Category Archives: Alcohol

MOSCOW MULE COCKTAIL HAMANTASHEN

Since their appearance in 2011, my cocktail hamantashen have been popular all over the globe and have been shipped all over the United States.  This year I am proud to add one more addition to the Cocktail Hamantashen Collection…Moscow Mule Cocktail.  The Moscow Mule is a combination of ginger ale, vodka and lime traditionally served in a copper mug. Below is my very tasty interpretation in hamantashen cookie form.   Hold up your hamantashen and say l’chaim!

Moscow Mule

Click the Cocktail Hamantashen Names Below For Recipes

Tequila Sunrise Hamantashen Click Here

Mojito Hamantashen Click Here Click Here

Appletini Hamantashen Click Here

Sangria Hamantashen Click Here

Bloody Mary Hamantashen Click Here

If you don’t feel like making them…you can order a dozen by clicking here!

Moscow Mule Cocktail Hamantashen

Make a 2 ½ Dozen

Dough

2 C. Flour

1 1/2 tsp. Baking Soda

1/2 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger

¾ C. (-1 Tbs.) Earth Balance

2/3 C. Sugar

½ tsp. Vanilla

¼ C. Molasses

1 Egg

6 Pieces Candied Ginger (medium size), or more to taste

Bronze Foil Muffin Cup,  decoration optional

Lime-Vodka Curd Filling

1 Cup Sugar

¼ Cup Earth Balance or Butter

¼ Cup Corn Starch

¾ Cup Fresh Lime Juice

1 TBS. Lime Zest

2 Eggs, Beaten

2 TBS. Vodka

Dough: Stir together flour, baking soda, salt, cinnamon and ginger.  In another bowl, beat earth balance until creamy.  Beat in sugar until fluffy.  Beat in vanilla, molasses and egg.  Beat in flour mixture until combined.  Cut up the candied ginger into a small diced pieces and mix with dough. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  If dough seems to stick a lot, add more flour into the dough and onto the surface, 2 Tbs. at a time. Cut rounds until dough is finished.  Fill the rounds with the lime-vodka curd filling. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Bake for about 12-14 minutes until lightly browned.  The longer you keep them in the crunchier they will be. Place in a bronze muffin cup.

Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and vodka in a sauce pan.  Mixing continuously, heat the mixture till the butter melts.  Pour some of the lime mixture into the eggs and stir together to temper the eggs.  Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken.  Whisk for about a minute, take off heat and refrigerate the curd until ready to use.  If the curd is not as strong as you would like, you may add 1 more tablespoon of vodka.

Hamantashen 2018 1

Bloody Good Hamantashen!

Purim is all about drinking and hamantashen, and another Purim means another cocktail hamantashen!  Check out the other cookies I have developed over the past few years by clicking HERE.  The development of these cookies definitely taps into my creative side when trying to construct a liquid cocktail in a solid cookie.   Add more or less Tabasco sauce to the filling depending on how spicy you would like your cookie. 




Bloody Mary Hamantashen
Makes 2 Dozen

Sundried Tomato Cookie Dough:

1 Cup Earth Balance or Butter
½ Cup Sugar
2 Egg Yolks
2 Tbs.  Sundried Tomatoes
1 tsp. Tabasco Sauce
½ tsp. Salt
2 Cups Flour
¼ Cup Cornmeal
2 Pieces of Celery

Place the Earth Balance or butter, sugar, egg yolks, sundried tomatoes, Tabasco sauce and salt in the food processor.  Pulse until it all of the ingredients are thoroughly combined.  Place the flour and cornmeal in the food processor and pulse until the mixture forms a ball.  Remove dough from food processor and roll into a 3 to 4 inch wide cylinder.  Wrap in plastic wrap and refrigerate for at least one hour.

As the dough chills, make the filling

 

Tomato Filling:
1 – 14.5 Oz. Can Diced Tomatoes
3 Tbs. Tomato Paste
1 tsp. Lemon Juice
1 ½ tsp. Horseradish
1 tsp. Tabasco Sauce, or more to taste
½ tsp. Worchester
2 Tbs. Vodka

Put all of the ingredients in a sauce pan.  Turn the stove to medium high heat.  When the mixture comes to a boil, turn it down to a simmer and stir every few minutes until the filling becomes thickened, about 10 minutes.  Be careful to watch it so it does not burn.  Let cool.

Preheat oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.   Take dough out of the refrigerator and cut into 24 pieces, about ½ inch thick.  Place on parchment paper and flatten with your fingertips or palm of your hand till the dough is 3 ½ inches in wide.   Place about a teaspoon of filling in each circle and pinch the cookie into three corners to form a hamantashen.   Place in the oven for 15 minutes or until the dough begins to turn golden brown.  Remove from oven and let cool.

Cut the celery into tiny pieces, about 1 ½ inches long and 1 cm wide.  Place a piece of celery on each cookie and serve.

The recipe yields extra filling which may be frozen and used for more cookies at a later time or used as a sauce for pasta or chicken.

 

It’s 5:00 Somewhere

In my house, we love our mixed drinks!  They are beautiful, tasty and really hit the spot.  We usually create drinks based off of what we can find in the house.  I had just purchased blood oranges from Trader Joes and thought that the red color would really pop in this drink!  I made this Orange Almondine in the early afternoon, but as the famous saying goes “it’s 5:00 somewhere!”


Orange Almondine
Serves 2

3 parts Bourbon
2 parts Disarono
2 parts Orange Juice
Generous Pinch of Cinnamon
Cinnamon Stick, garnish
Blood Orange Slices, garnish

Shake the first 4 ingredients over ice.  Strain and pour into a glass.  Garnish with a cinnamon stick and blood orange slice.