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.

Oatmeal Date Walnut Bars, for when a craving strikes

Ye olde sweet tooth was calling last night. So I used some pantry staples and soon found myself with a lovely treat in less than an hour - gather ingredients, mix batter, bake, enjoy ... :)

Oatmeal Date Walnut Bars

1/2 cup butter, softened
2/3 cup brown sugar
1 egg
generous sprinkling of cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
generous pinch of kosher salt
1 cup flour
3/4 cup quick-cook oats
1/2 cup date bits
1/3 cup chopped walnuts

Preheat oven to 350F. Grease an 8"-square baking pan.

In a large bowl, mix together butter and brown sugar; stir in egg, cinnamon, baking soda, baking powder, and salt. Stir in flour and oats. Stir in dates and walnuts.

Press batter into prepared pan and bake 30 minutes or so, until bars are golden and a tester inserted into the center comes out clean. Cool, then cut and serve.

Makes 9-12 bars, depending upon how you cut them.

Chocolate Toffee Haystacks

In December, 2011, I offered a recipe for an old family favorite no-bake cookie: Toasted Coconut Haystacks.

But the recipe continues to evolve.

My friend Sassa told me, after seeing the initial recipe, that in her native Sweden they make a similar cookie, but it features a bit of coffee ... sigh. What a perfect notion! Okay, added that for future reference.

Then one evening, Craig and I wanted a little something sweet. Well, one of the perks of no-bake cookies is that they can be made very quickly; and since I actually had most of the ingredients on hand, it seemed only natural to make a batch of these treats. Except that I had no coconut. Uh oh.

But not to be deterred - a sweet tooth with a craving is NOT to be denied! - I looked through the pantry to see what I could substitute. And I just happened to have a half-bag of toffee chips - crisp and crunchy, so they would contribute some texture while also not melting into the boiled base for the cookies. And, there you have it!

Chocolate Toffee Haystacks, the best version of these cookies yet!

And if you'd like to make some holiday treats for your dog(s) - they shouldn't be left out, after all! - here's a very cute site with lots of ideas: Dog Vacay. Once my arm is functional again, I may just have to make some Dog Nog or Dog Bark for my own grandpuppy ... :)


Chocolate Toffee Haystacks

2 cups sugar
1/2 cup butter
1/2 cup half-and-half
4 tablespoons cocoa powder
1 tablespoon instant coffee granules
1/2 teaspoon vanilla
1 14-ounce package quick-cook oatmeal
2/3 cup milk chocolate toffee chips

Line a baking sheet with a silicone liner, waxed paper, or greased foil.

Bring sugar, butter, half-and-half, cocoa powder, coffee, and vanilla to a rolling boil in a 3-quart saucepan; without stirring, let boil for 2 minutes, then remove from heat. Stir in oatmeal and toffee chips.

Scoop into golf ball-sized blobs and place onto the prepared baking sheet. Refrigerate until set.

Makes 30 cookies.

Last Chance to Vote!!!

Have you voted today in the Manischewitz "Happy Thanksgivukkah Recipe Contest?" I'd be so grateful if you voted for my Cranberry Orange Thanksgivukkah Rugelach!

There's a $1000 grand prize waiting for me, if all of you could please vote for me. The more the merrier for this party!

Just click here to vote, and then be sure to share with all your friends. Voting ends today!

Another Day, Another Vote!

Have you voted today in the Manischewitz "Happy Thanksgivukkah Recipe Contest?" I'd be so grateful if you voted for my Cranberry Orange Thanksgivukkah Rugelach!

There's a $1000 grand prize waiting for me, if all of you could please vote for me. The more the merrier for this party!

Just click here to vote, and then be sure to share with all your friends. Voting ends tomorrow!

Have You Voted Yet???

Have you voted today in the Manischewitz "Happy Thanksgivukkah Recipe Contest?" I'd be so grateful if you voted for my Cranberry Orange Thanksgivukkah Rugelach!

There's a $1000 grand prize waiting for me, if all of you could please vote for me. The more the merrier for this party!

Just click here to vote, and then be sure to share with all your friends. Voting continues each day (1 vote per person per day) until November 24.

Have You Voted for Me Today?

Have you voted today in the Manischewitz "Happy Thanksgivukkah Recipe Contest?" I'd be so grateful if you voted for my Cranberry Orange Thanksgivukkah Rugelach!

There's a $1000 grand prize waiting for me, if all of you could please vote for me. The more the merrier for this party!

Just click here to vote, and then be sure to share with all your friends. Voting continues each day (1 vote per person per day) until November 24.

Cranberry-Orange Thanksgivukkah Rugelach + A Voting Request

 

According to Wikipedia, rugelach [rug-uh-LUCK] are "a Jewish pastry of Ashkenazic (European) origin. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling." Some are filled with chocolate, some with apricot, and they always seem to contain nuts. They're a bit like pastry, a bit like a cookie.

