May 11, 2017

Poke Fun






Now now, it’s not what you think! We are not about to laugh at anyone and make snide remarks. Poke (pronounced poh-keh), a raw-fish salad, is one of the new food trends taking over eateries throughout the US.  While it may seem “super cool” to us, in Hawaii, where poke originates, it’s just a common as burgers.

The word “poke” translates to chop or cut across, in reference to the way in which the fish is cut. It originated from fisherman who would cut off bits of their catch and season it for a snack.  Their primary catch was tuna and octopus.  Hawaiians commonly serve it at every family gathering and celebration. Walk into any supermarket in Hawaii and you'll see a selection of at least a half dozen different poke options in the glass display case, in much the same way that a local deli might have tuna or pasta salad. But poke, like most salads, is best eaten when freshly mixed and lightly marinated. So Hawaiian foodies know the best option for poke is making fresh at home or in an upscale restaurant. 

Like all native cuisine, poke has now made its way to the mainland and it's popping up on menus all over the place, with lots of variations. However the best poke is simple. So simple in fact, that anyone can make it at home.  Originally poke was seasoned with algae and nuts that that can be found in Hawaii.  Nowadays, Asian influences pretty much dominate the flavor.  And while tuna and salmon are most common, you will now find recipes for dozens of different versions, including vegetarian avocado poke.




For the rice:

2 cups short-grain sushi rice

1½ teaspoons kosher salt, plus more





2 tablespoons dried seaweed, cut in strips

3 tablespoons mirin, divided

3 tablespoons soy sauce, divided

½ teaspoon sesame seeds, plus more for serving

¼ cup unseasoned rice vinegar

1 tablespoon sugar

¼ English cucumber, sliced

1 jalapeno, thinly sliced

¼ cup lemon juice

2 tablespoons soy sauce

1 teaspoon toasted sesame oil



¼ cup mayonnaise

1 tablespoon sriracha hot sauce



¾ pound highest-quality fresh tuna, cut into ½-inch pieces

1 avocado, chopped



Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.

Meanwhile, soak seaweed in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean bowl with 1 tablespoon mirin, 1 tablespoon soy sauce, and ½ teaspoon  sesame seeds; let sit 5 minutes. Drain.

Whisk rice vinegar, sugar, 1 ½ teaspoons kosher salt, and 2 tablespoons water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeno to brine and let sit at least 10 minutes and up to 1 hour to pickle.

Combine lemon juice, soy sauce, oil, remaining 2 tablespoons mirin, and remaining 2 tablespoons soy sauce in another small bowl; this is called ponzu sauce.  Set aside.

Whisk mayonnaise and sriracha in a small bowl to make spicy mayo. Set aside.

Toss tuna, seaweed, drained cucumbers, and ponzu in a large bowl; season with salt.

Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo and more sesame seeds.


May 4, 2017

Nosh on Nachos






Nachos originated in Mexico, of course, just over the border from Texas.  In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Mexico on a shopping trip, and arrived at a restaurant after it had already closed for the day. The manager, Ignacio "Nacho" Anaya, invented a new snack for them with a few ingredients he had available in the kitchen: tortillas and cheese. He cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.

When asked what the dish was called, he answered, "Nacho's especiales". As word of the dish traveled, the apostrophe was lost, and Nacho's "specials" became "special nachos."

Anaya went on to open his own restaurant, "Nacho's Restaurant", and his original recipe was printed in a 1954 cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest before being introduced to Los Angeles diners in a Mexican restaurant in 1959. In the 1970’s sports stadiums began selling it as a snack food during ball games and its popularity took off. Nowadays there are so many versions using cheese or meat or added vegetables like tomatoes, black beans or avocado. You can make yours from scratch with wraps or tortillas or take the quick and easy route by using ready-made tortilla chips.






