I have a huge stash of things in jars.
Sometimes I go to pull one thing out of the stash and I find something else entirely and I’m all like “Yeah! This is gonna be sooo good.”
I did that yesterday when I was looking for some sort of jam to put into the cookies the kids and I were making. I found a jar of curry pickled green tomatoes that I had completely forgotten about. I still have an open jar of a different kind of tomato pickle in the fridge so I restrained myself and didn’t pull the new jar out of the bench.
I’ll just have to find an excuse to use up the other pickles so I can eat the new ones.
But in the meantime I’m also restraining myself from eating all those cookies we made.
It’s Purim this week–a Jewish holiday marking the saving of the Jewish people of the city of Shushan by their secretly Jewish queen, Esther. It’s traditional to give gifts of food to neighbors and loved ones. Actually, pretty much anybody. This is a tradition I have no trouble getting behind, because I am really good at making huge batches of things for the sole purpose of giving them away. Usually one of the things that is included in the goodie bag is a few hamentashen.
Yesterday I was home with all three little Goldbergs while Joe did a 70 mile ride with his bike team. We went to the park and did some other stuff, but the best part of the day was the cookies. We made the dough in the morning and once Lilli was down for the count after lunch, Isaac and I (Aaron was out with a friend) rolled out the dough and got them into the oven.
We used kumquat marmalade and crab apple jelly to fill them. They’re not exactly traditional Jewish fillings, but whatever. I’m not exactly a traditional Jew.
The last couple of years I have tried different recipes for hamentashen and not been happy with any of them. I’m not really sure why it took me so long to figure it out. It’s basically a sugar cookie dough, sometimes parve (no dairy or meat ingredients) or sometimes not, and then you fold it up into little three cornered treasure boxes of fruit or poppyseed filling. They’re pretty basic as far as technical skill goes.
This year I think I finally got them right. The trick is to use a solid fat instead of oil, which is what some recipes call for. The oil makes them parve, but you can just as easily use vegetable shortening, or I guess margarine, if you need them to not have any dairy. A recipe I got from a friend had a substitution to make them vegan even.
If you’re looking for a basic recipe this is the one. I based it on a recipe I got out of a cookbook that I think came from my mother-in-law, a cookbook called “Daf Yummy.” I tweaked some parts of it to meet in the middle with the recipe my friend swears by, and ended up with a dough I can finally be proud to call “my hamentashen recipe.” You could add orange zest in addition to the orange juice, you can switch up half of the flour for whole wheat, you can add a tsp of cinnamon or another spice to the dough. You could even make them chocolate by substituting about 1/4 cup of the flour for cocoa powder.
Now, when you’re eating all those cookies, you might need something to wash them down with.
Another Purim tradition, one that is actually commanded by the Talmud according to some Rabbis, is to drink. Heavily. There’s a lot of drinking in the story–it pretty much saved the day. So, you are supposed to drink until you are perfumed with wine and can’t tell the Hamens (bad guys) from the Mordechais (good guys). To help you along I worked out a recipe for a cocktail that is the perfect embodiment of the heroine in this Purim story: Queen Esther.
She’s strong and sweet. She’s bold, but knows exactly when to play her cards. She’s everything a heroine needs to be–just like this cocktail. It’s smooth and sweet and comes on slowly, building up to end each sip with a little fire.
There’s a long tradition of sweetened citrus drinks in the Middle East, dating back centuries, to the time of Esther and her kin. The grapefruit is a new twist on that idea, playing against the herbal notes of the thyme perfectly. I like to think that Her Highness would have approved of this refreshing mix, and would have gladly served it to her King. Maybe she wouldn’t have used good bourbon for old Hamen though.
makes about 36 cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar, depending on how sweet your filling will be
2 cups all purpose flour
1 large egg, broken up with a fork
2 Tbsp fresh squeezed orange juice (or lemon)
2 tsp vanilla extract
2 tsp baking powder
2 tsp salt
2 1/2 cup all purpose flour
Filling of choice such as jam, ganache, or a more traditional filling such as prune or poppy seed
In a food processor, blend the sugar and butter until well combined. Add the egg, orange juice, vanilla extract, baking soda, and salt. Pulse just until everything looks mixed in. Add in the flour and blend until the dough comes together in a ball. Wrap in plastic or parchment paper and refrigerate for several hours.
When you are ready to bake your cookies, preheat the oven to 375ºF. Line 2 (or 3 if you have them) cookie sheets with parchment paper.
Working with 1/2 batch at a time, roll out the dough on a lightly floured surface to about 1/8″ thick. Cut out circles about 2 1/2″ in diameter, using a cookie cutter or the rim of a glass dipped in flour. You can do the work on this large cutting board. You can re-roll the dough, but you might need to chill it a bit longer depending on how cold it was to begin with.
Line the circles up on the trays and place about 1 Tbsp of filling in each cookie. I like to use a small ice cream style scoop for this job, it makes it slightly less messy. Fold up the edges of the cookies on three sides, making a nice little triangle around the filling. Be sure to let some of the filling show in the center. If the corners won’t stick together on their own, use a wet finger to trace a circle around each piece of dough, then fold them up.
Bake for about 10-12 minutes, or until the corners are a nice golden brown. Cool completely on wire racks before eating these cookies, or you run the risk of burning your mouth on the filling. Just take my word on this.
The Queen Esther
makes 1 cocktail
2 oz good bourbon
1/6 Ruby grapefruit
1 large sprig thyme
1 Tbsp simple syrup
3-4 dashes grapefruit bitters, I like Fee Brothers
In a cocktail shaker, muddle the grapefruit and the thyme, squeezing as much juice out of the grapefruit as you can. Add the bourbon, syrup, and bitters. Put in a handful of ice, put on the top, and shake it up. Pour over fresh ice and garnish with grapefruit and more thyme, if desired.