September 21, 2009 at 3:16 am Leave a comment

Happy Rosh Hashanah!

I am exhausted. Wednesday night my Host Dad and two of his neighbor friends went to France for a long weekend for good eating (I’m excited about all the wine and chocolate they brought back!) And for the New Year I planned a holiday dinner for the neighbor women-friends and their kids. My challah came out very ridiculous looking. It tastes good, but anyone who has ever seen challah before knows that this is not a flat bread, and mine was about an inch and a half high at best. I am going to have to work on that (in my defense, I’ve never baked any kind of bread before, and was mixing two recipes I found online.)

On the bright side, everything else came out fantastically. My tzimmes in particular, so that is the recipe I am going to share in this post. This recipe is an all-carrot tzimmis, but half of the carrots can easily be substituted for sweet potatoes.



  1. 1kg/2lbs carrots (peeled, then sliced)
  2. Water (enough to cover carrots)
  3. About 4 large tablespoons of honey
  4. Half a lemon’s worth of lemon juice
  5. Tablespoon of cinnamon
  6. Three handfuls/half cups of raisins/prunes/dates (total. The ratio and choice of dried friuts are optional)
  7. A pinch of salt
  8. 2 Tablespoons butter (optional)


  1. Toss everything into a large saucepan, pour water in until carrots are covered. Stir together.
  2. Bring the water to a boil, then lower the heat to medium-low and cover, stirring the carrots occasionally until they are tender. (15-20 minutes)
  3. Uncover and bring back to a boil, letting the water cook down so that the liquid forms a glaze on the carrots. Stir occasionally.
  4. Stir in butter if desired, then serve!

L’Shanah Tova!



Entry filed under: Cook. Tags: , , .

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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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