RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Tzimmes, Spicy Yam - pareve
This is another appealing recipe from the "Pacific Rim Kosher" article about Rosh Hashanah food. I was drawn to the innovation in the tzimmes recipe and I decided to share this now because it can be made kosher for Passover with a minor adjustment. You would need to use a kosher for Passover wine in place of the Madeira. There is a small problem with this recipe; the quantity for cayenne pepper is not specified. I've double checked the recipe on line, but a quotation mark appears in the place of a number. I'd recommend trying the recipe with 1/4 teaspoon cayenne pepper as more can be added later. Karen Selwyn * * * * * * "I obtained this version of tzimis two years ago from Penny Kermit of Orinda, a self-described "little old lady" who loves to potchkeh (fiddle) in the kitchen. Penny is full of stories about the Old Country (as in the Bronx), where she grew up with live carp swimming in the bathtub and where she watched her mother-in-law, Erna Kermit, roll out strudel dough to the size of a bedsheet. To Penny's mind, a big tzimis such as Rosh Hashana is best celebrated with - well, a big tzimis. This recipe calls for yams instead of the traditional carrots. The cayenne gives it an extra -- albeit untraditional -- zing." Zillah Bahar * * * * * * Spicy Yam Tzimmes 3/4 cup madeira wine 1/4 cup prunes, pitted and coarsely chopped 1 large yam, sliced crosswise into 1-inch thick pieces 1 large baking potato, sliced crosswise into 1-inch thick pieces 1 teaspoon orange zest 1 orange, peeled, seeded and roughly chopped 2 tablespoons sugar 1 (1-inch) piece fresh ginger, grated * teaspoon cayenne pepper 1/4 cup orange juice or other favorite juice Preheat oven to 350 F and soak prunes in the wine for a few minutes. Combine all ingredients in a baking pan and toss until the prunes and potatoes are coated. Cover and place in preheated oven. Bake for 40 to 50 minutes or until potatoes turn quite soft but not mushy. Source: "Pacific Rim Kosher: Rosh Hashanah Dishes Take Stock of Culinary Currents" Zillah Bahar SAN FRANCISCO EXAMINER (on-line edition), 9/11/96
