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Hamantash
A hamantash (pl. ''hamantashen''; also spelled ''hamantasch'', ''hamantaschen''; yi, המן־טאַש ''homentash'', pl. ''homentashn'', 'Haman pockets') is an Ashkenazi Jewish cuisine, Ashkenazi Jewish triangular filled-pocket pastry, associated with the Jewish holiday of Purim. The name refers to Haman, the villain in the Purim story. In Hebrew, hamantashen are also known as (''oznei Haman'') meaning "Haman's ears". "Haman's ears" also refers to a Sephardic Purim pastry, "Orejas de Haman", thought to originate in Spain and Italy, that is made by frying twisted or rolled strips of dough. Traditionally, the dough for hamantashen was made with yeast. With the invention of baking powder during the 1840s and its wide adoption during the first half of the twentieth century, baking powder supplanted yeast, and hamantashen dough became a cookie rather than pastry dough. To shape, a filling is placed in the center of a circle of dough, which is either folded in half and shaped into a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed Paste
Poppy seed paste, also known as mohn, is a common ingredient in Jewish pastries and desserts. It is made from ground poppy seeds and additional sweeteners. Examples of pastries featuring the filling include mohn kichel, babka, and, most famously, hamantashen. In Jewish cuisine, the filling is traditionally referred to as ''mohn'', the word for poppy in both Yiddish and German. Poppy seed-filled pastries are particularly associated with the holiday of Purim. Description Poppy seed paste generally has a very thick, paste-like consistency similar to peanut butter or a thick custard, which can grow hard during cooking. It is typically sweet but has been said to have a subtle bitterness and citrus notes due to the poppy seeds. Sometimes lemon or orange zest is added to further accentuate these notes. As the poppy seeds have been ground to a powdery consistency, they have less of a tendency to get stuck in people's teeth than whole poppy seeds. In Ashkenazi Jewish cuisine, there are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of '' kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purim
Purim (; , ; see Name below) is a Jewish holiday which commemorates the saving of the Jews, Jewish people from Haman, an official of the Achaemenid Empire who was planning to have all of Persia's Jewish subjects killed, as recounted in the Book of Esther (usually dated to the 5th century BCE). Haman was the royal vizier to Persian king Ahasuerus (Xerxes I or Artaxerxes I; "Khshayarsha" and "Artakhsher" in Old Persian, respectively). His plans were foiled by Mordecai of the tribe of Benjamin, and Esther, Mordecai's cousin and adopted daughter who had become queen of Persia after her marriage to Ahasuerus. The day of deliverance became a day of feasting and rejoicing among the Jews. According to the Scroll of Esther, "they should make them days of feasting and gladness, and of sending portions one to another, and gifts to the poor". Purim is celebrated among Jews by: *Exchanging gifts of food and drink, known as *Donating charity to the poor, known as *Eating a celebratory me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish
Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singular: , Modern Hebrew: are a Jewish diaspora population who coalesced in the Holy Roman Empire around the end of the first millennium CE. Their traditional diaspora language is Yiddish (a West Germanic language with Jewish linguistic elements, including the Hebrew alphabet), which developed during the Middle Ages after they had moved from Germany and France into Northern Europe and Eastern Europe. For centuries, Ashkenazim in Europe used Hebrew only as a sacred language until the revival of Hebrew as a common language in 20th-century Israel. Throughout their numerous centuries living in Europe, Ashkenazim have made many important contributions to its philosophy, scholarship, literature, art, music, and science. The rabbinical term '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dulce De Leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic recipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halva
Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Halva is popular in Iran and the Middle East. Etymology The word ''halva'' entered the English language between 1840 and 1850 from Romanian, which came from the ota, حلوى, helva, itself ultimately derived from the ar, حلوى, ḥalwá, a sweet confection.Halvah , 2009 The root in ar, ح ل و, ''ḥ-l-w'', links=no, means "sweet". ...
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Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Diego Jewish World
The ''San Diego Jewish World'' is a publication that covers Jewish-interest news and cultural affairs in the San Diego, California San Diego ( , ; ) is a city on the Pacific Ocean coast of Southern California located immediately adjacent to the Mexico–United States border. With a 2020 population of 1,386,932, it is the eighth most populous city in the United States ..., area and international Jewish news.'''' The ''World'' was founded in 2009 by Donald and Nancy Harrison and was published by The Harrison Enterprises. It has correspondents throughout the United States, Israel, and in countries with large Jewish populations. The ''World'' staff is composed of volunteers many from the former '' San Diego Jewish Press-Heritage'' and the '' San Diego Jewish Times''. Its main competitor is the '' San Diego Jewish Journal.'' In November 2021, Jacob Kamaras bought the publication and began to serve as its editor and publisher. References Jewish magazines published i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Queen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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