Jewish American Heritage Month

Posted By richards on March 22, 2015

When Purim comes, we are obliged to get drunk, at least according to the Talmud. Why limit alcohol to Manischewitz only? Here are three recipes for alcoholic, drunken hamantaschen.

Chocolate Rum Hamantaschen

Adult version, dark bitter chocolate with rum

Yields about 40 hamantaschen

Ingredients 10 oz. bittersweet chocolate chips 60% 4 tablespoons butter, cut to cubes 2 egg yolks 2-3 tablespoons rum 1 quantity hamantaschen dough (see below)

Directions 1. Put chocolate and butter in a microwave safe bowl and melt in 20 seconds segments. Mix to a smooth consistency. Mix in yolks and rum. Set aside for 5 minutes to cool down. 2. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Liberally dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about 1/16 thin). Dip the cookie cutter into flour and cut out circles of dough. Reroll the dough as needed. 3. Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart. 4. Bake one sheet at a time for 15-18 minutes or until the pastries are just turning light-golden on the edges. 5. Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

Date and Whiskey Hamantaschen

Yields about 40 hamantaschen

Ingredients 24 medjool dates, pitted 3-4 tablespoons whiskey 1 quantity hamantaschen dough (see below)

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For a wilder Purim try these drunken hamantaschen

Category: Talmud
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