Hamantaschen are special three-sided cookies eaten during Purim. The cookies resemble Haman’s hat, which Jewish people eat to destroy the memory of what he tried to do to the Jews.
Poppy seed filling
½ cup milk
½ cup orange juice
½ cup sugar
zest of 1 orange
zest of 1 lemon
1 cup poppy seeds
½ cup raisins
2 oz. lemon juice
1 oz. vanilla
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon nutmeg
Directions for filling:
Put the milk, orange juice, sugar, and zest in a saucepan and cook over medium heat and bring to a simmer.
Take the poppy seeds and grind them in a coffee grinder until the seeds are a powder.
Take the poppy seed powder and raisins and simmer in the milk mixture for 15 minutes making sure to stir the mixture frequently.
Add the lemon juice and seasonings and mix thoroughly.
Remove the mixture from the saucepan and place in a bowl and let cool in the refrigerator for 2-3 hours.
3 large egg yolks
1 cup sugar
8 ounces sweet butter (softened)
zest of 1 lemon
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs (for the egg wash)
Directions for dough:
Place the egg yolks and sugar in a food processor and mix well.
Add the butter and lemon zest and mix gently.
Add the flour, baking powder and salt slowly while you pulsate the processor until it forms a ball.
Preheat oven to 360°F. Line two baking sheets with parchment paper.
Take the dough and cut in half and place it on a surface with enough flour so the dough will not stick.
Roll the dough to a ¼ inch thickness.
Take a circle cookie cutter (3 inches in diameter) and cut out your hamantaschen cookie and place on parchment paper on cookie sheet.
Place a tablespoon of the poppy seed mixture in the middle of the cookie dough and fold the sides to form a tri-fold cookie.
Brush the top of each cookie with the beaten eggs.
Bake the cookies until golden brown, about 14-18 minutes, being careful not to burn the edges.
Place the cookies on a wire rack and let cool.
Yield 16-20 cookies
Meet the Chef
Mitch was raised in a traditional Reform Jewish home near Boston. After graduating from high school, he attended the University of Massachusetts and focused on a culinary career. Mitch worked at some of the finest kitchens in Boston including the Ritz-Carlton Hotel, The Parker House and Le Meridien, achieving his goal of cooking with the best chefs in the world. In 1982 Mitch moved to San Francisco and cooked at some of the top restaurants on the West Coast as well. Mitch had a chance to work with other top chefs who introduced a new and lighter style of cooking to America, which became known throughout the United States as New American Cooking.
His destructive lifestyle, however, was detrimental to his career and he could no longer keep up with the high demands and pressures of cooking at the top. He was eventually fired from his job at Stars, once a top restaurant and one of the most creative kitchens in the country. He realized that his life was a wreck and prayed to God for the first time in years. The next day, he quit smoking and drinking. As Mitch began to trust God for the first time in his life, he talked with a Christian co-worker about the Bible and finally began to grasp the Gospel message. Mitch accepted Yeshua (Jesus) into his life in 1987.
Mitch now serves as Vice President of U.S. Ministries for Chosen People Ministries and oversees all recruitment, training, mentoring and leadership of the entire U.S.-based missionary staff. Mitch is married to Kina, a second-generation Jewish believer, and they have two daughters, Kaelee and Alana, and a son, Joshua.