HAMANTASCHEN
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine
Provided by Michael Solomonov
Categories dessert
Time 1h
Yield About 36 hamantaschen
Number Of Ingredients 11
Steps:
- Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
- Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
- Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
- Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
- Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
- Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
- Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
- Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.
MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
- Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
- Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
- Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.
HAM AND CHEESE MINI'S
Good appetizer or as a snack or serve with soup. Very easy and quick too for times when company is coming-SOON!
Provided by Dawn399
Categories Ham
Time 30m
Yield 24 minis
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Combine all ingredients except for dough in a medium sized bowl.
- Divide crescent roll dough into 24 rounds.
- Press into miniature muffin cups.
- Spoon 1 Tbl.
- of ham mixture into cups.
- Bake at 350° F.
- for 13-15 minutes or until golden brown.
Nutrition Facts : Calories 46.7, Fat 1.7, SaturatedFat 0.7, Cholesterol 17.2, Sodium 115.4, Carbohydrate 5.3, Fiber 0.4, Sugar 0.6, Protein 2.4
HAMANTASHEN I
A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.
Provided by Jandl
Categories Desserts Cookies Filled Cookie Recipes
Yield 15
Number Of Ingredients 12
Steps:
- Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
- Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
- To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
- Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
- Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 57.7 g, Cholesterol 55.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 233.1 mg, Sugar 11 g
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