1 tablespoon canola oil


1 whole yellow onion, diced

2 pounds ground beef

1/2 teaspoon cayenne

1/4 teaspoon crushed red pepper

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon kosher salt

1 15 oz can kidney beans or baked beans

1 cup water



Tortilla Chips—one large bag

Non-dairy shredded “cheese” if desired



For the Pico de Gallo:

6 plum tomatoes, finely diced

1 jalapeno, seeded or not, diced fine

1/2 bunch cilantro or parsley leaves, checked and chopped

juice Of 1 lime

1/2 teaspoon kosher salt



1 avocado, pitted and cubed



Heat the oil in a frying pan over medium-high heat; add half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, and then drain the fat. Add the spices and salt and stir to combine. Add the beans and water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro or parsley, lime juice, and salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips in an oven-to-tableware dish. Top with a layer of the beef mixture, then add another layer of chips, continue layering the chips and beef.
  Sprinkle some non-dairy cheese in between the layers if you are using it. Heat the broiler and place the dish in to broil for a few minutes to melt to “cheese”.

Sprinkle on the diced avocado and plenty of pico de gallo. Serve immediately.






 

Canola oil cooking spray

6 ounces baked tortilla chips

1 can (15 ounces) black beans, rinsed and drained

1 green bell pepper, diced

1/2 cup frozen corn, thawed

1/4 teaspoon ground cumin

1/4 cup sliced black olives

3 pickled hot peppers, sliced

1 1/2 cups shredded mozzarella cheese

4 large plum tomatoes (about 12 ounces), chopped

1/2 cup chopped red onion

1/4 cup cilantro or parsley, checked and chopped

1 teaspoon fresh lime juice

1/2 avocado, diced



Heat oven to 425 degrees F. Line a sheet pan with foil  and coat with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.

While it’s baking, prepare the salsa. Combine tomato, onion, cilantro or parsley and juice; gently mix in avocado. Serve nachos topped with salsa.

Enjoy!


Apr 27, 2017

Ice Boxed






Icebox cookies are cookies which are made from dough which has been refrigerated or frozen, usually in a log shape.  The freezing or cooling makes the dough stiffer and easy to slice into thin rounds for baking. There are simple round icebox cookies, or more elaborate patterned cookies like pinwheels and checkerboard cookies when chilling the dough helps keep the design in shape.

The concept of chilling doughs to make them easier to work with is not new.  Busy cooks realized that if they chilled cookie dough in a rolled log, they could simply cut off cookies as needed for baking, rather than having to roll the dough out and use cookie cutters. Recipes which could be chilled came to be known as icebox cookies, in a reference to the iceboxes, which of course, preceded refrigerators as the first kitchen coolers.



Lemon Icebox Cookies



2 cups flour

1 cup confectioners' sugar

1/2 teaspoon kosher salt

1 tablespoon plus 1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 cup (2 sticks) margarine, cut into pieces

2 large egg yolks

1/4 cup granulated sugar, for rolling



In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add margarine and process until sandy. Add egg yolks and lemon juice; pulse just until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

Preheat oven to 350 degrees, Line 2 cookie sheets with parchment or silicone mats. Spread granulated sugar on a piece of parchment; roll logs in the sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on the baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Remove from oven and cool.






1 1/2 cups flour

3/4 cup cocoa powder

1/4 teaspoon salt

2 tablespoons instant espresso powder or instant coffee pulsed in a food processor until fine

1/4 teaspoon ground cinnamon

1 1/2 sticks margarine, softened

1 cup sugar

1 large egg

1 teaspoon vanilla extract

sanding sugar



Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put margarine and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment, rolling to ensure it’s well rounded.  Refrigerate until firm, at least 1 hour or up to overnight.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly about 5 minutes. Brush with water and roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake until centers are set, about 10 minutes. Cool completely.




4 cups flour

2 cups (4 sticks) unsalted butter, softened

6 ounces cream cheese (not whipped), room temperature

1 1/4 cups sugar

2 tablespoons plus 1/2 teaspoon pure vanilla extract

2 1/2 cups pecans (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)



Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour and mix until just combined (do not overmix). Mix in toasted pecans.

Transfer dough to a work surface. Divide in half; shape each half into a 2 inch wide log. Wrap each log in parchment paper; freeze until firm, about 1 hour or up to 2 weeks.

Preheat oven to 350 degrees. Unwrap 1 log, and roll in 1/2 cup chopped pecans, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Repeat with remaining log.


