#lekvar

[morethansalad]

Sárgabarack Lekvár / Apricot Fruit Butter (Vegan)

[julcheninred]

Jules Tries Hamantaschen update! After a month of experimentation, I now have the hang of making the triangles keep their shape while baking. My earlier attempts produced cookies where the bottom fold collapsed in the oven. The two remaining sides made for dreadfully suggestive cookies. 😳😂 But this last batch came out with no rejects! The dough recipe The lekvar (spiced prune) filling recipe Here’s what worked for me: 1. The recipe says to roll the dough out to 1/8 of an inch. That’s too thin. Roll the dough a shade thicker than that. Better yet, roll it just until you can flatten it the rest of the way by smushing it with your hands. Consistent thickness matters not at all. The recipe says it will render 24-30 cookies. Thicker circles reduce that to 18. 2. The recipe says to cut the circles “approximately three inches.” Our juice glasses are three-inch circles exactly and they worked perfectly. 3. The recipe doesn’t specify how much filling to use in each cookie. Use one teaspoon of filling. 4. When folding up the sides, really pull them up and tilt them in before pinching the corners, and leave a smaller opening than you think the finished cookie should have. The cookies will relax in the oven and the jam window will widen without losing one of the folded sides. 5. The recipe says to bake for 15-18 minutes. In my oven, 16 minutes was just right. I never got around to trying the butter-and-cream-cheese dough because this pareve (no dairy) recipe, using Crisco shortening, was a HUGE hit with the autistic family members here. This is a light sugar cookie, not greasy at all, and a specific comment was made about how it didn’t leave a feeling of coating on the teeth, even with the fruit jam filling. 👍 This week’s Jules Tries recipe will be made for dinner tonight, so the new post will be tomorrow! ❤️🌹❤️

[ronniefein]

Although I love to experiment and create new recipes and riffs on the classics, this year I had a yen for plain old traditional apricot hamantashen. Check out the recipe in the profile or on my website, where you’ll find a few other variations on the hamantashen theme. Happy Purim. #hamantashen #apricot #lekvár #lekvar #apricothamantaschen #purim #purim2023 #jewishholidaycooking #jewishholidays #jewishholiday https://www.instagram.com/p/CpVHkiaLQdW/?igshid=NGJjMDIxMWI=

[nothereisnogod]

[sialiasnest]

Prune lekvar hamantaschen

https://toriavey.com/toris-kitchen/hamantaschen-prune-filling/

Best filling ever.

[mindennapikenyerem]

nem tul szep a kep, de az elso fugelekvarom. Anyosom hozott egy kis fuget, es mivel senki nem akarta megenni, foztem lekvart. Egy kis citromle, cukor es fahej ment csak bele, husz perc alatt megfott, kis viz ment ala. mivel videken voltunk, es nem volt botmixer, krumplinyomoval nyomkodtam szet, mikozben fott, es igy is tokeletes lett az allaga.

[ronniefein]

The other day I opened a cabinet and discovered a box of unopened prunes past their “best by” date. So, rather than throw them away, I cooked them into lekvar, or prune butter. Which I swirled into plain yogurt (awesome) but I have plenty left for foldover cookies (on my blog), hamantashen, butter cookies (on the blog) and so many other things. Recipe for the lekvar is in the profile and also on the blog. Have you ever used lekvar? I recommend it if you haven’t. #lekvár #lekvar #prunelekvar #prunebutter #pruneyogurt #pantrycooking #coronacuisine #quarantinecooking #usingwhatihave https://www.instagram.com/p/B_7XhYQFf1Y/?igshid=jmo5frgezcrs

[ronniefein]

Homemade Lekvar (and Prune Yogurt)

A few days ago, while looking into my cupboard for something, I found an unopened package of prunes that had reached its "best by" date. Indeed, when I opened it, the prunes were a bit too dry for tasty snacking.

But!

I can’t throw out perfectly good food. Rather than discard, I decided to make my own lekvar (and then use it for all sorts of recipes).

For several mornings I had some lekvar with yogurt (awesome). Just like the old days when Dannon had a perfectly wonderful prune yogurt.

I also made some of our treasured family recipe of butter cookies and used the lekvar for filling the center.

I don't ever have to buy lekvar again.

Here’s the recipe. I added fresh ginger to a portion and cooked it separately. It’s not typical for lekvar but I thought it added a good flavor. I list it as an option, but encourage you to try it too.

I’ll remember this recipe next Purim when I need to fill some homemade hamantashen.

PRUNE LEKVAR

one pound pitted prunes (about 2 cups)

mixture or orange juice, apple juice or other fruit juice plus water (enough to cover the prunes)

4 slices of peeled fresh ginger (1/4-inch thick)

pinch of salt

5 tablespoons packed brown sugar

1 tablespoon fresh lemon juice

Place the prunes in a saucepan. Add juice plus water, using enough to cover the fruit and add the ginger and salt. Bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for about 20 minutes or until the prunes are soft. Be sure there is some liquid left in the pan; if not, add a bit more. Stir in the sugar and cook for another 5-6 minutes. Remove from the heat, stir in the lemon juice and puree using a blender hand blender.

Makes 2 cups