Carrot Ginger Roasted Vegetable Tsimmes
Jeffrey Yoskowitz, Co-Founder of the Gefilteria, introduces this original recipe: Tsimmes is generally known as a sweet vegetable stew quite commonly prepared by eastern European Jewish cooks for the High Holidays in the fall. The tsimmes I grew up with as a kid was usually drenched in a sugary syrup. It didn’t feel healthy nor look particularly appetizing. I wanted to change that, since there’s so much color and flavor in these vegetables, and therefore, so much potential. Think of this version of the dish as more of a roast vegetable side, perfect for the Jewish high holidays, Thanksgiving or anytime in the fall or winter. Much of the sweetness comes from the carrots, sweet potatoes and plums, though there is honey added, as well. And there’s a little kick from the ginger and the optional addition of red chili flakes.
Serves 4
Ingredients
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Kosher salt
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
Instructions
Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
The Gefilteria: https://gefilteria.com/recipe/carrot-and-ginger-roasted-vegetable-tsimmes/
Majestic and Moist Honey Cake
Adapted from Smitten Kitchen by Deborah Missel
3 ½ cups all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
4 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 ½ cups granulated sugar
½ cup brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup warm strong coffee or tea, prefer Chai
½ cup fresh orange juice
Zest of 1 orange
¼ cup rye, whiskey, or spiced rum
½ cup slivered or sliced almonds, optional
½ cup dried cranberries, optional
Preheat oven to 350F. Grease and flour baking pans.
Toss cranberries in 1 tsp flour and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all four spices. Make a well in the center and add oil, honey, white and brown sugars, eggs, vanilla, coffee/tea, orange juice, orange zest, and liquor. [If you measure your oil before the honey, it will easier to get all the honey out.] Using a strong wire whisk or in an electric mixer on low speed, stir together making a thick, well-blended batter. Make sure no ingredients are stuck to the bottom. Fold in cranberries.
Spoon batter into well-greased and floured pans. Sprinkle top of cakes evenly with almonds, if using.
Place baking pans on one or two baking sheets. This will help evenly distribute heat and prevent the bottom of the cake from baking faster than the top and center. Place cake pans in center of oven or spaced evenly between racks to ensure even baking. Bake until cake tests done and the cake springs back when gently touched in the center.
Baking Time By Pan Size
Angel food and tube cake pans – bake 60 – 75 minutes
Loaf pans - bake 45 – 55 minutes
Sheet cake pan – bake 40 – 45 minutes
Muffins – bake for about 20 minutes
Mini-bundt pans (4) – bake 30 – 35 minutes
Mini-loaf pan (4) – bake for 20 minutes, rotate and bake for another 25 minutes
Erev Sukkot by Julia Knobloch
The moon stood high over Yaffa Road.
Why take a photo, my companion asked,
behold the moment and enjoy the night.
Shabbat was over.
An old chazzan greeted us from the doorway
of a small shul near the shuk. For a while,
he joined our walk into the quiet new week,
singing of gold, copper, myrrh and roses.
Dates and jasmine filled the air
after bare and sour pilgrimage.
My olive harvest was destroyed.
I didn’t know if I had the strength to plough
new fields and seek uncertain gain.
On Erev Sukkot in Nachla’ot there was time
for one more pomegranate juice,
for salvation, a few hours.
At dawn I drove down silent hills,
I beheld the parting moon leading me into the morning—
Stranger in exile, she said, I will come back and so will you.
From the collection Do Not Return, published in 2019 by Broadstone Books
Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
Carrot Ginger Roasted Vegetable Tsimmes
Jeffrey Yoskowitz, Co-Founder of the Gefilteria, introduces this original recipe: Tsimmes is generally known as a sweet vegetable stew quite commonly prepared by eastern European Jewish cooks for the High Holidays in the fall. The tsimmes I grew up with as a kid was usually drenched in a sugary syrup. It didn’t feel healthy nor look particularly appetizing. I wanted to change that, since there’s so much color and flavor in these vegetables, and therefore, so much potential. Think of this version of the dish as more of a roast vegetable side, perfect for the Jewish high holidays, Thanksgiving or anytime in the fall or winter. Much of the sweetness comes from the carrots, sweet potatoes and plums, though there is honey added, as well. And there’s a little kick from the ginger and the optional addition of red chili flakes.
