First
Fruits
Plant a tree,
cook a meal for Tu b'Shevat.
ANNABEL COHEN
Special to the Jewish News
T
here are many reasons to
plant trees in Israel in addi-
tion to their intrinsic beauty,
majesty and symbiotic rela-
tionship with our very existence.
We often plant trees in Israel to
remember loved ones, to honor people
on special occasions, offer living tributes
to those departed or to celebrate a glori-
ous festival.
The new year for the fruit of the tree,
Tu b'Shevat, begins Saturday night, Jan.
18. And it's more than just the day
when sap begins to rise in trees. It's a
commemoration of life itself.
The Torah teaches us about etz
chayim, the tree of life. We speak of
familial roots and compare our own
limbs to branches. We blossom into
adulthood, gain wisdom from the tree of
knowledge and benefit from the fruits of
our labor.
Tradition has it that Tu b'Shevat is cel-
ebrated with a seder. Seven species of
fruit or other crops native to Israel are
highlighted in the meal. Some celebrate
with 12 or 15 varieties of fruits.
The seven species mentioned in Torah
include wheat, barley, grapes, figs,
pomegranates, olives and honey. Some
people include nuts in the shell, especial-
ly almonds, since it is said these are the
first trees to bear fruit.
Most folks observing Tu b'Shevat also
eat one fruit considered new — not yet
eaten this season. Fruits may be con-
sumed whole, uncooked or incorporated
into your favorite recipes. When Tu
b'Shevat also happens to be Shabbat,
like this year, it's simple to eat challah as
the designated wheat product.
The following recipes include each of
the seven species, plus almonds and
carob, which is native to the Israel.
Carob seeds, dried and roasted, are often
used as a chocolate or cocoa substitute
because of their color, texture and flavor
resemblance to chocolate. Many use
carob in chocolate-chip form for baking.
FIG, ALMOND AND WARM
GOAT CHEESE SALAD
Vinaigrette:
3 T. red wine vinegar
1/4 cup olive oil
1 t. grated orange peel
1 t. Dijon mustard
1 T. raspberry preserves
1 T. dried parsley flakes
1/2 t. kosher salt
Salad:
1/2 cup plain bread crumbs
1 log (about 10 oz.) goat cheese (such
as Chevre), chilled
1 egg white, lightly beaten
8 cups salad greens, any variety
1/2 cup chopped celery
1/2 cup fresh or frozen corn kernels,
thawed
10 dried figs, chopped
1/4 cup sliced almonds, lightly toast-
ed
Fresh ground black pepper
Make vinaigrette: Combine all ingre-
dients in a small bowl and whisk well.
Set aside or chill until 1 hour before
using. Keeps one month. Makes 6 serv-
ings.
Make salad: Preheat oven to 300E
Spray a baking sheet with nonstick
cooking spray. Place the breadcrumbs in
a small bowl. Set aside.
Cut chilled cheese into six equal slices.
Dip the cold slices into the beaten egg
white and then sprinkle well or dredge
with the breadcrumbs. Place the cheese
rounds on the baking sheet.
Just before serving, place the baking
sheet with cheese in the preheated oven
Chicken with olives and raisins.
and bake for 10 minutes.
Meanwhile, divide the greens among
six large salad or dinner plates. Sprinkle
the celery, corn, figs and almonds over
the greens. Whisk the dressing again
before drizzling it over the salads. Use a
thin spatula to transfer the cheese
rounds to the salads. Sprinkle with fresh
ground pepper and serve immediately
with crackers or French bread toasts, if
desired. Makes 6 servings.
CHICKEN WITH OLIVES
AND RAISINS
6 boneless and skinless chicken breast
halves (about 2 pounds)
2 T. olive oil, plus 2 T. more
1 cup chopped onions
1 t. minced garlic
Salt and pepper to taste
1 cup golden raisins
2 cups dry white wine
1 t. brown sugar
1/2 t. ground cinnamon
1/8 t. ground cayenne pepper
1 cup good quality green or black
olives, pitted and chopped
1 T. drained capers
1/4 cup fresh chopped parsley
Heat 2 T. oil in a large non-stick skil-
let or Dutch oven over medium-high
heat. Add the onions and garlic and
saute until the vegetables are soft and
golden, about 10 minutes. Transfer the
onions and garlic to a small dish.
Heat remaining oil in the same skillet
over medium-high heat. Season the
chicken with salt and pepper and brown
on both sides. Add the onions and garlic
to the pan. Add the raisins, white wine,
brown sugar, cinnamon, cayenne pep-
per, olives and caper to the pan and
bring to a boil.
Reduce heat slightly and cook the
chicken another 8 10 minutes, turning
once or twice, until cooked through and
until the sauce is reduced and slightly
thickened. Do not overcook the chicken
or it will be dry.
Serve immediately with sauce and
parsley sprinkled over. Makes 6 servings.
-
BARLEY TABBOULEH
2 cups water
1/2 cup dry pearl barley
1 chopped red bell pepper
2 cups chopped, seeded cucumber
1 cup chopped parsley
2 cups chopped, seeded tomato
1 T. extra virgin olive oil
2 T. red wine vinegar
2 T. fresh lemon juice
Salt and pepper to taste
Bring 2 cups water to a boil in a large
saucepan. Add barley and stir. Cover the
pan, reduce heat slightly, and cook the
barley for 45 minutes or until tender
(do not overcook or the barley will be
mushy).
Drain and rinse with cold water,
Drain very, very well. Add remaining
ingredients and toss well. Chill until
1/17
2003
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