Hamantaschen for Purim

If it's Purim - which it will be at sundown on Wednesday - then it's time to make hamantaschen. A perfect weekend project!

Hamantaschen are the filled, triangular cookies that are a tradition for this holiday which celebrates the story of Queen Esther. Purim is the happiest day on the Jewish calendar.

Esther was married to King Asahuerus, whose evil Vizier, Haman, wanted to have the Jews killed. It wasn't known that Esther was Jewish, and she agonized over whether to risk death by telling her husband; she fasted and prayed. Her uncle Mordecai supported her, and Esther ultimately decided to inform the king that if he killed the Jews then he would be killing her, as well. In the end, the old Jewish adage proved true: They tried to kill us, we survived ... let's eat!

Because there was no kosher food in the king's court, Esther is said to have eaten seeds and nuts; therefore, it's traditional to cook with poppy seeds at Purim, in Esther's honor. The triangular hamantaschen - shaped to resemble the ears or the hat (or both) of the evil Haman - often contain a poppy seed filling. Others feel that prune, an Old World favorite, is the most authentic and their favorite.

And then others, like me, always have to tweak traditions.

So this year's flavors are my classic cherry, made with Balaton cherries that I pitted myself in July. And also a new one: s'mores. Yup - s'mores. Why didn't I do this before??? They don't look pretty, as the marshmallows puff up and push on the dough before melting, leaving it a bit distorted; but who cares how they look when they taste so good???

It's traditional to give mishloach manot [mish-loh-AHCK mah-NOHT] to loved ones - small goodie bags filled with hamantaschen and at least one other ready-to-eat treat. Many people add tea bags, candies, even stickers ... just something fun. And even more importantly, it's a mitzvah - commandment, good deed - to give money to the poor, as well.

Chag sameach! [hahg sah-MAY-ahck] Happy holiday!

Hamantaschen

Dough:
1 cup butter or margarine
4 ounces cream cheese (dairy or soy)
1/2 cup sugar
1 egg
splash of vanilla extract
pinch of kosher salt
2 cups flour

In a large bowl, cream together butter and cream cheese; stir in sugar. Stir in egg, vanilla, and salt until well combined. Stir in flour, and knead until the dough comes together.

Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for 30 minutes.

To finish cookies:
1 egg
1 tablespoon water
filling of choice
sugar
mini marshmallows

Preheat oven to 350F.

Take one piece of dough at a time and roll it out thin (not paper thin) on a floured countertop. Using a 2-1/2" cookie cutter, cut out circles; place them onto a baking sheet lined with parchment or with silicone liners.

Mix together the egg and water to make a wash. Brush lightly onto one row of dough circles at a time (so the others don't dry out while you work on filling and shaping cookies).

Take a scant tablespoon of chosen filling (see below) and place onto the center of one circle of dough. Fold two sides up and pinch them, to form a corner. Bring up the third side and pinch at the corners, forming a triangle. Repeat with more filling and the rest of the dough circles on the baking sheet.

When the cookies are filled and shaped, brush them lightly with egg wash and sprinkle with sugar. Bake for 20-25 minutes, until just golden at the edges. Remove to a rack to cool and continue with remaining dough and fillings.

Makes 3-1/2 dozen hamantaschen.

If making s'mores hamantaschen, let the cookies cool; the fillings will sink, leaving a cavernous hole. Fill the hole with 3 mini marshmallows each, and place the cookies back on the cookie sheet. Bake at 350F for 5 minutes, just to burnish the marshmallows a bit and toast them very lightly. Remove to a rack and cool completely.

S'mores filling:
1 cup chocolate chips
1/8 cup half-and-half
1 cup marshmallow Fluff, slightly warmed to soften it
1 cup mini marshmallows
8 graham cracker squares, crushed fine

In a medium saucepan, melt the chocolate chips and the half-and-half over very low heat, stirring frequently, until smooth. Stir in the Fluff, marshmallows, and graham cracker crumbs.

Yield: enough for 3-1/2 dozen hamantaschen.

Cherry filling:
2-2/3 cups cherries, chopped
2/3 cup sugar
splash of almond extract
4 tablespoons cornstarch

In a small saucepan, combine all ingredients. Bring to a boil, stirring constantly. As soon as the mixture turns thick and gelatinous, remove from heat and stir until thickened. Place into a bowl, cover with plastic wrap, and refrigerate 30 minutes or until cool.

Yield: enough for 3-1/2 dozen hamantaschen.

"The Kosher King of Ann Arbor"

I recently had a fabulous time talking with Emil Boch, chef/co-owner of From the Hearth Food - a catering service offering kosher, vegetarian and vegan dishes - and chef at the University of Michigan Hillel during the school year.  I'd heard only raves about the food Emil serves, including such stellar accolades as this one, from Jeannie Ballew of entre-SLAM:


"I truly can't say enough of this man's cooking.  It is ethereal, other worldly, intoxicating.  He uses only the freshest locally produced ingredients and produce and just seems to have a magical touch with every dish he prepares."

Wow.

So many people I know, from friends to acquaintances, were offering such extraordinary compliments about Emil's cooking - simple lunches at Hillel, take-home Shabbat dinners, catering options for special events - that I simply had to meet this man!

