We’re switching it up and baking savory hamantaschen for our Purim celebration next week. And it couldn’t be any easier. Continue reading
It’s a little early, I know. But the weekend is fast approaching and with it comes an opportunity to commit to mastering the most whimsical of all baked goods: Hamantaschen!
So when Sarah Lasry posted a little preview of what I’ll be posting here NEXT week, our friend Shushy over at Cooking in Heels flipped head over her stilettos for this dough. Sarah promises it’s fabulous, even for those of us who have had problems with corners popping open and shapes looking too, well, UN- triangular. Yup, both Sushy and I confess freely to being hamantaschen challenged.
With thanks to Shushy, who stirred up a lot of expectation on her Instagram account (do check out her fabulous blog) and Sarah Lasry, one of my ”4 Bloggers Dish: Passover” co-authors and go to recipe expert at Patchke Princess, here’s a dairy free (pareve) dough without a bit of margarine.
YAY for coconut oil!
Be sure to check back for another hamantschen recipe next week. I’m sworn to secrecy but I CAN tell you that it’s time for something savory- and we’ll have it right here for you.
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This recipe is courtesy of Sarah Lasry
If you would like to make this dough in advance: wrap it tightly in plastic wrap and keep in fridge. However the dough will be very hard from the coconut oil when you first remove from fridge, so you MUST leave it for a minimum of 2 hours on countertop to get to room temperature before using.
This recipe is non-dairy (pareve)
- 3/4 cup coconut oil, room temp.
- 2/3 cups sugar
- 1 egg, room temp.
- 1 tsp. pure vanilla extract
- 2 tbsp. grated & finely chopped fresh lemon & orange rinds (the peel of about 1 large lemon & orange)
- 2 1/4 cup flour
- 1/4 tsp. salt
- 3-4 tbsp. orange liqueur (I use Cointreau or you can use orange juice)
- Add the coconut oil and sugar to the bowl of an electric mixer. Using the whisk attachment, cream the sugar and oil till smooth (about 3 minutes)
- Add the egg, vanilla & citrus peel one at a time and whisk until combined.
- Slowly add the flour one cup at a time to mixer and whisk some more until a dough starts to form.
- Add the salt.
- Use a rubber spatula to scrape down the sides.
- Add the orange liqueur one tablespoon at a time and mix until the dough comes together easily. The dough should not be sticky but pliable and easily removable from the bowl. (You might need a little more liquid to achieve the desired consistency)
- At this point you can roll out the dough and fill with your favorite hamantaschen filling.
- Bake in 350 F pre-heated oven for about 13-15 minutes on a paper lined cookie sheet.
- The Hamantaschen are done when they a slightly golden at the edges and still soft to the touch.
- Remove from tray and let cool entirely on rack.
- Your Hamantaschen will be crispy with a little chewy bite.
Contributed by Marcia Selden Catering
This colorful citrus salad will brighten even the dreariest mid- winter day. When the forecast calls for snow, this melange of veggies will be a welcome and vibrant addition to your table. Keep it simple and vegan (pareve) as tangy and fragrant blood oranges Continue reading
Contributed by Katy Morris
As we take refuge from the harsh February winds here in Connecticut, it’s difficult to envision what a blooming array of fresh greens in New England looks, smells, and most importantly, tastes like. But we have good news –thanks to Gilbertie’s Certified Organic Petite Edibles Herbs & Greens in Easton, CT.
Here are all the deets on this organic greenhouse grower and on what you should know about microgreens, petites and other superfoods growing indoors right now.
Contributed by Katy Morris; Photos- Liz Rueven
Collard greens are a staple in southern cuisine, but vegetarians and kosher keepers have generally steered clear of them since they have traditionally been paired with ingredients we don’t eat. Luckily, these nutritious greens have made their way nationwide and into lots of creative vegan and vegetarian dishes (see our vegan and gluten-free Curry Collard Wrap, below). Bursting with flavor and impressively versatile, we love collard greens! Continue reading
I heard the temptation before I inhaled it as I rounded the corner of 85th Street on Lexington Ave. in NYC. Two young Moms clasped each other’s well cloaked arms on a freezing January day and gasped, “Do you smell the butter? We’ve got to get one!”
Indeed the alluring aromas of warm, sweet pastries and strong coffee waft onto the Upper East Side sidewalk outside of Petite Shell, a three week old rugelach, croissant and coffee bar, beckoning anyone who falls hard for flaky pastries filled with irresistible sweet and savory flavors. Continue reading
Interested in learning the basics of Moroccan cooking? We’re giving away one copy of Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes! Continue reading
Sharing Morocco: Exotic Flavors from My Kitchen to Yours, by Ruth Barnes, takes home cooks on an enthusiastic tour of the basics of her native culinary traditions and tools.
