Thursday, February 27, 2014

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.
 
 

5 comments:

  1. What a fun idea to combine hamentahsen and cocktails. The mojito one sounds fantastic!

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  2. WOW, these hamantaschen sound incredible! So original and innovative!

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  3. So creative - a cocktail you can eat!

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  4. my friend purchased these from you and raves about them. I am going to try to bake a batch. Wish me luck!

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  5. What a unique idea to combine cocktail flavors into Hamantaschen. Love it!

    ReplyDelete

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