These are more cookie and less pastry, and I've varied the fruit filling because next Thursday is Thanksgivukkah - a mash-up of Thanksgiving and the first day of Hanukkah - and Turkey Day flavors were warranted for the traditional Yiddishche treats.

Remember that Jewish "days" actually begin at sundown and then continue through the night and the day, ending at the next sundown. The first day of Hanukkah begins on the evening of Wednesday, November 27 and continues until sundown on Thursday, November 28. That means that it coincides with Thanksgiving!!! It's only happened once before, since Thanksgiving is a relatively new holiday; and it's not going to happen, by mathematicians' calculations, for another 70,000 years. Yup, 70,000! Thanksgivukkah is literally, truly, amazingly a once-in-a-lifetime holiday!!!

This calls for a celebration!

So for the next few posts, I'm taking traditional Jewish foods and putting a Thanksgiving-ish spin on them in honor of the holiday ... like with these rugelach filled with cranberries, which are also featured (very slightly tweaked) in the Manischewitz "Happy Thanksgivukkah Recipe Contest."

There's a $1000 grand prize waiting for me, if all of you could please vote for me and then share the link on Twitter or Facebook or email or even good ol'-fashioned word of mouth so your loved ones can help, too. 40% of the judging to determine finalists will be based upon votes, so the more the merrier for this party!

Just click here to vote, and then be sure to share with all your friends. Voting continues each day (1 vote per person per day) until November 24. There has been some mishigas with the site and with difficulties in voting; so if you have trouble, don't start schvitzing - I appreciate the thought! THANK YOU to everyone for your help - it's a mitzvah (good deed)!


Cranberry-Orange Rugelach

Filling:
1/4 cup finely chopped walnuts
2 cups fresh cranberries
1/2 cup sugar
3 tablespoons water
3 tablespoons orange marmalade

In a medium saucepan, toast the walnuts over medium-low heat just until fragrant; place into a small mixing bowl.

Add the cranberries, sugar, and water to the now-empty saucepan; bring to a boil, then lower heat to medium. Cook until mixture is very thick, stirring constantly and pressing down onto the cranberries to mash them. You should have 1 cup of filling; stir filling mixture and marmalade into the walnuts and set aside.

Dough:
1 cup butter-flavor shortening, at room temperature
1 8-ounce package cream cheese, at room temperature
1 egg
1 teaspoon kosher salt
1/2 cup sugar
3 cups flour

Preheat oven to 325F.
Line a baking sheet with parchment paper.

In a large mixing bowl, combine shortening and cream cheese; stir in egg and salt. Stir in sugar, then stir in flour - dough will be crumbly. Empty the dough onto the countertop and knead until it comes together. Divide dough into 4 portions.

Roll one portion at a time into a 12" circle on a lightly floured countertop. Spread with 1/4 of the cranberry mixture, spreading to within 1" of the outer edge.

Cut the dough into quarters, then cut each quarter into 4 equal portions to make 16 portions. One at a time, starting with the outer edge, roll a portion of dough towards the center to form a spiral. Place onto the prepared cookie sheet and repeat until the entire circle of dough has been rolled.

Bake for 25-30 minutes, until the cookies are golden and feel set when pressed. Let cool on a rack. Repeat with remaining dough and filling.

To finish the cookies, place a scant 1/4 cup confectioners' sugar into a large freezer baggie. Add two dozen cookies, shake to coat them in sugar, then remove them to a serving tray and repeat with remaining cookies.

Makes 64 cookies.

Pear Compote with Gingered Shortbread Crumbs

Ah, the joys of being a food blogger! One of the significant perks is getting to taste, try, and tinker with all sorts of products; and when that product just happens to be some lovely wine ... well, it's a good day in Mary Land.

I was the very happy recipient of a bottle of Gnarly Head Chardonnay, described as having "bright, tropical fruit aromas and flavors of pineapple, citrus, pear and melon with a touch of vanilla on the finish." And while I was not at all averse to sipping the wine with dinner, you know I always like to cook with it, too. The brightness, the acidity, and the hints of fruit offer a tremendous boost to flavors.

We all know I have a sweet tooth, although the Chardonnay would be lovely in savory dishes, as well. So - of course! - I spent an entire day craving a dessert. When I first tasted the wine, I felt it would be perfect with pears; it was a bit tart, a bit sweet, and it immediately triggered a sense that these ingredients would be ideal complements to each other.

I thought about poaching pears, but that's been done many, many times before; and so, I varied the theme a bit by cooking a fragrant compote instead, and teased a bit of the vanilla hints from the wine, as well, by using vanilla sugar rather than the plain ol' variety as everything simmered.

But I didn't just want soft fruit - there needed to be some crunch, some texture. And regular readers know that I have an obsessive love affair with shortbread cookies, with their richness and beautiful simplicity; they seemed to be a stellar contrast to the luscious pears. And how could anything go wrong when adding a touch of spice with candied ginger?

