TZIMMES - A SWEET & SAVORY JEWISH STEW
This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
ZIIWISKAAGAMIN
At his new Minneapolis restaurant, Owamni by The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir.
Provided by Food Network
Categories beverage
Time 1h
Yield 6 mocktails
Number Of Ingredients 0
Steps:
- Combine 10 cups water, 1/2 cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer 30 minutes; let cool. Blend the fir-sumac liquid with 2/3 cup each blackberries and raspberries and 1 1/2 cups aronia berries until smooth; strain through a fine-mesh sieve. For each drink, combine 3/4 cup of the berry mixture and 1 tablespoon agave syrup in a shaker with ice. Shake, then strain into a tall glass with ice. Garnish with a balsam fir sprig.
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