Originally published on JewishBoston.com.
A week or two ago, I posted a recipe that foolishly claimed to be The Easiest Hamentashen Recipe on the Internet. Liz, our community manager, rightfully pointed out that any recipe with seven ingredients and nine steps can’t possibly be the easiest, and we challenged ourselves to concoct a new recipe that could be made in a dorm room without a kitchen.
Taking our inspiration from Sandra Lee, we decided to make “Slacker Hamentashen,” using only store-bought pie-crust and filling. That’s right–two ingredients. And we baked them in our office toaster over. Check out the video for our “recipe,” technique, and taste-test.
A big thank you to our intern, Michelle Goldberg, for her fine camerawork! And to jaycut.com for being a better video-editing tool than I ever expected to find for free on the web.
Originally posted on JewishBoston.com.
Ten years ago, I taught my very first Sunday school class, a group of awesome sixth-graders who came twice a month to the (late, lamented) Silverlake/Los Feliz Jewish Community Center in Los Angeles. That particular JCC primarily served families with little other connection to the Jewish community, so we felt a special obligation during classes to give the kids the best possible taste of Judaism we could.
When Purim rolled around, I knew that meant we’d be making our own hamentashen, those triangular, fruit-filled cookies we trot out for Purim. However, as a recent college grad only starting to understand what to do in the kitchen, I needed to find the simplest recipe possible–and then make several batches of it together with a dozen 12-year-olds. I scoured the Internet and came up with this one, chosen primarily for its lack of overnight refrigeration or zesting of any citrus fruit. [Please note: I love citrus zest, but 23-year-old David wasn’t quite as savvy as the David who’s writing this today.] Continue reading