Serves 4
Ingredients
3 Tbsp. grated fresh ginger
3 Tbsp. honey
2 Tbsp. vegetable oil
Kosher salt
Pinch red pepper flakes (optional)
1 tsp. lemon zest
1 lb. carrots, cut into 1/2" rounds (about 3 cups)
1 large onion, halved and sliced thin
1 large sweet potato, peeled and chopped into 1/2" pieces
1/2 lb. pitted prunes, chopped coarse (about 1-1/2 cups)
1/2 cup orange juice
Chopped fresh parsley, for serving
Instructions
Heat oven to 400 degrees. In a small bowl, mix together ginger, honey, 1 tablespoon oil, 1/2 teaspoon salt, red pepper flakes (if using), and lemon zest to make a glaze; set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add carrots and onion and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add sweet potato and prunes and cook, stirring occasionally, until vegetables just begin to soften, about 10 minutes.
Stir in orange juice, scraping up bits of vegetables that have stuck to the bottom. Add reserved glaze to skillet and stir to coat.
Transfer skillet to oven and bake until carrots and sweet potatoes are fork-tender, about 30 minutes. Season with salt to taste, sprinkle with parsley, and serve.
The Gefilteria: https://gefilteria.com/recipe/carrot-and-ginger-roasted-vegetable-tsimmes/
Majestic and Moist Honey Cake
Adapted from Smitten Kitchen by Deborah Missel
3 ½ cups all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
4 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 ½ cups granulated sugar
½ cup brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup warm strong coffee or tea, prefer Chai
½ cup fresh orange juice
Zest of 1 orange
¼ cup rye, whiskey, or spiced rum
½ cup slivered or sliced almonds, optional
½ cup dried cranberries, optional
Preheat oven to 350F. Grease and flour baking pans.
Toss cranberries in 1 tsp flour and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all four spices. Make a well in the center and add oil, honey, white and brown sugars, eggs, vanilla, coffee/tea, orange juice, orange zest, and liquor. [If you measure your oil before the honey, it will easier to get all the honey out.] Using a strong wire whisk or in an electric mixer on low speed, stir together making a thick, well-blended batter. Make sure no ingredients are stuck to the bottom. Fold in cranberries.
Spoon batter into well-greased and floured pans. Sprinkle top of cakes evenly with almonds, if using.
Place baking pans on one or two baking sheets. This will help evenly distribute heat and prevent the bottom of the cake from baking faster than the top and center. Place cake pans in center of oven or spaced evenly between racks to ensure even baking. Bake until cake tests done and the cake springs back when gently touched in the center.
Baking Time By Pan Size
Angel food and tube cake pans – bake 60 – 75 minutes
Loaf pans - bake 45 – 55 minutes
Sheet cake pan – bake 40 – 45 minutes
Muffins – bake for about 20 minutes
Mini-bundt pans (4) – bake 30 – 35 minutes
Mini-loaf pan (4) – bake for 20 minutes, rotate and bake for another 25 minutes
Erev Sukkot by Julia Knobloch
The moon stood high over Yaffa Road.
Why take a photo, my companion asked,
behold the moment and enjoy the night.
Shabbat was over.
An old chazzan greeted us from the doorway
of a small shul near the shuk. For a while,
he joined our walk into the quiet new week,
singing of gold, copper, myrrh and roses.
Dates and jasmine filled the air
after bare and sour pilgrimage.
My olive harvest was destroyed.
I didn’t know if I had the strength to plough
new fields and seek uncertain gain.
On Erev Sukkot in Nachla’ot there was time
for one more pomegranate juice,
for salvation, a few hours.
At dawn I drove down silent hills,
I beheld the parting moon leading me into the morning—
Stranger in exile, she said, I will come back and so will you.
From the collection Do Not Return, published in 2019 by Broadstone Books
Finally, time to begin eating! Challah is a yummy egg bread eaten on most Jewish holidays. On Rosh Hashanah the challah is in the shape of a circle, to symbolize the circle of time, and the fullness of the year that is coming. Many people eat raisin challah on Rosh Hashanah, and drizzle honey on top of it, for extra sweetness. Yum!
בָּרוּךְ אַתָּה יְיָ אֱלֹהֵֽינוּ מֶֽלֶךְ הָעוֹלָם
הַמּֽוֹצִיא לֶֽחֶם מִן הָאָֽרֶץ
Barukh ata Adonai Eloheinu melekh ha’olam,
hamotzi lekhem min ha-aretz.
Blessed are You, Adonai our God,Ruler of the universe,
Who brings forth bread from the earth.
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