A LOT OF TZIMMES, BUT WORTH IT

It all started with Pinotage of Pears; the nice folk at Verlaque sent me a box of their goodies to try out last week; included was this intriguing jar. I also had a jar of recently purchased Shiraz Salt that I wanted to blog about, and a packet of pork neck cutlets that I had taken out of the freezer for lunch. I had no idea what I was going to cook.

Then a chance comment on an earlier post, from Tandy, about a recipe in her cookbook, and a peek into The Flavour Thesaurus, made me know exactly what was going to end up on my plate.

I coated the cutlets in the Verlaque preserve, with a sprinkle of the Shiraz salt and white pepper and left them to infuse while I made up a batch of pumpkin blini, and set to making tzimmes [see footnote].

Tandy’s Tzimmes:

1 handful baby carrots per person

Water for boiling

1 teaspoon cloves

1 knob butter

1 tablespoon honey

1 teaspoon crushed ginger (I used finely sliced fresh ginger)

1 handful marjoram (I didn’t have any, so I used Oregano instead)

Place the carrots in a pot and cover with water. Add cloves and bring to the boil. As soon as the water has boiled drain the carrots. Heat the butter, honey and ginger in the pot. Add the carrots and the marjoram and give the pot a good shake to cover the carrots.

I think this is the finest meal I have cooked so far this year.

From wikipedia:

Tzimmes, tsimmes, and other spelling variants (Yiddish: צימעס) is a traditional Ashkenazi Jewish dish, in various territories made from a variety of vegetables (carrots, chickpeas, beans), often combined with dried fruits like prunes or raisins, and other root vegetables. Some cooks add chunks of meat (usually flanken or brisket).[3][5][6] The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon.

Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes. Traditionally sliced in rounds, carrots bring to mind gold coins, symbolizing the hope of prosperity in the year to come.

The name may come from the Yiddish words tzim (for) and esn (eating). “To make a big tzimmes over something” is a Yinglish expression that means to make a big fuss, perhaps because of all the chopping, slicing, mixing, and stirring that go into the preparation of the dish.

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52 Comments Add yours

  1. Tandy says:

    oh yum! and thanks for the link back 🙂 Have a super day xxx

    1. theonlycin says:

      Thanks for the inspiration, Old Spouse loved the carrots 🙂

  2. Rosemary says:

    Sounds really wonderful. I love the combination of flavours. Yummy Yummy Yummy!

    1. theonlycin says:

      It really was a great meal 🙂

  3. That certainly is a wonderful plate of food!
    🙂 Mandy

    1. theonlycin says:

      Wish there were leftovers 🙂

  4. adeeyoyo says:

    I think ‘Pinotage of Pears’ sounds sublime – especially with pork! I think I would serve it on the side though…?

    1. theonlycin says:

      It gave the cutlets are wonderful taste 🙂

  5. Supa says:

    That’s nice of Verlaque, their products are so good.
    That looks very edible indeed.

    1. theonlycin says:

      I’m loving their range 😀

  6. granny1947 says:

    Your page looks so different.
    I like it.
    Love you too girl.

  7. That all looks wonderful
    Thabks for the coffee break, now I’m back to work

    1. theonlycin says:

      Chapter 8 finished and halfway through Chapter 9, feeling better.

      1. that’s good. a little break sends one back with renewed energy

      2. theonlycin says:

        Almost done with Chapter 10, going to stop for the day and hit it early tomorrow again. It’s wine-o-clock!

  8. nursemyra says:

    uh oh time to step away from the blog and raid the refrigerator

  9. Tilly Bud says:

    Ymmmmmmmmmmmmmmmmmm

  10. Artswebshow says:

    Cindy, that looks so good i’d even eat the plate. lol

  11. Yvette says:

    What a supurb mix of flavours..I love ginger and honey combined together..just divine! x

    1. theonlycin says:

      It really was 😀

  12. colonialist says:

    They look like cosmetics!
    Good tzimmes were had by all?

    1. theonlycin says:

      I had the tzimme of my life 🙂

  13. Tes says:

    Such a beautiful dish! I must try 🙂

    1. theonlycin says:

      I’m going to make your prawn molo soon, Tes 🙂

  14. SuziCate says:

    You cook with the most amazing products ever…what fun! (especially fun for those who get to be the testers! Can I apply?!)

  15. Jamie Dedes says:

    Yum! We love Tzimmes here …

    1. theonlycin says:

      I’m a tzimmes convert 🙂

  16. gospelwriter says:

    That looks awesome, Cin. The tzimmes (wiki: Traditionally sliced in rounds, carrots bring to mind gold coins, symbolizing the hope of prosperity in the year to come) brought to mind a glazed carrot dish my mother used to make. But honey, ginger, cloves… oh, I’m going to have to try this now.

    1. theonlycin says:

      It’s heavenly, Ruth 🙂

  17. You are undeniably a gourmet cook, Cindy. My brother is one, too. Eating at his table is an experience in dining not to be forgotten. I’m sure this applies to those that are privileged to enjoy the fruits of your special culinary talent, as well. Blessings to you, Cindy…

    1. theonlycin says:

      And to you, Carol, thanks for a lovely comment 🙂

  18. linda says:

    Oh the blini look so good. They look just like some little griddle cakes that my grandmother used to make. She was such a good cook. Maybe I was adopted.

    1. theonlycin says:

      LOL Linda, you are funny 🙂

  19. I love the look of these. And your flavour thesaurus came in handy: it sounds the most fabulous idea, like a colour wheel for flavours only much more complex.

    1. theonlycin says:

      It’s exactly that, Kate 🙂

  20. souldipper says:

    Okay, Cin…knobs and handfuls??? And you shouted at Nigella? *checks the size of the larder doorknob* 😀

    1. theonlycin says:

      This is a Tandy recipe, Amy, I’ll forgive her ANYTHING 🙂

  21. nrhatch says:

    Blini + Tzimmes . . . perfect together. 😀

  22. I hate sweet veg! Too much. But I love love love pork chops! Xx

    1. theonlycin says:

      Well then, two chops for you 🙂

  23. slpmartin says:

    Ah…this looks wonderful…alas…haven’t seen those products here.

    1. theonlycin says:

      Don’t they look great, Charles?

  24. I love the preserve coating & look at those cute little parcels of carrots. Yum 🙂

    1. theonlycin says:

      The coating really was beautiful 🙂

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