Category Archives: Cocktail

Appletini Hamantashen

Two cocktail hamantashen this year?! It’s only appropriate because it’s a leap year and we have two months of Adar! So in honor of Adar Bet, I present to you the Appletini Hamantashen!  I have made mojito, tequila sunrise, cosmo, whiskey sour, white russian, and bloody mary, and sangria hamantashens!!  These hamantashens combine two of the most prominent food groups of Purim…hamantashen and booze.  So hold up your hamantashen and say l’chaim!

Appletini

Appletini Hamantashen

Dough

2 Cups Flour

3/4 tsp. Baking Powder

1/8 tsp. Salt

1/2 C. Earth Balance or Butter, softened

2/3 C. Sugar

1 Egg

1 Egg Yolk (reserve the egg white)

1 tsp. Vanilla

Caramel Sauce, optional for garnish

Appletini Filling

4 Granny Smith Apples, peeled and diced

1/3 C. Sugar

3 Tbs. Water

1/2 C. Sour Apple Puckers

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, and vanilla.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cooled appletini filling and with your pinky, dip in reserved egg white  and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white.  Bake for about 12 minutes until lightly browned.   Drizzle each hamantashen with caramel sauce.

Filling:  In a pan, mix together the apples, sugar, water and 1/4 cup Sour Apple Puckers. Stir, cover and bring the mixture to a boil.  boil until thickened and soft, about 10-15 minutes.   Check on the mixture every 5 minutes and stir to make sure it does not burn.  Once soft and thickened, stir in remaining 1/4 cup Sour Apple Puckers.  Let cool.  Refrigerate until ready to use

Cocktail Hamantashen Collection

Hamantashen Collage words 2016

 

 

Sangria Hamantashen

It’s that time of year again and do I have a special treat for you…another cocktail hamantashen!  I have made mojito, tequila sunrise, cosmo, whiskey sour, white russian, and bloody mary hamantashens and now I would like to introduce you to the sangria hamantashen!!  These hamantashens combine two of the most prominent food groups of Purim…hamantashen and booze.  So hold up your hamantashen and say l’chaim!

The jam makes a little more then needed, but do not let it go to waste! I suggest spreading this on toasted bread or crackers, or dare I say eating it with a slice of brie?!?!  That will take Purim and this jam to a whole new level!

Sangria

Sangria Hamantashen

Dough

2 Cups Flour

3/4 tsp. Baking Powder

1/8 tsp. Salt

1/2 C. Earth Balance or Butter, softened

2/3 C. Sugar

1 Egg

1 Egg Yolk (reserve the egg white)

1 tsp. Vanilla

Cinnamon for garnish

Sangria Filling

2 C. Spanish Red Wine

1 C. Orange Juice

1/3 C. Raspberry Jam

1/2 C. Apricot Jam

1/4 C. Sugar

3 Tbs. Corn starch mixed with 1 Tbs. of Water

1 Tbs. Brandy

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, and vanilla.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cooled sangria filling and with your pinky, dip in reserved egg white  and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white.  Bake for about 12 minutes until lightly browned.   Sprinkle each hamantashen with a light sprinkle of cinnamon.

Filling:  In a pan, boil the Orange Juice and Wine until it is reduced by half, about 10 minutes.  Mix together everything but the Brandy.  Continuously stir and bring the mixture to a boil.  boil until thickened.  Stir in brandy and let cool.  Refrigerate until ready to use

The Cocktail Hamantashen Collection

Hamantashen Collage words 2016

 

Gourmet Cocktail Hamantashen Collection!

One Dozen Cookies Per Box. Choose from a single flavored box or Gourmet Assortment 1 or 2. Write the flavor(s) you would like to order in the comments section at checkout.
– Mojito
– Cosmo
– Whiskey Sour
– White Russian
– Tequila Sunrise
– Gourmet Assortment 1: Tequila Sunrise, White Russian, Mojito
– Gourmet Assortment 2: Cosmo, Whiskey Sour, Mojito

Cocktail hamantashen are one of a kind! Step away from the prune and poppyseed and jump into all NEW hamantashen flavors! Purim is a time of drinking and eating…combine the two and you have a unique dessert that elevates the purim spirit! Made with real liquors, these hamantashen are 100% kosher and 100% delicious! WOW yourself and your friends by introducing them to these tempting and fun one-of-a-kind treats!

Note: All hamantashen are 100% kosher.
Parve: Tequila Sunrise, Mojito, Cosmo, Whiskey Sour
Dairy: White Russian

All hamantashens will arrive before Purim. All orders MUST be in by Friday, March 7th.

If you would like to pick up the hamantashen on Wednesday, March 12th within Columbus, OH area please enter coupon code COCKTAILPICKUP to waive the USPS delivery fee.

Feel free to email alibabka@alibabka.com if you have any questions!

I am sharing with you two of the five recipes if you would like to try making them at home!

