#Tzimmes: Join Me in Feeding the Needy

Hi, this is Laura Frankel from cheflauraskosher.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women, and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 50 Tzimmes recipes from some of the best-known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!

Tsimmes

Serves: / Simanim: Carrots, Honey
Prep time: 20 minutes
Cook time: 50 minutes

This is NOT your Bubbe’s tsimmes. I would love your Bubbe’s tsimmes and cannot duplicate it, therefore this one is mine. I am highlighting 2 completely different elements, the dried fruit and the autumnal vegetables. By cooking them separately, I am bringing out the best in each and then combining them to create a dish. This tsimmes has attitude and is a modern update and drastic departure from Bubbe’s. I am a bubbe and this is my tsimmes!

My kids and husband will tell you that I am all about the garnishes. For this dish I hope you will gild the lily by crumbling some amazing honeycomb over the top and pomegranate arils. Thyme is a reminder of the herbaceous quality in the wine. Enjoy!

Preparation:

The compote:

  • 1 bottle dry red wine (Cabernet, Pinot Noir)
  • 3 cups mixed dried fruit (pitted dates, figs, raisins, apricots)
  • Juice of 1 orange
  • 1 big fat strip of orange peel
  • 2 tablespoons honey
  • Pinch of cinnamon

The Vegetables:

  • 1 pound small Carrots, multi-colored carrots are perfect here, if you have small carrots, don't cut them! If not, cut into long carrot-y shapes
  • 1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 pounds delicata squash, cut into rounds and seeded (you CAN and should eat the peel) 
  • 1 pound acorn squash, seeded, not peeled and cut into thin wedges
  • 1 pound sweet potatoes, not peeled and cut into 2-inch chunks
  • extra virgin olive oil
  • kosher salt
  • freshly cracked black pepper
  • several sprigs of fresh thyme
  • Suggested garnishes: pomegranate arils, fresh thyme leaves, crumbled honeycomb

Directions:

The Compote: Simmer wine with fruit, orange juice, zest, honey and cinnamon. When the mixture has reduced by ⅔ and is very syrupy, turn off the heat and allow to steep.

The Vegetables: Preheat oven to 375°F. Line several baking sheets with parchment paper. Generously toss cut vegetables with EVOO, salt and pepper. Arrange on sheet pans and top with thyme sprigs. Roast vegetables for 20 minutes. Flip vegetables over and continue roasting for an additional 20 minutes or until tender and browned. Arrange vegetables on a platter and pour warm compote over. Garnish as desired.