I own the bible of Jewish cooking -- The Art of Jewish Cooking by Jennie Grossinger, of Grossinger's Hotel fame. According to Jewish Virtual Library, she built the hotel up from a 35 acre farm, where her parents took in borders to make ends meet, to a 1,200 acre, 35 building resort that hosted 150,000 people a year when she finally retired.
Unfortunately, both Jennie and the hotel are long gone, but her cookbook in paperback form still remains available. I own the hard cover version, food splattered, cover ripped and notes all over the pages from tweaking recipes over the years.
One recipe I haven't had to adjust (much), is Honeyed Carrots. Simple and easy, yet delicious enough to serve during any holiday. Since it calls for honey (for a sweet new year, yadda, yadda) I'll be making a batch for Rosh Hashana, I'll be cutting the carrots into coins, another tradition to signify the hope for a prosperous year as well.
Honeyed Carrots
from The Art of Jewish Cooking
serves 6
1 pound carrots
3 Tbl. margarine
1/2 cup orange juice
1 tsp. kosher salt
1 tsp. ground ginger
1/4 cup honey
Clean and, if necessary, peel carrots. Cut into rounds, about 1/4 inch thick each.
Melt margarine in a 4 qt. saucepan over medium-high heat. Add carrots and saute a few minutes, then add the remaining ingredients.
Cover and heat to boiling. Reduce heat and simmer for 25 minutes or until carrots are tender.
Unfortunately, both Jennie and the hotel are long gone, but her cookbook in paperback form still remains available. I own the hard cover version, food splattered, cover ripped and notes all over the pages from tweaking recipes over the years.
One recipe I haven't had to adjust (much), is Honeyed Carrots. Simple and easy, yet delicious enough to serve during any holiday. Since it calls for honey (for a sweet new year, yadda, yadda) I'll be making a batch for Rosh Hashana, I'll be cutting the carrots into coins, another tradition to signify the hope for a prosperous year as well.
Honeyed Carrots
from The Art of Jewish Cooking
serves 6
1 pound carrots
3 Tbl. margarine
1/2 cup orange juice
1 tsp. kosher salt
1 tsp. ground ginger
1/4 cup honey
Clean and, if necessary, peel carrots. Cut into rounds, about 1/4 inch thick each.
Melt margarine in a 4 qt. saucepan over medium-high heat. Add carrots and saute a few minutes, then add the remaining ingredients.
Cover and heat to boiling. Reduce heat and simmer for 25 minutes or until carrots are tender.
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