A Happy New Year by Felice Stevens
Next Wednesday night is the start of Rosh Hashana, the Jewish New Year. It's a time for celebrating with family and a wish for peace in the world. There is a belief that the Book of Life is open at this time and your coming year is inscribed inside.
As common with many if not most of our holidays, food is heavily involved. Except for Yom Kippur, the Day of Atonement, where we fast. But I refuse to discuss that any earlier than necessary.
At Rosh Hashana, friends and family gather to eat apples dipped in honey and foods made with honey and sugar, all in hopes that we will be granted a sweet year.
In Learning to Love, I created the characters of Gideon and Rico, two chefs who specialize in kosher foods. There are recipes inside as well, including brisket, and chicken soup, also traditional meals at the holiday time.
All or Nothing, my next release in early October is Rico's book and we again return to the kitchen, but this time it's Rico who shows off his prowess in the kitchen...as well as the bedroom. I thought to celebrate I'd give you all a new recipe, one I'll be making. It's called Tzimmes. It can be made with meat, usually by adding pieces of short ribs to the mixture. I make mine meatless.
As an aside, the word "Tzimmes" means a 'Big deal", or a "big to do." in Yiddish.
2 cups of pineapple jiuce
3 pounds of carrots, cut into chunks
3 pounds of peeled sweet potatos
2 cups pitted prunes and apricots
1/2 cup of sugar-you can use less
1/4 cup of honey
1 teaspoon cinnamon
In a large Dutch oven place pineapple juice and carrots and add water to cover. Bring to a boil. Decrease heat to low and simmer 30-45 minutes until tender.
Pre heat oven to 350 F. All the rest of the ingredients to the Dutch oven and mix. Uncover and let cook at least two ore hours, stirring occasionally. The longer you cook it the richer it tastes.
The finished product:
If you want to read Learning to Love and Beyond the Surface before the release of Rico and Adam's story, Here are the links:
Beyond the Surface: http://amzn.to/2sh11HyLearning to Love: http://amzn.to/2rxBHQz
As common with many if not most of our holidays, food is heavily involved. Except for Yom Kippur, the Day of Atonement, where we fast. But I refuse to discuss that any earlier than necessary.
At Rosh Hashana, friends and family gather to eat apples dipped in honey and foods made with honey and sugar, all in hopes that we will be granted a sweet year.
In Learning to Love, I created the characters of Gideon and Rico, two chefs who specialize in kosher foods. There are recipes inside as well, including brisket, and chicken soup, also traditional meals at the holiday time.
All or Nothing, my next release in early October is Rico's book and we again return to the kitchen, but this time it's Rico who shows off his prowess in the kitchen...as well as the bedroom. I thought to celebrate I'd give you all a new recipe, one I'll be making. It's called Tzimmes. It can be made with meat, usually by adding pieces of short ribs to the mixture. I make mine meatless.
As an aside, the word "Tzimmes" means a 'Big deal", or a "big to do." in Yiddish.
2 cups of pineapple jiuce
3 pounds of carrots, cut into chunks
3 pounds of peeled sweet potatos
2 cups pitted prunes and apricots
1/2 cup of sugar-you can use less
1/4 cup of honey
1 teaspoon cinnamon
In a large Dutch oven place pineapple juice and carrots and add water to cover. Bring to a boil. Decrease heat to low and simmer 30-45 minutes until tender.
Pre heat oven to 350 F. All the rest of the ingredients to the Dutch oven and mix. Uncover and let cook at least two ore hours, stirring occasionally. The longer you cook it the richer it tastes.
The finished product:
If you want to read Learning to Love and Beyond the Surface before the release of Rico and Adam's story, Here are the links:
Beyond the Surface: http://amzn.to/2sh11HyLearning to Love: http://amzn.to/2rxBHQz
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