early. With sweet wines of the ordinary sort,
my earlier impressions were not favorable,
as with oddities like ginseng tea; quite the
contrary with beer, of course, and after only
a small period of habituation I got used to
dry wines. I can still sort of conjure up the
taste of seder wine at a couple bucks a bottle
and can readily say that the fifty times that
spent on more reputable stickies is well worth
the extra cost.
I wouldn't doubt it. I was at a party tonight for Purim, but no
wines were served. Hamentashen in plenty, and lots of noisemakers,
but no wine.
Well, your loss.
Mulled Wine Hamantaschen
Categories, Dessert, Jewish, holiday
yield: 1 batch
h - DOUGH
2 1/2 c AP flour
1/4 c vanilla sugar
1/2 ts baking powder
1 pn salt
1 pn cloves
1 pn allspice
1/2 Tb orange zest
100 g margarine, melted
1 egg yolk, white reserved
1/2 c rose wine
1/4 c dry red wine
h - FILLING
1 apple, peeled and diced very small
1/2 orange, peeled and diced very small
- juices reserved
1 1/2 Tb brown sugar
1/2 ts cinnamon
1 lg pn allspice
1 Tb rose wine
1 pn cloves
1 pn nutmeg
1 pn cardamom
In a large bowl mix all the dry ingredients
including the orange zest. Add the margarine
and egg and mix. Adding both the wines and
mix until the dough comes into a ball. Wrap
in plastic wrap and let rest in fridge for
at least 30 min.
Meanwhile make the filling by mixing
everything together in a bowl.
Preheat the oven to 375F.
Remove the dough from the fridge. Flour a
work surface very lightly. Roll out the
dough very thin! This is important. Most
doughs tell you not to roll out to thin
but for this one you want to roll out to
1/8", as thin as you can without ripping.
Using a cookie cutter or the top of a
round drinking glass, cut out circles
from the dough. Gather the scrapes, roll
out thin and cut out more circles until
there is no more extra dough.
Place 1/2 ts of filling in a circle, and
fold up right away! Do not place all the
fillings and then start to close up all
the circles. The filling has juices and
if you wait then the juices will run
making it hard to get the dough to close.
Transfer the hamantaschen to a parchment
lined baking sheet. Using the egg white
you reserved, seal up all the edges very
well. Bake 5 to 20 min until golden but
not too hard.
Enjoy with freshly mulled wine.
Yehudit Kosowsky, AKA Joodie the Foodie
is targeting the youth or even underage marke;
well, this was the 20th-century version of the
same idea.
Boone's Farm for folks with taste buds.
I wouldn't go so far as that, and then
there's the question of those hypothetical
taste buds.
That's the one circumstance where a Keurig machine
is justifiable - when the user is addled enough to
otherwise risk burning down the kitchen.
Or the other available equipment lends itself to disasters.
Not sure about the relevancy of the other
available equipment.
What about the Matje herring? ...
For some reason that disgusts me. ...
I tried it once. Didn't go back for seconds.
Apparently the manufacture involves using the
fish's own digestive enzymes in the curing, which
strikes me weird, sort of like seething the kid
in its own milk.
It's Kosher. Weird, but Kosher.
Sort of like. Tofu in soy sauce (perhaps
my favorite vegetarian dish not involving
pork or eggplant) is similar. Especially if
cooked in soybean oil.
Oh, not saying I'd rub anyone's nose in it, though
I admit some of my Reform or nonpracticing friends
will, shall we say, not go out of their way to
protect the sensibilities of their more observant
brethren.
I've seen that before. Most of my Christian friends tend to go the
other direction.
Funny that. We've both witnessed the
phenomenon, though.
For rice and corn syrup at least. Not so much the pork
stroganoff.
Kitniyot and trayf are completely different
ideas, based on completely different principles.
Precisely.
I can sort of see the origin of trayf, but
kitniyot just struck me as paranoid.
Whole Food Lentil & Quinoa Breakfast Patties
Are these edible? If so it would be a first for quinoa.
I can't tell you, having had limited
experience in the subject.
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