A native of Ortonville, Michigan, Emil is a proponent of the Slow Food movement and its dedication to sustainability, local sourcing, organics, and traditional handmade foods.  He engages in cheese making and charcuterie in his spare time, and received specialized training in Europe to further his knowledge of these hand crafts.  As the bio on his catering site states, Emil "draws inspiration from flavors of India, Latin America, France and Asia, but his style would be best described as New American."  Emil is influenced by many cultures and foods, and brings all of these together to create his own fabulous cuisine.

My friend Donna Shewach, one of Emil's most avid devotees, states that "Emil's cooking can be summed up in two words: simply delicious!  Everything he makes - from soups to main dishes, sides to desserts - is packed with flavor.  His creative use of seasoning and spices from all over the world make his dinners unique and irresistibly delicious ... always innovative and memorable."

Like so many others who are tremendously creative, Emil is a former art student; one of the reasons he left the art community, though, is because he felt he couldn't give up his pieces because of a deep "emotional attachment."  His high level of commitment now finds itself invested in the Ann Arbor/Ypsilanti community - good friends with many other restaurant and brewery owners, a regular chef at Selma Cafe breakfasts, and a volunteer with local food and farm projects.  From the Hearth Food will once again be one of many sponsors at this month's entre-SLAM, a networking event for entrepreneurs, being held at 7 p.m. this Thursday, May 31 at LIVE Ann Arbor (click here to register).

Emil was raised vegetarian and his mother cooked many ethnic foods, so he's well versed in specialized diets and a wide variety of flavors.  Although he's not Jewish, which enables him to work at Hillel during times when work is forbidden to observant Jews, Emil is considered "the Kosher king of Ann Arbor" for the inventive and distinctive dishes he has created in accordance with the dietary laws, as well as for his updates of traditional dishes.  (He can either cook in a home kitchen or in the Hillel kitchen, to certify kashrut standards.)

As Donna, an avowed foodie who keeps kosher, tells me: "When he catered dinner at my home, Emil was wonderful at accommodating all of our dietary preferences, including his delicious vegan dishes that the omnivores enjoyed too."  She also notes that while "Emil's dinners are exceptional by anyone's standards ... if you happen to keep kosher it's an added bonus" that this chef is skilled at preparing meals that go so far beyond the familiar chicken dinner or brisket.  Emil likes to serve "frat boy portions" that are extremely generous, which is great because Donna says "you’re going to want leftovers to enjoy the next day."

Emil is warm, friendly, and immensely likable - if his parking meter hadn't been on the verge of running out, we may very well have kept talking for another hour about everything from Jewish cuisine to the Pixies.  I normally need a flow chart to follow my own tangents, and Emil's quick thinking and gregarious nature even put me to shame!  Not only would you enjoy the food he prepares, but he would be wonderful to work with in planning an event, as well.

Emil very generously shared two different Jewish-influenced recipes: the Carrot Ginger Kugel pictured below and one for Home Cured Salmon, both of which would be perfect for light summertime meals.  From the Hearth Food's website also gives sample menus, to give an even better overview of his abilities and offerings.

You could prepare these dishes yourself, of course.  But as Emil says, because of his very small "family-type business," when you hire him you're "directly supporting" him and his wife and those he hires for events, rather than any large entity or corporation.  So why not let Emil cater a summer event - small or large scale - so you can taste for yourself the amazing dishes that Ann Arborites are so enamored of?


Chef Emil Boch
FromtheHearthFood@yahoo.com
734-645-7308

Easy Carrot Ginger Kugel

4 cups finely chopped carrots, peeled (5-6 medium-sized carrots)

1 cup finely chopped apple, peeled and cored (approximately 1 large apple)

1 teaspoon ground coriander
2 teaspoon fresh grated ginger

1 teaspoon kosher or sea salt

6 eggs

Preheat oven to 375F.  Grease a 9" round cake pan with butter or oil.

Process carrots and apple in food processor until finely chopped.  Add all other ingredients and process until well mixed, fluffy, and foamy.  Pour mixture into prepared pan(s) and bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool slightly and serve warm, or chill overnight and serve cold.

Home Cured Salmon

1 whole side of salmon, 2-3 lbs

1 cup kosher salt

1 cup brown sugar

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 tablespoons pink peppercorns

1 tablespoons lemon zest

1. Place your salmon filet on a cookie sheet.

2. Rub filet on both sides evenly with the salt, sugar, lemon zest, and spices.

3. Place in a ziplock bag or "brining bag" and place in the refrigerator for up to 24-48 hours, turning over every 12 hours.

4. Rinse the salmon of all of the seasoning and pat dry.

5. Brush lightly with olive oil and garnish with fresh dill and tarragon.

National Vanilla Pudding Day

It's National Vanilla Pudding Day, an occasion which celebrates the beauty of simplicity.  There are no bananas or vanilla wafers in this pudding; no chocolate or butterscotch has been stirred in.  This isn't being used as a custard for trifle or for a parfait.  It is glorious all on its own!

Periodically, a debate pops up between chocolate lovers and vanilla afficionados.  I adore chocolate, and will almost always prefer it over what seems to be plain ol' vanilla.  But it's a matter of the quality of the vanilla.  A rich, fragrant, luscious vanilla - using beans or pure extract to impart flavor - is a truly wonderful taste not to be underestimated.

And that's the beauty of this pudding: it lets the true vanilla essence shine through in a creamy, seductive dessert.