This dessert - sophisticated comfort food - turned out far, far better than I'd even hoped! Sweet pears, accented by the Chardonnay, layered with crisp and buttery cookies ... sigh. I had planned to save some of this to take to work the next day, a treat to look forward to; but it was so exceptionally good that I devoured the entire thing in one sitting!

Quick, simple, and oh, so luxurious! Gnarly Head Chardonnay, ripe pears, and shortbread ... all you need for a beautiful fall dessert.


Pear Compote with Gingered Shortbread Crumbs

Pears:
2 large Anjou pears, very ripe
1/3 cup Gnarly Head Chardonnay
1 tablespoon vanilla sugar

Crumbs:
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon minced candied ginger
1/2 cup shortbread cookie crumbs

To finish:
whipped cream

Peel and core pears, then cut into 1/2" dice. Place into a small saucepan, then add wine and sugar; bring to a boil over medium-high heat and cook for 10 minutes. Mash pears with a fork until they're the consistency of applesauce, then boil 5 more minutes to evaporate most of the liquid. Set aside.

In a small saucepan, melt butter over medium-low heat. Add brown sugar, ginger, and cookie crumbs; cook for 2-3 minutes, stirring frequently, just until crumbs are lightly golden.

Layer the crumbs and pear compote in small parfait glasses, or just place some of the compote into small bowls and sprinkle crumb mixture on top. Serve warm, topped with whipped cream.

Don't combine the compote and the crumbs before serving, or the crumbs will soften; they're very nice with a bit of crunch to them.

Serves 2.

Chocolate Chip Pancake Cookies

Jeremy came home from visiting his dad one Sunday, and told me he'd had a vision of brilliance while there: they'd started playing with pancake batter, scrambling it, baking it ... let's just say they were experimenting.

But Jeremy wanted to refine this creative burst, so he asked me to buy some pancake mix and to help him with a baking project.

Okay ...?

Well, I'm always up for an adventure in the kitchen! So Jeremy wrote down the required ingredients and an estimate of measurements, and we mixed and stirred and tasted and tinkered until we came up with a lovely cookie batter. We dropped the batter onto a baking sheet, baked the cookies, and ... voilà! Lovely, tender, light, delicious chocolate chip cookies with a hint of maple syrup-drenched pancake aura infused into them!

An easy shortcut for a quick fix when you've got a craving ... :)


Chocolate Chip Pancake Cookies

3 cups Bisquick
1/2 cup milk
1/3 cup sugar
pinch of kosher salt
4 tablespoons maple syrup
1 egg
1/2 cup mini chocolate chips

Preheat oven to 350F. Lightly grease a baking sheet.

In a large mixing bowl, combine Biscuick, milk, sugar, and salt. Stir together maple syrup and egg; add to dry ingredients and combine. Stir in chocolate chips.

Drop batter by the tablespoon onto prepared baking sheet. Bake for 10-12 minutes until cookies are puffed and lightly golden at the edges, and the house smells a bit like pancakes. Remove to a rack and cool completely.

Makes 30 cookies.

Arrivederci e Buon Appetito, Pope Benedict

Whether you're Catholic or not, you've gotta be fascinated by the drama going on at the Vatican. Abdication, but with no love interest à la Edward VIII and Wallis Simpson. Mystery. Intrigue. Pomp, circumstance, formality. Tradition, but with a twist. Grandeur. Secrecy. Questions that come with few answers. Anticipation. Who needs soap operas when you can simply watch this saga unfold?

Pope Benedict XVI is leaving his appointed post tomorrow, and will become the Pontiff Emeritus. Truth be told, I can't say that I'm sorry to see him go - he was the expected benchwarmer after the death of Pope John Paul II, and he has been a tremendously divisive force. Benedict is a "my way or the highway" kinda guy when it comes to his flock - and, admittedly, that's a part of his job as head of the Church. But he's a hard-liner who has kept truer to the letter of the law than to its spirit, leaving millions feeling wounded and berated rather than valued and welcomed. There has been virtually no understanding or empathy; there has only been the expectation of blind obedience. There is apparently no realization that the Church is about its people - frail and fragile humans - in addition to its doctrine. And recent documents indicate that while he was persecuting others, he may very well have been neglecting responsibilities he should have been tending to, whether not wanting to confront the issues or not wanting to believe that they could be true. And then, once it has all come to a crisis point, he is running away rather than actually leading the Church he was entrusted with.

