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Tu B'Shevat Seder
Warms Winter Days
GLORIA KAUFER GREENE
Special to The Jewish News
S
6 cups sliced cooked yams
3 tablespoons
2 medium oranges, pared &
sliced
FLEISCHMANN'S Sweet
1/4 cup firmly packed brown
Unsalted Margarine, melted
sugar
Yo cup chopped
walnuts
cup orange juice
Orange slices for garnish,
Arrange half
of yams in greased
of orange slices: sprinkle with 1V2 quart casserole. Top with half
2
layers. Combine orange
tablespoons brown
juice and
sugar
Lure. Sprinkle with walnuts.
optional pour over yam Repeat
margarine;
mix-
Bake at
325°F for until
50 to 60 minutes, spooning orange uce over
yams
occasionally
sa
orange slices, if desired. yams are done. Garnish
with additional
Kosher
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now has already be-
come commonplace
this winter, and the
temperature has incon-
siderately dipped into the
frigid zone far too many days.
How wonderful that we can
soon contemplate a diversion
from such chilling dreariness
by joyfully celebrating the ar-
rival of spring in Israel! A
week from this evening
begins the arboreal holiday
familiarly known by its date
on the Hebrew calendar — Tu
B'Shevat (corresponding, this
year, to January 21).
It's a holiday that my fami-
ly and I truly look forward to
each year, especially since we
began to celebrate with a Tu
B'Shevat Seder. The word
seder means order of service
for a ritual meal and is not
limited to Pesach.
The custom of a special
meal on Erev Tu B'Shevat,
featuring an assortment of
fruits and wines along with
special readings and songs,
was begun in the 16th or 17th
century by Kabbalists. While
some Sephardim still read
from a Kabbalistic text
known as Pri Etz Hadar
("Fruit of the Goodly Tree")
and partake of certain fruits
on the holiday, the tradition
of a formalized seder was for
the most part forgotten over
the centuries. _
Happily, this enjoyable
custom is being revived in
many Jewish communities.
Until last Tu B'Shevat, we
used a loose guide for our
seders, combined with other
information I had picked up
here and there.
Then, just in time for last
year's celebration, I learned
about a delightful, inexpen-
sive booklet published by
Kar-Ben Copies, Inc. Titled A
Seder for Tu B'Shevat, it is
comparable to a Pesach hag-
gadah and, in fact, has many
parallels such as "Four Ques-
tions" about why this day is
- different.
Authors Harlene Winnick
Appelman and Jane Sherwin
Shapiro along with illustrator
Chari R. McLean-have aimed
the booklet specifically at
families with children, and
have included readings and
simple projects that help
youngsters to understand
both the spiritual and
physical nature of the holiday.
Indeed, they do a superb job
of conveying the relationship
between the Jewish ex-
perience and an appreciation
of nature.
As with a Pesach seder, four
glasses of wine are drunk.
However, for Tu B'Shevat the
first glass is white and the
last, dark red, with the se-
cond and third containing
gradually darkening mix-
tures, symbolizing the change
from cold, barren winter, to
colorful, lush spring.
(Children can drink white
and purple grape juice.)
Between the glasses of
wine, different types of dried
and fresh fruits are sampled,
including fruit with an inedi-
ble shell, fruit with pits or
seeds, and fruit that is entire-
ly edible. Stories, poems,
songs, and factual informa-
tion that pertain to the holi-
day are interspersed through-
out the samplings.
As with Pesach, I set out an
attractively-arranged sym-
bolic seder plate — mine con-
taining 15 different types of
dried fruits and nuts to sym-
bolize the date (15th of
Shevat). (Dried fruit is not a
requirement for the seder; my
use of it is more of a personal
family tradition.
As instructed in the Tu
B'Shevat seder booklet, I also
put on the table three addi-
tional plates, each one con-
taining assorted fruits.
Continued on Page 80