This pudding would be perfect for Shavuot [shah-voo-OTE], the two-day holiday celebrating receipt of the Torah at Mount Sinai, which begins Saturday at sundown.  It would be especially lovely served with fruit; then it would honor both the dairy and the harvest traditions of the holiday, though the former is predominantly acknowledged.  (To read my article about Roman food to serve for Shavuot, scroll down to page 25 of this month's issue of the Washtenaw Jewish News.)

Because chag ([HAHG] = the holiday) follows Shabbat ([shah-BAHT] = the Sabbath) and work is prohibited on all three days, here are some recipes that can be prepared ahead of time for your upcoming holiday weekend featuring both religious and secular celebrations.  The recipes are also delicious for those who are still free to cook all weekend, and who are looking for great treats for the three-day break or for a Memorial Day barbecue.

Fried Ice Cream "Torah Scrolls"

Custard with Strawberry Sauce

Ricotta Cheese Pudding

Basil Parmesan Shortbread

Brownie Ice Cream Pie

Berries with Sweetened Sour Cream

Hunka Hunka Burnin' Love Tart

Cinnamon Roll Sundae

Fruit and Cheese Tidbits


Vanilla Pudding

3 tablespoons cornstarch
1/2 teaspoon kosher salt
1 cup sugar
1 cup water
2 cups half-and-half
1 tablespoon vanilla extract
2 eggs, beaten

Place the cornstarch, salt, sugar and water into a medium saucepan; bring to a boil over medium-high heat, whisking constantly.  As soon as the mixture is translucent, turn heat down to medium-low and whisk in half-and-half, vanilla, and eggs.  Cook, whisking constantly, for about 10 minutes until the pudding is thickened.  Place into a medium bowl, cover with plastic wrap pressed against the surface to prevent the formation of a skin, and refrigerate until cold.

Makes 8 servings.

Bookstock

I went to Bookstock yesterday, for the very first time.

I've tried to get there each year, but something always seems to come up to keep me from it.  But not this year!  This year I perused through thousands of used books, piled 'em up in my arms 'til I couldn't hold any more, and wished all the while that I lived closer so I could meander over each day for the week that this fest is being held, just to see what new goodies arrive as it all progresses.

Here's how Bookstock describes itself:


Bookstock, Used Book & Media Sale, is a community service project through which donations of books and media continue to provide enjoyment and knowledge. Proceeds from the sale support education and literacy projects in the Detroit metropolitan area and beyond.


The entire process of collecting and sorting gently used books and media, organizing and staffing the sale is 100% volunteer driven. This approach to recycling used books and media in order to raise money for education and literacy is what makes Bookstock a win-win endeavor for the community. All leftover books from Bookstock are donated to non-profits and charities in our community.

Now, one might think that I'm a bit limited to have bought 7 cookbooks, most of them about Jewish cuisine!  But not only are these books I didn't already have, some of them are also theoretically work-related.  I write about food, and I often write about Jewish food; I'm also writing regularly now for the Washtenaw Jewish News about holidays ... and food!  So to collect a few of the basics among the pantheon of Jewish cookbooks - The 92nd Street Y's International Kosher Cookbook, The World of Jewish Entertaining, and Joan Nathan's The Jewish Holiday Kitchen ... well, how could I resist???

There's also Love and Knishes by Sara Kasdan, which is very cute and chatty, with lots of traditional recipes and generous sprinklings of Yiddish, which I wish I could speak - you can't say anything in other languages as expressively as you can in Yiddish!  My favorite part, though, is the chapter on Yom Kippur Cookery, which totals 4 sentences: "Ah ha!  You looked.  Shame on you!  You should be fasting."  Yom Kippur, the Day of Atonement, is the one day on the Jewish calendar on which no food or water are permitted ... :)

But I also indulged in other interests beyond Jewish food, and bought a cookbook devoted solely to my beloved shortbread, one by Paul Prudhomme and his family, and one devoted to menus inspired by artists such as Brueghel, Rousseau, Mattisse and Monet.  Regular readers have followed along as I've written numerous posts about shortbread, both sweet and savory; about New Orleans and its food; and about art exhibits.  I may be obsessive and single-minded in buying cookbooks almost exclusively, but I'm a happy single-minded obsessive!

And I also have to share with you my moment of amusement.  I once wrote a post about finding copies of In the Kitchen with Rosie: Oprah's Favorite Recipes in every single thrift shop I meander through.  So to find one at Bookstock (and then, in looking at the picture, finding another copy tucked into the pile to the right-hand side of the one I photographed) made me chuckle ....

The Brisket Bake-Off

I recently had the enormous good fortune to judge the Sisterhood's 3rd Annual Brisket Bake-Off at Temple Beth Emeth, Ann Arbor's Reform synagogue, at which I probably ate four days' worth of food - really, I'm not exaggerating!

Remember, there's always a lot of food at Jewish events, because everyone is afraid there will never be enough.  And we all know that while other people are social drinkers, I'm a social eater - I'll happily and heartily sample everything when I'm at a party, a buffet, or other gathering ... I'll often sample multiple times, too!  So I'd known that there was no need for me to cook a corned beef on St. Paddy's Day, because I would be feasting on brisket and many other dishes that evening.

I was one of three judges to sample 10 different briskets that had fame, prizes, and pride all riding on them.  My compatriots - Justin Hiller, of Hiller's Markets, and Lisa Saulles, who won top honors last year and thus earned her spot at the judges' table - and I all sat in front of the expectant audience.

