Monday, April 05, 2010

Spanning Two Cultures

Zoom hosts Christmas and Easter dinners with a roast turkey, mashed potatoes, cranberries, gravy and an assortment of vegetables. I host Passover and Rosh Hashanna dinners with matzoh ball soup, roast brisket, carrot tsimmis, kugel and an assortment of vegetables. Two cultures, lots of feasting!

"Tsimmis", a traditional Ashkenazi dish is a sweet vegetable stew and has become one of Zoom's favourite dishes from the Jewish fare.

Even though we just ate tsimmis days ago at the Passover seder, I offered to make another batch for Easter dinner at Zoom's house. It would be a test to see if tsimmis could hold it's own with a non-Jewish crowd.

Well it was such a hit that I promised to post the recipe.

Fruit & Vegetable Tsimmis*
3/4 cup pitted prunes
3/4 cup dried apricots
1/3 cup raisins
2 lbs carrots, peeled and sliced
1 sweet potato, peeled, quartered & sliced
1/2 cup honey
14 oz can pineapple chunks, drained (reserve 1/2 cup liquid)
1/2 cup orange juice
salt & pepper to taste
2 tsp margarine
1 tsp cinnamon

1. Soak prunes, apricots and raisins in boiling water for 1/2 hour, until plump. Drain well.
2. Meanwhile, cook carrots and sweet potato in boiling water until tender but firm, about 15 minutes. Drain well.
3. Mix together the drained prunes/apricots/raisins with the drained carrots/sweet potatoes. Add the reserved pineapple juice and all the other ingredients EXCEPT the pineapple chunks.
4. Place mixture in a sprayed 3 quart casserole and bake covered in a preheated 350°F oven for 35 minutes.
5. Stir in pineapple chunks and bake uncovered 15 minutes more, stirring once or twice.

*From MealLeaniYumm! by Noreen Gilletz.

3 comments:

Manny Blue said...

And? Did they love it?

skylark said...

They did, Manny Blue! Who'd have thought it possible. Next year I may just introduce gefilte fish to the Christmas menu.

Mud Mama said...

It was great! Isn't gefilte fish the same as our solomon gundy? Sweet pickled herring? We love it here.