Purim

A Cornucopia Of Hamantaschen

Try your tri-cornered treats with lemon, peanut butter, apple or coconut.

Jewish Week Online Columnist

These days, the biggest trend in the classic Purim treats is wild and wacky flavors - in both the dough and the filling - like these red velvet variety from What Jew Wanna Eat, or rum-raisin from Trini Gourmet or this pear and goat cheese offering from Joy of Kosher.

Ingredients
Ingredients: 
1 1/2 cups sweetened, shredded coconut
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Sub Recipes
Sub Recipe: 
Raspberry Filling:
 
8 ounces raspberries (I used frozen)
¼ cup water
1/3 cup sugar
1 tablespoon lemon juice
½ cup raspberry jam
 

Blend together the raspberries, water, sugar and lemon juice. Mix in the jam.

Layers Of Goodness

Tuck one of these peanut butter-topped brownies into your Purim packages this year.

Jewish Week Online Columnist

If it ain't broke, don't fix it. That saying probably wasn't meant to apply to the heavenly combination of peanut butter and chocolate, but it works just the same. Reese's Peanut Butter Cups were invented in 1928, and the combo has simply stuck around.

Ingredients
Ingredients: 
150g semisweet chocolate, roughly chopped
1/2 cup (1 stick) butter or margarine
1/2 tsp instant espresso powder or instant coffee powder
3/4 cup sugar
1/4 cup light brown sugar
2 eggs plus one egg yolk
1 teaspoon vanilla
1/2 cup plus 2 tablespoons flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder
1 cup peanut butter
1/2 cup powdered sugar
175g semisweet or milk chocolate, finely chopped OR 1 cup chocolate chips

Halvah Hamantaschen

An updated filling and dough bring richness and tenderness to an often-disappointing Purim classic.

Jewish Week Online Columnist

Welcome to our new series in which we seek to gently tweak the anachronisms of the Jewish culinary canon (shav, we’re looking at you). With a little bit of love, we’re convinced we can reclaim the dishes that seem the strangest to the modern palate. Sweet and sour tongue, anyone?

Ingredients
Ingredients: 
For the Dough:
¾ cup granulated sugar
2 cups all-purpose flour, sifted
1½ teaspoons baking powder
¼ teaspoon salt
1 stick butter, softened
½ teaspoon vanilla extract
2 eggs
2 tablespoons orange juice
For the Filling:
1 cup tahini paste
1 cup powdered sugar
Water, as needed
2 tablespoons sesame seeds, for garnish

The Black-And-White Goes Psychedelic

For Purim or just for fun, give the classic cookie a crazy spin.

Special To The Jewish Week

These tie-dyed cookies are my whimsical Purim version of classic chocolate and vanilla black and white cookies. You can make any design you like (I provide a few options below). Have fun!

Ingredients
Ingredients: 
To make the cookies:
1/2 cup sugar
1/4 cup canola oil
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1/3 cup soy milk
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 dash salt
To make the icing:
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
Several colors of gel food coloring
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