So, anyway .... Benedict has chosen to retire - an act so shocking that it is difficult to fully explain its significance to those outside the Church. Catholicism teaches that you "offer up" your sufferings, that Christ took on our burdens; this is supposed to help you endure your challenges, such that you continue through them and meet your responsibilities with Christ's aid. Benedict isn't doing this, claiming instead that his health is an issue but without offering specifics. There are cardinals and administrators who assist with the inner workings at the Vatican - clearly, they helped John Paul II in his final years of poor health - who could have essentially acted as regents here, too, while Benedict remained in his post if, in fact, the medical concerns are valid rather than being an excuse. So why is he leaving, when he could rely upon God's watchful provision and some human intervention? He is viewing this more as a job than as a calling, and feels incapable of adequately performing the duties anymore. But this action makes it appear that he doesn't believe God will give him the strength and resources he needs, whether physical or spiritual. It is inconceivable that the leader of the Catholic Church would set this sort of precedent, one of an apparent lack of faith and trust.

The Church also venerates martyrs, teaching their stories as consummate examples of behavior to emulate; the greater the suffering for Jesus, for God, for the Church (i.e.: St. Lawrence being roasted on a spit, St. Bartholomew being flayed alive), the more noble and admirable one is. So then, why isn't Benedict continuing in his appointed role despite health concerns? Shouldn't he be engaging in the self-sacrificial behavior that the Church so values? It appears - and again, we have no information about his possible illness (or other stresses), given the Vatican's nearly pathological secrecy - that martyrdom is for others, and that Benedict isn't willing or able to follow this example. I have to wonder, is this the sort of model the leader of the Church should be providing: "Do as I say, not as I do?" And then, if the reports of egregious waywardness among priests and others at the Vatican are true, why isn't Benedict cleaning up the Church rather than abandoning it for his successor to rescue? He is choosing to leave a legacy of neglect and failure.

It has been centuries since a Pope left his post, which has led to lots of whispering, debate, discussion, confusion, curiosity, upset, and - in some cases - glee. There is much anticipation, as well. Will the College of Cardinals elect yet another Italian or European pope, or will they realize that a global church requires acknowledgement of other continents? Will they elect someone who is very conservative, or only moderately so? Do they fully comprehend how tarnished the Church's image is, and will they choose someone who will strive for some apology and atonement and redemption, someone who realizes that the suffering inflicted deserved greater care than the Vatican's own reputation? Will they pick someone strident who will "clean house?" Or will they pick someone who is warm and engaging and makes the faithful (and even the not-so-faithful) feel listened to and respected, someone who can be cooperative even while maintaining his party line? There is a great deal of speculation, and there are no exit polls to offer guidance. But there are betting sites offering odds on the next pope!

I try not to be too unkind, even given my significant grievances with Benedict. He is human, after all, like the members of his Church; they - we - all make mistakes. I would love to have been privy to his decision-making process regarding this astounding act, which truly must have been agonizing.

The more forgiving side of me acknowledges that Benedict likes cats, and by some accounts could have the potential to be the male equivalent of a "crazy cat lady" - something Jeremy fears will happen to me, though I am currently cat-less! - so I can muster some fondness for this trait.

Benedict also seems to have a sweet tooth, as one of his favorite items is a baked good called Pizza Ebraica: a traditionally slightly-charred slab filled with nuts and dried fruits that bears no resemblance to what we know as "pizza." Translated, the name means "Jewish Pizza," but it is really sort of a bar cookie-ish fruitcake (or fruitcake-y bar cookie) that is reminiscent of biscotti in that it would be perfect for dunking.

Pope Benedict once wrote a letter to the bakers/owners of Pasticceria Limentani [pahs-tee-chay-REE-ah lee-mehn-TAH-nee] in Rome's Jewish Ghetto, complimenting them on their goodies. Well, what better way to acknowledge his retirement than to bake a batch of these treats that the bakery specializes in? I adapted the recipe a bit, and the resulting treats are perfect for enjoying, along with a cup of tea, during an afternoon of petting purring pussycats and not worrying anymore about little administrative details at the office.

Arrivederci, Papa Benedetto. E buon appetito. [ay BWOHN AH-pay-TEE-toh]


Pizza Ebraica

This recipe is loosely based upon one found in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, which was a gift from my very dear friend Mary Schuman, "The Other Mary." I didn't char my version, and I turned it into more of a dessert bar than a flatter patty.

1 cup freshly squeezed orange juice
2/3 cup dried cranberries
1/4 cup butter, softened
3/4 cup shortening, softened
3/4 cup sugar
2 eggs
1/2 teaspoon kosher salt
pinch of cinnamon
2 cups flour, divided
2 cups white whole wheat flour, divided
1/4 cup almonds, chopped fine
1/8 cup pine nuts, chopped fine
1/2 cup candied cherries, chopped

Preheat oven to 425F. Grease a 9"x9" baking pan.

In a small bowl, combine orange juice and cranberries; let rest 10 minutes.

In a large mixing bowl, cream together butter, shortening, and sugar; stir in eggs, salt, and cinnamon.

Stir in 1 cup flour and 1 cup white whole wheat flour.

Stir in cranberries with all of the orange juice. Stir in almonds, pine nuts, and cherries.

Stir in remaining 1 cup flour and 1 cup white whole wheat flour.

