Food for Thought – March 3, 2015

One sixth of the year is gone already. On Wednesday at sundown the Jewish will celebrate the one day holiday of Purim. At that time tzimmes dishes are served. I will give you a couple of recipes from Jennie Grossinger’s cookbook, The Art of Jewish Cooking, published in 1958.

Dairy Tzimmes

1 lb. prunes

4 cups boiling water

1 cup farfel

1 tsp. salt

2 Tbsp. lemon juice

1/3 cup honey

4 Tbsp. butter

Wash prunes and soak in the water for 1 hour. Bring to boil and add remaining ingredients.

Place mixture in baking dish. Cover and bake in 375 degree oven for 45 minutes, removing the cover for the last 15 minutes.

Serves: 6.

Carrot and Apple Tzimmes

4 cups grated carrots

1 Tbsp. fine barley

3/4 cup grated apples

3 Tbsp. butter or fat

1/2 cup water

1/2 tsp. salt

2 tsp. sugar

1/4 tsp. nutmeg

Combine all ingredients in a saucepan. Cover and cook over low heat 2 hours or until barley is soft. Watch carefully while cooking and add more water if necessary.

Serves: 6.

Sweet Potato Tzimmes

2 Tbsp. fat

3 lbs. brisket

4 cups boiling water

1-1/2 tsp. salt

3/4 tsp. pepper

1/4 tsp nutmeg

3 carrots, sliced

4 sweet potatoes, peeled and cut in quarters

1/3 cup brown sugar

Melt fat in Dutch oven or casserole and brown the beef. Add water, salt, pepper and nutmeg. Cover.

Cook over low heat 1-1/2 hours. Add carrots, sweet potatoes and brown sugar.

Cover and bake in 350 degree oven for 2 hours, removing cover for the last 1/2 hour.

Serves: 6-8.

This last thought from 1 Timothy 6:15, 16: “God, the blessed and only Ruler, the King of Kings and Lord of lords, who alone is immortal and who lives in unapproachable light, when no one has seen or can see. To Him be honor and might forever, Amen.”

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,