After being introduced by charming emcee Jesse Bernstein, we were presented with samples of each brisket, one at a time, and asked to rate them on a scale of 1-5 (low-to-high) for aroma, appearance, texture, flavor and the all-important "Jewish Factor."

There were very traditional offerings, some prepared with Lipton onion soup mix - the classic that everyone remembers from childhood.  There were unique and updated entries, featuring olives or oranges or dates.  There were several that rounded out the dish with potatoes or yams or carrots.  I was truly impressed with the variety of flavors that had been offered to me, as well as the respect for tradition that was still clearly in evidence while each dish was given a personal flair.

Brisket, as you may or may not know, is a very serious business in the Jewish community - reputations are staked upon it!  It is as essential to be able to make a good brisket as it is to make matzah balls that will float, rather than sink, in chicken soup.  And I must note that each of the 10 samples was fork-tender; when given an opportunity to comment on the tasting, I noted that I had not once picked up my knife.

So there was significant anticipation as the votes were being tallied, and great joy when the winners were announced:

1st Place: Liz Wierba (who won in 2010, as well)
2nd Place: Sally Brieloff
3rd Place: Jennie Lieberman
4th Place: Susan and David Gitterman

(I apologize that I didn't get to the buffet table with my camera until after everyone had eaten; so I don't have a grand and glorious photo of each entry or of the winners' dishes, or even a definite idea whose fabulous offering is pictured above.  But I spent 13 years in Catholic schools and am essentially a secular Jew - trust that I'm suffering more than sufficient guilt for my lapse!)

And then, because 10 samples - just one bite each, but still 10! - of brisket apparently wasn't enough, there was dinner.  My friend Elaine once told me that, for someone who obsesses about food as I do, I "should have a little more schmaltz on (my) bones."  Well, I've got plenty of witnesses to attest to the amount I ate at this party, so I won't wither away any time soon!

It was a fabulous meal, offering a buffet filled with salad, green beans, a lentil-barley salad, and kasha varnishkes (a classic Jewish buckwheat and bow tie pasta dish that I adore).  Colcannon - an Irish mashed potato and cabbage dish which I also love dearly - was served in honor of St. Paddy's Day, and was a perfect brisket accompaniment because its primary ingredients are also integral to Jewish cuisine.

At the end of the long buffet table, there were 11 briskets - one extra had been provided by Hillary Handwerger, cheerfully genial hostess and one of the event organizers, because, as I mentioned before, there's always the fear that there won't be enough food!

Everyone, of course, wanted to taste the winning entries.  I had planned to simply satisfy myself with vegetables and dessert, having already eaten well during the judging.  But I didn't want to hurt anyone's feelings by snubbing them, and I didn't want folks thinking that I was "brisket-ed out."  I didn't want people watching as I preferred one option and neglected another; and really, I don't know how I would have selected only a few tastes, given how much I truly enjoyed everything.

So after the first round of vegetables and side dishes, I took small samples of each of the 11 briskets - my second plate was filled - and I enjoyed it all immensely, much moreso when I could really relish the individual qualities and flavors without having to think intently about specific criteria.  Truly, I didn't need to eat again until the next afternoon.

But there was a piece of rich, moist, decadent chocolate cake calling to me, insisting that it needed to accompany my after-dinner coffee.  I succumbed to its charms.  Remember, a Food Floozie can be seduced by virtually any food ....

As though all of this schmoozing and noshing hadn't provided sufficient entertainment, there was also an amazing concert in the Sanctuary to conclude the evening.  Balkano (rhymes with "volcano"), according to its own website, "is a Chicago-based sextet that melds the soul of traditional Klezmer, the energy of Bulgarian wedding music, and the melodies of Turkish Gypsy music into an exciting original mix."  Its lead singer is Ann Arbor's and the temple's own Diana Lawrence, and the group put on a powerful, emotional, vibrant performance.

I'm very happy to say that 3% of the Bake-Off's proceeds were donated to Mazon [mah-ZOHN], "a national non-profit organization dedicated to preventing and alleviating hunger among people of all faiths and backgrounds."  (Mazon means "food/sustenance" in Hebrew.)  Profits remaining after this donation were dedicated to the YES Fund (Youth, Education, and Special Projects), which "represents the collective financial efforts of our member sisterhoods and donors to strengthen the institutions of our ... Movement and ensure the future of Reform Judaism."

So, you can see that I had an exceptionally wonderful evening with the Sisterhood and the members of Temple Beth Emeth!  Congratulations to the winners and many, many thanks to everyone who put the event together and who spent so many hours lovingly preparing brisket and all the other dishes.  I was thrilled to be invited to the party, and to have such an important role at the Bake-Off.

I'm already anticipating next year's event, and all the great food that awaits.  I may even be hungry again by that time ... :)

For today's recipe - Miriam Shaw's Easy Braised Brisket, one of the Bake-Off entries - go to the Food and Grocery page of AnnArbor.com ....

Poppy Seed Shortbread Cookies

Purim [POOR-im] is the most joyous day in the happiest month on the Jewish calendar.  Falling on the 14th day of Adar [ah-DAHR], the holiday begins at sundown tonight.