Mar 30, 2017

Turn the Heat Up!






Because many of us do not use many purchased products on Pesach, we’re always looking to raise the bar on flavor using basic ingredients. Lately, chefs and recipe developers have been touting the benefits of roasting vegetables before turning them into soups and stews. Other cooks have taught us that toasting nuts before adding them to baked goods heightens their flavor.  Wow! This is an idea that can truly be helpful for Pesach cooking!




Roasting the squash and the apples bring dimension to the soup that you could never achieve by starting the dish with raw vegetables!




For the soup:

3 to 4 pounds butternut squash, peeled and seeded

2 yellow onions

2 McIntosh apples, peeled and cored 

4 tablespoons good olive oil

Kosher salt and freshly ground black pepper

2 to 4 cups chicken stock (make some extra when preparing soup for the seder)

1 teaspoon cinnamon



For the garnish:

Scallions, white and green parts, checked and sliced diagonally

Coconut flakes, lightly toasted

hazelnuts, toasted and chopped



Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment or foil. Cut the butternut squash, onions and apples in large cubes. Divide the squash mixture between the prepared sheet pans and spread it in a single layer. Toss each with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender. 

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, add them to the chicken stock and use a hand blender to puree the soup. Add the cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and add salt or pepper as needed. Top with some or all of the garnishes and serve.

  


Break from compote with this hearty fruit dessert. Serve with homemade ice cream or on its own.



1/4 cup sugar or honey

1/2 teaspoon ground cinnamon

3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced—you can choose peaches, plums, nectarines, pears, apples, pineapple, mangos, or bananas)

1 teaspoon vanilla extract (optional)

1/4 cup fresh orange or lemon juice



Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. Peel the fruit if that’s your minhag.  In another bowl, toss the fruit with the vanilla, and orange juice.

In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and cinnamon.

Roast for approximately 20 minutes or until the fruit is fork tender.




Toasting nuts draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the nuts crunchier. Toasting your nuts prior to adding them to a recipe can improve the flavor and texture of any dish. Or serve them alone as a tasty snack.



1 cup raw almonds or hazelnuts

1½ teaspoon olive oil

1 teaspoon paprika (optional)

½ teaspoon freshly ground pepper

½ teaspoon cinnamon

½ teaspoon kosher salt or to taste



Preheat oven to 325 F. Line a sheet pan with parchment paper or a silicone mat.

Stir all ingredients together in a bowl until the almonds or hazelnuts are well coated. Spread the nuts in the prepared sheet pan and bake for 15 – 20 minutes or until golden brown. Stir half way through the baking time. Remove from the oven and lift the parchment paper off the pan to cool the nuts off more quickly. Be sure to keep an eye on these in the last 5 minutes of baking as they can go from baked to burnt in an instant.

Once cooled, the nuts can also be chopped and sprinkled over any homemade ice cream or even the roasted fruit dish above.


Mar 29, 2017

Great Granola






Granola is like a blank canvas. A simple base of oats and nuts plus a little oil and sweetener, and you've paved the way to dozens of variations on this easy, homemade snack. However you like yours, all great granolas start with some common rules. Here's how to turn out a perfect batch every time.

One of the best things about granola is how adaptable it is to substitutions. Want to use dried apricots instead of cranberries? No problem.  Different seeds or nuts? Go right ahead!  But if you find a recipe you'd like to adapt, keep your ratio of wet-to-dry ingredients roughly the same as the original recipe to ensure the most reliable results. Feel free to mix and match the components that make up your dry-ingredient mix.  If you want to substitute a wet ingredient, like olive oil for canola or margarine for butter, keep your wet mix's fat-to-sweetener ratio consistent. Some sweeteners (like agave) will taste sweeter than others, so you may need to reduce the amount you decide to swap in.

Low temperature is the key to dry granola that’s not burnt. Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up.

Don’t go overboard with the spices and seasonings. If you're using cinnamon, start with half a teaspoon for every six cups; for more intense spices like allspice or cardamom, start with a quarter of a teaspoon. You can be generous with vanilla.   And whether you're doing a sweet or savory granola, don't forget the salt—it brings out other flavors and keeps the granola from tasting too sweet.

