Recipes for Shabbat
Tell me, since it's a holiday as well as a new year, do trees make resolutions on Tu Bishvat?
For those of you who skipped school the day the topic was discussed, Tu Bishvat, a minor holiday, is celebrated in lots of fun and interesting ways, none of which involve fasting, buy new shul clothes or attending a full day of services, is related to the mandatory tithe on fruits. Fruits are picked from the trees up until the 15th of Shevat get counted for tithing of that year. Fruit picked from the trees after Tu Bishvat get counted for the following year. You can't take fruit picked the previous year and pass it off for tithes for the following year, and vice versa.
The Mishna doesn't mention a particular observances
or celebration for Tu Bishvat. In the 16th century, however, a group of
Kabbalists created the Tu Bishvat Seder, based loosely on the Pesach
Seder. The eating of the fruit and nuts was imbued with symbolic meaning.
In particular, just like at Pesach, there are four glasses of wine served
during the Seder. At the Tu Bishvat Seder, however, the color of the wine
in each glass is varied. The first cup is all white wine; the second is
mostly white mixed with some red; the third is mostly red mixed with some
white; and the fourth is all red wine.
In a covered skillet saute the onion in the olive
oil over low heat for about 10 minutes, stirring occasionally. Remove the
lid and continue cooking over low heat until the onions are limp,
translucent and golden, approximately 20 minutes. Add the tomatoes,
olives, raisins, and capers. Bring the sauce to a boil, reduce heat and
simmer over medium heat for approximately 10 minutes until some of the
liquid has evaporated. Add the orange juice and stir until well blended
and any brown bits are loosened from the pan. Stir in the orange bits.
Remove the mixture from the heat and set it aside. In a large saute pan,
cook chicken breasts in olive oil until they are brown on both sides but
not totally cooked (about 3 to 4 minutes per side. Pour the orange-olive
sauce over the chicken. Bring sauce to a boil. Cover chicken and simmer
for 20 minutes. Alternatively: Place chicken in shallow baking dish; pour
sauce over chicken breasts. Cover and bake in 350 oven for 15-20 minutes.
Remove cover and bake additional 10 minutes. Sprinkle the top of the dish
with almonds just before serving. Makes 3 servings.
Place the figs and dates in a saucepan and cover
with water 1 inch above the fruit. Bring to a boil and reduce the heat.
Simmer until tender, about 20 minutes. Drain. Place the fruit on paper
toweling for 10 minutes to blot up any excess water. Process the fruit,
sugar, lemon zest, and cognac with the steel blade in a food processor
until a smooth paste forms. Preheat the oven to 350. Cream the butter and
brown sugar together in a large mixing bowl. Add the eggs, one at a time,
beating well after each addition. Add the vanilla and combine well. Stir
in the oats; flour baking powder, cinnamon, and salt. Add the chopped
hazelnuts. Pat two-thirds of the oatmeal mixture in the bottom of a 9-inch
square baking pan. Spread the date-fig puree over the oatmeal. Crumble the
remaining oatmeal with your fingers and sprinkle it loosely on top of the
fruit puree. Bake for 25 to 30 minutes. Cool completely. Cut into 16
squares. Note: Although the recipe calls for dried figs, make sure they
are soft and moist.
Combine the water, honey and sugar in heavy large
saucepan over medium heat and cook until the sugar dissolves. Add the
apricots and cook until apricots are tender and syrup is reduced and
thinly coats spoon, stirring frequently, about 20 minutes. Cool apricots
in syrup for at least 2 hours. Remove the apricots from the syrup
(apricots will be sticky). Drain them on paper towels to remove any excess
syrup. Makes 20. This recipe can be doubled or tripled.
Preheat oven to 350. Quarter the bananas and place
them in blender or food processor. Blend until smooth (2 cups). In an
electric mixing bowl combine the sugar and margarine in large bowl and
beat until light and fluffy. Beat in the eggs and liqueur. In a bowl
combine the flour, cocoa powder, soda, salt and almonds. Stir the flour
mixture into the sugar mixture alternately with 1-1/2 cups blended bananas
(set aside 1/2 cup of the blended bananas), beginning and ending with
flour mixture. Pour the batter into greased 10-inch bunt pan. Bake for 45
to 50 minutes or until toothpick inserted in center comes out clean and
cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan
to wire rack to cool completely. Mix, in a small bowl, the remaining
blended bananas with melted chocolate, stirring until completely blended.
Drizzle glaze over top and down sides of cake. Serves 8.
Preheat oven to 400. In a bowl combine the sugar and
cinnamon and set the mixture aside. Brush the tortillas lightly with water
and then sprinkle the sugar mixture over both sides of the tortillas.
Spray large custard cups with vegetable cooking spray. Gently press the
prepared tortillas into the cups. Bake for 10 minutes or until lightly
browned. Remove the cups from the oven and let them cool. Prepare the
pudding according to package directions. Stir the lemon peel and vanilla
into pudding and set it aside to set. In a bowl combine the banana, mango,
kiwi and raspberries, Arrange the tortilla shells on dessert plates. Spoon
about 1/2 cup pudding into each shell. Spoon fruit onto pudding in shells
and serve. You can dust the top of the fruit with additional cinnamon
sugar if desired. Makes 4 servings
Preheat oven to 350. In an electric mixing bowl or
food processor bowl combine the cream cheese, margarine and salt and beat
until light and fluffy. Blend in the flour until a dough forms into a
ball. Divide the dough into thirds; then divide each section into 12
balls. Press each ball into bottom and sides of mini muffin pans to form
tart shell. Set the shells aside. In an electric mixing bowl or food
processor combine the egg and brown sugar. Mix until combined. Stir in the
pineapple, chocolate, orange peel and vanilla. Evenly spoon the filling
into the prepared tart shells. Bake 25 to 30 minutes or until crust is
golden and filling is set. Cool 15 minutes. Carefully remove tarts from
pans and cool to room temperature. Makes 36.
Preheat oven to 375. In a bowl combine 1/3 cup flour, brown sugar, coconut, margarine and cinnamon in small bowl until crumbly and then set the mixture aside. In another bowl combine the pineapple, sugar and remaining 1 teaspoon flour and mix until evenly coated. Place the tortillas on an ungreased baking sheet. Spread each tortilla with half of the pineapple mixture and then sprinkle half coconut mixture over each tortilla. Bake for 15 to 18 minutes or until tortillas are crisp. Cut each tortilla into 4 wedges. Serve warm with topping of choice. Serves 4.
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.
© Eileen Goltz 2002