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Title: Cholent Pt 2
Categories: Beef Jewish
Yield: 8 Servings
| See part 1 |
Poached Figs with Sesame Seeds
Source: Louise Fiszer Serves: 8
4 cups dry red wine 2 1/2 cups sugar grated zest of half an orange 16 fresh purple figs 1/2 cup toasted sesame seeds
In large saucepan combine wine and sugar and bring to a boil. Cook until sugar dissolves. Add the zest and figs and simmer until tender about 10 minutes. With slotted spoon remove figs to a serving platter. Bring syrup back to a boil and cook until it reaches a thick syrupy consistency. Pour over figs. Let cool and sprinkle with sesame seeds.
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From: Brian Mailman VEGETABLE AND DRIED FRUIT TZIMMES
Source: "The Jewish-American Kitchen" by Raymond Sokolov
Yield: 8 servings
10 large carrots, peeled and cut into 1" slices 2 lbs. sweet potatoes,
peeled and cut into 1" dice 1/2 cup pitted prunes 1/4 cup chopped pitted
dates 1/4 cup honey 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1-1/2 tsp. grated
orange peel 1 cup orange juice 1 tbsp. margarine
Cook the carrots and sweet potatoes in boiling water to cover for 10
minutes, until barely tender. Drain.
Preheat the oven to 350:F.
Combine the carrots and sweet potatoes with all the remaining ingredients
except the butter or margarine. Turn the mixture into a shallow 3-quart
baking dish. Dot the top with the margarine and bake for 30 minutes. If the
top becomes too brown, cover with foil.
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