Nora Ephron was a wonderful writer and filmmaker. When she died, her recipes were passed around at her memorial service. This one was printed in the NY Times and I held on to it so I would be able to pay some small homage to her. Since Rosh Hashanah is almost here, I thought it appropriate to post this recipe, which is a traditional Jewish dish of stewed fruits and vegetables. The funny part about this recipe is that, in it, Nora states that it is “delicious with a pork roast”. You have to laugh at her delicious sense of humor. I will miss her work and so this is my homage to her–the woman and the artist. I will think of her with fondness when I prepare this dish.
5 carrots cut in various shapes
3 peeled yams cut into pieces
2 cups butternut squash cut up
1 cup dried apricots
1 cup pitted prunes
1/4 cup raisins
2 cups beef stock
3 tbsp. butter or margarine
1/3 cup brown or white sugar or marmalade
1 tbsp. cornstarch
In a small pot bring the beef stock to a boil with the butter.
Add the carrots and boil for about 5 minutes till tender but not overcooked. Remove with a slotted spoon to a bowl. Add 3 peeled yams, and boil for about 5 – 7 minutes till tender but not overcooked. Remove to bowl with carrots. Add butternut squash and boil until tender but not overcooked. Remove to bowl. Add a cup of dried apricots and cook 5 minutes, remove, and then do the same with the prunes. Add some raisins for a minute or two. Then boil down the broth that’s left, adding about 1/3 cup sugar, white or brown; or if you prefer 1/3 cup marmalade. When mixture is reduced by about half, remove about 1/2 cup to a measuring cup. Whisk 1 tbsp. cornstarch into it, then add broth to the pot, and whisk until thickened. Put all the vegetables and fruit into a large, pretty casserole dish, and pour the broth over it. Before serving, reheat at 400 degrees for about 15 minutes.
* I printed this directly off of her recipe from the NY Times