Fruit Tzimmes Recipes

TZIMMES

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

TZIMMES

Steps:

• Enjoy!

VEGETABLE - FRUIT TZIMMES

Steps:

• Preheat oven to 350 degrees F.
• Parboil carrots and yams in lightly salted water until not quite tender.
• Drain vegetables and prunes.
• Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
• Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
• Uncover and bake for about 5 minutes or until top is lightly browned.
• Serve hot as an accompaniment to main dish.

TZIMMES

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

FRUIT TZIMMES

Steps:

• Wash fruit in hot water; drain well.
• Combine fruit with rice, honey, seasonings and water.
• Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
• Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
• Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
• Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
• Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.

CARROT TZIMMES

Steps:

• Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

ORANGE JUICE TZIMMES

Steps:

• Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
• Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
• Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

Steps:

• Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
• Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
• Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
• Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.