Purim and Sweet & Savory Hamentaschen with Pam Stein | Taste Buds with Deb Ep 144

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam’s Kitchen. Stein loves to experiment with flavors and textures. And there’s no better time for it than creating fun hamentaschen for Purim. “The traditional filling for hamantaschen is the poppy seed, because they were originally called… mohn,” Stein explains. “Prune became the second [most popular flavor], because of the popularity of prunes at the time and the availability of them.” Modern times call for creativity in the kitchen. You could do anything with hamentaschen, sweet or savory - and in all different sizes. Stein’s new flavors this year: bourbon chocolate chip pecan pie hamantaschen and tacotaschen. No matter what your hamentaschen, the base is fundamentally the same. And you can add a glaze or toppings after it bakes. “For the bourbon chocolate chip pecan pie… I also put some bourbon in the dough,” she explains. “I topped the tacotaschen with a spicy corn salsa.” Pam Stein shares tons of hamentastchen tips, along with recipes for bourbon chocolate chip pecan pie hamantaschen and tacotaschen. Happy Purim! For more from Pam Stein, follow @InPamsKitchen on Instagram. * * Read the highlights and get the recipe at JewishJournal.com: https://jewishjournal.com/category/po... * * Debra Eckerling is an award-winning writer and podcaster, goal-strategist, and foodie. She is the author of “Your Goal Guide” and “52 Secrets for Goal-Setting and Goal-Getting.” Join Deb every week for bite-sized conversations about food, cooking, and community. Follow @TheDEBMethod on social media and learn more at TasteBudswithDeb.com.