Mixed fruit tzimmes

Yield: 1 servings

Measure Ingredient
\N \N ~~~~~~~~~~~~~~~~~~~

I found this unusual recipe in a book written by one of the most legendary figures of the the Jewish American hotel industry. Mrs.

Grosinger arrived from Austria to the East Side of New York as a 7-year old immigrant. She learned her trade in her mother's Jewish kitchen and in the kitchens of many Italian and Irish mamas who livedin the same neighbourhood. In 1914 she and her family opened a small hotel in the Catskill Mountains which became one of the best known and most luxurious American Jewish resort hotels. With the help of her mother she developed the recipes which are the foundation of the Grossinger style. 1½ c Dried Apricots (250 g/8 oz) 1 c Dried Pears (250 g/8 oz) 1 c Dried Prunes (250 g/8 oz) 3 lb Brisket (1 ½ kg) 2 ts Salt ¼ ts Ground Pepper 3 ea Carrots; quartered 6 ea Lime or Lemon; thin-sliced 2 c Orange Juice (500 ml/16 fl. oz) 4 c Water (1 litre/2 pints) 4 tb Honey or Sugar Wash the apricots, pears and prunes before soaking them in cold water for 1 hour. Drain. Brown the meat over medium heat in a heavy bottomed pan or a Dutch oven.

Sprinkle the meat with salt and pepper. Arrange the fruit, carrots and lime/lemon around it. Mix the orange juice, water and honey together and pour all over. Cover and bake in a moderate oven (gas 4, 180C, 350F) for 3 hours. Remove the cover and, increasing the heat to hot (gas 7, 220C, 425F), bake for 1 hour longer, adding a little water if necessary. Serve hot. From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd) By: Oded Schwartz Submitted By SAM LEFKOWITZ On 03-14-95

Similar recipes