The rain has finally turned to snow here in south Jersey. My husband’s school is closed, and we won’t be going anywhere, so it’s a good thing our house is stocked with Hamantaschen, the triangular cookies traditionally made for Purim. And wine! The cookies are named for Haman, the villain of the Biblical Book of Esther. I always thought it was odd that cookies were named for him. Shouldn’t cookies be named for Esther instead? Well, no one asked me. Purim is normally celebrated with the reading of the story, in which Esther saves the Jews of Persia, noisemakers are used to drown out the name of Haman, people dress in costumes, and there are celebrations with lots of food—and lots of drinking, too!
I just found this quick cheat sheet on Purim. I Google so you don’t have to! (And yes, Google is now a verb.)
When I was growing up, we didn’t celebrate Purim. My mom sometimes bought Hamantaschen. They were never that exciting to me, and as a child I was not thrilled by the traditional poppy seed filling. Now, Hamantaschen recipes are all over the Internet. (Really, just Google it. I’ll let you do it this time.) Fillings are only limited by imagination–and good taste, or what you think tastes good.
So this year I made chocolate Hamantaschen filled with chocolate chip cookie dough, and some filled with Nutella. If you have to ask why, these are not the cookies for you. I followed this recipe, using Special Dark cocoa and butter in the chocolate chip dough. (Actually, my sister found the recipe, so I could make the cookies for her.)
Then I made more traditional Hamantaschen, which I filled with a variety of flavors: some of the leftover chocolate chip dough—because you can never have too much chocolate, Nutella—because chocolate and hazelnut—and then I made a new flavor for this year. It’s what I like to think of as Sephardic meets Ashkenazi in one delightful cookie. The filling is Clementine-Almond.
Here’s what I did. I was inventing it as I went along, so no measurements. There’s a surprise, right?
Boil Clementines (I used 3) for about 1 hour, or until soft. I removed the stems. Drain, and chop the entire fruit, peels and all, in a food processor until it’s like a sauce. Return to pot, and add some sugar. I didn’t want it to be too sweet, but I also didn’t want it too bitter, so you just have to taste it. Cook until sugar is dissolved and the mixture seems thick enough to use as a filling. I then added about a teaspoon of honey, which made it perfect, and finely ground roasted almonds.
With some many hours wasted spent in baking (did I mention I went to the gym first where I thought about this filling the entire time?), I decided I might as well continue instead of actually doing any work. So, I thought, what about a savory Hamantaschen for dinner? I am brilliant. I adapted some recipes for mushroom turnovers and made Mushroom Hamantaschen. Dinner and dessert Hamantaschen. YES!
Jewish holidays tend to be reminders of sorrow and joy in life, the bitter and the sweet–so I think I’ve got it covered.
Dough: Mix 8 oz. cream cheese, 1 cup butter, and 1 ½ cups of flour together. Add a pinch of salt, if using unsalted butter. Chill dough.
Filling: Finely chop 1 onion, about ¾ lb. of mushrooms (your choice). I used some baby bellas. Cook in oil for a few minutes until softened. Add salt, pepper, and ground thyme to taste. Sprinkle with a tsp or two of flour, and stir in ¼ cup of sour cream.
Roll out dough and cut into rounds. Put a spoonful of mushroom filling on each round and shape into triangles. Bake on parchment lined baking sheet at 350° for about 15 minutes.
So what’s today’s work-avoiding project? I think a pot of yellow split pea-pumpkin soup sounds perfect. With Hamantaschen. And wine, of course.
****Sorry about the quality of the photos–this is why I don’t actually write a food blog!