Recipe: My Mother's Tzimmes
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| The tzimmes is in the bowl between the kugel and the challah |
Rosh Hashanah is the Jewish New Year celebration. The first two nights of the Days of Awe, the
foods we eat are symbolic of having a sweet new year. Many of the dishes are
honey based or laced with honey; honey is everywhere: in the meats, the sides
and the desserts. Here’s a slightly fuller explanation of the Jewish New Year.
One of the many dishes I look forward to every year is my
mother’s tzimmes. My dad used to make a carrot raisin maple curry tzimmes that
was divine. It transitioned from the Rosh holidays to just a side dish for many
years. Then a few years ago my mother started making this one:
fresh carrots and dried fruits. She used to make the recipe below as printed
and then she started playing around with additions and subtractions. (That’s how
I cook too: do the recipe once and then make my own tweaks. My dad on the other
hand doesn’t use recipes but is one of those
throw-things-together-and-it-comes-out-great cooks.) Anyway, this tzimmes is the perfect sweet compliment for any
Rosh plate. More about tzimmes here.
Read through carefully FIRST before making. Enjoy!
Directions:
"I usually at least 4 carrots and I don't use corn starch, it
thickens without it, just sitting there. I also used more water once it was
done and then simmered for a bit and then let it sit without the heat on. Most
of the water gets absorbed. I used dried apricots, prunes, figs and dried
pomegranate seeds that were sweetened with fruit juice, not sugar as most are.
I didn't use the peel or pith of the orange and lemon, just the juice and the
pulp cut up. I also took out the bay leaf with the carrots and didn't put
it back in."
My Mother’s Rosh Tzimmes
3 medium carrots peeled & sliced into 1/4" coins
2 bay leaves (I use one)
1/2 orange, juice & peel, chopped into 1/2" pieces
1/2 lemon, juice & peel, chopped into 1/2" pieces
1/4 cup honey
1/4 cup sugar
1/4 tsp. cinnamon
2 cups mixed dried fruit (prunes, pears, apricots &
apples)...I use whatever I've got
1/2 cup raisins
1 tsp cornstarch
1. Place carrots in a large pot with bay leaves and just enough
water to cover. Bring to a boil, reduce heat and simmer for about 20 minutes
until al dente
2. Remove carrots with slotted spoon and set aside, retaining
cooking water in pot. Add orange and lemon juices and pieces and simmer for
about 10 minutes
3. Add honey, sugar & cinnamon and stir until dissolved.
Return carrots to pot & simmer for about 5 minutes.
4. Add dried fruit & raisins with 1/2 cup water. Simmer for
10 minutes, stirring occasionally so that everything cooks evenly.
5. If you're using cornstarch, mix it with a tsp. of cold water
in a small bowl and stir until fully dissolved. Add mixture to the tzimmes,
stir and simmer for 10 minutes or until liquid is almost completely dissolved.
Yield
1 quart or 8 servings
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| My Rosh plate! |
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