In brief, Purim commemorates Queen Esther saving the Jews from extermination.  Her cousin, Mordechai, refused one day to bow to the king's vizier, Haman, which enraged Haman.  He sought King Ahasuerus' permission to massacre the Jews, which Ahasuerus granted without realizing that this would also include his wife, Esther, who had never revealed herself as a Jew.  Esther fasted for three days as she debated whether to approach the king and risk her own life.  Needless to say, her courage won the day: Esther spoke to the king, revealing Haman's plot, and Ahasuerus had Haman executed.  As the saying goes, they tried to kill us, we survived, let's eat!

Purim celebrations are silly and giddy and lots of fun.  It's customary to dress up in costumes, since Esther hid her identity; so I'll be masquerading as a fairy godmother, wearing a slightly cheesy thrift store prom dress accessorized with a pink tiara, a be-ribboned wand, and gold-trimmed pink wings.  (It's very "me," for those who don't know of my affinity for Disney princesses, sparkles, glitter, and whimsy!)

Because there are always traditional and ritual foods at Jewish holidays, I'll also be eating lots of triangular cookies called hamantaschen [HAH-men-TAHSH-en], which are shaped to resemble either the ears or the hat of the villainous Haman. (For my hamantaschen recipe, see last year's Purim post.)  Kids particularly love this holiday because it's expected that the name of Haman should be drowned out with noise.  How great to spin groggers, yell, stomp, and generally be granted permission to be a bit rowdy!

Other Purim customs are required by Jewish law: hearing the Book of Esther read aloud, as well as giving gifts of food to friends and donating to charity.  According to Esther 9:22, Jews are commanded "to observe ... days of feasting and joy and giving presents of food to one another and gifts to the poor."

Mishloach manot [mish-loh-AHCK mah-NOTE] are small goodie bags that are thus given to loved ones; they are supposed to contain two portions of foods that are ready to eat - one is sweet while the other is savory.  The sweet variety is usually hamantaschen, and I offer pretzels to go with them.  And since I like to feed people, I always add some small candies and a second type of cookie as well.

This year, I had lots of poppy seed filling left over after baking my hamantaschen; this is the most traditional flavor, as it honors the diet of nuts and seeds that Esther is said to have eaten in King Ahasuerus' palace where she had no access to kosher food.  So I used some for the shortbread-based cookies offered below, since it's a lovely complement to the almond-flavored topping.

Hag Purim Sameach!  [HAHg pooh-REEM sah-MAY-ahck]

Happy Purim!

Poppy Seed Shortbread Cookies
(adapted from the recipe for Macaroon Bar Cookies in Gloria Kaufer Greene's The Jewish Holiday Cookbook)

Shortbread:
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/4 teaspoon almond extract
3/4 cup unbleached flour

Preheat the oven to 350F.  Grease an 8"x8" baking pan.

In a large bowl, cream together the butter and sugar.  Stir in the egg and extract; stir in the flour.  With damp hands, press the dough into the prepared pan; bake for 15 minutes until set.

Filling:
1/3 cup poppy seed filling
2 tablespoons water

Stir filling ingredients together; carefully spread over the prepared shortbread base.

Topping:
1 egg
1/3 cup sugar
1 tablespoon unbleached flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch of kosher salt
1/3 cup ground almonds

Combine all ingredients and whisk until well beaten.  Carefully spread over the poppy seed filling, swirling the topping and the filling together a bit.  Bake for 15 minutes until the topping is golden.  Let cool completely.

Trim 1/4" edges from all sides.  Cut into 4 rows and 4 columns, to make 16 squares.  Cut each square in half diagonally to form 32 triangles.

Makes 32 cookies.


You might remember that I've prepared several lovely recipes from the Chaldean cookbook Ma Baseema: Cardamom-Scented Shortbread Cookies, Iraqi Salad, and Spiced Beef Egg Rolls.  My review of the book appears in this month's issue of the Washtenaw Jewish News, and can be found on page 29 ....

Orange, Date and Almond Salad

Tu B'Shevat [TOO bay shuh-VAHT] - the Jewish New Year of the Trees - began at sundown last night and continues through today.  It is traditional to celebrate the holiday by having a tree planted in Israel; by eating a new fruit; or by holding a seder in which specific fruits are eaten in a particular order, along with the recitation of blessings.

It is also customary to enjoy dried fruits and nuts - such as figs, apricots, pecans, walnuts, etc. - although eating any type of fruit is a lovely way to acknowledge the beauty and bounty of trees.

According to MyJewishLearning.com: "The Bible expresses a great reverence for fruit trees as symbols of God's ... beneficence. Special laws were formulated to protect (them) in times of war and ensure that the produce of trees would not be picked until the trees were mature enough and tithes were given from them."  Respect for trees and care for the environment are deeply ingrained in Judaism.

Just because the recipe for today's salad is ridiculously simple and only requires 4 ingredients, don't underestimate the impact of its taste!  The brightness of the oranges, the sweetness of the dates, the tartness of the pomegranate molasses ... it's an intensely flavorful combination.  And the almonds contribute a lovely crunch to contrast with the softness of the fruits.

