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Poppy Seeds

MollyGee Sep 12, 2006 02:06 AM

Have you ever been getting food from a bin with the lever you lift up and about 10 times more of the binned item falls into your bag than you really wanted? Happens to me all of the time, but this time I've got about two cups of poppy seeds (I want to make a lemon poppy seed muffin - most recipes call for about two tablespoons...).

What are your favorite uses for poppy seeds? Sure, I'll even take your favorite poppy seed muffin recipes!

Have I mentioned that you're splendid?

  1. junglekitte Sep 12, 2006 02:14 AM

    i made a really good sour cream-poppyseed ice cream once. sounds weird but it was great.

    1. Kitchen Queen Sep 12, 2006 03:04 AM

      This sounds good:
      http://www.cyber-kitchen.com/ubbs/arc...

      My "mum" loves poppyseed pastries or strudel. She calls it mum cake pronounced moom. Maybe you can create your own. Also see if you can find a recipe for hamentashen, a traditional cookie eaten during the jewish holiday of Purim but, found year round in bakeries. (It's supposed to be shaped like the 3 corner hat of evil Haman). Poppyseed is used as a filling. :) KQ

      5 Replies
      1. re: Kitchen Queen
        Chocolatechipkt Sep 12, 2006 11:38 AM

        I second the hamentaschen suggestion. I make these every year, and the poppy seed filling is my favorite.

        1. re: Chocolatechipkt
          n
          Nyleve Sep 12, 2006 01:59 PM

          Trouble with that is that you need ground poppy seeds for hamantaschen (or strudel) filling. These cannot be ground using ordinary kitchen equipment, unfortunately. I have tried a processor, a blender, a mini processor and a coffee grinder. Nothing really works. I think that poppy seeds are usually ground using some specialized meat grinder thingy, and most people buy them already done.

          1. re: Nyleve
            Chocolatechipkt Sep 12, 2006 02:51 PM

            And then they're about $80, for something you probably won't use too often. :) I did find a little Japanese gadget, at Sur la Table, I think, that is supposed to crush the seeds (though not as well as the costly German ones)--but really you can leave them whole. That's what I do most of the time. I cook the filling a long time so the poppy seeds soften more. I think the recipe I use also has a suggestion for people who don't have the special grinders, but I just use them as is. I'd be wary of poppy seeds that are already ground, as they can go rancid very quickly. I store mine in the freezer btw.

            1. re: Chocolatechipkt
              MollyGee Sep 12, 2006 06:20 PM

              ah. Mine are in the cupboard. I'm moving them right now.

              OK. I'm back. Would a mortar and pestle work to grind them?

            2. re: Nyleve
              rabaja Sep 12, 2006 07:01 PM

              I grind my poppy seeds in a coffee grinder all the time, and it works fine. Do small batches, shake the ginder while it's on, and grind longer than you think you need to. Note: It IS easy to burn out grinders if you are doing a lot of poppy seeds, but for a home recipe, it should be okay.

        2. d
          dfrostnh Sep 12, 2006 11:06 AM

          Poppyseed dressing. It goes with a "Winter Salad" recipe I got from a friend: romaine, diced apples and pears,dried cranberries, unsalted cashews, shredded swiss cheese. I wouldn't make this salad while good fresh tomatoes are still available but otherwise, I always receive requests for the recipe.

          1. l
            laur76 Sep 12, 2006 11:44 AM

            try this website all sorts of interesting sweet and savory poppyseed recipes (yes even muffins).http://www.poppyseed.org/

            1 Reply
            1. re: laur76
              MollyGee Sep 12, 2006 06:21 PM

              Excellent! Thanks

            2. Chocolatechipkt Sep 12, 2006 02:52 PM

              Oh, I also make lemon-poppyseed scones and cookies. I use the scone recipe from Baking with Julia, but add lemon zest and a couple of Tbs of poppy seeds (if that ... a little goes a long way w/them.)

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