Barnes’ volume aims to simplify and make accessible techniques and basic components of traditional Moroccan dishes. And she succeeds. Continue reading
Do you love to eat foods imbued with symbolism? With the Tu B’Shvat holiday approaching on the eve of February 3 we have an opportunity to pause and connect nature’s wondrous cycles with deeper meaning while enjoying tasty fruits and grains.
The holiday of Tu B’Shvat (15th day of the Hebrew month of Shvat) is often called the birthday of the trees. Continue reading
Contributed by Katy Morris
photos: Isabelle Cossart
You don’t have to wait until spring to enjoy some sunshine. The cream of the winter citrus crop is at its peak right now and we’ve fallen hard for blood oranges!
Their bright citrus flavor makes them an ideal partner with roasted winter root vegetables and they offer a warm burst of happy color along with some little known health benefits.
After Liz discovered the “impossibly magenta oranges” from Isabelle Cossart’s Orange Orchard at NYC’s Print Restaurant a couple of years ago, we reached out to the southern organic citrus farmer herself to get all the juicy details about blood oranges. And when she told us that “The only thing I put on my trees is sunshine, ladybugs, rain and TLC!” we just had to share this with our readers.
How are they different than regular oranges?
Blood oranges are smaller, less acidic versions of regular oranges that according to Cossart, are “sweet with a tinge of tartness and a lot of floral hints like lavender and hibiscus.” The difference may be hard to spot on the outside, but peel away the skin of a blood orange and you will be greeted by a radiating ruby-tinted flesh that clearly sets it apart from varieties like navels.
Blood oranges, which are a hybrid of pomelos and tangerines, also have a higher percentage of vitamin C than regular oranges.
What’s with the crazy red color?
The color-intensifying driver that makes these vibrant beauties blush is anthocyanin, an antioxidant compound found in other red fruits like red cabbages and grapes. As the nights get cooler in typically warm areas like the southern US and the Mediterranean coast, more anthocynanins are produced and the rose color deepens.
Good to know: these compounds are actually cancer fighters and also help prevent heart disease.
So when are they at their best?
There are two main types of blood oranges: Moro, which is at its best from December through March, and Tarocco, which peaks from January to May – so, now!
And even though the cool nights are perfect for winter citrus, farmers like Cossart have to keep a close eye on them before a dreaded deep freeze hits – check out the loads of harvested citrus they scrambled to save just a couple of weeks ago by covering them with insulating plastic bags!
What is the best way to use them in dishes?
They are perfect accompaniments to earthy root vegetables and make great additions to fresh greens (try tossing some in this Roasted Beet Salad with Goat Cheese Mousse). You can also make mouthwatering, eye-catching juice with them (keep in mind that because of their sweetness, the juice will ferment more quickly than regular OJ) or even to make this great raw, vegan, pareve Blood Orange Cheesecake.
“I juice them or use them in spinach and endive salads,” says Cossart. “I also freeze them as popsicles.” She also recommends jazzing up mimosas to add some beautiful and unexpected color with blood orange juice instead of regular OJ.
How to store them?
Blood oranges will be fine out on the counter if eaten within a few days, but to make them last up to two weeks you should pop them in the drawer in your fridge.
How can I get some of Isabelle’s blood oranges?
Contact Isabelle’s Orchard for blood oranges, sugar navels, Louisiana sweet oranges and ruby red grapefruit as well. Go old school and pick up the phone to order. They like to hear human voices when taking the orders.
Pricing Details: Kosher Like Me readers are invited to use reference code “SNIPPET” to receive a $5 discount on orders of at least 20 pounds (or roughly 25-30 fruits)! Please share this deal with your friends, too.
If you’re hooked on buying the freshest, organic citrus directly from the farmer, be sure to sign up for their New Fruit Notifications so you can be ahead of the curve on seasonal citrus throughout the year.
How else can I get my hands on them?
You can also get Moro blood oranges from local Whole Foods and Balducci’s. Be sure to pick fruit that is heavy for it’s size (more juice). Note that little blemishes or brown areas on the skin will not affect the flavor but avoid any fruit with spongy spots.
Bite-size recap on Blood Oranges:
- What: Blood oranges are a winter citrus fruit originally from the southern coasts of Spain and Italy that are sweeter and have a hint of floral notes and are chockfull of antioxidants
- Where: They are now growing in warm climates in the US, like California, Louisiana and Florida
- When: NOW! Blood oranges thrive roughly from December through early spring
- What to look for: Look for ones heavy for their size; don’t get caught up on minor blemishes but watch out for very bruised ones
- How to use: For juice, out of hand, in salads, and paired with winter vegetables like in the fennel recipe below!
- Storage: Refrigerate if you will not be eating right away