SWEET POTATO MATZO BALL TZIMMES WITH APRICOT SAUCE
Categories Food Processor Microwave Fruit Side Bake Passover Apricot Sweet Potato/Yam Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Pierce potatoes with fork. Microwave on high until tender, turning once, about 10 minutes. Cut in half. Scoop out enough potato to measure 1 1/4 cups; cool.
- Process 1 1/4 cups potato and matzo meal, eggs, 2 1/2 tablespoons margarine, sugar, salt and ginger until blended. transfer mixture to bowl. Cover and chill until firm, about 4 hours or overnight.
- Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls.
- Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes. Using slotted spoon, transfer to clean sheet of foil. Repeat with remaining matzo balls in 2 batches. Let stand until firm, at least 30 minutes.
- Melt 5 1/2 tablespoons margarine in heavy large skillet over medium-high heat. Add half of matzo balls; sauté until beginning to brown, about 4 minutes. Transfer to 13x9x2-inch glass baking dish. Repeat with remaining matzo balls.
- Bring juice and apricots to boil in small saucepan. Remove from heat. Cover; steep until apricots are tender, about 10 minutes. Drain juice into medium saucepan; add cinnamon. Add 4 tablespoons margarine and jam. Simmer over medium heat until reduced to 3/4 cup, about 15 minutes. Return apricots to sauce. (Matzo balls and sauce can be made 2 hours ahead. Cover loosely; let stand at room temperature.)
- Preheat oven to 350°F. Spoon sauce over matzo balls. Bake until heated through, about 20 minutes. Top with mint.
TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)
Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.
Provided by Joan Nathan
Categories dinner, meat, soups and stews, vegetables, main course
Time 11h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- A day before serving, heat the oven to 350 degrees.
- Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
- The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
- Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.
ROASTED TZIMMES
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Yam/Sweet Potato
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
- Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
- Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.
Nutrition Facts : Calories 338, Fat 5.5, SaturatedFat 0.8, Sodium 229.1, Carbohydrate 72.2, Fiber 7.4, Sugar 32.9, Protein 4.5
TZIMMES
Steps:
- Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 73 g, Cholesterol 12 mg, Fiber 10 g, Protein 4 g, SaturatedFat 3 g, Sodium 232 mg, Sugar 39 g, Fat 5 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
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