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Tastes of Israel for Tu B Shevat

Tastes of Israel for Tu B Shevat The tastes of Israel are perfect ingredients for celebrating Tu B Shevat Here are just a few suggestions of some delicious dishes you can make for your Tu B Shevat Tasting Table Honey Wheat Bread 4 Tu B Shevat Salad 5 Fresh and Fun Barley Salad 6 Olive Crusted Lemon Garlic Chicken 7 Couscous with Dried Fruits and Nuts 8 Almond Fruit Cake 9 Candied Stuffed Dates 10 The information text graphics and other items in this booklet and on the israelforever org website are copyrighted by The Israel Forever Foundation Unauthorized use of these materials may be a violation of law Except as stated in the next paragraph below you may not reproduce distribute download transmit display or mirror on another server any of the materials on this Web Site without the prior written permission of The Israel Forever Foundation You may print reproduce or download the materials related to this program solely for personal non commercial use on a single computer provided that 1 you include the copyright or other proprietary notices that appear on the original materials and 2 you do not modify the materials If you breach any of these terms or conditions this permission will terminate automatically without notice or other action and you must delete or destroy all materials obtained from The Israel Forever Foundation Cover and inner design by Mushkie Uliel 2 Tu B Shevat Seder Tu B Shevat Seder 3

Tastes of Israel for Tu B Shevat The tastes of Israel are perfect ingredients for celebrating Tu B Shevat Here are just a few suggestions of some delicious dishes you can make for your Tu B Shevat Tasting Table Honey Wheat Bread 4 Tu B Shevat Salad 5 Fresh and Fun Barley Salad 6 Olive Crusted Lemon Garlic Chicken 7 Couscous with Dried Fruits and Nuts 8 Almond Fruit Cake 9 Candied Stuffed Dates 10 The information text graphics and other items in this booklet and on the israelforever org website are copyrighted by The Israel Forever Foundation Unauthorized use of these materials may be a violation of law Except as stated in the next paragraph below you may not reproduce distribute download transmit display or mirror on another server any of the materials on this Web Site without the prior written permission of The Israel Forever Foundation You may print reproduce or download the materials related to this program solely for personal non commercial use on a single computer provided that 1 you include the copyright or other proprietary notices that appear on the original materials and 2 you do not modify the materials If you breach any of these terms or conditions this permission will terminate automatically without notice or other action and you must delete or destroy all materials obtained from The Israel Forever Foundation Cover and inner design by Mushkie Uliel 2 Tu B Shevat Seder Tu B Shevat Seder 3

Honey Olive Oil Wheat Bread like the ancient Israelites ate Tu B Shevat Salad 1 cup warm water 2 Tablespoons yeast 2 Tablespoons sugar 1 4 cup olive oil 1 4 c honey or date honey 1 c white flour 2 c whole wheat flour 2 teaspoons salt 1 tsp thinly sliced almonds optional 2 heads Romaine Lettuce roughly chopped or torn 6 to 8 figs quartered 1 cup of seedless grapes halved or quartered OR raisins 6 dates quartered lengthwise or chopped 1 cup pomegranate seeds cup walnuts crushed 1 cup whole wheat croutons Optional 1 cup cooked Bulgur Quinoa or Barley In a mixing bowl combine the water yeast and sugar Let sit for about 10 minutes or until the mixture becomes bubbly and frothy Add in oil and honey Slowly add in the flour one cup at a time Add in the salt Knead by hand or with the paddle attachment of your electric mixer for about 15 minutes In the same bowl brush the dough with oil and let rise for 30 minutes or until doubled in size Punch down shape in loaf and place in a greased loaf pan Brush with more oil and drizzle top with honey date honey Can sprinkle top with thinly sliced almonds Preheat oven to 350 F Slice the top with a sharp bread knife or any serrated knife Bake for about 25 35 min minutes depending on your oven If the top begins to brown early lay a piece of aluminum foil over the top for the remaining time Let cool before removing from pan Dressing cup Olive oil 4 Tablespoons Bee or date honey or more to taste 4 Tablespoon balsamic vinegar or lemon juice 1 tsp oregano or thyme 1 tsp salt In a bowl combine dressing ingredients and shake or blend well until emulsified Cut bread into bite sized squares and place on a baking tray Drizzle with of oil and herb mixture and mix well Bake at 200 C to 225 C 400 F to 450 F until crispy and lightly browned Combine rest of ingredients in large bowl and mix with dressing Add croutons last or serve on the side so they won t get soggy Serve with date honey for guests to drizzle on top 4 Tu B Shevat Seder Tu B Shevat Seder 5

