Tzimmes was the perfect side to organic turkey thighs and stuffing.
It paired well with a nice sauv.blanc...Kim Crawford from Austrailia
I didn't have dried apricots or prunes, but did have fuji apples and golden raisins!
How many people have "rendered chicken fat" in their fridge? Me, me! Love the schmaltz.
Ginger and onions....a perfect pairing.
The final dish....perfection in a bowl!Ingredients: Serves 6
1 large carrot peeled and sliced into 1/2 inch chunks
1 sweet potato peeled and sliced into 1/2 inch chunks
1 med waxy potato peeled and sliced into 1/2 inch chunks
2 TBLS rendered chicken fat or veggie oil
1 med. chopped onion
1 handful of golden raisins
1 chopped Fuji apple
1-2 tsp grated fresh ginger
1 cinnamon stick or 2-3 shakes of ground cinnamon (I used a cinnamon grater)
juice of 1/2 lemon
a pinch of sugar and salt for the water
{Marlena called for dried apricots and pitted prunes as well}
Boil 2 qts of water with a pinch of salt and sugar added. Add your chopped carrots, sweet potato, and potato and cook until just barely tender. Strain veggies out and cool on platter. Reserve the liquid in the pan.
Heat the chicken fat or butter in a 12 inch skillet (med heat) and add the onions. Cook for about 3 minutes. Add your boiled veggies. Cover with enough liquid to just cover them...and now add the remaining ingredients.
Cover pan and turn heat down to med low. Check to see if pan requires more liquid. This will take about 25 minutes. The last 5 minutes of cooking, remove lid and sprinkle on a pinch of cinnamon. The liquid should be completely consumed by the ingredients.
note: you can bake this dish in an oven safe covered container on 325 for 35 minutes. check to see if liquid is needed midway through.
This was a perfect side dish this time around. You can add braised meat to it and make it a main dish. I had some leftover tri-tip in the fridge that I almost added the last 10 minutes of cooking...but then decided not to. But you could!
I don't know if Eileen and Shankari are finished with their Jewish Cooking Recipes..but go check anyway! Just the Two of us and Sacramento Spice.
You will notice a contributor to my blog on Monday. It will be Mondays with Marcia Lowry and will include her slant on ranch life in Wyoming. She is a high school buddy of mine and she is an amazing woman. She makes butter from her own cows, she has sheep, pigs, chickens, little lambs, and a huge garden. She makes everything from scratch! She lives with her handsome partner on her grandparents homestead near Crowheart, Wyoming....not too far from the Teton Mountains. I am looking forward to it!
Also..check back each Wed. for an update on the Camembert cheese I made in class today. I'll be eating it in about 3 weeks. I'll keep you posted...as I must take good care of it until then. Check out Many Moons Cheese....Sacha was a great instructor today!
Here is another link to someone who cut the cheese with Sacha!
3 comments:
You are killin' me, that looks soooooo good!!!!!!
I've always liked tsimmes in all its forms. It's like chutney in that it tastes like wayyyyyy more than the sum of its parts. My Baba always used to make it go to with leftover meat and she used whatever was to hand altho it being Scotland in the 60s/70s I have to say it always contained tinned prunes.
That looks an awful lot like Thanksgiving to me! Yum!
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