Around your Passover table Passover recipes made easy Tzimmes with Sweet Potatoes,Carrots, Prunes & Apricots Bubbie’s Brisket Ingredients: Ingredients: 1 cup orange juice 5 sweet potatoes -- peeled, quartered 7 ½ carrots -- peeled, quartered 5 white potatoes -- peeled, quartered 1 lb. prunes -- chopped 3/4 lb. apricots -- chopped 4-6 lb. brisket 3 onions, sliced 4 cloves garlic, whole 1 pkg. dried onion soup mix ½ jar apricot jam ½ cup brown sugar ½ cup orange marmalade Dash nutmeg 3/4 teaspoon cinnamon 1 medium lemon -- juiced Directions: Directions: 1. Combine all ingredients in a large baking pan. 2. Bake at 350 for 2 hours until potatoes just begin to break down and sweet syrup has formed. 1. Slice onions and lay on bottom of roasting pan. 1 cup water 3 Tbsp. ketchup 3 Tbsp. BBQ sauce 6 whole prunes 2. Place brisket on top of onions. 3. C ut 4 slits into different areas of meat and insert garlic cloves. Sprinkle meat with onion soup mix. Mix apricot jam, water, ketchup and BBQ sauce and pour over brisket. Finish by placing prunes around and on top of brisket. 4. Cook in 325 degree oven for 1 ½ hours. 5. For best results, brisket should be made at least one day ahead of time, sliced, and then frozen in its own juice. 6. Thaw and reheat to serve. Freezing brisket tenderizes the meat and makes it more enjoyable the next time it is served. Tulumba Tatlisi (fried pastry with syrup) Agristada with Gefilte fish Ingredients: Ingredients: Syrup 2 cups sugar 1 cup Kedem red wine 1 tsp lemon juice Directions: 1. Put the sugar, wine and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. 2. Set aside to cool. 3. Heat the margarine in a saucepan, add the wine and salt and bring to the boil. 4. Reduce heat and add the cake meal at once. 5. Stir the mixture constantly and continue until mixture leaves the sides of the pan and forms a ball. 6. This should take 5 minutes, then remove the dough and set aside to cool. Pastry 2 Tbsp melted pareve margarine 3 Tbsp Kedem red wine ½ tsp salt 1½ cups Manischewitz cake meal 1 Tbsp lemon juice 12 pieces Kedem gefilte fish cut into bite sized pieces 4 eggs ½ cup chopped dates 1¼ cup oil ½ cup coconut Directions: 7. When cool, add the eggs and knead for approx 10 mins. 8. Add chopped dates. 9. Heat the oil in the saucepan. 10. Using a tablespoon, put 7-8 pastries in a pan containing the heated oil. 11. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. 12. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup. 13. Strain off the syrup, roll them in coconut and place the tulumba tatlisi on serving plate. 1. Cut the gefilte fish pieces, and sprinkle with lemon juice. 2. Put the gefilte fish into a deep serving dish. 3. Reserve the gefilte fish broth. For the sauce : 1. Beat the eggs and lemon juice together in a medium bowl. 2. In a small bowl, mix the cake meal and water to make a creamy paste. 3. Stir the paste into the egg-lemon mixture. 4. In a skillet mix gefilte fish broth and 1 cup water, salt and pepper and bring it to a boil. Agristada Sauce 2 large eggs, well beaten 1 Tbsp lemon juice 1 Tbsp Manischewitz cake meal 3 Tbsp water, approx ½ tsp salt ¼ tsp pepper ½ cup chopped fresh coriander 1 bag Streit’s potato chips crushed 5. Then gradually stir about 1/2 cup of the hot gefilte fish broth into the egg-lemon mixture. 6. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. 7. A djust the seasoning, if necessary and pour the sauce over the fish. 8. P ut some potato chips on top (optional) and the chopped coriander. 9. S erve hot or; as is more customary, refrigerate the fish and the sauce and serve them chilled.