Tag Archives: Purim


Purim is two days away.  St. Patrick’s Day is on Monday.  Here’s a cute article on the Purim-St. Patrick’s Day weekend in Tel Aviv.  I’ve baked up a storm of green in honor of St. Patty’s Day.  So in honor of Purim, I’ve made raspberry and apricot hamentaschen.


I used this baklava hamantaschen recipe from Jenessa’s Dinners.  The only different ingredient I used was a teaspoon of vanilla instead of the optional almond extract.  This recipe makes a really workable dough.  I used a biscuit cutter to cut the dough into rounds.  Then I put a 1/2 teaspoon of jam in the middle (too much jam and it might leak out of the cookie during baking).  The important thing to remember is to fold over the dough to form a triangle (not pinch as the cookies can open.)  Also, the recipe recommends rolling the dough to 1/8 thickness.  That’s a good idea because if it’s thicker, there’s more chance of the cookies opening during baking.


The traditional fillings include poppy seed and prune.  I’ve also seen apricot and hamentaschen at traditional bakeries.  Today, you’ll find some interesting hamentaschen on blogs like red velvet, s’mores, the above baklava and more.

If you don’t want to bake your own, you can find them at most grocery stores and bakeries.  My favorites are at Moishe’s Bakery on 2nd Avenue and E. 7th Street.


Weekend Whets 2/22

Friday Night Dinner:  Hamentashen and Martinis, Friday, February 22, 2013, 7 p.m., 92nd Street Y Tribeca, 200 Hudson Street, Manhattan:  Celebrate Purim with sweet and savory hamentashen like oven roasted tomato with cinnamon and jalepeno and guava and cheese.  Tickets are $40 in advance; $50 at the door.

Making Sushi for Hinamatsuri, Saturday, February 23, 2013, noon to 2 p.m., The Nippon Club, 145 West 57th Street, (between 6th and 7th Avenues), Manhattan:  Prepare special sushi and learn Japanese expressions and culture for the Doll Festival.  $35.

Cassoulet Festival, Monday, February 25, 2013, 6:30 p.m. to 9:30 p.m., Back Forty West, Soho:  Multiple tastings of the Savoy dish.  Participating chefs are Alex Raij of Txikito, Mike Laarhoven of Back Forty, Shanna Pacifico of Back Forty West, Nick Anderer of Maialino and Tom Mylan of The Meat Hook.  $65 with a portion of the proceeds going to the New Amsterdam Market.

A Taste of the Italian Islands, Tuesday, February 26, 2013, 6:30 p.m., Ristorante Asellina, 420 Park Avenue South, between 28th and 29th Streets, Manhattan:  Chef Marco Porceddu creates dishes from his native Sardinia with wine pairings from Sardinia and Sicily.  Members $75; Public $90.  For reservations, call 212-627-2308.

Pancake Month at Clinton Street Baking Company, through February 28, 2013, Lower East Side:  Try a different type of pancake each day of the month.

A Taste of Magic: An Evening of Conjuring and Culinary Excellence, Friday, March 1, 2013, 8 p.m., Gossip Restaurant, 733 9th Avenue, Hell’s Kitchen:  A night of magic and food.

Just Food Conference, Friday, March 29, 8 a.m. to 7:30 p.m. and Saturday, March 30, from 8 a.m. to 6:30 p.m., Food and Finance High School, 525 West 50th Street, Manhattan: A conference with workshops on cooking and food preparation, CSA trends, local and national food and farm issues for the general public, food professionals, entrepreneurs, job seekers, CSA members, community organizers and farmers. Friday will include a job networking event. Saturday includes a food EXPO.

Two for Tuesday: Hamentaschen

I’m a huge fan of raspberry hamentaschen.  My favorite comes from Moishe’s Bakery on 2nd Avenue and E. 7th Street in the East Village.  They come in small and large sizes with poppy-seed, raspberry, apricot or prune filling.  The large one is a big, fat crumbly cookie filled with a deliciously sweet raspberry jam.


If you don’t have a great bakery nearby or you feel like making your own hamentaschen for Purim this week, this hamentaschen recipe from Cupcake Project is a good one for traditional cookie-like hamentaschen.  Stef notes that she prefers a cookie texture to a cakey one, and so do I.  Stef’s photos are great, and she explains how you should fold over the edges and not pinch them to create the triangular shape.

photo used with permission of J. Pollack Photography

photo used with permission of J. Pollack Photography