tikkunolamorgtfo:anyroads:terulakimban:tikkunolamorgtfo:tikkunolamorgtfo:Still working out the kinks
tikkunolamorgtfo:anyroads:terulakimban:tikkunolamorgtfo:tikkunolamorgtfo:Still working out the kinks over at Bon Appetit, huh?Update:I’m still… kinda frustrated by the update, tbh. It’s the same article, just with some of the more flippant comments removed. The original version complained about people making their hamentaschen pareve, addresses why that’s a thing, and proceeds to say “fuckit, that’s bad and I don’t like it and you need to have butter in everything” so the recipe still uses butter. The reviews of the recipe are largely commenting about how the dough is unworkable and still has all the problems the original writer said were an issue in traditional recipes. (also, personally, I hold that if you need to glue your corners together with an egg wash, you’re making your foldovers too big (seriously? A three and a half inch circle?) and don’t know how to pinch them together properly and it makes you more likely to end up with a cookie that’s dry on the outside, especially for home bakers who bake infrequently and don’t know how to adjust cooking times and temperatures for their ovens and cookie sheets but I’m not a professional, so what would I know?)Anywho, here’s my bubbe’s recipe, because if I’m going to bitch, I’m going to try and have a solution. I’ve never had a dry hamentasch from this, but seriously, you’ve got to know your oven and gear. If you’ve got very conductive cookie sheets and/or an oven that runs hot, you will burn the bottoms unless you turn down the temperature. Keep readingLook, if they would have just been like “linzer cookies are the worst” I would have been on board (because linzer cookies are vile and I will die on this hill a thousand times before you change my mind), but this is singling out a single culture’s food and going “ew gross what even IS this” like a baby Karen in the school cafeteria making fun of a brown girl’s lunch. Which is probably what the people who wrote this piece were doing at all those bar/bat mitzvas some kid’s parents made them invite them to. Thank you @terulakimban for sharing your bubbe’s recipe! I’m also sharing my favorite one, ie. the only one I’ve ever been willing to eat myself, but fair warning: it’s technically hamantaschen but I kind of make it more of a crispy cookie sorry not sorry (I’ve made my views on linzer cookies clear). It’s from Smitten Kitchen, a Brooklyn based Jewish baker, and it does use butter, which I know isn’t parve, but a lot of us are vegetarians and don’t have deli platters at our Megillah readings. Pretty sure it would work with margarine, though. Anyway, here’s the recipe. I tend to roll the dough out very thin, so the cookie ends up crispy and it’s actually really nice (I also use vanilla paste instead of extract). It gets a lot of love every year at shul. And Leah Koenig (another Jewish food expert) is about to drop a new haman taschen recipe too, so that’s exciting. Basically I think we should all just share haman taschen recipes instead of giving bon appetit any site traffic. Tori Avey, another Jewish food blogger, has a few different hamantaschen recipes, with both parve and non-parve options. I don’t keep kosher, but my spouse is lactose intolerant, so I’ve been making the dairy-free ones for years, and they always come out perfectly. -- source link