
Sundays are for spinning and this week ... Baking.
I do not, as a general rule, cook. A few times a year I do some holiday foods -- challah for Rosh Hashana and Yom Kippor, Latkes at Chanuckah and Hamentashen for Purim. No, I do not do matzo ball soup for Passover but I do make matzo brei.
This year, we introduce the Cannolli cream Hamentashen. (Those are the ones with the white filling.)

The other Hamentashen are prune and apricot using the wonderfully fresh fillings from the Yorkville Packing House. The pastry is from Bernard Clayton's The Complete Book of Pastry. It uses grated lemon rind in the dough and is wonderful!
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