Posts Tagged ‘Rosh Hashana recipes

15
Sep
17

Carrot Tzimmes


Is it possible to sit down at a Jewish religious celebration without being served tzimmes? Is it in even thinkable not to have tzimmes on Rosh Hashana, when carrots symbolize gold coins and the honey symbolizes a sweet New Year? Here’s a favorite recipe:

Carrot Tzimmes

Carrot Tzimmes

Serves 6

INGREDIENTS

  • 2 tbsp butter
  • 1 lb 8 oz sliced carrots
  • salt and pepper
  • juice of one orange
  • 1/2″ piece fresh root ginger peeled and cut into thin slivers
  • 2 tbsp honey
  • 1/2 cup water

DIRECTIONS

  1. Heat the margarine in a wide pan over a medium high flame. Stir in the carrot slices, add salt and pepper to taste and all other ingredients.
  2. Bring to a boi, reduce heat to low and simmer covered, for 15 minutes or until tender. Increase the heat and cook uncovered until the liquid is reduced and the carrots well glazed, while stirring occasionally.

VARIATION

For spicier Sephardic carrots omit the orange and ginger. Boil carrots until tender. Drain. Heat the oil. Stir in 1 teaspoon of of ground cumin, 1 seeded chopped fresh red chile pepper. 1 garlic clove, chopped and the juice of 1 lemon. Cook, stir for 1 minute, Add the carrots and honey and 2-3 tablespoons of water. Cook until the liquid is evaporated and the carrots are tender and well coated. Sprinkle with 1-2 tablespoons of mint.

Enjoy, gentle reader, enjoy!

CS 

 

 

 

10
Sep
15

Taiglach – Honey Poached Pastry Nuggets


[Leah D. from Miami, sent us the following photo and recipe. It brings back memories from my childhood in Uruguay, when my mother used to make Taiglach every year for Rosh Hashana. CS]

Taiglach – Honey Poached Pastry Nuggets

Makes: 35 nuggets

Teiglach

Ingredients

Dough

  • 2 1/2 cups all purpose flour, plus extra if necessary
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 eggs, plus 2 egg yolks
  • 2 tablespoons, vegetable oil, plus extra for oiling
  • 1 cup chopped walnuts and sesame seeds, for rolling

Syrup

  • 1 1/2 cups honey grated zest of 1 lemon
  • 1 teaspoon ground ginger

Directions

  1. Prepare the dough. Sift the flour, baking powder, ginger, and salt into a big bowl and stir to blend. Make a well in the center, beat the egg, egg yols, and oil together in a small bowl and pour into the well. Gradually stir the flour mixture into the egg mixture until a sticky dough forms. Turn on to a lightly floured work surface and knead until smooth and just slightly elastic, adding a little more flour if the dough is too sticky. Shape into a ball and refrigerate tightly wrapped for 30 minutes.
  2. Meanwhile, prepare the syrup. Bring the ingredients to a boil in a large deep pan (to prevent boiling over).
  3. 3 Cut the dough into 6-8 pieces and, on a lightly floured work surface, roll each piece into long thin sausage shapes about 1/2″ thick pieces.
  4. Lightly oil 2 pieces of foil and lay on the surface. Working in batches, add the dough pieces to the honey syrup and simmer for 15 minutes or until rich golden in color and cooked through, If the honey thickens too much, add a little water to thin. Repeat with all the dough pieces.
  5. Put the walnuts and sesame seeds into separate shallow dishes. Using a slotted spoon, remove the taiglach and turn into the nuts and sesame seeds, rolling them with a kitchen fork to coat. Arrange on foil.

Enjoy  them, they are delicious!!! Ktivah vechatima tova!

Leah D.




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