In honor of Tu B'Shevat, you can serve the Orange, Date and Almond Salad featured below which showcases the glorious produce of trees.  You could also offer some other dishes which feature a variety of delicious fruits and nuts, such as olives, lemons, cherries, chocolate, oranges, quince, bananas, hazelnuts, and more:

Braised Chicken Thighs in Lemony Olive Sauce

White Chocolate and Cherry Brownies

Lemon-Glazed Cherry Pasties

Chocolate Cherry Kugel

Zesty Lemon Spaghetti

Chocolate-Glazed Orange Cake

Quince-Glazed Baked Yams

Banana Nutella Cake

Triple Orange Brownies


Don't forget to read about my "Chopped" challenge: dare me to use ingredients you suggest, and I'll post about my creations!  Click here for the terms ....


Orange, Date and Almond Salad

4 large oranges
3/4 cup pitted dates, chopped
1/3 cup almonds, lightly toasted, chopped
3 tablespoons pomegranate molasses

Cut the ends off the oranges, then stand them upright and slice off the peels.  Turn the oranges on their sides and cut into thick slices, then place onto a serving dish.

Sprinkle the dates and almonds over the oranges.

Drizzle the pomegranate molasses over everything.

Serves 4.

Apple Almond Kugel for Rosh Hashanah

My friend Debbie Vanni at The Culinary Cellar very graciously invited me to write a guest post for Rosh Hashanah. Thank you, Debbie, for the fabulous honor!

So go visit her fabulous site devoted to recipes and cookbooks, and you'll find us celebrating the new year and reviewing the past one while sharing a sweet treat: Apple Almond Kugel. 'Cause it's not a Jewish party without kugel, after all - a traditional creamy noodle pudding with a crunchy, cinnamony topping.

I've baked a lot of kugels over the years, but Jeremy told me that this is "the best one you've ever made!" Pretty high praise ... :)

Shana Tovah!!! [shah-NAH toh-VAH]

May you have a sweet new year!

Note: Debbie plans to post the recipe tomorrow, for the first full day of Rosh Hashanah. If you must see it now, check it out on AnnArbor.com ... but still be sure to visit Debbie and say "hi!"

"Fried" Ice Cream Torah Scrolls

The holiday of Shavuot [shah-voo-OHT], which celebrates the giving of the Torah at Mt. Sinai, begins at sundown tonight and continues through Thursday evening. It is a major holiday, though one that isn't as well known as some (i.e.: Passover, Chanukkah).

Jeremy can never remember Shavuot by its proper name, and likely couldn't tell you what its signifcance is; but he does know it as the "Cheesecake at Midnight" holiday.

Yup - you read that correctly! According to About.com:

"Tikun Leyl Shavuot is a kabbalistic (mystical) custom that is relatively new to Jewish tradition. It is increasingly popular among modern Jews and is meant to help us rededicate ourselves to studying Torah. Kabbalists taught that at midnight on Shavuot the skies open for a brief moment and God favorably hears all prayers."

A tikkun leil shavuot (the spelling I'm accustomed to, pronounced [tee-KOON lay-EEL shah-voo-OHT]) is an evening of communal study which generally ends at midnight with a sweet treat featuring the holiday's traditional dairy products; and cheesecake - which is so luscious! - is often the preferred indulgence.

Many people eat blintzes at Shavuot, since the folded and stuffed crepes resemble Torah scrolls and the tablets containing the Ten Commandments.

But I have my own traditional dairy dessert for Shavuot: "fried" ice cream. Blintzes require making the crepes, filling the crepes, folding the crepes, frying the crepes ... a lot of bother, even if the end result is utterly fabulous.

So I just make these easy "fried" ice cream cylinders, shaping softened ice cream and then letting it set before rolling the "scrolls" in sweetened cookie crumbs and drizzling them with chocolate sauce. This still honors the dairy tradition whose origins are unknown, though it is thought to be a reference to Israel being the "land of milk and honey"; and it still offers something sweet and celebratory, but without a lot of effort.

Shavuot is a holiday, after all!

"Fried" Ice Cream Torah Scrolls

1-1/3 cups ice cream, any flavor, softened a bit
8 vanilla wafers, finely crushed
generous sprinkle of cinnamon
3 tablespoons sugar
chocolate sauce

Place a square of plastic wrap onto the countertop. Place 1/3 cup ice cream in the center.


Shape into a 3" long cylinder, then wrap it up in the plastic wrap, twisting the ends, and place into the freezer to set. Repeat with remaining ice cream until you have 4 cylinders.



When the ice cream is set, combine the wafer crumbs, cinnamon and sugar on a plate. One by one, unwrap the ice cream cylinders and roll them in the crumb mixture until they are very well coated.



Place the coated ice cream onto a freezer-safe plate that has been covered with plastic wrap, then repeat with the remaining ice cream. Freeze until set.

Place 2 ice cream cylinders onto a dessert plate. Place froofy toothpicks into the tops and bottoms of the "scrolls" (to represent decorative crowns). Drizzle chocolate sauce over the ice cream. Repeat with remaining cylinders.

Serves 2.

Savory Salmon Pancakes

My good friend Cindy (remember? -- her niece didn't have cake at her wedding, which sent me down a spiral of obsession!) gave me a lovely gift the other day to thank me for my help with some projects at work: The New York Times Passover Cookbook. A new cookbook!!! I cannot tell you how thrilled I was ... :)

So, of course, I immediately started to peruse it. I could easily have stopped everything else I was doing and just walked down the hall to the kitchen to make lunch for my co-workers with my new recipes!

But I was a good, responsible employee and waited 'til the next day to start my cooking. And the very first thing I made? A variation on the recipe featured on page 107: Mrs. Arnold Stein's Cottage Cheese Chremsele.

