Arts 16 Life Food Menu For Shevat New trees bring hope for renewal. ANNABEL COHEN Special to the Jewish News u b'Shevat is the new year of trees, or more specifically, the fruit of the trees; the day that commemo- rates when sap begins to rise and each tree ages another year. There are many customs that relate to this festival. Trees are planted in Israel en masse by school children to honor loved ones. And there are food traditions we respect as well. For many centuries, there has developed a custom of celebrating with an "ordered" meal — a seder — where seven species of foods mentioned in the Torah are prepared. While seven is the minimum number of foods, some people insist on serving up to 15 different varieties. The seven foods are native to Israel: grapes, figs, pomegranates, olives, barley, wheat and honey. To make up the additional eight species, many folks add seeds, legumes and nuts (usually those that grow on trees or those with shells, and especially almonds, since it is said that these are the first fruits produced). Another tradition includes eating a fruit that's "new" or a fruit you haven't eaten yet this year. This year, Tu b'Shevat begins at sundown Monday, Jan. 24. Why not celebrate with your own seder? Like the Passover seder, this one also involves drinking four cups of wine and the recitation of certain passages of Jewish text. While you may not adhere to a specific "order," serving the following foods — and, of course, red and white wine — will make the holiday more meanin Trees are one of the nature's greatest gifts to life on Earth. For more recipes, see JNOnline.com PISTACHIO CHICKEN WITH FIG SAUCE Chicken: salt and pepper to taste 1 cup finely chopped pistachios 2 eggs 1/2 cup all purpose flour 6 boneless and skinless chicken breasts (about 2 pounds) 1/4 cup olive oil Sauce: 2 T olive oil 1/2 cup finely chopped onion 1 t. minced garlic 1 cup dry white wine 1/4 cup balsamic vinegar 10 dried figs (any variety) cut into eighths (tough stems removed) 2 T dried parsley salt and pepper to taste Preheat oven to 300F. On a clean cut- ting board, pound the chicken breasts until they are very thin. Season lighdy with salt and pepper and set aside. (The chicken pieces will be quite large.) Beat the egg with a fork in a medium bowl. Set aside. Place the pistachios and flour in a shallow bowl and mix well. Heat the olive oil in a large non-stick skillet over medium-high heat. Dip chicken into beaten egg, then into pistachio mixture to coat. Place the chicken in the prepared skillet (only one or two will probably fit in your skillet) and cook the chicken on both sides until the coating is lighdy colored on both sides (the chicken will not be cooked through). Transfer the chicken to a bak- ing pan and place in the preheated oven. 1/20 2005 62 Repeat the process with all the chicken. While the chicken is heating in the oven, make the sauce: Add the oil to the same skillet (do not reduce heat) you used for the chicken (do not clean the skillet after cooking the chicken). Add the onions and garlic and cook for 5 minutes, stirring fre- quently. Add the wine, vinegar and figs and parsley and cook for 5 minutes more. Taste the sauce and add salt and pepper if needed. Serve the chicken immediately with the sauce spooned over. Makes 6 serv- ings. SALMON WITH ALMONDS AND HONEY MUSTARD SAUCE 1/4 cup honey 1/4 grainy Dijon mustard juice of 1 lemon 6 salmon fillet portions (about 6 oz. each) 1 cup white wine salt and pepper to taste 1 cup sliced almonds, lightly toasted Preheat oven to 400F. Spray a baking sheet well with non-stick cooking spray. Arrange the salmon fillets on the sheet. Set aside. Combine honey, mustard and lemon juice in a small bowl and mix well. Spread this mixture over the salmon pieces. Pour the wine around the salmon (not on top) on the baking sheet. Cook the salmon for about 10-12 minutes (do not overcook). Serve the salmon with any remaining pan juices drizzled over the top and sprinkled with the almonds. Makes 6 servings. TAPENADE This olive spread is a great appetizer served with fresh or toasted baguette slices or crackers. Vary the flavor by using a variety of olives. 6 garlic doves (or more to taste), halved 2 cups pitted Kalamata olives 4 anchovy fillets (optional) 1 T. drained capers fresh lemon juice to taste (start with 1/2 lemon) 3 T olive oil 1 t. fresh thyme (optional) salt and pepper to taste Combine all ingredients in the bowl of a food processor and pulse a few times to chop well (this should not be a paste). Makes about 2 cups. BARLEY PILAF 2 T butter or olive oil 1 cup chopped onion 1 cup pearl barley 3 cups chicken broth juice of 1 lemon 1 cup golden raisins salt and pepper to taste 1/4 cup lightly toasted pine nuts 1/4 cup fresh chopped parsley, garnish Heat butter or oil in a medium saucepan over medium-high heat. Add the onions and cook until beginning to brown, about 8 minutes. Add the barley and broth and bring to a boil. Cover the pan with a lid and cook until the barley is tender, 30 minutes or more, and the liquid is evaporated (there cannot be any liquid left in the pan or the barley will be so gg y). Stir in the lemon juice and season the barley to taste with salt and pepper and stir in the raisins and pinenuts. Spoon into a serv- ing dish and garnish with fresh chopped parsley. Makes 6 servings. FIELD GREENS WITH BLUE CHEESE, FRUITS AND POMEGRANATE VINAIGRETTE Pomegranate Vinaigrette: 1/2 cup olive oil 1/4 cup fresh lemon juice 2 T. pomegranate juice 1 t. minced garlic 1 t. dried tarragon (or 2 t. fresh chopped tarragon leaves) 1 t. salt 1/2 ground black pepper Salad: 12 cups mixed field greens 1/2 cup thin sliced Bermuda or red onion 1 cup crumbled blue cheese, any variety 2 Clementine oranges divided into sec- tions (or 1 small can mandarin oranges, drained) seeds from 1/2 pomegranate 1 cup grapes, halved fresh chopped parsley, garnish Combine all vinaigrette ingredients in a jar with a tight-fitting lid and shake well. Divide the greens among 6 dinner- sized plates. Sprinkle with onions, blue cheese and divide the fruits among the salads. Drizzle the vinaigrette over and serve (you will not use all the vinaigrette — it keeps for week in the refrigerator). Makes 6 servings. [I]