Jewish Food Nosh News

Slice of Life: Recipes for Tu B’Shevat

Battle stations, it’s time to get ready for the seder.  Quick, grab the hagaddah, matzo and… wait a minute; we don’t need any matzo for a Tu B’Shevat seder.
This fun and educational and not 5 hour long seder involves eating and enjoying the fruits native to the Land of Israel. During the seder it’s typical to serve four different kinds (glasses) of wine and the seven species of fruits and nuts mentioned in the Bible (figs, dates, pomegranates, olives, grapes/raisins, wheat and barley). The Four cups of wine at this seder should represent the changes in the seasons – dark red, light red, pink and white. The fruits should include those coverings on the outside, like oranges; those with pits, like peaches and olives; and those that can be eaten both inside and outside, like figs and raisins. After the seder you can serve just about anything you want so I decided to come up with recipes that utilize lots and lots of these native to Israel taste fruit, grains and nuts.

(dairy or pareve)
Non-stick spray and flour for pans
3/4 cup sugar
1/2 cup unsalted butter or margarine,room temperature
1 (7 ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon milk or substitute
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
10 ounces semi-sweet or milk chocolate
1 1/4 cups heavy cream or non-dairy substitute
1/3 cup chopped California Almonds

Preheat oven to 350ª. Spray 2 muffin pans with nonstick spray; coat with flour and tap out excess. Cream sugar and butter in a large bowl until fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Stir together milk, almond extract and salt, and add to butter mixture. Mix flour and baking powder in small bowl; add to batter. Beat just until blended.  Spoon batter into 2 pans; they won’t be very full. Bake 15-18 minutes, or until golden brown and a tester inserted into center of one comes out clean. Cool in pan on rack. Chop chocolate and place in a medium bowl. Bring cream to a boil and pour over chocolate; let sit for 2 minutes, and then stir well. Let frosting firm up so that it’s spreadable.  To assemble cookies, sandwich 2 together with frosting. Spread more frosting on top and sprinkle with almonds.

Modified from and modified from the Almond Board of California

5 to 6 medium tart apples, chopped
4 to 5 cups broccoli florets
1/2 cup chopped white or red onions
2/3 cup golden raisins
1 1/2 cups mayonnaise
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon lemon juice, divided
1/4 teaspoon salt
5 to 10 cooked kosher breakfast beef crumbled (optional)
1/2 cup of  sunflower seeds or toasted pine nuts

Place the chopped apples in a bowl and sprinkle them with a little lemon juice. Toss to coat. Add the broccoli, onions and raisins. Mix to combine. In another bowl combine the mayonnaise, vinegar,1/2 teaspoon lemon juice, sugar and salt. Whisk the dressing until combined and then pour it over the salad. Mix to coat. Chill for at least 2 hours. Just before serving, mix in the breakfast beef (if using)  and sunflower or pine nuts. Serves 6 to 8.

2 tablespoons rice wine vinegar
2 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon honey Dijon mustard
3 green onions, sliced thin
1 teaspoon lime zest
Salt and pepper to taste
6 tablespoons olive oil
3 cups chopped Romaine lettuce
2 avocados, sliced
1 English cucumber, sliced thin
2 oranges, sectioned
1/2 red onion, sliced into very thin slices
1 cup toasted, coarsely chopped pecans

In a jar with a tight fitting lid, combine the vinegar, grapefruit juice, honey, mustard, green onions, lime zest, salt, pepper, and oil and shake to combine. Store, covered, in the refrigerator. Shake or stir just before serving.

In a bowl combine the lettuce, avocado, cucumber, oranges, red onions and pecans. Pour the dressing over the top, mix to combine and serve. Serves 6 to 8.


2 egg whites
2 tablespoons lemon juice
2 teaspoons water
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
4 boneless, skinless chicken breasts, pounded thin
1/2 cup bread crumbs
2 teaspoons lemon zest
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400ª. Grease a 9X13 baking pan. In a large bowl combine the egg whites, 1 tablespoon lemon juice, water, paprika and cayenne .Dip the chicken in the egg mixture, making sure to coat all sides. In a bowl combine the bread crumbs, salt and pepper. Remove chicken pieces from egg mixture and press into bread crumbs; coating all sides with crumbs. Place chicken pieces in a single layer in a prepared baking dish and bake for 15 minutes. Carefully turn chicken pieces and bake for an additional 10 minutes or until cooked through and golden. To serve place the chicken on a platter and sprinkle the top with the remaining lemon juice.

© Eileen Goltz TuB10

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