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Hi, I’m Lynn Kirsche Shapiro from thecherrypress.com, author of Food, Family, and Tradition and I’m speaking to you today from Chicago, Illinois. For generous, my family has been serving and providing food for the Jewish community. My grandparents, the Kirschenbaum family, baked a matzo and provided the matzo for all the Jews in their town Hluboka, Czechoslovakia before the war. After the Holocaust, my parents Sandor and Margit Kirshe founded Hungarian Kosher Foods in Chicago. Now, I have just authored Food, Family, and Tradition, a book about Hungarian kosher family recipes and remembrances with about 150 original family recipes and stories telling what life was like in Eastern Europe.
I’m here to ask you help with Masbia. Masbia is a network of kosher soup kitchens that serves over 2 million meals a year to hungry men, women, and children. I am asking you now, before Rosh Hashanah, to join Masbia in their efforts and to help feed those in need. Any donation will help and for any donation, Masbia will send you a collection of 50 Tzimmes recipes from some of the best known Jewish cooks today, including our family’s recipe for Tzimmes in my cookbook.
I want to thank you for joining Masbia in their efforts to provide food for those in need and I want to wish to you a year filled with good health, good times, and of course good food.
Vegetable Tzimmes
Tzimmes is a traditional side dish of carrots, sweet potatoes and dried fruits served on Rosh Hashana (for a sweet New Year), Succos, and Pesach. Prunes are essential to the dish and my father loved prunes, which reminded him of home. The longer tzimmes is baked and stirred, the deeper and richer the flavors. Tzimmes is sometimes served on Shabbos; however, it’s a special dish most often reserved for the holidays. When we say “Don’t make a tzimmes,” it means “don’t make a big deal out of it.” My father added short ribs to tzimmes; however, many people today prefer the vegetarian version which follows.
Ingredients:
- 2 cups pineapple juice
- 3 pounds carrots, cut into ½ -inch slices
- 3 pounds peeled sweet potatoes, cut into 1-inch chunks
- 2 cups mixed dried pitted prunes and apricots
- 1 cup sugar
- ¼ cup honey
- 1 teaspoon cinnamon
Directions
In a 6-quart Dutch oven place pineapple juice and carrots and add water just to cover. Bring to a boil over medium heat. Decrease heat to low, cover, and simmer until carrots are tender, about 30 to 45 minutes. Meanwhile, preheat oven to 350°F. Add remaining ingredients to Dutch oven and mix well. Uncover and bake for at least 2 hours, stirring to mix every 15 to 20 minutes. Serve as a side with brisket or poultry.