Press batter into prepared pan; bake for 35-40 minutes until a tester inserted into the center comes out clean and the "pizza" is golden brown.

Let cool completely, then trim 1/4" from the edges. Cut into 12 small or 16 larger bars.

Note: A glaze is not traditional, but it would be a lovely addition. Stir together some confectioners' sugar and either freshly squeezed orange juice or brandy until the mixture is of drizzling consistency; dribble over the cooled "pizza" before cutting, then let the glaze set.

Strawberries 'n' Cream Hamantaschen

Every year at Purim [POOR-im], which begins at sundown on Saturday night, there is a debate among Jews about hamantaschen [HAH-men-TAH-shen], the triangular cookies that are traditionally served at the holiday.

Some people think that ones with a poppy seed filling are most authentic, as Queen Esther - the heroine of the Purim story - survived on nuts and seeds while she debated whether to "out" herself as a Jew in order to save her people when they were under threat of extermination by the evil vizier Haman.  (Since she was married to the king, she hoped to have a bit of influence.)

Others, however, feel that the prune ones, with a nod to the Old World, are the only true version.

And then ... well, then there are folks like me who respect tradition but always have to tweak it.

In the past, I've made hamantaschen filled with homemade berry preserves, and even made a lemon-poppy version with poppy seeds mixed into the dough and a bright center of lemon curd.

And this year, I decided to try something really different: a variation on coconut cream pie, which you can find today on AnnArbor.com, and a strawberries 'n' cream version ... sigh.

This post, from two years ago, gives the dough recipe and instructions for making the hamantaschen; I didn't want to reinvent the proverbial wheel, and take up time and space by putting it all on here, too, when I know not everyone is actually going to make these. If you're feeling ambitious, go right on over to the more thorough description!

But this non-dairy strawberry filling could also be used for thumbprint cookies, so it made sense to just offer this part of the whole. You could even drizzle your cookies with a bit of melted chocolate, and relish a luxurious variation on chocolate-covered strawberries.

And just look at how pretty and pink the filling is!

Strawberries 'n' Cream Cookie Filling

8 ounces strawberries, chopped into 1/4" pieces
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon So Delicious dairy-free creamer

In a small saucepan, combine the strawberries and the sugar; cook for 5 minutes over medium heat, mashing berries with a fork.  (The berry mixture will boil.)

Combine cornstarch and creamer in a small cup; pour into berry mixture and cook for 30 seconds or so, just until the filling thickens.  Pour into a small bowl, cover with plastic wrap, and refrigerate until cold.

Makes about 1 cup.

Berger Cookies

I love a day when I learn something new! And I particularly love a day when I learn something new about food, obsessive that I am. (Really, truly - if you only knew how my brain spins ....)

So, in making plans for my Super Bowl array last week, I started out by thinking of where the game was being played - New Orleans, one of the great culinary cities on the planet. And I looked at the two football cities being represented by the Harbaugh brothers, the head coaches who were raised in Ann Arbor (we're so proud!) before meeting up in the biggest game of their careers: Jim, former quarterback for the University of Michigan, and John.  Their teams hailed from San Francisco and Baltimore, respectively. I started to pore through recipe ideas from each place.

And that's when I learned about a new cookie - whee! Apparently Berger cookies are a Baltimore classic ... who knew? I sure didn't. But now I do.

According to Wikipedia:

"Berger Cookies are ... vanilla wafers topped with a thick layer of chocolate fudge that derives from a German recipe, and are a cultural icon of Baltimore."

Well, what better dessert to go with my California-inspired sourdough grilled cheese sandwiches??? Both coasts found a home at the party!

Simple and delicious, Berger cookies are perfect for any occasion. The cookie base is very tender; the chocolate glaze is stellar - shiny, rich, smooth. And the cookies are very easy to make, with a tremendous reward awaiting you once they're ready to eat.

The entire batch of these cookies - all 60 of 'em - was devoured within 48 hours. They are really, really good!


Berger Cookies
(adapted from a recipe on the King Arthur Flour website)

Cookies:
1 cup butter, softened
1-1/2 teaspoons kosher salt
seeds from 1 vanilla bean or 2 teaspoons vanilla extract
1-1/2 cups + 1/4 cup sugar
3 eggs
4-1/2 cups flour
1/2 cup skim milk

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter, salt, vanilla seeds, and 1-1/2 cups sugar. Stir in eggs, one at a time. Stir in 2-1/2 cups flour, then stir in milk; stir in last 2 cups flour.

Roll dough into golfball-sized rounds. Place 2" apart onto prepared baking sheet.

Place remaining 1/4 cup sugar into a small bowl. Dip a glass into the sugar, then use the glass to flatten one of the balls of dough. Repeat dipping glass and flattening dough with remaining cookies.

Bake for 12 minutes until cookies are set. Cool on a rack and repeat with remaining dough.

