Comments on: Hamantaschen: Over My Head http://blogs.kqed.org/bayareabites/2009/03/13/hamantaschen-over-my-head/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Michael Procopio http://blogs.kqed.org/bayareabites/2009/03/13/hamantaschen-over-my-head/comment-page-1/#comment-12506 Michael Procopio Sat, 21 Mar 2009 21:31:00 +0000 http://blogs.kqed.org/bayareabites/?p=2502#comment-12506 Thanks for the advice, ladies. I have learned the hard way. Personally, I think the photos from the site whose recipe I followed were cheated a bit, but that's just me. Frankly, I love the poppyseed filling, but the jam ones just looked so good. Alice, please feel free to send me your recipe for the little chocolate ones. I am very much open to trying them. Thanks for the advice, ladies. I have learned the hard way. Personally, I think the photos from the site whose recipe I followed were cheated a bit, but that’s just me. Frankly, I love the poppyseed filling, but the jam ones just looked so good.

Alice, please feel free to send me your recipe for the little chocolate ones. I am very much open to trying them.

]]> By: Alice Medrich http://blogs.kqed.org/bayareabites/2009/03/13/hamantaschen-over-my-head/comment-page-1/#comment-12485 Alice Medrich Fri, 20 Mar 2009 08:17:31 +0000 http://blogs.kqed.org/bayareabites/?p=2502#comment-12485 I am a little late to this party, but I think you (Michael) should know that some of us think the best hamantaschen are filled with poppy seed goop. Normally children don't like these, but that means there are more left for the rest of us. HOWEVER, if you are going to abandon tradition, go for a really good chocolate filling. You can find such a recipe (and it works, although I do hope you will roll the dough thin because it's better that way) in my book, Chocolate Holidays. Or I can email the recipe to you. Filled with chocolate, you are not obliged to call them hamantaschen (although I do) unless you want to, and you certainly don't have to wait until Purim. Not that I would wait to eat the poppy seed ones either. PS yes the hat was genius. I am a little late to this party, but I think you (Michael) should know that some of us think the best hamantaschen are filled with poppy seed goop. Normally children don’t like these, but that means there are more left for the rest of us. HOWEVER, if you are going to abandon tradition, go for a really good chocolate filling. You can find such a recipe (and it works, although I do hope you will roll the dough thin because it’s better that way) in my book, Chocolate Holidays. Or I can email the recipe to you. Filled with chocolate, you are not obliged to call them hamantaschen (although I do) unless you want to, and you certainly don’t have to wait until Purim. Not that I would wait to eat the poppy seed ones either. PS yes the hat was genius.

]]> By: Stephanie Rosenbaum http://blogs.kqed.org/bayareabites/2009/03/13/hamantaschen-over-my-head/comment-page-1/#comment-12433 Stephanie Rosenbaum Mon, 16 Mar 2009 05:47:27 +0000 http://blogs.kqed.org/bayareabites/?p=2502#comment-12433 You know, I'm Jewish, and Purim snuck up on me too this year! Loved the story of the giant hamantaschen hat....As for your cookies, to start with, you don't want jam as your filling. As you discovered, it burns, it leaks, it's way too runny. What you want is a thick goo made of dried fruit--apricots or prunes are traditional--which will stay put and stand up to the buttery cookie. I've been making an adaptation from Marcy Goldman's great book Jewish Holiday Baking, and it's excellent. Homemade hamantaschen are SO much better than the dry little things you'll find in even good Jewish bakeries. Try them! You know, I’m Jewish, and Purim snuck up on me too this year! Loved the story of the giant hamantaschen hat….As for your cookies, to start with, you don’t want jam as your filling. As you discovered, it burns, it leaks, it’s way too runny. What you want is a thick goo made of dried fruit–apricots or prunes are traditional–which will stay put and stand up to the buttery cookie. I’ve been making an adaptation from Marcy Goldman’s great book Jewish Holiday Baking, and it’s excellent. Homemade hamantaschen are SO much better than the dry little things you’ll find in even good Jewish bakeries. Try them!

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