haman1sender: my brother


e-mail content: “I figured I’d make some for purim in a couple weeks; do you have any tips? I was planning on somewhat following the king arthur recipe.”

While I have not tried the King Arthur recipe, I have tried and enjoyed the recipe from the 2nd Avenue Deli Cookbook, a classic for the New York Jew. Purim this year came at a very busy time of year. At the shop we are fulfilling a huge order of chocolate figures that requires most of my free time. This past weekend however I was able to spare a few minutes to make some hamantaschen for my coworkers and friends. I decided to go with nostalgia this year and make poppyseed and apricot filling. The 2nd Avenue Deli Cookbook hamantaschen recipe is dairy free and the dough lasts a few days if you don’t want to make it all at once.

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Bourbon Peach Tart


After months of creating a dessert cycle my boss vetoed peach cobbler as a dessert even though it was a top seller. Because of the nature of my place of employment I have to choose desserts that are very traditional as many of the patrons are older and expect to see things that are familiar. While I would love to use unique flavor combinations I am limited as to what I can serve that my boss will approve. With peach cobbler vetoed due to its simplicity I started to brainstorm as to what could take its place. I knew I still wanted to use peaches and desserts with alcohol always sell so I thought why not make a bourbon peach tart? With a combination of recipes from Nancy Silverton, Cook’s Illustrated, and my own, I came up with this dessert. Happy Eating! Continue reading

Homemade Gummy Candies

In honor of my lovely friend A.M. over at Together Cooking, I’ve been on a mission this week to create my own gummy candies. I have yet to find the perfect gummy bear recipe but this recipe for pectin gummies came out really well. The texture is firmer then when I made it with gelatin and does not call for a box of jell-o.

Pectin Gummies:

  • 1 box (1 3/4 ounces) powdered pectin (available in many supermarkets or hardware stores)
  • 1/2 teaspoon baking soda 3/4 cup water
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 2 teaspoons lemon extract, or orange extract
  • 6 to 8 drops yellow or orange food coloring (optional)
  • Vegetable oil for coating the molds
  • Superfine sugar for coating the candy
  1. Lightly oil enough candy molds to make 36 medium-size bears, or a 9×13 inch pan and set aside.
  2. Bring pectin, baking soda, and water to a boil over medium heat, stirring until pectin is dissolved and the mixture is thick and smooth. Turn off the heat and cover to keep warm. Do not let it set.
  3. In another sauce pan bring the corn syrup and sugar to a boil, stirring until the sugar dissolves. Cook until a candy thermometer reaches 260 F.
  4. Add pectin mixture immediately and cook 1 minute, pour into prepared pan or molds and let firm.

If using molds: sprinkle with superfine sugar and remove with fingers.

If using a pan: remove entire sheet from the pan and cut out with small cookie cutters. Toss in a bowl of superfine sugar until separated and no longer sticky.