Icing:

• 2 cups semisweet chocolate chips
• 2 tablespoons light corn syrup
• 3/4 cup half-and-half
• 2-1/2 cups confectioners’ sugar

Place chocolate, corn syrup, and half-and-half into a small saucepan; melt chocolate over low heat and stir until smooth.

Whisk in half of confectioners' sugar until icing is smooth; whisk in remaining confectioners' sugar, and let cool to room temperature. Whisk again when ready to spread icing onto cookies.

One by one, generously spread icing onto cookies. Let icing set, then serve.

Makes approximately 60 cookies.

Eggnog Pudding (a2.com)

Christmas Eve is also National Eggnog Day, so you'll want to have this recipe on hand for celebrating both occasions. It's an easy make-ahead dessert, so all you have to do when serving it is pull it out of the refrigerator ... et voilà! A rich, luscious treat.

Here are some recipes for you, if - like me - you're in the midst of a cookie baking spree:

Chocolate Snickerdoodles

Cookie Butter Cookies

Apple Oatmeal Cookies

Butterscotch Pretzel Brownies

Toasted Coconut Haystacks

Chocolate Shortbread Cookies

Blueberry Walnut Rugelach

Ginger Shortbread

Holiday M&M Cookies


Eggnog Pudding

3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cup sugar
1 cup water
2 cups prepared eggnog
1 tablespoon rum or vanilla extract
2 eggs
whipped cream, for serving
pinch of nutmeg, for serving

In a medium saucepan, combine cornstarch, salt, sugar, and water; bring to a boil and cook, stirring constantly, until the mixture becomes translucent and thick like rubber cement. Slowly whisk in the eggnog and the rum; cook for 7 minutes until boiling rapidly and thickened, stirring constantly.

Place the eggs into a medium bowl. Remove 1/2 cup pudding and whisk it into the eggs; whisk this mixture back into the pudding and cook for 1 minute.

Pour pudding into serving glasses. Cover with plastic wrap, pressing the wrap against the pudding to prevent formation of a skin. Refrigerate until chilled.

To serve, top pudding with whipped cream and a slight pinch of nutmeg.

Makes 8 servings.

Cappuccino Biscotti

Ridiculously easy to make, and also ridiculously good, these biscotti are deceptively "plain Jane"s.

You could dress them up a bit by dipping them in chocolate. But you know what? It's unnecessary. They're exceptionally good "as is" - a wispy hint of cinnamon shining through the coffee flavor, a bit of crunch from the walnuts contrasting with the slight chewiness of the centers. Chocolate never hurts, but sometimes it's just superfluous ... really!

Here are some other Christmas cookie recipes, if - like me - you're in the midst of a baking spree:

Chocolate Snickerdoodles

Cookie Butter Cookies

Apple Oatmeal Cookies

Butterscotch Pretzel Brownies

Toasted Coconut Haystacks

Chocolate Shortbread Cookies

Blueberry Walnut Rugelach

Ginger Shortbread

Holiday M&M Cookies


Cappuccino Biscotti
(adapted from a recipe from Better Homes & Gardens)

• 1-1/3 cups + 1/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 3/4 teaspoon aluminum-free baking powder
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cinnamon
• 1 egg
• 3 tablespoons oil
• 2 tablespoons brewed coffee
• 1/3 cup chopped walnuts

Preheat oven to 325F. Lightly grease a baking sheet.

In a large bowl, stir together the flour, brown sugar, sugar, baking powder, salt, and cinnamon. Stir together the egg, oil, and coffee; pour over the dry ingredients and mix well. Stir in the walnuts.

Divide the dough in half; shape each half into a log 2" around and place onto the prepared baking sheet. Slightly flatten the logs, then bake for 20 minutes.

Remove from the oven and let the logs cool for 30 minutes. Remove logs to a cutting board, and cut into 1/2" slices. Place the slices, cut-side up, onto the baking sheet and cook for 10 minutes. Carefully flip the slices over, and bake for 10-15 minutes until toasted and slightly crisp.

Remove biscotti to a rack and cool completely.

Makes 24 biscotti.

Samoa Ice Cream Sauce

After having a fabulous time at the Girl Scouts' Cookie Bake-Off Benefit last week and enjoying Samoa-flavored coffee and also buying some Samoa cookies to take home, I have been practically dreaming of the luscious combination of caramel, chocolate, and coconut.

And so, it's hardly surprising that after talking about ice cream sauces with Craig recently - telling him that I make really lovely caramel and hot fudge varieties - I would have an epiphany: combine these two flavors, add some coconut milk, and make a liquid variation on one of my favorite cookies.

The only thing better would be to pour this over Edy's Samoa ice cream, and then crumble a couple of the cookies over the top!

