The Baking Ritual I Always Look Forward To
It's Hamantaschen season!
I love a good food tradition and yesterday, we continued one that began when I was a toddler: making Hamantaschen. Two years ago, I spoke up about a Hamantaschen recipe with a terrible framing, written by a non Jew and with terrible reviews. It went viral and wound up in a New York Times op-ed about woke culture gone too far (I won’t link the op-ed but it was really dumb).
I was already committed to a yearly Hamantaschen ritual but the controversy only strengthened my resolve to continue and find joy in this ritual, because these triangular cookies matter a great deal. I love gathering at my parents’ house with friends and family to roll out dough, choose our favorite fillings, briefly retell the Purim story, and enjoy the cookies once they bake. If you’d like to make your own Hamantaschen, here is my family’s dough recipe (it did very well in a bakeoff by my friend Adina) and the fillings are up to you! We love jams, chocolate, and this cheesecake filling that’s delicious swirled with just about anything. And sprinkles are always a fun touch.
Later this week, we’ll have a chance to gather in person at Club Curious with Curious Elixirs. There will be live music, NA cocktails, and good company! Join us by RSVPing here and join the waitlist if it’s full.
On Thursday, subscribers will get a full confession of my biggest kitchen mistakes and a book recommendation that’s full of mistakes.
Now, let’s dive in.
Something to cook:
I made a tofu and rice bowl for lunch one day. It’s truly very hands off even during a workday—just chop the tofu, coat it with cornstarch, and bake until crispy, get the rice going, and cook some broccoli. The toppings really made it. I drizzled yuzu mayo (obsessed with this) and sriracha over the rice and broccoli and tossed the tofu with Char Siu BBQ sauce to coat it. Absolutely delicious.
With my leftover rice, I made a quick ginger fried rice. I cooked frozen spinach and broccoli stems (the only veggies I had) with garlic and ginger, scrambled some eggs in the pan and then added the rice and some soy sauce. Once it was crispy, I turned off the heat, added rice vinegar and toasted sesame oil. Top with chili crisp.
I taught a corporate cooking class and we baked! I usually do appetizers and drinks for corporate classes but baking was a fun change of pace. We made apple crisp and hot chocolate, with homemade whipped cream to go on both. The apple crisp recipe is in Meal Prep Made Simple and it got rave reviews. I boxed up crisp for friends I was seeing later that night and it was so much fun to send them home from dinner with dessert.
This is not a recipe but it was satisfying: Mix Annie’s Mac and Cheese with steamed broccoli, lots of black pepper, nutritional yeast, and red pepper flakes.
Another great combo for your TV viewing: popcorn (I always make it on the stove) with ghee, Maldon salt, and nutritional yeast. Everyone gets their own bowl because you won’t want to share.
Something to order:
I got to try Sanzo’s newest flavor, Pomelo (thanks Erica) and it’s so good. Their citrus flavors are my favorites (I love the Yuzu Ginger and Calmansi and Dale loves lychee). I have a code ABIGAIL10 for a discount on your first order or you can find them at Whole Foods.
Mandy, Lucas, Dale, and I had a delightful dinner at Cafe Paulette in Fort Greene. I love the atmosphere, which feels very transportive. I loved the green salad with a bright lemon dressing, the burrata with roasted tomatoes, and the mussels. Their fries are great—ask for the slightly spicy mayo for dipping and drink some natural wine.
We had dinner with Rose and Mandy at Mesa Coyoacan and it was delicious as always. They offer all of their margarita flavors as agua frescas, which is lovely if you’re not drinking, and their mushroom tacos are a staple of my diet.
On Friday, Hannah, Annie, Julia, Julianne, Hillary and I headed uptown to Brandy’s Piano Bar, a delightful place for a night of music and friendship. Get there early to grab a seat. We met up with friends we made on our last visit. White wine is the order there and we had dinner before at Uva Next Door, which had lovely pizza and cocktails.
For an after Brandy’s snack, Williamsburg Pizza is right down the street.
Something to read:
I share additional reads every Thursday for subscribers.
A dream conversation with Judy Blume in Key West
When did Nashville become a bar theme?
What went wrong at the New York Times? The transphobia is unacceptable
Why do certain foods taste better as leftovers?
Why Are So Many Cakes Named After Fabric?
Whetstone Media is launching a talent management agency. They have a great client list so far.
I have many feelings about the 1999 American Girl dolls.
This video of Hamantaschen being made is so cool.
The Maintenance phase episode on the American Academy of Pediatrics guidelines on childhood obesity is required listening, whether you have kids or not. These guidelines are so harmful.
Jeans are getting very expensive and many designers are getting in the game. Is there a market for these jeans?
I have been watching the Perfect Match and Ines is my favorite, especially her wardrobe. Loved this interview.
Erin Healy of NYC’s Gramercy Tavern is doing such a great job with the wine list.
This week, I’d love to hear about any food traditions you have. I’m talking anything from Taco Tuesday to annual gatherings centered around food. Hamantaschen is a big one, of course! I’ll share your answers next week!
Have a great week and I’ll see you on Thursday, IRL and in your inbox.
xo, Abigail