Recipe: Tsimmes with Meatballs and recipe for Schmaltz and Gribenes

TSIMMES WITH MEATBALLS
meat

1 tablespoon corn oil
1 tablespoon Schmaltz (recipe follows) or corn oil
3 cups chopped onion
1 tablespoon finely chopped or crushed fresh garlic
2 cups McIntosh apples, peeled and cut into slices h inch ions and 3/4-inch long and 1/4-inch thick
1 cup carrots, diced into 1/2-inch pieces
2 cups sweet potatoes, peeled and diced info 3/4-inch pieces
2 cups white potatoes, peeled and diced into 3/4-inch pieces
1 cup dried, pitted prunes, halved
1/2 cup fresh pineapple, diced into 3/4-inch pieces (or canned, thoroughly drained)
1/4 teaspoon cinnamon
2 cups chicken soup or stock
1 teaspoon salt
1/4 teaspoon pepper

Prepare meatballs first (see recipe below).

Heat corn oil and schmaltz. in a skillet and saute onions until browned.

Add garlic at the last minute and brown. Remove with a slotted spoon to a large stockpot and set aside.

In remaining oil (add a little if necessary) saute apples until soft and a light, golden hue. Remove to a small howl and set aside on counter.

Add all remaining ingredients except meatballs and apples to stockpot. Stir, bring to a boil, cover, reduce heat and simmer for 20 minutes, stirring halfway through.

Add meatballs, cover and simmer another 10 minutes. Add apples and stir.

Makes 6-8 servings

MEATBALLS:
1 pound ground beef
1 pound ground veal
1/4 cup matzoh meal
2 teaspoons garlic powder
2 eggs, beaten
1/4 cup chicken broth or chicken stock
2 tablespoons ketchup
1/4 teaspoon pepper
Flour for dred5ing
1 tablespoon corn oil

Using your hands, thoroughly mix beef, veal and matzoh meal in a large howl, Add all other ingredients except flour and corn oil, and, still using your hands, mix in thoroughly.

Pour about 3/4 cup of flour into a separate bowl. Form meatballs about 1 1/2 inches in diameter and dredge them well in flour.

Hear corn oil in a large skillet and saut meatballs until brown and crispy, turning once with a fork (you'll probably have to do this in two batches). Place meatballs on a fiat plate covered with aluminum foil and refrigerate until needed.

Yield: About 20 meatballs

Adapted from: The Second Avenue Deli Cookbook : Recipes and Memories from Abe Lebewohl's Legendary Kitchen by Sharon Lebewohl, Rena Bulkin

SCHMALTZ AND GRIBENES
meat
Adapted from Sammy's Roumanian

2 pounds chicken fat and skin, trimmed of any bits of meat (see Note below)
1 cup water
1 large onion, peeled and sliced very thinly
2 teaspoons salt

Cut the chicken skin in 1/4-inch strips and dice the fat. Place the skin and fat in a large, heavy skillet, add the water, and simmer over medium hear for 35-45 minutes until the water has evaporated and pure yellow fat begins to collect.

Add the onion to the pan and continue cooking over medium heat until the onion is soft and golden and chicken skin forms brown cracklings. Those crispy bits are called gribenes; the rendered fat is the schmaltz.

Strain the mixture, collecting the schmaltz in a bowl or container. Drain the gribenes on paper towels. The fat should be a bright yellow without any hint of brown in it. Both gribenes and schmaltz should be stored in tightly covered containers in the refrigerator. The schmaltz will keep for up to a month, although it is best to use, it within two weeks. The gribenes quickly become soggy so it is best to use them as soon as possible after preparation, either in recipes where called for or sprinkled with salt and eaten separately. Use schmaltz for frying and sauteing or as a spread. Gribenes is often used as a garnish for mashed potatoes or chopped liver or may be eaten as finger food.

Yield. Abut 2 cups each of schmaltz and gribenes

NOTE: Recipe may he made in smaller batches using approximate ratio of ingredients above. If desired, you can freeze uncooked chicken skin and fat until you have accumulated enough for making schmaltz and gribenes. Wrap the bits well in foil and freeze until ready to use. Do nor keep more than one month because the fat never freezes completely. Duck and goose fat: may also he prepared in this way. - Molly O'Neill

Source: The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster (Editor)