Happy Purim! Chag Sameach!
(above hamantaschen cake was make from the Rose Levy Beranbaum chocolate cake recipe recently featured on Joe Pastry; the frosting was a variation of Julia Child’s buttercream: 4 ounces of margarine, 5 ounces of semisweet chocolate, and 2 ounces of hot coffee. The “mohn” filling is just colored sprinkles.)
Purim is around the corner, so time to start baking hamantaschen! I made a slightly tweaked version of Sara Finkel’s recipe from Classic Kosher Cooking (p. 246) (scroll down for the recipe).
Sara Finkel’s current (and also stellar) recipe for hamantaschen (from her new book Classic Kosher Cooking Vol. 2: Simply Delicious, Targum Press) is available here along with some suggested holiday recipes. If you are looking for a good hamantaschen recipe, I can highly reccomend both of Sara Finkel’s recipes. My mom just made Sara Finkel’s newer hamantaschen recipe and was thrilled with the results.
Update: If you are looking for a chocolate hamantaschen, I have also made chocolate mint truffle and chocolate peanut butter.
This was an improvised main dish salad. (more…)
After making Black and White Cookies, I had a request for pink and whites (plus more black and whites).
The black and white cookie is a favorite of my Brooklyn-born husband, and–under his influence–it is now one of my son’s favorite, as well. To please them, I have worked out a recipe that makes very authentic tasting cookies. (more…)
I love yogurt cheese, especially drizzled with olive oil and zataar. And goat milk yogurt cheese is amazing . . .
Two of my mom’s favorite cakes: chocolate nemesis and coconut lemon layer cake. (more…)
Pragmatic Attic 