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The man who plots the stumbling blocks in the lives of the likes of me
A new record this year: of slightly more than a hundred hamantashn made this evening by my mother and myself, only three unfolded and bubbled out while baking. We ate the evidence anyway. And also some non-evidence. In addition to the traditional flavors of apricot, poppy seed, and prune, this year we tried a raspberry filling, which produces an effect not unpleasantly like a jam donut.
Having just heard Momus' "I Was a Maoist Intellectual" for the first time, I thought maybe I was over-reading the line about the hotel doorman as a shout-out to Murnau's Der letzte Mann (1924), but then I saw that his second most recent album is heavily inspired by Pasolini, so I stopped worrying.
My headache levels were within endurable limits today, which is why I suppose I found out that my credit card information has been hacked.
Having just heard Momus' "I Was a Maoist Intellectual" for the first time, I thought maybe I was over-reading the line about the hotel doorman as a shout-out to Murnau's Der letzte Mann (1924), but then I saw that his second most recent album is heavily inspired by Pasolini, so I stopped worrying.
My headache levels were within endurable limits today, which is why I suppose I found out that my credit card information has been hacked.
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Glad you had a (mostly) good holiday!
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Our recipe is:
Preheat oven for 350°F.
Mix
½ cup oil (we use canola; use olive only if you really like the flavor)
½ cup white sugar
1 well-beaten egg
¼ cup milk (skim vs. whole irrelevant, but cream does not work)
Sift
2 ½ cups flour
with
1 tablespoon baking powder
½ teaspoon salt
Combine wet and dry ingredients, knead well (if using a mixer, use a dough hook). If too dry, add second well-beaten egg for additional liquid and binding. Roll out thinly on a lightly floured surface and cut out into roughly 3-inch circles (we just use an upturned glass as a cutter). Put spoonful of filling of choice in center, fold into hamantashn.
Bake on lightly oiled baking sheet until nicely browned (15–20 minutes in our oven, may vary in others). This recipe can be easily doubled or tripled: I have not tried scaling up beyond that. Yields at least 30 hamantashn by itself.
Glad you had a (mostly) good holiday!
Thank you! Purim itself starts at sunset tomorrow (Wednesday) night, but this was when my mother and I had the time for hamantashn.