Chremsel ([KREM-suhl] -- ignore the spelling variations with or without an "e", as either is an acceptable transliteration) is a Yiddish word, meaning "a flat fried cake made with matzoth meal and filled usu. with prunes" (according to Merriam-Webster) ... essentially a pancake. I don't know who Mrs. Arnold Stein is/was, or why her chremslach ([KREMZ-lahk] - the plural) weren't filled with prunes. But the pancakes featured cottage cheese -- something I had in the refrigerator and was trying to use up -- so that pushed them to the top of my list.

I am not a creature of habit (OCD? -- oh, yeah; routine? -- no), and have grown exceedingly weary of eggs or cereal or toast or similar items for breakfast. I'm the kinda girl who'll re-heat spaghetti and meatballs in the morning if it's available, so being limited to kosher and vegetarian options has put a bit of a damper on my need for variety. No bacon, no sausage, no leftovers permitted to be brought home ... sigh.

Thus, an opportunity for something new and novel immediately perked up my morning.

The chremsele recipe called for separating the eggs and whipping the whites ... uh uh, not when I'm hungry after not having eaten since the night before! I also veered from the recipe by adding some salmon (and lox would have been sublime in these, if I'd had it) and a pinch of dill. Then I fried 'em up and served them with sour cream.

Oh, the decadence! The pancakes were rich and flavorful, and a fabulous option for a fast breakfast, brunch, light lunch/supper ... truly, a quick and easy recipe that will be made over and over again.

So thank you, Mrs. Stein, for inspiring my breakfast. And thank you again, Cindy, for your friendship and for the lovely, thoughtful gift which I adore ... :)

Savory Salmon Pancakes

2 eggs
1/4 cup cottage cheese
pinch of salt
generous sprinkling of lemon pepper
2 heaping tablespoons of matzah meal or flour
1/3 cup mashed, flaked salmon
2 tablespoons minced onion
1/8 teaspoon dill
1 tablespoon butter
sour cream, for serving

In a medium bowl, mix together the eggs, cottage cheese, salt and lemon pepper. Stir in the matzah meal, salmon, onion and dill.


Melt the butter in a large skillet over medium-high heat. Make 5 mounds with the batter, and cook 3 minutes per side until the pancakes are golden brown and don't wobble if you nudge them slightly with the spatula.



Serve hot, with sour cream.

The Hamantaschen Saga

At Purim, which Jews celebrated this past weekend, it is required by Jewish law to hear the story of Esther, who saved the Jewish people from annihilation when the evil Haman wanted to destroy them; but it is required by Jewish custom to eat hamantaschen. And you know me -- I'm always about the food!

Now, some folks may actually know what hamantaschen [hah-men-TAHSH-en] are, because they've evolved into a German Christmas cookie. But they originated -- and continue to exist happily -- as the requisite Purim treat. They are named for either the ears or the hat, according to competing legends, of that consummate bad guy, Haman.

According to Wikipedia:

The name hamantash (המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman". A more likely source of the name is a folk etymology: the original Yiddish word מאָן־טאַשן (montashn) or German word mohntaschen, both meaning poppyseed-filled pouches ... was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן‎), Hebrew for "Haman's ears" in reference to their defeated enemy's ears.
I love Purim, as it's an excuse for everyone -- especially adults, I think! -- to be silly and to eat cookies ... what's not to love??? And part of the tradition is the inevitable debate over whether anyone likes the prune filled hamantaschen, attempts to claim that only those with poppy seeds are authentic, whether yeast dough or sugar dough is easier to work with or tastes better ... oy. It's a cookie! Just give me the cookie! Apricot, cherry, chocolate, prune, poppy seed, yeast, whatever ... I just want the cookies!

I make my own from scratch each year, including the fillings; I freeze fruits from the Summer precisely to make jam for filling hamantaschen in the Spring.

But I couldn't bring those items, prepared in my old kitchen, into the kosher home I'm currently staying at. So I either had to buy new ingredients and make new fillings here, or I had to find an alternate site for my baking fest.

Tom very graciously invited me to use his kitchen ... :)

I went over there with all of my ingredients -- including my homemade/handmade fillings -- prepared to bake my little heart out. Except that, with all of my things packed into boxes and in storage, I couldn't find my faithful, trustworthy recipe.

So I did a search and selected one of the 843,025 options that were offered, and set to mixing dough, refrigerating dough, rolling dough, cutting dough, forming dough, and baking dough ... only to have my cookies turn out like this:


Popped open ... filling having turned into a topping ... dry ... tasting chalky ... bleah. Worst recipe ever for hamantaschen, apparently!!!

We scraped the fillings off the cookies and put them back into their original containers -- why waste anything??? -- with hopes of trying again another day. But there just wasn't any way to coordinate that at Tom's place, so we moved our operation to the kitchen where I'm staying and I resigned myself to making new fillings -- mixed berry and chocolate.

In the meantime, I'd found my own recipe for the dough; but I had to make some strategic substitutions for both non-dairy and kosher ingredients. I learned that Tofutti makes a "sour cream" that actually looks like the real thing ... who knew??? I didn't actually taste it, 'cause I'm not that brave. But I baked with it nonetheless!

