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January 18, 2002/5 Shevat 5762, Vol. 54, No.18
Dried fruits mark holiday
Tu B'Shevat, or "New Year of the Trees," may seem a bit oddly placed on the secular calendar. While many areas of the world are experiencing winter chill - including parts of the United States - the holiday arrives (Jan. 28) just when the sap of Israel's fruit trees begins to flow. |
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1 cup almonds (whole) 1 cup filberts (whole) 1 cup cashews (whole) 1 egg white 1 cup sugar 1 Tbsp. cinnamon 1 tsp. black pepper 1 tsp. cloves 1 tsp. nutmeg 1/2 tsp. salt |
Mix together sugar, spices and salt. Set aside. Toss nuts with egg white until fully coated. If any white remains at the bottom of the bowl, transfer moist nuts to a dry bowl. Toss the nuts in the spicy sugar and place on a 9x13 baking sheet. Bake in a 350-degree oven for 10-12 minutes or until toasted. Store in an airtight container. Serve as a snack or chopped over ice cream.
Recipe from Dvorah Buhr at Jewish Theological Seminary
Easy Marinated Prunes (Pareve)
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1 bottle sweet kiddush wine 2 pounds sour prunes or pitted prune plums 2 cinnamon sticks 1/2 Tbsp. black peppercorns 1 Tbsp. cloves (whole) |
Place all ingredients in a pan and bring to a boil. Cool. When completely cooled, place in an airtight container for one week. They can be used for a main course or over ice cream.
Recipe from Dvorah Buhr at Jewish Theological Seminary
Brown Rice, Fruit and Nut Salad (Pareve)
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2 1/2 cups water 1 1/4 cups uncooked brown rice 1/2 cup coarsely chopped pitted whole dates 1/2 cup pecan or walnut pieces 1/4 cup scallions, thinly sliced 2-3 Tbsp. fresh parsley, finely chopped 1-2 Tbsp. mint leaves, dried 3 Tbsp. lemon juice or cider vinegar 3 Tbsp. flavorful olive oil 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger 1 cup peeled and coarsely chopped navel orange or 1 can drained and rinsed mandarin oranges |
In a medium saucepan, bring water to a boil. Add the rice. Lower the heat and gently simmer it, covered, for about 30-40 minutes or until all water is absorbed. Transfer the cooked rice to a large bowl and set aside to cool at room temperature. Meanwhile, prepare all of the remaining ingredients. When rice is cool, add the dates, walnuts, scallions, parsley and mint. In a small bowl or jar, combine the lemon juice, oil, cinnamon and ginger. Pour over the rice mixture and toss with a fork until all is mixed. Add half of the oranges and mix gently so they are not broken up. Put the remaining oranges on top, as a garnish. If the salad is not to be served immediately, cover and refrigerate. Serve at room temperature or slightly chilled.
Recipe from "The New Jewish Holiday Cookbook" by Gloria Kaufer Greene (Times Books, $27.50 hardcover)
Date-Walnut Squares (Pareve)
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3 large eggs (no substitutes) 1/2 cup sugar 1/2 tsp. vanilla extract 1/4 cup all-purpose flour 1 1/2-2 cups chopped pitted dates 2 cups chopped walnuts confectioners' sugar (optional) |
Coat a 9-inch square baking pan with nonstick cooking spray or grease it well. Preheat oven to 350 degrees. In a medium bowl, beat eggs, sugar and vanilla until thick and light. Stir in the flour, then the dates and walnuts. Spread the thick mixture in the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack until lukewarm; then cut into 16 squares and remove squares from the pan and cool completely. If desired, sprinkle the tops with sieved confectioners' sugar just before serving.
Recipe from "The New Jewish Holiday Cookbook"