This week we kicked off the beginning of the challenge to bake all of the recipes found "Inside The Jewish Bakery". The first recipe was for a dessert that I don't remember eating before...Poppyseed Bars. In Yiddish poppyseeds are known as "mohn", and they crop up often in eastern European recipes. In this case they are used as a moist filling between a shortbread type base and a streusel topping sprinkled with powdered sugar.
The base of the cookie was melt-in-your-mouth tender, and proved to be a good foil for the poppyseed/apricot/honey filling and crunchy topping. Many people who tasted these at Saturday's Village ArtWalk were impressed by the not too sweet taste, typical of much Jewish baking. Others had never experienced poppyseeds as a filling, thinking of them only as a bagel topping. And then there were the New Yorkers who were transported back in time after one taste. In the end, the plate was empty and little Otis Whaley was seen slyly picking up a few crumbs. To me the crust tasted just like a hammentash (triangular holiday filled cookie) and were delicious. They're cut into 1"x2" bars and are the perfect partner alongside a cup of coffee or glass of tea (the way my Grandmother drank it). Do you remember these, if so we'd love to hear about it.
If you're interested in buying some, for delivery this Friday, they're available by prior order only for $12/lb, minimum order 1/4 lb. Call or email me by Thursday at 746-6647 or firstname.lastname@example.org
On Friday Anna & I will be baking Florentine Cookies, the delicate lacy ones sandwiched together around melted white or bittersweet chocolate. What could be bad? Samples will be available by 3pm on Friday Dec 9th. Let me know if you'd like me to save you one.
Hugs from the kitchen,