Honey Olive Oil Wheat Bread like the ancient Israelites ate Tu B Shevat Salad 1 cup warm water 2 Tablespoons yeast 2 Tablespoons sugar 1 4 cup olive oil 1 4 c honey or date honey 1 c white flour 2 c whole wheat flour 2 teaspoons salt 1 tsp thinly sliced almonds optional 2 heads Romaine Lettuce roughly chopped or torn 6 to 8 figs quartered 1 cup of seedless grapes halved or quartered OR raisins 6 dates quartered lengthwise or chopped 1 cup pomegranate seeds cup walnuts crushed 1 cup whole wheat croutons Optional 1 cup cooked Bulgur Quinoa or Barley In a mixing bowl combine the water yeast and sugar Let sit for about 10 minutes or until the mixture becomes bubbly and frothy Add in oil and honey Slowly add in the flour one cup at a time Add in the salt Knead by hand or with the paddle attachment of your electric mixer for about 15 minutes In the same bowl brush the dough with oil and let rise for 30 minutes or until doubled in size Punch down shape in loaf and place in a greased loaf pan Brush with more oil and drizzle top with honey date honey Can sprinkle top with thinly sliced almonds Preheat oven to 350 F Slice the top with a sharp bread knife or any serrated knife Bake for about 25 35 min minutes depending on your oven If the top begins to brown early lay a piece of aluminum foil over the top for the remaining time Let cool before removing from pan Dressing cup Olive oil 4 Tablespoons Bee or date honey or more to taste 4 Tablespoon balsamic vinegar or lemon juice 1 tsp oregano or thyme 1 tsp salt In a bowl combine dressing ingredients and shake or blend well until emulsified Cut bread into bite sized squares and place on a baking tray Drizzle with of oil and herb mixture and mix well Bake at 200 C to 225 C 400 F to 450 F until crispy and lightly browned Combine rest of ingredients in large bowl and mix with dressing Add croutons last or serve on the side so they won t get soggy Serve with date honey for guests to drizzle on top 4 Tu B Shevat Seder Tu B Shevat Seder 5

Fresh and Fun Barley Salad 6 to 8 servings Salad 1 cup barley cooked 3 cups navel oranges or tangerines 5 medium peeled and segmented 2 cups cherry tomatoes halved or quartered 1 2 cup red onion thinly sliced cup diced Black or Kalamata olives cup toasted pine nuts or almonds cup chopped fresh mint Dressing cup olive oil 1 teaspoon grated orange zest cup fresh orange juice 1 tsp lemon juice 2 to 3 tablespoons date honey 1 tablespoon rosemary 1 teaspoon ground cumin teaspoon Dijon mustard 1 teaspoon salt Olive Crusted Lemon Garlic Chicken There is no better ode to olives than this delicious chicken And probably no more beautiful tree than the old gnarled olive trees found throughout Israel 8 pieces chicken with or without bone as preferred 1 cup olives pitted and chopped finely 1 cup green olives pitted and chopped finely 1 2 cloves garlic crushed or very finely chopped 1 Tablespoon freshly chopped parsley 1 Tablespoon fresh thyme or rosemary 1 Tablespoon paprika 2 Tablespoons olive oil 2 Tablespoons lemon juice 2 tsp salt 1 tsp freshly ground black pepper 12 whole olives black green or kalamata 12 whole peeled garlic cloves Preheat oven to 350 degrees In a blender or food processor combine all ingredients until it forms a thick paste Smother chicken and place on baking sheet and scatter whole olives and garlic cloves around Roast chicken for 30 minutes no bone or 55 minutes bone in until chicken is cooked through but still juicy and tender Mix salad ingredients together in a bowl Combine dressing indgredients together in a separate ccontainer and pour over salad Mix well and enjoy 6 Tu B Shevat Seder Tu B Shevat Seder 7

Fresh and Fun Barley Salad 6 to 8 servings Salad 1 cup barley cooked 3 cups navel oranges or tangerines 5 medium peeled and segmented 2 cups cherry tomatoes halved or quartered 1 2 cup red onion thinly sliced cup diced Black or Kalamata olives cup toasted pine nuts or almonds cup chopped fresh mint Dressing cup olive oil 1 teaspoon grated orange zest cup fresh orange juice 1 tsp lemon juice 2 to 3 tablespoons date honey 1 tablespoon rosemary 1 teaspoon ground cumin teaspoon Dijon mustard 1 teaspoon salt Olive Crusted Lemon Garlic Chicken There is no better ode to olives than this delicious chicken And probably no more beautiful tree than the old gnarled olive trees found throughout Israel 8 pieces chicken with or without bone as preferred 1 cup olives pitted and chopped finely 1 cup green olives pitted and chopped finely 1 2 cloves garlic crushed or very finely chopped 1 Tablespoon freshly chopped parsley 1 Tablespoon fresh thyme or rosemary 1 Tablespoon paprika 2 Tablespoons olive oil 2 Tablespoons lemon juice 2 tsp salt 1 tsp freshly ground black pepper 12 whole olives black green or kalamata 12 whole peeled garlic cloves Preheat oven to 350 degrees In a blender or food processor combine all ingredients until it forms a thick paste Smother chicken and place on baking sheet and scatter whole olives and garlic cloves around Roast chicken for 30 minutes no bone or 55 minutes bone in until chicken is cooked through but still juicy and tender Mix salad ingredients together in a bowl Combine dressing indgredients together in a separate ccontainer and pour over salad Mix well and enjoy 6 Tu B Shevat Seder Tu B Shevat Seder 7

