared Shabbat dinner for about twenty.  Everyone participated in their own way, some by offering words of comfort to the mourners, some by taking charge of the kitchen, some by providing comic relief.  On Saturday night, the evening before everyone’s departure, Denise (Robert’s daughter) said that it was just the kind of evening her father loved, having the family together, sharing good food and good wine.  The night ended with my daughter Shira, myself, and Denise all sitting around the table sharing a pie which we ate straight from the tin, one spoonful at a time.

Passover is just around the corner, a time when families get together.  May it be filled with joy, and not with sorrow, and with the memories of those we lost but will never forget, and why not make some pie that can be shared straight from the tin.

Lemon Meringue Pie

Crust

1 cup Matzoh Meal

1/4 cup melted margarine

1/4 tsp cinnamon

2 tbsp sugar

1/8 tsp salt

Blend ingredients together.  Press into a greased 9″ pie pan and bake at 375 for 15 minutes or till golden brown.

Lemon Meringue Filling

5 tbsp potato starch

1/4 tsp salt

1 cup sugar

2 cups water

3 eggs, separated

2 tbsp margarine

1/3 cup freshly squeezed lemon juice

1 tbsp grated lemon rind

Combine potato starch, salt and 1/2 cup sugar in top of a double boiler and then add water.  Cook, stirring over boiling water till thickened. Cover pot, lower heat and cook for ten minutes, stirring occasionally.   In a bowl, combine egg yolks with remaining 1/2 cup sugar.  Spoon a little of the hot cooked mixture into the yolks, stirring rapidly.  Then pour yolk mixture back into the pot. Cook 2 minutes, stirring constantly.  Add a drop of water if too thick.  Remove from heat.  Add margarine, lemon juice and lemon rind to filling and allow to cool to room temperature.  Pour into pie shell.

Meringue

3 egg whites

dash salt

6 tbsp sugar

Using a beater, beat egg whites with salt till foamy, gradually adding  6 tbsp sugar till smooth and glossy.  Pour Meringue over pie filling and bake in 325 degree oven for about 15 minutes.  Chill and serve.

Enjoy,

Irene

Plum Galette

There were days when we just didn’t want to get on the bus to Orchard Beach.  We wanted to escape the crowds, the scene, the heat of our apartment, and the people.  We would take our transistor radio, a book, a towel, and a reflector, and  just like thousands of others teens in New York City,  and just like the song, we could be found up on the roof.   How can I explain what attracted us to this large tar-covered space.  It was not scenic or pretty, had no charm, the tar was hot and you could get it on your feet if you weren’t careful.  It was convenient but it wasn’t about convenience.  It was about finding a place that felt so far away from everything happening below.  Our own little retreat in the middle of the city.  We didn’t seem to care about the lack of atmosphere, we always had fun and for some reason, nobody ever came looking for us.  But even up on the roof  you wanted something great to eat.  I don’t remember what we brought with us, if anything, but if I had it to do all over again, then I think a slice of pie would be just perfect, plum pie.

Plum Galette

Dough

1 1/2 cups flour

1 stick butter or pareve margarine, cut into 1/2 ”  cubes

3 Tbs sugar

1/2 teaspoon salt

3-4  tablespoons ice water

In a food processor, combine flour, butter, sugar and salt till dough looks like cornmeal.  Slowly add ice water, 1 tablespoon at a time,  and pulse until dough forms into a ball.  Remove dough, wrap in wax paper, and refrigerate for an hour or two.

Filling

15 Italian plums, pitted and cut into wedges

1/3 cup sugar

1 Tbs flour

Toss plums with flour in a bowl.

Preheat oven to 375 degrees.  On a floured board, roll chilled dough into a circle till about 1/4 ” thick.  Transfer to parchment paper covered cookie sheet.  Pile plums in center, leaving about 1 ” border of dough all around.  Fold dough in pleats around plums and sprinkle with sugar.  Bake for about 45 minutes or till golden.  Serves 8

Enjoy,

Irene

Hamantaschen

It is Sunday morning, March 13th, 2011.  My plan was to bake Hamantachen today, allowing for enough time to ship them to New York and Florida.   I am still going to bake, but things feel different.  In the background the radio is turned to NPR, reporting on the situation in Japan.  There is a tradition of giving Tzedakah before Purim, and so as we approach the holiday,  I hope you continue to bake, and to give…. http://www.redcross.org

Wishing you a Chag Purim Sameach.

Note: I posted this recipe last year, and the comments I received on the dough ranged from those who said it was much too soft to work with, to those who felt it was perfect.  The trick is to play with it, add flour as needed, and enjoy!

The Purim of my childhood was not very memorable.  I do not remember dressing up costume, attending Purim carnivals or going to hear the reading of Megillat Esther.  I do not remember my mother making hamantaschen or delivering Mishloach Manot.  Purim was not part of the fabric of my childhood.  My first encounter with hamantaschen was watching my mother-in-law, Lillian Saiger, make them in her home in Toronto.  It made quite an impression on me.  I was 21 years old, a newlywed, still in college, and living in a foreign country.  My in-laws were living in the same home that my husband’s maternal grandparents had owned.  The hub of that house was the kitchen, with windows that faced a backyard filled with lilac trees.  It was a house with history and part of that history included baking hamantaschen. Lil made enough hamantaschen to ship to her children, some of whom were already living outside of Toronto.  She made her own filling, a combination of dried fruits that she stewed and pureed and then gently placed in the center of these circles of dough that she had rolled out and cut.  She pinched three corners together and baked the cookies until they were golden.  They were soft, warm and delicious.  I remember that the hamataschen were kept in a tin, placed in a cupboard next to the breakfast room table.  We would have them with coffee every day, until they were all gone.  I don’t have any idea if they actually lasted till Purim.  We eventually moved to Los Angeles and had three children of our own.  Each Purim, we dressed the kids in costumes, delivered mishloah manot and took them to hear Megillat Esther.  Each year I would make hamantaschen and place them in a tin to have with coffee.  They may not be exactly the same as my mother-in-law’s ( I don’t think she actually used a recipe) but they are close.  Thank you Lil!

P.S. Keep them in a tin.

Lil’s Hamantaschen
2 eggs
3/4 cup sugar
1/2 cup canola oil
2 Tsp. baking powder
2 3/4 cups flour
1/4 cup orange juice

Mix dry ingredients in bowl.  Combine eggs and oil and mix well.  Slowly add orange juice and then mix into dry ingredients.  Put mixture onto floured board and handle until soft and pliable.

Filling
6 oz. dried apricots
6 oz. dried pitted prunes
1 1/2 cups raisins
3-4 Tbs sugar
1/2 Tsp. cinnamon
1/2 cup water or orange juice

In a small heavy bottomed pot combine all ingredients over low heat and cook until fruit is soft, about 20 minutes.  Add water if needed.  Process mixture in Cuisinart for about 30 seconds until mixture looks like a dark jam. Roll dough out on floured board till about 1/4 inch thick.  Cut out small circles and place a teaspoon of filling in the center.  Pinch sides together to form a triangle.  Brush with beaten egg and bake at 350 degrees for 30 minutes or until brown.

Enjoy,
Irene