(Not referring to the countdown towards Pesach.)
It's hamantaschen time!!!
I love baking hamantaschen. I just love it. And I only like poppyseed filling. Call me old-fashioned, call me whatever - poppy seed is where it's at. Yes, I will tolerate other fillings (except prune or chocolate and I will eat apricot if there is nothing left) but I am a purist at heart and I only make hamantaschen with poppy seed. I have distinct memories of baking hamantaschen with my mom and sister, and most of the time my sister and I would sit on the kitchen counters eating poppy seed filling out of the can. Yes, it is that good.
I can't wait to bake with my kids.
So since today is Rosh Chodesh Adar, I decided to begin the new month with the first 2009 batch of hamantaschen. Unfortunately, I think that part of the first batch is sacrificial until I get into the groove of it (not too much filling or the filling will overflow in the oven, make sure there enough flour on the surface or else it will stick to the counter, etc) but the "sacrifices" are just as tasty as the pretty ones, so I enjoy eating those.
I love excuses to bake.
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See, I love a good chocolate chip filling, because that is what I grew up with. I'm also a fan of black cherry filling, but because the only black cherry filling I know of is a fruit spread, it can get runny when it's hot. In order to prevent leakage, it means pretty much sealing each hamentash so that no filling is even showing. But man do those hamentaschen taste good!
ReplyDeleteI'm looking forward to baking hamentaschen also, just need to find the time. But my mishloach manot this year are going to rock - I went to Costco today and got all sorts of great stuff.