Recipes for Shabbat

Tu B'Shevat

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.

Fruits used during the Seder symbolize four worlds (four questions/four sons, you get the picture). They are: Assiyah: "action" --- represents our world and the first set of fruits for the Seder all have an inedible outer shell, such as nuts. Yezirah: "formation" --- the second section requires fruits and nuts that are edible on the outside, but have pits on the inside, such as peaches. For Beriah: "creation" --- for the third section of the Seder you will need fruits and nuts that are completely edible like apples or berries. Finally, for Azilut: "emanation" --- the fourth and final section, the Kabbalists felt that Azilut was of such a high level that there wasn't any fruit or nut that could symbolize it (this is the point where we usually serve the meal)
So, on January 18th some of us will plant trees, some of us will eat fruit, (especially fruits that are indigenous to Israel), some of us will have a "Tu Bishvat Seder and some of us will use the day as an excuse to try out lots of new recipes.

OLIVES ORANGES AND CHICKEN (meat)

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.

DATE AND FIG BARS (dairy or pareve)

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.

-THE SILVER PALATE GOODTIMES COOKBOOK-

GLAZED APRICOTS (pareve)

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.

BANANA CRUNCH CAKE (pareve)

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.

FRUIT TACOS (dairy)

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

TINY PINEAPPLE TARTS (dairy)

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.

PINEAPPLE NACHOS (pareve or dairy)

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.

CINNAMON CASHEW BRITTLE

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, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.