Nuts and seeds can go into your raw oat mixture so they can get toasty and fragrant while they bake. Dried fruit should only go into your finished mixture when it comes out of the oven.



Fruit and Nut Granola



4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

1 cup pecans, slightly chopped

3/4 cup canola oil

1/2 cup honey

1 1/2 cups small diced dried apricots

1 cup dried apples, diced

1 cup dried cranberries

1 cup dried cherries or blueberries

1 cup roasted, unsalted cashews



Preheat the oven to 325 degrees F.

Toss the oats, coconut, pecans and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, apples, cherries or blueberries, cranberries, and cashews. Store the cooled granola in an airtight container.




6 cups rolled oats

1/2 cup canola oil

1 teaspoon kosher salt

1 cup maple syrup

1 cup honey

3 teaspoons vanilla extract

1-1/2 cups crisp rice cereal

1 cup wheat germ

1/2 cup finely chopped pecans

1/4 cup roughly chopped almonds

8 ounces baking chocolate, chopped and melted



Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the maple syrup and honey. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the syrup mixture, stirring as you pour. Toss to combine; it will be sticky
Line a sheet pan with foil and grease the foil. Press into prepared pan and bake until golden, about 20-25 minutes. Remove from oven and let cool. It may seem soft but will crisp up as it cools. Use a sharp knife to cut into bars.

Dip the bottom of each bar in melted chocolate and allow to harden upside-down on parchment paper.

Store airtight 1-2 weeks.


Mar 16, 2017

Bake up a Storm




With Purim behind us, Pesach is just a flip of the calendar away. Time to finish up the baking ingredients in your pantry. Baking bundt cakes is a quick and easy way to put those ingredients to use. Plus, the cake will disappear in no time at all!

Bundt cakes have a long and tasty history.  They originated in Europe more than a hundred years ago.  In 1950, the bundt pan was introduced to the United States when the Hadassah Society of Minneapolis asked the Nordic Ware Company to produce a kugelhopf pan similar to the one the society's president had received from her grandmother in Germany.  The landmark pan was produced from cast aluminum for the Hadassah Society.  The company also produced a few for their own trademark, which they sold to department stores using the name “bund pan.” The word “bund” means a gathering.  “Bund” cake, with its eye-catching detail, was elegant enough for a gathering or party.   To protect their trademark, Nordic Ware renamed the pan “bundt” and began producing it in large quantities.

In 1966, a Bundt pan was used for the grand-prize-winning recipe in a national bake-off.  Following the contest, the sponsors of the bake-off were overwhelmed with more than 200,000 requests from people who wanted to purchase a winning Bundt pan. Over the next few decades, the Bundt pan continued to gain popularity. Today, there are more than 45 million Bundt pans in kitchens across America and to think that it all started with a Jewish balabusta. 



Lemon Delight Bundt Cake



ingredients for the cake:

2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup orange juice
3/4 cup oil
2 teaspoons lemon extract or 1/2 teaspoon lemon oil
4 eggs
soaking liquid: 1 1/2 cups confectioners’ sugar
1/2 cup lemon juice



Preheat oven to 325 degrees.  Grease a 10 or 12 cup heavy bundt pan with flour and oil or baking spray.  If you are using a lightweight pan, preheat to 350 degrees.
Combine flour, sugar and baking powder in a large mixer bowl.  Add orange juice, oil and lemon extract and mix until well combined.
  Add eggs and beat for 3 to 4 minutes at medium speed.  Pour batter into greased bundt pan.
 Bake 45 to 50 minutes or until a cake tester inserted into the middle of the cake comes out clean. 
Remove cake from the oven.  Using a long skewer, poke deep holes into the cake at one inch intervals.

Whisk together the ingredients for the soaking liquid until smooth and well combined.  Spoon half the liquid over hot cake, letting it to run into the holes.  Allow cake to cool.
Remove the cake form the pan and drizzle with the remaining soaking liquid.



