• HAMANTASCHEN

(adapted from NY Times, Shmil Holland's "Schmaltz" and 2nd Avenue Deli cookbook)

There was a recipe in the New York Times in March 2011 for Hamantaschen and since I had not made any before, though I had collected several recipes, I thought it was time to give it a go. Some friends were coming by for Corned Beef and Cabbage and I thought Hamantaschen would be a great dessert, even though I was also making Flummery (more on that later). St. Patrick's Day and Purim were about a day apart this year, so I decided to celebrate St. Purim's Day!! I tried making the dough from the NY Times recipe and found that it did not hold together so I turned to the 2nd Ave Deli cookbook for the dough and pretty much followed that recipe except that I added some lemon zest. I like to put lemon zest in almost everything. Either use organic lemons or wash a lemon very well with dishwashing soap and hot water, then wipe dry. The Hamantaschen turned out  pretty good (see hips) and they weren't very sweet so if you like sweet, add sugar to both the dough and filling, you silly person.

• Almond Dough

3 cups flour

2 teaspoon baking powder

1/2teaspoon salt

1 cup pulverized almonds (Trader Joe's Ground Almonds)

Mix the above together.

1 cup or less of sugar

1 stick unsalted butter

Beaten together, then add

3 eggs, beaten

1 teaspoon vanilla

1 teaspoon almond extract
1 teaspoon lemon zest

Add dry to wet. Mix until it forms a ball then take out and knead.

Egg glaze:

1 egg, beaten with 1 tablespoon heavy cream

Divide the dough into four sections. No, you don't have to refrigerate it first. Roll each section to about 1/8-inch thick. Cut  into 4 inch diameter rounds. Put about a teaspoon of filling in the center. Fold two sides together and pinch. Fold up bottom but leave an opening in the center so you can see the filling. Brush with egg glaze. Sprinkle with sugar.

Do the same to the rest of the dough and re-roll the scraps. Place on a greased or parchment covered sheetpan. Bake 20 minutes at 375 degrees F., until golden. Cool. Serve with some powdered sugar sprinkled on top, if you like.

Rolling out the dough.

The poppy seed filling.

Some filling on the round of dough.

Cutting out the dough.

Pinching two sides together.

Pinch three sides together.

Hot out of the oven.

Eat one!

• The Filling:

3/4 cup poppy seeds
1/2 cup pecans, finely chopped

3 tablespoons honey

¼ cup brown sugar

grated zest of ½ orange

2/3 cup raisins or sultanas

juice of ½ lemon

2 teaspoons lemon zest

½ tablespoon brandy

½ tablespoon cointreau or other orange liqueur

1-1/2 teaspoons vanilla extract

Soak the poppy seeds in boiling water then drain. Process with honey, brown sugar, raisins, juices, zests, liqueurs, vanilla extract. If you are not thrilled with how ground up the poppy seeds are then put the entire mixture into a large mortar and grind away with a pestle until you love what the mush has become. Put it all into a saucepan and cook it, while stirring, until the ingredients all meld together. The end result looks like a poppy seed caviar. If you love it, everyone else will too.