{"id":5617,"date":"2015-03-05T23:08:27","date_gmt":"2015-03-05T23:08:27","guid":{"rendered":""},"modified":"2019-04-16T12:37:16","modified_gmt":"2019-04-16T12:37:16","slug":"happy-purim-eat-this-rhubarb-caramel-hamantaschen-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2015\/03\/05\/happy-purim-eat-this-rhubarb-caramel-hamantaschen-html-d2\/","title":{"rendered":"Happy Purim! Eat This Rhubarb Caramel Hamantaschen !"},"content":{"rendered":"

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     Hey it’s Purim! Last year it was better than Halloween; this year it’s better than Mardi Gras. (I learned that the latter is a more apt comparison because of the costum<\/span>es or the food orrrr the time of year.) It <\/span>feel<\/span>s like just yesterday when I shared <\/span>the story of Purim<\/a> on the blog. Since it would be silly to write a different version of the story, and also I’m tired, I’m going to share last year’s before we get to the new recip<\/span>e. <\/font><\/span><\/span><\/span><\/div>\n
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[Purim is] <\/em><\/span>about when King Ahasuerus got super drunk and ordered all the young ladies to line up so he could pick his favorite to be his wife, and he picked Esther, a Jew who didn’t let on that she was a Jew, who had been raised by her uncle Mordechai, which is a name that you always have to say with the required Yiddy question mark at the end. So the king’s Jafar, named Haman, decides to kill all the Jews, but then Esther tells her hubsking, ‘Hey I’m Jewish! You can’t kill the Jews!’ and the King is all ‘Oh man you are right! Jafar Haman get thee gone! You are evil! We are going to celebrate this holiday by making delicious cookies in the shape of your three-cornered hat! I don’t know why the celebratory traditional food should be in the villain’s honor, but there we are!’ So that is Purim.<\/span><\/em><\/div>\n
It still stands. So, I wanted my hamantaschen this year to have a fruit filling, but fruit in London is too expensive for me to waste by cooking and then putting in cookies so I used jam. In hindsight, my decision to open the fancy jar of rhubarb preserves that we bought in Paris and have been saving seems a little more extravagant than buying fruit that’s 20c more than I want to pay, but eh it’s a holiday and I’m permitted to have some errors in judgment. You can make your own jam if you want to be a baller about it but ain’t nobody got time for that. 
        This year’s batch capitalized on the coconut caramel I made for a test run of vegan Samoa (Girl Scout) cookies that didn’t get thick enough. So, not good enough for my Samoas, but perfect for this! Last year’s dough was puffier and a little sweeter. I changed up the dough a bit to make it a little denser and a little less sweet. Pick whichever you want, but I highly recommend making both fillings, last year’s rosewater baklava<\/a> and this year’s rhubarb caramel. Yummm!<\/div>\n
RHUBARB CARAMEL HAMANTASCHEN<\/font><\/div>\n
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For the dough<\/em>
<\/u>Ingredients:<\/p>\n
    \n
  • 4 cups white flour<\/li>\n
  • 1\/2 cup white sugar<\/li>\n
  • 3 tablespoons coconut sugar<\/li>\n
  • 3 tablespoons brown sugar<\/li>\n
  • 2 tablespoons cornstarch<\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1 cup canola oil<\/li>\n
  • 1 tablespoon vanilla extract<\/li>\n
  • 1 teaspoon almond extract<\/li>\n
  • 1\/2 cup unsweetened almond milk + 2 tablespoons<\/li>\n
  • lemon zest from just under 1\/2 lemon <\/li>\n<\/ul>\n

    Directions:<\/p>\n

      \n
    1. <\/span>I<\/span>n a large mixing bowl, mix all the dry ingredients together.<\/span><\/li>\n
    2. <\/span>In a different bowl or large measuring cup (I like the cup because it’s easier to clean) mix all the wet ingredients. <\/li>\n
    3. Add the wet to the dry and mix really well. You can use a stand mixer for all this mixing if you are some crazy fancy person who just has everything. Or you can be awesome like me and make do without equipment like a friggin badass.<\/li>\n
    4. Divide into 2-3 balls, wrap in plastic wrap, and refrigerate for at least one hour. <\/li>\n
    5. Thaw for 30 minutes before use.  <\/span><\/li>\n<\/ol>\n

      For the caramel<\/u><\/em>
      Ingredients:<\/p>\n

        \n
      • <\/span><\/span>14<\/span> <\/span>oz. coconut milk (I used 3 tablespoons coconut milk powder from the cool Indian shops on Brick Lane mixed into water. This could be why mine is runny. If you use regular coconut milk and it gets thicker let me know.)<\/span><\/span><\/li>\n
      • 1 cup brown sugar<\/span><\/li>\n
      • 1\/2 teaspoon salt<\/span><\/li>\n
      • 1 teaspoon vanilla<\/span><\/li>\n
      • 2 tablespoons vegan margarine<\/span><\/li>\n
      • 1\/2 tablespoon arrowroot powder<\/span><\/li>\n<\/ul>\n

        Directions:<\/p>\n

          \n
        1. Mix all ingredients in a saucepan and bring to a boil over medium heat.<\/li>\n
        2. Lower heat and let simmer uncovered for like 30-40 minutes.<\/li>\n
        3. Remove from heat and let cool for however long you got. <\/li>\n<\/ol>\n

          ASSEMBLY<\/strong><\/u>
          – 1 batch above dough
          – 1 batch above caramel
          – 1 1\/2 cups jam of choice (pick rhubarb)<\/p>\n

            \n
          1. Preheat oven to 375F.<\/li>\n
          2. Roll out the dough to about 1\/4 inch thickness. People like to say ‘on a floured surface’ but I like to roll on parchment paper because it’s sooo much easier to clean up. And it’s just easier. Less sticky. Do it my way. <\/li>\n
          3. Using a circular thing of about 3-inch diameter (glass, mug, cookie cutter, part from a small blender like I did) to cut out um circles.<\/li>\n
          4. Place a heaping teaspoon of jam in the center of each circle. <\/li>\n
          5. Place 1\/2 teaspoon of caramel over the jam. Fold the dough into the triangle shape immediately after placing the caramel so it doesn’t run as far. Fold by pinching the top of the circle into a point, and then pinching the bottom sides into two points. Like a triangle. Or like Haman’s hat, more accurately. <\/li>\n
          6. Bake for 15-20 minutes, until dough is golden brown. <\/li>\n
          7. Enjoy as you wonder why the celebratory food for this holiday is in memory of the villain. <\/li>\n<\/ol>\n

            <\/span><\/div>\n<\/td>\n

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\n \"Picture\"
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Yes this is last year’s pic but I didn’t have a good starter and also the bowls are so much prettier. <\/div><\/div>\n<\/div>\n
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Balls o’ dough! And my little pink recipe book. <\/div><\/div>\n<\/div>\n
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Roll out your dough on parchment paper for an easier time! Also have more surface area than I do. <\/div><\/div>\n<\/div>\n
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My circles<\/div><\/div>\n<\/div>\n
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My beautiful? caramel sauce<\/div><\/div>\n<\/div>\n
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I put the extra sauce in a squeeze bottle because so fun! <\/div><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n<\/div>\n
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<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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