Bundt Cake and Tsimmes: Siegel Bros. Recipes For Rosh Hashanah

MOUNT KISCO, NY — Husband and wife team Jeremy and Beth Nevins at Siegel Bros. Marketplace are looking forward to the upcoming holidays: celebrations that are wrapped in faith, family and culinary traditions. Jeremy, whose great-grandfather Abram Siegel opened his kosher butcher shop in Woodbine, NJ in 1912, opened his contemporary version of a specialty market in January of 2017 in Mount Kisco.

This year Rosh Hashanah starts Sunday evening and ends Tuesday evening.

Here for your culinary pleasure are their recipes for tsimmes and bundt cake:

Siegel Bros. Tsimmes — Traditional Ashkenazi Jewish Vegetable Stew

Ingredients

 ½ cup olive oil
 3 large carrots, peeled and chopped
 1 large butternut squash peeled and chopped in 1 ½ “ chunks
 3 medium onions, peeled and diced
 2 pounds sweet potatoes, peeled and chopped in 1 ½ “ chunks
 2 pounds yams, peeled and chopped in 1 ½ “ chunks
 2 cups dried apricots
 2 cups pitted prunes
 1 cup packed dark brown sugar
 2 teaspoons ground cinnamon
 ½ teaspoon freshly ground nutmeg
 2 TBS orange zest
 2 cups orange juice
 2 cups white wine (sweet or dry)

Directions

Sautee the onions in a large frying pan on low heat until translucent and set aside. Prepare a deep baking dish with non-stick cooking spray. Add all ingredients except the orange juice and the wine. Arrange them so that the items overlap slightly but are in a single layer.

Pour the orange juice and stir. Bake, covered, in a 350 oven for 30 minutes.

Remove from oven, carefully pull back the foil (remember that there will be steam which can easily cause burns so remove carefully), stir the items, pour in the wine, stir again and cover with the aluminum foil. Drop the heat to 200 and bake for a minimum of one hour.

Every 30 minutes open the foil carefully and stir again. If needed, add more orange juice to moisten. When a knife can piece through the carrots the tzimmes is done. (that is the thickest and most durable vegetable which is why we test that veggie).

Rosh Hashanah Chocolate Chip Bundt Cake

Ingredients

 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
 1 1/2 cups sugar
 3 extra-large eggs, at room temperature
 2 teaspoons pure vanilla extract
 1 ¼ cups sour cream
 1/4 cup heavy cream
 2 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon kosher salt
 1 cup mini chocolate chips

Directions

Preheat the oven to 350 degrees F. Grease a 9” bundt pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and the heavy cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Mix in the chocolate chips.

Scoop the batter into the prepared bundt pan, and bake for 30-40 minutes, until the top of the cake is lightly browned on top and a cake tester comes out clean.