Again I set about to mixing dough, refrigerating dough, rolling dough, cutting dough, forming dough, and baking dough. And I was so devastated at the results -- cookies which collapsed, fillings which oozed everwhere -- that I couldn't even take their picture through my tears.

I thought I'd lost my baking mojo, was railing about the "fake" ingredients I'd had to use, resented not having my own kitchen and equipment, felt that in the midst of the chaos of my travels through various living arrangements and kitchens that now I'd also have to sacrifice a beloved tradition ... these cookies triggered a powerful response, and it wasn't very pretty.

But I'm stubborn. Some might say foolish, but I prefer "stubborn" ... "optimistic"? ... "resilient"??? I tried one more time.

I took all my "fake" ingredients, I took homemade apple and berry fillings, I took my own recipe, and I did everything I needed to do while hoping fervently that this time my hamantaschen would turn out properly. Please, please, please, please, please!!!

And when the timer rang for the first batch on this third attempt, I was leery. I was prepared for disaster, and yet I found that they were perfect! They were triangles! The filling was contained instead of creeping all over the baking sheet! They actually looked like hamantaschen!!!


So, I don't know what happened between attempts #2 and #3, other than the universe took pity on me and righted whatever had been wrong. I was, and am, grateful for it!

Hamantaschen may look difficult to make, but they're very easy. They also don't need to be picture perfect, as I rather like the hint of a rustic look which shows that they were made by hand, with love; but they do need to at least be readily identifiable as hamantaschen!


Hamantaschen

1 cup butter or Earth Balance butter substitute, softened
2 cups brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream or Tofutti sour cream substitute
2 eggs
5 cups flour
1-1/2 cups any flavor filling (Solo fillings work beautifully)

In a large mixing bowl, combine the butter and brown sugar; stir in the baking powder, baking soda and salt. Mix in the sour cream and the eggs. Stir in the flour.

Divide the dough into 2 portions, wrap in each plastic, and refrigerate overnight.

Preheat the oven to 350F. Lightly grease a cookie sheet.

Take one portion of the dough and roll it out to 1/4" thickness. Using a 3" round cookie cutter, cut out as many circles as you can; place dough circles onto the baking sheet, 2" apart.

Place a teaspoon of filling into the center of each dough circle.


Wet your fingertip and run it around the circumference of the dough, one at a time, to help the dough to adhere when you pinch it together.

Pull up two sides of the circle, and pinch the corner where they meet.


Pull up the remaining side, and pinch at the corners.



Repeat this procedure with each of the cookies, then bake for 10 minutes until the cookies are just turning golden. Remove to a rack and let them cool completely, repeating the process with the remaining dough and fillings.


This recipe makes dozens of cookies, but I can't really tell you how many ... maybe 4 dozen??? I just bake until I run out of either dough or filling, so it's a very inexact science!

My Purim Shpiel

Purim [POOR-im], the happiest day on the Jewish calendar, was celebrated from Saturday night through Sunday with shpiels (comical plays), costumes, groggers (obnoxious noisemakers), and lots of festivity. As the old Jewish joke goes: "They tried to kill us, we survived, let's eat!"

The Cliff's Notes version of the Purim story is that Esther married the King of Persia, whose vizier, Haman, wanted to annihilate the Jews. No one in the royal court knew that Esther was Jewish; so when she found out about Haman's plan, she fasted -- eating only nuts and seeds -- as she tried to decide whether to reveal herself as a Jew and risk being murdered or to try to save her people. She ultimately told her husband of her heritage and of the plot against the Jews, the king executed Haman, and the Jews were saved. Thus, Purim celebrations involve costumes for hiding one's identity, poppy seed-filled cookies to remember the fast, and reading the Book of Esther aloud while everyone makes as much noise as possible to drown out the name of Haman every time it's mentioned. Purim is raucous and chaotic, but it is a lot of fun!

It is traditional to give mishloach manot [mish-lo-AHK mah-NOTE], which are goodie bags, to friends and family members. As with everything else in Judaism, there has been much debate about this over the millennia -- what to put in, how much to put in, etc. So it's generally accepted that there be 1 sweet item and 1 savory item, and that the foods be ready to eat.

It is also simply a given that the mishloach manot will contain hamantaschen [hah-men-TAHSH-en] -- triangular-shaped filled cookies resembling either the ears or the hat of Haman, that consummate villain in the Purim story. My recipe, and this year's saga of trying to get the hamantaschen made (OY!!!), will be tomorrow's post ... same Bat time, same Bat channel!

So, here's what I put in my little flamingo-motif treat bags: each person received 2 hamantaschen, 2 spring-colored Oreos, some chocolates and some pretzels. A little something homemade and traditional, a little something festive for the season, a little something easy to just buy and divvy up.

But not everything about the holiday is joyful. On a more serious note, Jews are “to observe [Purim] as days of feasting and merry-making, and as an occasion of sending portions of food to one another and gifts to the poor.” (Megillat Esther 9:22) The legendary Torah scholar Maimonides taught that contributing to the care of the poor is the primary mitzvah ([MITZ-vuh] = commandment, good deed) of Purim. So it is essential, in addition to having fun and eating too many hamantaschen, to also make donations to favorite charities.

Stay tuned 'til tomorrow to read about trying to get the hamantaschen made -- it was an exercise in insanity: engaging in the same behaviors while expecting different results. But I overcame! The hamantaschen tried to kill me, I survived, let's eat!!!

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