Samoa Ice Cream Sauce

• 2/3 cup brown sugar
• 1/3 cup light corn syrup
• 1/4 cup coconut milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/3 cup half-and-half
• 1/4 cup semisweet chocolate chips

Bring brown sugar, corn syrup, and coconut milk to a boil over medium-high heat in a 1-quart saucepan; stir constantly and cook for 5 minutes - mixture will foam up. Remove from heat, then stir in butter and vanilla. Stir in half-and-half and chocolate chips until smooth. Return sauce to a boil, and cook for 3 minutes without stirring. Pour into a jar, and let the sauce cool for awhile before serving; if it's too hot, it will burn you and it will simply melt the ice cream instead of turning into a chewy, fudgy sauce when it's poured over the cold substance.

Makes not quite 1-1/2 cups.

Pizzella S'mores and Strawberry Rhubarb Streusel Bars

To finish off my Berry Fest, I offered two desserts - one rich and buttery, the other light and sweet - featuring gorgeous organic berries.

The Strawberry Rhubarb Streusel Bars were a variation on the crisp I often make because it's a classic that is always loved.  Adding a butter-laden shortbread crust could only enhance things!

And then I had an epiphany for another dessert that I'd never made before.  I was hosting an outdoor event ... I was grilling ... the weather was ideal ... what would be a great send-off?  S'mores!

But why not tweak them a bit ... or, really, a lot.  There were cookies, and there were toasted marshmallows; that's about the only resemblance to the tried-and-true graham cracker and chocolate treats.

I mashed some raspberries and spread them onto delicate pizzelle (waffle cookies).  I toasted marshmallows and placed them over the raspberries.  I carefully folded the cookies in half ... and I found myself with fabulous new creations that were like little crispy, sweet, vibrant, gooey dessert tacos!

Even better, these are something that even those who are watching their diets can eat.

There are only 23 calories per pizzella (singular of pizzelle ... and yes, I know I'm particular about such matters!), while the marshmallows have 25 each; raspberries possess 1 calorie each.  Thus each Pizella S'more comes in at barely over 50 calories each, just about 1 Weight Watchers' point (for those who are following this excellent health plan but still want to enjoy some treats).  Whee!  These goodies are sweet, tart, light, bright, and wonderful!

And because s'mores and raspberries are perfect summer foods, here's a song by - of course! - the Raspberries to suit the mood:






Pizzella S'mores with Toasted Marshmallows and Mashed Raspberries

8 Whole Foods lemon zest-flavored pizzelle cookies
1 cup organic raspberries
8 marshmallows

Set out 8 cookies.  Mash the raspberries, then spread a bit onto each pizzella.

Toast the marshmallows to desired doneness.  Place 1 marshmallow onto each cookie, then gently break the cookies in half and fold together to make a sandwich.

Makes 8 s'mores.

Strawberry Rhubarb Streusel Bars

Base:
2-1/2 cups Whole Foods 365 brand unbleached all-purpose baking flour
1/4 cup Whole Foods 365 brand organic cane sugar
1 teaspoon kosher salt
1/2 cup Whole Foods 365 brand organic salted butter, softened
2 eggs

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

In a large bowl, combine the flour, brown sugar, and salt.  Use your fingers to mix in the butter until the mixture is crumbly.  Stir in the eggs, then press dough into the prepared pan.  Bake for 15 minutes.

Filling:
1-1/4 cups chopped rhubarb
2 cups chopped organic strawberries
1/3 cup Whole Foods 365 brand organic cane sugar
1-1/2 tablespoons cornstarch
1/2 cup water

In a medium saucepan, combine all ingredients.  Cook over medium-low heat, stirring constantly, until thickened and translucent; press lightly to smush fruit a bit.  Pour over base.

Streusel:
2 cups Whole Foods wild blueberry flax granola (from bulk foods)
1/4 teaspoon Whole Foods 365 brand organic cinnamon
1/2 teaspoon ground ginger
1/4 cup Whole Foods 365 brand organic salted butter, melted

Combine granola, cinnamon, and ginger; stir in melted butter.  Spread streusel over fruit, pressing lightly.  Bake for 25 more minutes until filling is starting to bubble around the edges.

Let cool completely, then trim 1/2" from all edges.  Cut into 4 columns, then cut into 3 rows.

Makes 12 generous bars.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)

Hungarian Sour Cream Cookies

These tender, delightful cookies are surprisingly addictive; I found myself eating a couple ... then grabbing just one more ... then sneaking another one.

Sometimes you want a cookie with all the chocolate, nuts, caramel, and other goodies that you can cram into the dough.  Other times, simplicity rules the day.  And the rich flavor of these seemingly plain cookies definitely shines.

These are perfect for picnics, barbecues, afternoon tea, or any other occasion you can think of ... especially "just because" ....


Hungarian Sour Cream Cookies
(slightly adapted from a recipe in The World of Jewish Entertaining by Gil Marks)

1/2 cup butter, at room temperature
2/3 cup sugar
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups self-rising flour
1/2 teaspoon baking powder

Preheat oven to 350F.

