Tu B’Shevat Recipes

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kitchen_at_shomrei

Just a short time ago we celebrated the advent of the growing season in Israel with Tu B’Shevat. The holiday is often celebrated with a seder focusing on the seven species- barley, dates, figs, grapes, olives, pomegranates, and wheat mentioned in the Torah and said to decorate King Solomon’s throne. I

In climates where the weather permits, there is tree planting and visits to the forest. The almond trees should be in bloom, making the land pink with their clouds of blossoms.

We marked the occasion at Shomrei a little after the fact as we were snow out but our Tu B’Shevat celebration was a success, though delayed by Mother Nature.

Here are some of the dishes served incorporating Tu B’Shevat foods. Refer to previous recipes for a simple etrog marmalade which makes a tasty topping for ice cream or pound cake and is in the spirit of not wasting and being respectful of ritual objects. Don’t just toss those etrogim down the garbage disposal when Sukkot is over. Use them for something tasty.

Pomegranate Infused Fig and Kalamata Olive Tapenade.
TBrecipes1Serves 10-12, easy to increase quantity

Ingredients
1 cup chopped dried Kalamata (or other ) figs
1/2 cup pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons Herbes de Provence
1/8 teaspoon cayenne pepper
2/3 cup chopped Kalamata olives
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Dice the dried figs and put into a small saucepan.
2. Add pomegranate juice to the figs and bring to a boil over medium heat. Reduce heat and simmer until the figs are tender and the liquid evaporates.
3. When the liquid has evaporated, remove the sauce pan from the heat and set aside.
4. Add everything (including the figs) to the bowl of a food processor and process until smooth, but leaving some texture.
5. Transfer the tapenade to a bowl, cover and chill for a few hours so the flavors have change to meld.
6. Serve with wheat crackers or pita or as a speed for cheese.

Note: The combination of flavors might seem strange but this is a real crowd pleaser.

Tu B’Shevat Barley Fruit Salad
TBrecipes2Serves 4 generously (doubles easily)

This is a very hearty salad which would be a good side dish with fish or chicken.

Ingredients
1/2 tablespoon unsalted butter
1/2 barley, rinsed
2 cups water
2 cups red grapes, stems removed
1 tablespoon olive oil
zest of one lemon
1/2 teaspoon kosher salt
1/2 cup pomegranate arils (seeds)
1 cup dates, pitted and roughly chopped (deglet door are good)
1 cup dreid figs, stems removed and quartered (or purchase a bag of quarter figs available at Costco)
1/4 c fresh mint leaves
1/2-3/4 c slivered almond (optional)

Directions
1. In a medium sized sauce pan, melt the butter over medium high heat and add the barley. Stir to coat with butter and sauce until the grains are toasted and a bit browned, about 3 minutes.
2. Pour in the 2 cups of water, raise the heat and bring to a boil.
3. Give the barley a str , cover and lower heat and simmer until the barley is soft but still has a bit of chewy bite, about 30 minutes.
4. Remove from heat and let aside, uncovered.
TBrecipes35. While the barley is cooking, preheat the oven to 375 degrees, Pour one tablespoon of olive oil on a rimmed baking sheet (cover with parchment or foil) and add the grapes. Roll them around to coat them in the oil.
6. Roast the grapes for about 15 minutes until they are soft and sweet and release their juices.Remove from the oven and set aside to cool.
7. Place the barley in a serving bowl and gently stir in lemon zest ad salt. Add the Pomegranate arms, dates and figs.
8. Scrape the rooted grapes and collected juices/olive oil into the bowl and gently mix together.
9. Scatter mint leaves one the salad and fold in.

Note: This is best served at room temperature or slightly warm
Check seasoning. You may prefer a bit more salt and lemon zest

Israeli Salad with Mango, Cucumber and Sumac Onions
TBRecipes4serves 4-6

If you like the idea of Israeli salad but don’t like the way the tomatoes give up all their liquid, try this variation
Using a mango cutter, makes quick, neat work of slicing the mango. Lovely on its own or to accompany a main dish.

Ingredients
2 mangoes, cut into small cubes (3 cups)
1 cucumber, diced (3 cups)
1/4 cup Sumac onions (see below)
3 tablespoons olive oil
2 teaspoons lemon juice
3 Tablespoons chopped fresh mint
1 teaspoon salt

TBrecipes5Sumac onions
1 red onion, sliced thin
1/2 teaspoon salt
1 teaspoon sumac
1 tablespoon red wine vinegar

Directions
Combine all the ingredients in a mixing bowl and toss to combine. Serve immediately.

Note 1: While the directions say to serve immediately, the salad will hold for a day or too.
Sumac is a common Middle East spice akin in taste to lemon. It’s available in any good spice department or where Israeli spices are sold (Try West Orange Shoprite)

Note 2: Recipe for onions makes more than amount needed for the Israeli salad.

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