Tzimmes

There are three things that happen every Autumn: the leaves turn from green to pretty reds and oranges, pumpkin recipes start showing up on blogs everywhere and Rosh Hashanah and Yom Kippur happen.

Rosh Hashanah and Yom Kippur are the most important Jewish Holidays in the Jewish religion. Rosh Hashanah is the Jewish new year and Yom Kippur is the day of atonement. The first is supposed to be happy, sweet and celebratory whereas the second is solemn, a day devoted to asking for forgiveness for a year’s worth of sins. While the holidays are total opposites in the emotions they evoke, the foods are similar. Apples, honey, sweet potatoes, kugel and brisket are usually at the top of the Rosh Hashanah and Break the Fast menus. These aren’t just great fall flavors, they also symbolize a sweet new year. The vegetables are also usually sliced in circles to symbolize prosperity. It’s for that reason that tzimmes is the perfect side dish for Yom Kippur.

But because tzimmes, pronounced See-miss, is made with yams and carrots that are bathed in a bath of orange juice and honey or brown sugar, they’re the ideal fall and winter side dish. Sure, you could (and should) serve this at your Break the Fast on Wednesday, but you can also serve it at Thanksgiving. I mean, it’s made with yams and carrots – two vegetables that are almost always found on the Thanksgiving table. Try it this year, I bet it’ll become a standard addition to your Break the Fast and/or Thanksgiving feast(s).

Tzimmes (adapted from Martha Stewart)

Ingredients:

• 5 large carrots, peeled and chopped
• 4 yams, peeled and chopped
• 1 cup prunes, chopped
• 1 cup dried apricots, chopped
• 2 tablespoons lemon juice
• 1/3 cup orange juice
• 1/4 cup honey
• 2 teaspoons cinnamon

Directions:

1. Preheat oven to 350°F.
2. Bring 4 cups of water to a boil in a large saucepan. Lower heat to medium and add the sweet potatoes. Cook for 20 minutes, adding the carrots after 10 minutes. Drain all the vegetables and place in a large bowl.
3. Add the remaining ingredients. Mix well, and transfer to a 2 or 3-quart baking dish.
4. Cover the dish with foil, and bake for 15 minutes. Remove the foil and baste with pan juices for another 15 minutes. Remove from the oven, and serve immediately.