In a large bowl, combine butter and sugar; stir in egg, sour cream and vanilla extract.  Stir in flour and baking powder.

Form the dough into 1" balls and place 2" apart on an ungreased baking sheet.  Bake for 10 minutes until cookies are set but still very pale.  Remove to a rack and cool completely.

Makes about 52 cookies.

Italian Baked Rice for International Picnic Day

It's International Picnic Day - what a perfect celebration for June!

I could have served an American-style picnic today, complete with fried chicken and potato salad.  But I thought that "international picnic day" should be interpreted not as a universal day for picnics, but rather as a day for a meal filled with foods from around the world.

So my international backyard picnic lets us travel to Italy with a baked rice and cheese dish that is reminiscent of risotto, but requires less attention.  Dream of Morocco with fragrant spiced carrots.  Enjoy vibrant Mongolian seared beef, complemented with some simple feta-topped grilled vegetables, then finish the meal with light and tender Hungarian sour cream cookies.  Add a bottle of Spanish wine, and the picnic is complete!

Since I served so many lovely foods at my picnic, I'm going to make them the focus of this week's posts.  Today I'll share the recipe for Bomba di Riso [BOHM-bah dee REE-soh], the rich rice dish, with the other recipes to follow in subsequent days.

To make this casserole - which could easily serve as an entree, served with fruit and salad - all you need to do is cook some rice, stir in some eggs and cheese, and bake ... that's it!  It's a great change from plain ol' rice or potatoes, and there's a hint of nutmeg to offer an exotic nuance.  Some fresh spring peas or asparagus would be a lovely addition, stirred into the rice before baking.

Bomba di Riso
(very slightly adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, from my good friend Mary Schuman)

1-1/4 cups white rice (Arborio preferred)
2 eggs
1/4 cup shredded Parmesan cheese
1 teaspoon kosher salt
very generous sprinkling of freshly ground black pepper
1/8 teaspoon nutmeg
3/4 cup ricotta cheese
3 ounces mozzarella cheese, cut into small dice
1/8 cup finely grated Parmesan cheese

Preheat oven to 350F.  Grease a 1-quart casserole dish.

Prepare the rice according to package directions.  Remove from heat, then stir in eggs, shredded Parmesan, salt, pepper, and nutmeg.

Place half of the rice mixture into the bottom of the prepared casserole dish.  Spread the ricotta over the rice, then top with the mozzarella.  Spread the rest of the rice mixture over the top, then sprinkle with grated Parmesan.

Bake for 30 minutes until bubbling and starting to turn golden.

Serves 6-8 as a side dish.

Almondina Crunch Coffee Cake

I love getting packages in the mail, because they're usually food-related!

And one I received recently was no exception.  It contained a generous sampling - for marketing purposes - of Almondina cookies, which are similar to very thin biscotti.  They have only 30 calories per cookie, feature nutritious almonds, are both kosher and pareve ([PAHRv] = neither meat nor dairy), are made without cholesterol and preservatives, and are very adaptable.  I've eaten several of the sweet varieties (Gingerspice, Chocolate Cherry, Choconut) on their own, as desserts and snacks; and I've eaten a couple of the savory varieties (Brantreat, Sesame) with cheese and as croutons.

Over the weekend, I felt like baking; I heard a coffee cake calling to me ... a bit of comfort after several very stressful weeks.  Instead of the usual cinnamony streusel topping, though, I thought I'd add a bit of crunch instead.  So I crumbled some of the Almondina cookies, mixed them with just a touch of sugar and butter, and sprinkled them over the batter.  Oh, the house smelled so fabulous as this baked!

And the cake turned out beautifully, with lots of flavor from the addition of the crumbled Almondina cookies that contributed ginger and nuts to my coffee cake.  Such a simple pleasure!

Almondina Crunch Coffee Cake

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
2/3 cup sugar
grated zest of 1 orange
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup flour
1/2 cup white whole wheat flour
1/3 cup apricot all-fruit spread

Topping:
6 Almondina Gingerspice cookies, crumbled
1 tablespoon brown sugar
1/8 cup butter, melted

Glaze:
1/2 confectioners' sugar
1-2 tablespoons fresh orange juice

Preheat oven to 350F.  Grease a 9" round baking pan.

In large bowl, stir together butter, sour cream and egg; add sugar, orange zest, baking powder, baking soda, and salt.  Stir in flours and spread into prepared baking pan.

Dollop the jam over the top of the batter, then swirl it in gently with a knife.

Combine the Almondina crumbs and brown sugar; stir in melted butter.  Sprinkle topping over the batter.

Bake coffee cake for 30 minutes, until golden and a tester inserted into the center comes out clean.  Let cool completely.

Combine confectioners' sugar and orange juice; drizzle over the coffee cake.  (Add a bit more juice or a bit more sugar, as needed, to make it the right consistency.)  Let glaze set, then cut and serve.

Makes 12 servings.