BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Pop Culture

Hamentaschen are unarguably the dessert du jour for Purim, but that doesn’t mean that there’s no room for creative interpretation. Iron out the corners, add a lollipop stick handle for grab-and-go fun, and you’d get these stunningly simple pie pops.  Between the tender crust and fruity center, what are they but miniature, triangular pies, after all?  Familiar fillings with small twists liven up the standard pastry, sure to satisfy the traditional and adventurous palate alike. Not to mention, the downsized format is perfect for portion control.

Filling options are truly limitless, but I do have three suggestions to get you started.

Creamy chocolate mousse is a fool-proof pick for any crowd, possessing a richness and depth of flavor unexpected from such a simple preparation.   Pecan pie, that classy southern belle, meets with the decidedly northern delight of maple syrup.  Crunchy, nutty, sweet and salty, this study in contrasts comes together harmoniously in each bite.  Finally, the last filling is not one to share with the kids, but a treat for the adults to fight over instead.  Tender pieces of ripe pear are gently simmered in and infused with cider and red wine before being stuffed inside those flaky pastry cases.   Family-style pies can only dream of being this elegant and fun all at once.

A few months stand in the way of this fun holiday, so you still have plenty of time to dream and scheme up something new. Hit the links for the aforementioned recipes, and check out the Maple-Pecan filling below…

Maple-Pecan Filling:

1/4 Cup Grade B Maple Syrup
1/4 Cup Plain Non-Dairy Milk
Pinch Salt
1 Tablespoon Cornstarch
3/4 Cup Pecan Pieces
1/2 Teaspoon Vanilla Extract

In a medium saucepan over medium-low heat, vigorously whisk together the maple syrup, non-dairy milk, salt, and cornstarch, so that there are no lumps of starch remaining. Cook until the mixture comes up to a lively bubble, whisking constantly so that nothing sticks or burns. Once fully boiling and significantly thickened, turn off the heat and stir in the pecan pieces and vanilla. Cool completely before baking into pie pops.

Proceed as per the instructions in the pie crust recipe.

Printable Recipe

[Written for Joy of Kosher Magazine]


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Kosher Cooking with Levana

Every day is a different job, making it rather difficult to explain exactly what I do when meeting new people. Truth is, I’m not quite sure I have the whole story straight myself- Am I a student? Photographer? Author? Restaurant cook? Blogger? Well, to make matters more confusing, it seems I’m about to add another descriptor to the list: Food stylist.

Food styling is something that is par for the course for food bloggers, but in the world of professional photography, the person wielding the camera is rarely, if ever, directly involved in plating and arranging that delicious subject seen through the viewfinder. The ability to artfully display edibles comes naturally to most food enthusiasts, or anyone who spends enough time eating out and seeing how the experts do it, but it’s not a job that one stumbles into with little real experience… Unless you’re me, apparently. Never had I flattered myself by assuming it was something I could do beyond my own kitchen- Most jobs clearly state that the stylist have a solid culinary background, a degree from an esteemed cooking school, and experience up the wazoo. So getting that last minute call from my publisher, saying that a kind woman in Brooklyn would love my assistance, was quite the shock.

And can I tell you something? I had a blast. Challenging at times and a definite learning experience all the way, but thankfully, Levana Kirschenbaum was every bit as warm and welcoming as promised, and we hit it off immediately. Two long days of fussing with greens, swabbing plates obsessively with q-tips, and a just one minor pâté fiasco later, and we had dozens of beautiful images (thanks to the camera work of Meir Pliskin) to add into her upcoming cookbook, The Whole Foods Kitchen. [Please note, though this isn’t a vegan cookbook, there are many vegan options.] I still couldn’t help but pick up my camera a few times, though bear in mind that these are not the images going into the book. Just a few of my favorites, and a little sneak preview to whet your appetite!

Steel-Cut Oat Soup

Lemon Pudding

Steamed Dumplings

Pasta Salad

Roasted Fennel and Endive

Chocolate Steel-Cut Oats Pudding

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