Ready to snack? Try the funfetti or the hamantaschen pizza – J.
Micah Siva describes herself as “oddly passionate about hamantaschen”, something that started with her love for all things poppy seed.
She went far beyond the poppy seed.
Last year, encouraged by her husband, the San Francisco recipe designer dramatically raised the bar for hamantaschen, creating new varieties that go beyond the usual apricot, prune and poppy seeds, classic fillings which she says can get a bit boring.
The result? Funfetti, cookies and cream, strawberry shortcake, apple pie, pecan pie, and peanut butter and jelly hamantaschen. There are also savory versions, like a spice flavor for any bagel with cream cheese, and one that tastes like pizza.
“I’m weirdly into them,” she said. “There are so many possibilities.”
It took a while to find direction for her passion for Jewish cuisine, she says, but now it’s where it was meant to be.
Siva, who is nearly 30, grew up in a Reform family in Calgary, Canada, where she briefly attended a Jewish school. A formative memory is sent home from school because she brought pizza for lunch during Passover; even though her mother had made the matzah flour crust, no one believed her.
She went to culinary school at the Natural Gourmet Institute in New York and then studied nutrition in college, but when she worked as a dietitian she came home too tired to cook and often ended up making herself eggs for breakfast. having dinner.
She started a food blog in 2017, but only her mother read it, she said. And the longer she worked in the field, the more she noticed that she lost interest in what she loved most.
“Where is my love for food?” she thought. “Where did he go?”
Now, a few years later, Siva has found it, and more.
New to the Bay Area since last summer and living in San Francisco, she’s gradually made a name for herself. She contributes recipes and photos to the Jewish interfaith organization 18Doors, and her following on Instagram (@noshwithmicah) continues to grow, with her lush photos and videos on “modern Jewish cuisine.” Recent examples include Za’atar Tahini Cauliflower Steaks, Moroccan-Spiced Squash Salad, and Everything Bagel Smoked Salmon and Kale Salad. Having traveled extensively, she draws inspiration from international flavors and hopes to become the next voice of vegetarian Jewish cuisine.
The idea to specialize in Jewish cuisine came shortly after her grandmother Eva died in 2018, when she said her immediate emotional impulse was to make kreplach. “Feeding us was his love language. She lived and breathed feeding us,” Siva said.
“During the pandemic, I had a lot more free time, and the things that were happening in the world were really shocking, like with the [Black Lives Matter] protests [and] a lot of anti-Semitism,” she added. “It sparked a fire to say, this is the niche I want to be in, I want to be a voice in this, I have something to share.”
At the time, she was living in London, where her American husband had a job. While at first it was difficult for her to find work, her breakout into food content came via UK Buzzfeed.
More recently, Siva renamed herself Nosh with Micah and got down to business.
Although she also writes about nutrition, growing her Jewish following is close to her heart. She is also working on a Jewish vegetarian cookbook.
Staying on top of the latest food trends is important and can inspire her in developing new recipes, but nothing excites her more than new interpretations of Jewish cuisine. “It connects me to my family, even though we live somewhere where we don’t have one,” Siva said.
She has a tattoo on her shoulder of a fork; his handle is monogrammed with an E for Epstein, his grandmother’s surname. For Siva, this not only means the presence of Grandma Eva, but it is also a reminder that the Jewish food space belongs.
“That’s what I love, that’s what turns me on,” Siva said. “When I started making Jewish recipes, I thought about how it would make her proud of what I was doing, and I felt it with me.”
Makes 2 dozen; double base dough to make more hamantaschen!
- 1 large egg
- ⅓ cup sugar
- ¼ cup sunflower oil
- 1 C. vanilla extract
- 1 C. almond extract
- ½ tsp. lemon zest
- 1⅓ cup flour
- 1 tbsp. cornstarch
- ½ tsp. baking powder
- ¼ tsp. sea salt
- ¼ cup of nuggets
- ½ cup white chocolate chips
- In a medium bowl, mix egg, sugar, oil and vanilla, almond extract and lemon zest until smooth.
- In a large bowl, combine the flour, cornstarch, baking powder and salt. Pour wet into the dry ingredients.
- Mix until a paste forms. Add nuggets, stir to evenly distribute.
- Flatten into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
- Place dough on a floured surface, top with sprinkles and roll out until ⅛ inch thick (if too thick, dough will crack when shaping.
- Using a 3-inch circular cookie cutter, cut out circles and set aside. Repeat with the remaining dough.
- Use a pastry brush to brush the egg over the dough.
- Place 1 teaspoon of white chocolate chips in the center of each circle.
- Fold the dough into a triangle, pinching the corners well.
- Brush with egg wash.
- Bake for 12 to 14 minutes or until golden brown.
- Transfer to a cooling rack.