Couscous with Dried Fruits and Nuts 6 to 8 servings 3 cups fine couscous also fantastic with rice 1 tsp salt 1 2 Tablespoon olive oil 5 cups boiling water cup date honey or regular 1 teaspoon ground cinnamon 2 Tbsp butter or margarine melted cup raisins or dried cranberries cup chopped pitted dates cup chopped dried apricots 1 2 cup chopped blanched almonds 1 3 cup pine nuts to 1 cup almond or coconut milk as preferred Coat couscous with salt and olive oil Pour boiling water over couscous Cover and let stand for 10 minutes Fluff with fork NOT a spoon Melt butter margarine and stir in honey and cinnamon Pour over mixed dried fruits tossing to coat Add to couscous and mix well Gradually add enough of the almond coconut milk to couscous to desired texture Delicious both moistened or soaked 8 Tu B Shevat Seder Almond Fruit Cake 1 1 2 cups whole wheat pastry flour 1 tsp baking powder 1 4 tsp salt 1 cup unsalted butter softened 2 3 cup sugar 2 eggs room temperature 1 cup of fruit whatever kind or combination you like pitted and sliced 1 2 cup ground almond 1 tsp vanilla 1 tsp almond extract 1 cup almond slivers to sprinkle on top Preheat to 350 F Butter a pie dish Using either a hand held or stand mixer beat together the butter and sugar until pale and fluffy Add the eggs one at a time beating well after each addition Beat in vanilla Sprinkle the flour baking powder and salt over the batter and mix in thoroughly Scrape batter into the buttered pie dish and spread evenly Scatter the fruit slices evenly over top and press gently into the batter using your fingertips you should have enough fruit so that the slices are crowded quite close together Bake until the top is golden and the edges pull away from the pan 50 to 60 minutes Cool at least 30 minutes before serving Tu B Shevat Seder 9

Couscous with Dried Fruits and Nuts 6 to 8 servings 3 cups fine couscous also fantastic with rice 1 tsp salt 1 2 Tablespoon olive oil 5 cups boiling water cup date honey or regular 1 teaspoon ground cinnamon 2 Tbsp butter or margarine melted cup raisins or dried cranberries cup chopped pitted dates cup chopped dried apricots 1 2 cup chopped blanched almonds 1 3 cup pine nuts to 1 cup almond or coconut milk as preferred Coat couscous with salt and olive oil Pour boiling water over couscous Cover and let stand for 10 minutes Fluff with fork NOT a spoon Melt butter margarine and stir in honey and cinnamon Pour over mixed dried fruits tossing to coat Add to couscous and mix well Gradually add enough of the almond coconut milk to couscous to desired texture Delicious both moistened or soaked 8 Tu B Shevat Seder Almond Fruit Cake 1 1 2 cups whole wheat pastry flour 1 tsp baking powder 1 4 tsp salt 1 cup unsalted butter softened 2 3 cup sugar 2 eggs room temperature 1 cup of fruit whatever kind or combination you like pitted and sliced 1 2 cup ground almond 1 tsp vanilla 1 tsp almond extract 1 cup almond slivers to sprinkle on top Preheat to 350 F Butter a pie dish Using either a hand held or stand mixer beat together the butter and sugar until pale and fluffy Add the eggs one at a time beating well after each addition Beat in vanilla Sprinkle the flour baking powder and salt over the batter and mix in thoroughly Scrape batter into the buttered pie dish and spread evenly Scatter the fruit slices evenly over top and press gently into the batter using your fingertips you should have enough fruit so that the slices are crowded quite close together Bake until the top is golden and the edges pull away from the pan 50 to 60 minutes Cool at least 30 minutes before serving Tu B Shevat Seder 9

Candied Stuffed Dates Makes 12 12 large medjool dates cup almond paste cup date honey 12 toasted almonds roughly chopped Preheat oven to 425 Soften almond paste over low heat and add date honey leaving 2 Tablespoons of honey for drizzling at the end Cut a slit in the side of each date and remove the pit Stuff with the almond paste and date honey mixture and top with a teaspoon of almond pieces Place into small baking dish and drizzle with date honey For something different sprinkle the top with a bit of coarse kosher salt Bake for 10 15 minutes until warm and gooey careful not to burn 10 Tu B Shevat Seder

Candied Stuffed Dates Makes 12 12 large medjool dates cup almond paste cup date honey 12 toasted almonds roughly chopped Preheat oven to 425 Soften almond paste over low heat and add date honey leaving 2 Tablespoons of honey for drizzling at the end Cut a slit in the side of each date and remove the pit Stuff with the almond paste and date honey mixture and top with a teaspoon of almond pieces Place into small baking dish and drizzle with date honey For something different sprinkle the top with a bit of coarse kosher salt Bake for 10 15 minutes until warm and gooey careful not to burn 10 Tu B Shevat Seder