Comments on: Guest Recipe: Grandma Rose’s Hamantashen http://www.cookingmanager.com/hamantashen-grandma-rose/ Helping Home Cooks Save Time and Money in the Kitchen Mon, 06 Feb 2012 13:43:03 +0000 hourly 1 By: Hannah http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1560 Hannah Thu, 04 Mar 2010 19:35:22 +0000 http://www.cookingmanager.com/?p=975#comment-1560 Thanks, Norma, for your pithy comments. Thanks, Norma, for your pithy comments.

]]> By: norma http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1559 norma Thu, 04 Mar 2010 19:21:23 +0000 http://www.cookingmanager.com/?p=975#comment-1559 Aryeh, I usually use a can of the Solo brand poppy seed filling. If you would like to make your own, there is a good recipe here: http://www.caryn.com/holiday/purim/poppy_seed_hamantashen_recipe.html If you are making a pareve pastry, use apple or orange juice instead of the milk, and either oil or pareve margarine instead of the butter. However, the recipe would not suffer it you left out the fat altogether. For the chocolate-marmalade filling, start with a dab of orange marmalade in each cut-out circle of pastry. (Raspberry jam or preserves are delicious with chocolate too!) Then place a Hershey's Kiss (certified OUD kosher) in the center. If you prefer, use a small piece of Chalav Yisroel chocolate instead. Dampen the outer edge of the pastry circle with your finger dipped into water and pinch it into a triangular shape. Bake as directed :) Hope this helps, norma Aryeh, I usually use a can of the Solo brand poppy seed filling. If you would like to make your own, there is a good recipe here:
http://www.caryn.com/holiday/purim/poppy_seed_hamantashen_recipe.html
If you are making a pareve pastry, use apple or orange juice instead of the milk, and either oil or pareve margarine instead of the butter. However, the recipe would not suffer it you left out the fat altogether.

For the chocolate-marmalade filling, start with a dab of orange marmalade in each cut-out circle of pastry. (Raspberry jam or preserves are delicious with chocolate too!)
Then place a Hershey’s Kiss (certified OUD kosher) in the center. If you prefer, use a small piece of Chalav Yisroel chocolate instead.
Dampen the outer edge of the pastry circle with your finger dipped into water and pinch it into a triangular shape.
Bake as directed :)

Hope this helps, norma

]]> By: Aryeh http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1549 Aryeh Thu, 04 Mar 2010 06:11:54 +0000 http://www.cookingmanager.com/?p=975#comment-1549 Shalom and Brachot. Please could you advise on the making of the poppy seed and chocolate-marmalade fillings for Grandma Rose's Hamantaschen? I am a novice baker. Thank you very much, and be well. Aryeh, Johannesburg Shalom and Brachot.
Please could you advise on the making of the poppy seed and chocolate-marmalade fillings for Grandma Rose’s Hamantaschen? I am a novice baker.
Thank you very much, and be well.
Aryeh, Johannesburg

]]> By: Jetlag Weekly Review « Ilana-Davita http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1530 Jetlag Weekly Review « Ilana-Davita Fri, 26 Feb 2010 14:11:36 +0000 http://www.cookingmanager.com/?p=975#comment-1530 [...] Grandma Rose’s Hamantaschen, a recipe at CookingManager [...] [...] Grandma Rose’s Hamantaschen, a recipe at CookingManager [...]

]]> By: Adina http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1525 Adina Wed, 24 Feb 2010 18:08:05 +0000 http://www.cookingmanager.com/?p=975#comment-1525 Looks totally great - thank you! Looks totally great – thank you!

]]> By: Hannah http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1524 Hannah Wed, 24 Feb 2010 17:12:10 +0000 http://www.cookingmanager.com/?p=975#comment-1524 I wouldn't try to convert it, but look for a different recipe based on oil and juice. Here's one I just made: http://www.amotherinisrael.com/2007/02/25/oil-based-hamantashen-dough/ Another reader also asked for post about serving fresh fish. I had thought that cooking it would be more intimidating. It'll have to wait till I next get to the shuk. I wouldn’t try to convert it, but look for a different recipe based on oil and juice. Here’s one I just made: http://www.amotherinisrael.com/2007/02/25/oil-based-hamantashen-dough/
Another reader also asked for post about serving fresh fish. I had thought that cooking it would be more intimidating. It’ll have to wait till I next get to the shuk.

]]> By: Adina http://www.cookingmanager.com/hamantashen-grandma-rose/comment-page-1/#comment-1523 Adina Wed, 24 Feb 2010 16:29:36 +0000 http://www.cookingmanager.com/?p=975#comment-1523 Can you suggest what changes can be made for a pareve version? I routinely use soy milk for regular milk, but what can I use that is equivalent to sour cream or yogurt? also, (not related to this post), I would also like to see a post about serving whole fish or fish slices with bones. My family will not touch them, which means that I can only make fish fillet which is obviously much more expensive. But perhaps worth it if there's no waste and it gets eaten? Can you suggest what changes can be made for a pareve version? I routinely use soy milk for regular milk, but what can I use that is equivalent to sour cream or yogurt?

also, (not related to this post), I would also like to see a post about serving whole fish or fish slices with bones. My family will not touch them, which means that I can only make fish fillet which is obviously much more expensive. But perhaps worth it if there’s no waste and it gets eaten?

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