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Friday, February 1, 1985
THE DETROIT JEWISH NEWS
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Special• • •.
DIAMOND EARRING GIFT SET.
Wednesday will be celebrated
as Rosh Hashanah Le'Ilanot —
the New Year of the Trees." This
minor, but very enjoyable, holi-
day is more commonly known by
the abbreviation of its date on the
Hebrew calendar — Tu B'Shevat.
Tu B'Shevat is described in the
Mishnah as one of four "natural"
new-years. It is said to bethe day
when trees are judged as to which
will survive and grow tall in the
coming year, and which will
whither and die. In ancient times,
it was also the date used to deter-
mine the maturity of fruit trees
for reckoning the tithe. Fruit
could not be picked from a tree
until its fourth year.
Another ancient Tu B'Shevat
custom is mentioned in the Tal-
mud. A cypress tree was planted
for each girl born during the prev-
ious year, and a cedar for each
boy. When the children grew up
and married, branches from their
special trees were used to hold up
their wedding chuppah (canopy).
In preparation for Tu B'Shevat
(which is sometimes nicknamed
"Israeli arbor day") many Ameri-
can school children collect money
to send to Israel for the Jewish
National Fund's reforestation
program. The youngsters also
learn about the different species
of trees that grow in that country.
Israeli school children actually
spend the holiday planting a large
number of saplings all over the
country.
For Jews in the Diaspora, the
"New Year of the Trees" is also
customarily celebrated by eating
fruits and nuts indigenous to Is-
rael. Because, in many areas, it
was once difficult or even im-
possible to obtain fresh fruit at
this time of year, dried fruit be-
came the popular choice for the
holiday.
The following delectable re-
cipes all call for dried fruit.— in-
cluding the dried "fruit" of the
carob tree, which is particularly
popular on Tu B'Shevat. If de-
sired, these dishes can be com-
bined as a special holiday meal.
MEAT, FRUIT
AND PEANUT CURRY
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The unusual melange of people
in South Africa — native Afri-
cans, Malaysians, Indians, Dutch,
British, French, and Ashkenazic
Jews — has produced an intrigu-
ing selection of delectable local
dishes, such as this stew, which is
quite appropriate to serve on Tu
B'Shevat. Similar curries are
often eaten by South African Jews
throughout the year.
2 tbsps. _vegetable oil
1 medium-sized onion, finely
chopped
1 1/2 pounds chuck or other beef
stew meat (or boneless
lamb shoulder), trimmed
of all excess fat and cut
into 1-inch cubes
1 1/2 cups water
2 tbsps. lemon juice (or cider
vinegar)
1 tbsp. curry powder
% tsp. salt
1 /4 tsp. ground ginger
1 /4 tsp. ground cinnamon
1 8-oz. package mixed dried
fruits (or a combination of
dried apples, prunes, ap-
pricots and/pears)
1/2 cup raisins
2 small just-ripe bananas
1 /2 cup roasted peanuts (or
cashews), preferably un-
salted
To Serve
Hot, cooked, white or brown
rice
In a very large, deep skillet over
medium-high heat, heat the oil;
then saute the onion until tender
but not browned. Push the onion
to one side of the skillet, and add
the meat cubes. Brown them on
all sides. While they are brown-
ing, combine the water, lemon
juice, curry powder, salt, ginger,
and cinnamon in a large measur-
ing cup. When the meat has
browned, add the liquid mixture
to the skillet along with the mixed
dried fruits and raisins. Stir so
that the onions, meat, and fruit
are evenly distributed.
Bring the liquid to a boil; then
cover the skillet tightly, and re-
duce the heat so that the liquid
just simmers. Cook the curry,
stirring occassionally, for about 1
hour or until the meat and fruits
are very tender, and just about all
the liquids have formed a thick
sauce. (If the skillet cooks dry be-
fore the meat is tender, add a bit of
water.) Dice one of the bananas,
and gently stir it into the curry.
Transfer the curry to a large
serving platter. Cut the second
banana into thin crosswise slices,
and put the slices around the
curry as a garnish. Sprinkle the
peanuts on top. Serve the curry
with hot, cooked rice.
Makes about 6 servings.
MY FAVORITE
CAROB BROWNIES
Carob became particularly tra-
ditional on Tu B'Shevat for Jews
in Eastern European shtetls be-
cause it was one of the few "fruits"
from Israel that was available
during mid-winter. In the won-
derful stories of Yiddish writer
Sholom Aleichem, dried carob
pods were the bokser that young
children, particularly yeshivah
boys, often enjoyed as special
treats.
Since dried carob pods keep al-
most indefinitely in the freezer, I
store several there, and take out a
few each year just for Tu
B'Shevat. However, I have found
that most people prefer to eat
baked goods made from carob
powder, which is available at
most health-food stores.
Following is a recipe for rich,
moist, fudgy carob brownies that
are sure to delight everyone. But
please, don't compare them to
chocolate brownies! Carob has a
unique flavor that should be
enjoyed on its own merits.
% cup butter or margarine
% cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup carob powder, prefera-
bly the "dark" style (sifted
if lumpy)
1/2 cup all-purpose flour, pref-
erably unbleached (or
whole wheat flour)
% tsp. baking soda
1 cup coarsely broken walnuts
In a medium-sized saucepan (or
medium-sized microwave-proof
bowl), melt the butter over
medium heat (or in the microwave
oven on high). Remove the melted
butter from the heat. Stir in all
the remaining ingredients except
the walnuts, and mix until very
well combined. Then stir in the
walnuts until evenly distributed.
The batter will be very thick.
Turn out the batter into greased
9-inch square baking pan, and
spread it evenly. It will not be
very deep. Bake in a preheated
350-degree oven for about 20
minutes or until a toothpick in-
serted in the center comes out