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Delicious dishes that include fruits, nuts and grains.
Tu B’Shvat, the 15th day of the month of Shvat, is the birthday of the trees. Fruit trees were awarded special status in the Torah because of their importance in sustaining life and as a symbol of God’s divine favor. Today we celebrate by making dishes that include fruits, nuts and grains that grow from nature, including dates, figs, pomegranates, olives, honey and grains.
Credit: John Autry; Styling: Leigh Ann Ross
Serves 4
No need to like International flavors to fall in love with this chicken. It’s a great combination of sweet and savory and can be made a day ahead of time. Maybe even better with a little time for the flavors to blend. Rewarm before serving.
Arrange orange slices in the bottom of a 9×13-inch baking dish. Place chicken on top in an even layer. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 ¼ teaspoons cumin in a bowl. Rub mixture all over chicken. Whisk red wine, oil, vinegar and honey in a small bowl. Pour over chicken. Tuck dates and olives between chicken pieces. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning once.
Preheat the oven to 375°F. Cook for about 40 minute, basting occasionally. Transfer chicken, dates and olives to platter and pour pan juices into a heavy small saucepan. Add remaining ¼ tsp. cumin and boil until reduced to ½ cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over chicken. Sprinkle the remaining 2 tablespoons chopped cilantro. Serve, with sauce on side.
Serves 6
Fresh, colorful, and great with any added Tu B’shevat fruit of your choice.
Toss together spinach, pepper, jicama, dates and grapes.
For the dressing: Whisk balsamic vinegar, Dijon mustard, honey, and garlic. Add oil and whisk until slightly thickened. Add salt and pepper. Add nuts and toss salad to coat.
Serves 5
I make this all year round. This is an Ina Garten recipe that I adapted a bit. It is great on a Shabbos night or even a weeknight. It's simple and a nice side dish at room temperature too.
Melt the margarine in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add garlic and soften for 1 minute, then add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, raisins, and parsley (if using) and fluff with a fork to combine. Serve hot or at room temperature
Photo by Misha Gravenor
Serves 5
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
In a large bowl, combine oil, cumin, pepper, salt and garlic. Stir well. Add eggplant slices and coat evenly so that all pieces have some oil and spices on them. Arrange in a single layer on the baking sheets. Drizzle with maple syrup and a little more olive oil.
Roast until golden and cooked through, 25- 30 minutes.
Arrange eggplant on a platter. In a small bowl mix lemon juice and tahini. Drizzle over eggplant, season with more salt and pepper. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
Photo by A Spicy Perspective
Serves 10
I make this for the other new year, Rosh Hashanah too. It’s sweet and stunning and great for a crowd.
Crust:
Preheat the oven to 350°F.
Pulse flour, margarine, and sugar in a food processor. Add vinegar and blend until incorporated. Press into a 10” tart pan.
Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:
Preheat the oven to 325°F.
In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into the cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cool to room temperature.
Pomegranate Topping:
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)
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