Dark Chocolate Bundt Cake        

4 eggs                                                                                  

2 cup sugar                                                                        

1 cup oil               

¾ cup water                                                                      

½ cup orange juice

1 teaspoon vanilla                                                                           

2 cup flour

2 teaspoon baking powder

1 teaspoon baking soda

7 tablespoons cocoa



Preheat oven to 325 degrees.  Grease and flour a heavyweight 10 or 12 cup bundt pan.

Beat together eggs and sugar until light in color.  Add oil & vanilla and mix.  Stir together flour, baking powder and baking soda in a bowl and add to mixer bowl.  Add water and orange juice.  Sift in the cocoa and mix until well combined. Pour into prepared pan and bake 1 hour.



Glaze:

Combine 1 cup confectioners’ sugar with 1 tablespoon water and 1 teaspoon each oil and cocoa, whisking until smooth.  Drizzle over cake.




6 eggs
1 ¾ cup sugar
1 teaspoon vanilla extract

1 cup oil

¾ cup fruit juice

2 cups flour

1 teaspoon baking powder

½ cup chocolate syrup



Preheat oven to 325 degrees.  Grease and flour or spray a 10 or 12 cup bundt pan. 

Mix eggs, sugar, vanilla, juice, oil, flour and baking powder.  Pour half of batter into bundt pan.  Add chocolate syrup to second half of batter and pour into pan.  Chocolate will marbleize.  Bake for 1 hour.   Cool.  If desired, drizzle with chocolate glaze above.

Mar 9, 2017

Hamantaschen 2017






 Ready to bake your hamantaschen; poppy and prune lekvar? Nope! Those are soooo yesterday! Nowadays hamantaschen have taken on a life of their own and show up in food publications in all sorts of flavors from cookies & cream to bagel & lox. You can actually plan a Purim menu with hamantaschen for every course. Imagine if your meal went like this:

Hamantasch-shaped Challah

Appetizer—Taco Hamantaschen with Guacamole

Soup—Roasted Vegetable Soup with Hamantaschen Croutons

Entrée—Open-Face Beef Wellington Hamantaschen with sautéed mushroom hamantaschen in puff pastry, Hamantasch Potato Knishes and Mini Broccoli Quiche Hamantaschen

Dessert—Cookies an Cream Chocolate Hamantaschen with Marshmallow Filling or Cherry Pie Hamantaschen in a Cookie Dough Crust

A bit much wouldn’t you say?

So, while you don’t have to go overboard, you can incorporate some Hamantasch variety into your meal. Just don’t go overboard!




This makes the perfect finger-food for guests who drop by to bring you mishloach manos.

Dough:


1 tablespoon kosher salt
2 cups flour
1 teaspoon baking powder
1/2 cup water
1/3 cup canola oil



Filling:

1/2 pound ground chicken or veal
1 1/2 tablespoons pomegranate molasses

1 cup parsley, checked and roughly chopped or one tablespoon dry
2 tablespoons pine nuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon cumin
1/4 small red onion, minced fine
1 egg, beaten with a splash of water to form an egg wash



Make the dough: Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling: Mix all of the ingredients together in a small bowl, until the seasonings have been worked into the ground meat.



Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats

Roll out the dough until it's very thin, less than ¼ inch. Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough; knead back together, and cover and let sit.

Brush the edges of the filled circles with the egg wash, and then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Press the corners to seal. Repeat with the remaining dough and filling.

Transfer the shaped hamantaschen to the lined pan. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15-20 minutes. Serve warm.




Olives and tomato sauce make this hamantasch tangy and tart



Dough:

1 tablespoon kosher salt
2 cups flour

1 teaspoon dried basil

1 teaspoon dried oregano
1 teaspoon baking powder
1/2 cup water
1/3 cup good quality olive oil



Filling:

8 ounces ground beef
1/2 small yellow onion, diced
1 garlic clove, crushed
1/4 cup diced pimiento-stuffed green olives
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup tomato sauce
1 tablespoon honey
kosher salt and freshly ground black pepper



Make the dough: Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling:

Combine the ground beef, onion, garlic, olives, oregano, paprika, tomato sauce, and honey in a medium bowl. Sprinkle generously with salt and pepper, then mix the filling with your hands until well combined before filling hamantaschen.

Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats.

Fill as directed above. Bake 20 minutes or until filling is cooked.