Mojito Hamantashen

Make a 2 ½ Dozen

Dough

2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
1-1 1/2 tsp. Peppermint Oil
1 TBS. Fresh Mint Leaves, minced
Raw Sugar (optional)

Lime-Rum 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. Rum

Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the lime-rum curd filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd(requires both hands).  Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned. 

Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan.  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. Refrigerate the curd till ready to use.
 
 

Tequila Sunrise Hamantashen
Makes 2 ½ Dozen

Dough

2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg (reserve the egg white for assembling the cookie)
1 Egg Yolk
1 tsp. Vanilla
1 Tbs. Orange Zest (more for garnish)

Cherry-Tequila Jam Filling

1 17.5 oz. Jar of Cherry Preserves (I love Trader Joes brand because whole cherries make up most of the jelly)
2 TBS. Tequila
 
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, and orange zest.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 

Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cherry-tequila jam filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  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 minutes until lightly browned. 

Filling:  Mix the cherry preserves with the Tequila.  If you would like stronger, add 1 more tablespoon of tequila.
 
 

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.

Can I Buy You A Hamantashen?

I’m currently in the baking module of my culinary program and have definitely been inspired to get more experimental with my Kitchen Aid!  I am always adventurous with my recipes, but this one was an overhaul of a real classic.

As far back as I can remember I have been making hamantashen for Purim.  When I was a child, my mother would make the dough and roll it out, and let me and my sisters cut out the circles and fold them into delectable triangles. Waiting until our three cornered delights were ready to eat was one of the hardest things we did all year.  We would smell the cinnamon and sugar topping (the secret ingredient that makes them smell almost as good as they taste) and our impatience would get the best of us.  We would bite into the cookies before they were cool, and burn our tongues on the hot sugary jelly inside.One of the focuses on Purim is drinking (responsibly), so I decided to create an “adult” hamantashen for the kid inside us all.  I brainstormed some fun cocktails that I dreamed I could roll into hamantashen.  I hope you enjoy my take on the classic hamantashen and enjoy these as much as my band of taste testers and I did!

Note:   These are kid friendly since all the alcohol is cooked or boiled out. If you want no alcohol in your hamantashen, each recipe is great with the liquor left out.  What you do with the extra liquor is up to you 🙂

Happy Purim!

Mojito 2

Mojito Hamantashen

Make a 2 ½ Dozen
Dough
2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
1-1 1/2 tsp. Peppermint Oil
1 TBS. Fresh Mint Leaves, minced
Raw Sugar (optional)
Lime-Rum Curd Filling
1 Cup Sugar
¼ Cup Earth Balance or Butter
1/8 Cup Corn Starch
¾ Cup Fresh Lime Juice
1 TBS. Lime Zest
2 Eggs, Beaten
2 TBS. Rum
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the lime-rum curd filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned. 
Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan.  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 strain into a bowl (this will separate any egg that may have curdled from the curd itself). Refrigerate the curd till ready to use.
*When baked, the filling soaks into the cookie and the curd deflates.  They look beautiful and you still get that flavor, but if you wish to fill the cookie all the way up with curd after baking, make a double batch of the filling and fill in all the spots after the cookies are baked and cool.
 
Teq Sunrise2
Tequila Sunrise Hamantashen
Makes 2 ½ Dozen
Dough
2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
2 tsp. Orange Zest
 
Cherry-Tequila Jam Filling
1 17.5 oz. Jar of Cherry Preserves (I love Trader Joes brand because whole cherries make up most of the jelly)
2 TBS. Tequila
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, and orange zest.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cherry-tequila jam filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  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 minutes until lightly browned. 
Filling:  Mix the cherry preserves with the Tequila. Add 1 more tbs. of tequila if you want the filling to be stronger.
 Frangelico (Hazelnut Liquor) Hamantashen
Makes 2 1/2 Dozen
Dough
1 1/3 Cup Flour
1/3 Cup Cocoa
½ tsp. Salt
1 tsp. Baking Powder
¼ Cup Earth Balance or Butter, softened
¾ Cup Sugar
1 tsp. Almond Extract
1 Egg
3 TBS. Coconut Cream (the cream on top separates from the water on the bottom)
Chocolate-Frangelico Ganache Filling
8 Oz. Dark Chocolate, chopped ( I like Trader Joes brand)
8 Oz. Coconut Cream
Dash of Salt
3 TBS. Frangelico Liquor
½ Cup Hazelnuts, toasted and chopped
½ Cup Whole Hazelnuts
Dough: Stir together flour, cocoa, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg and almond extract.  Beat in flour mixture until combined.  Wrap dough in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the chocolate-frangelico ganache filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Put a hazelnut on top of each hamantashen and bake for about 12 minutes until lightly browned. 
Filling:  Heat all of the ingredients together (except the hazelnuts) in a small saucepan till melted.  Take off stove and add the chopped hazelnuts.