Let’s bring out the fruit, Tu B’Shvat is here

We’ll be celebrating Tu B’Shevat this Sunday night, Feb. 1, and Monday, Feb. 2.

When I was a kid, if anyone asked me what the holiday was, I would tell them what I learned in Hebrew School — it was the birthday of the trees. It meant that each week for ten weeks before the holiday, I brought in 10 cents to buy a stamp which formed another leaf of a tree which, when completed would be sent to Israel. A few weeks later, I would get a certificate that stated that a tree had been planted in my name in Israel. I believed that if I ever went to Israel, I would see a tree with a huge plaque that had my name on it!

Well, I did go to Israel and I did see a plaque about the trees that were planted by children from America, but, alas, my name was not there. I had realized, long ago, that my name would not be on any tree, but I was thrilled nevertheless, to see the beautiful trees — forests in fact — that were planted as a result of all the donations over all the decades. It was a testament to the power of a simple idea — plant a tree.

Tu B’Shevat specifically calls to us to take note of our natural surroundings and celebrate trees. This tenet of Judaism and this holiday come together to remind us that we can celebrate joyously here, replant trees destroyed by wildfires and floods and those removed to make way for buildings.

During this holiday we partake of all the seven species — from fruits to grains. We are blessed that we can access these foods so easily and, thus, fully celebrate the holiday. We can also continue our tradition of planting trees in Israel. We are truly blessed.

Two-Way Tart with Pomegranate Glaze (Pareve, Dairy)

I place the tart pan on a rimmed cookie sheet so as not to accidentally push on the bottom and create a kitchen disaster!

1. Chocolate Tart.

CHOCOLATE COOKIE CRUST:

15 to 20 chocolate cream filled cookies (you can find pareve ones)

1/4 cup melted butter or pareve, trans-fat-free margarine

Pinch salt

Process the cookies in a food processor until you have fine crumbs. Add the melted butter and salt and pulse until the mixture is the consistency of wet sand. Remove from the stand and press into the tart pan. Set aside.

CHOCOLATE GANACHE FILLING:

1 can full fat coconut milk

9 oz bittersweet chocolate, 66 to 72% cacao, finely chopped

1 Tbsp. unsweetened cocoa

2 tsp. pure vanilla extract

2 to 3 Tbsp. sugar, to taste

POMEGRANATE GLAZE:

2 cups pomegranate juice

1/4 cup sugar

Seeds from one pomegranate, about 3/4 to 1 cup

Grease a 12-inch tart pan with a removable bottom and set aside.

Preheat the oven to 350 degrees.

Meanwhile, while the crust is baking, pour the coconut milk into a large, heavy saucepan. Chop the chocolate and add to the pan. Add the vanilla and cocoa and whisk to blend. Heat over medium-low heat until the chocolate is melted and the mixture thickens, begins to steam, and just barely bubbles. Do not let it boil as it will separate. Remove from the heat and add the sugar, mixing constantly until the sugar is melted.

Pour the chocolate into the crust and spread evenly. Place in the refrigerator to set.

Place the pomegranate juice and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer gently until the juice thickens and reduces by at least half. Let cool.

Once the chocolate is set and the glaze cooled a bit, pour the glaze over the tart and spread evenly with an offset spatula.  Sprinkle the arils over the glaze and refrigerate until serving or overnight. Serves 8 to 12.

2. Vanilla Tart with Vanilla Pastry Cream (Dairy)

VANILLA CRUST:

1 cup butter or pareve, trans-fat-free margarine, melted

6 Tbsp. plus 2 tsp. sugar

2 tsp. pure vanilla extract

2 cups unbleached flour

1/2 cup finely ground almond flour

VANILLA PASTRY CREAM:

Substitute this vanilla pastry cream for the chocolate cream.

2 cups whole milk

2 tsp. pure vanilla extract

3 large egg yolks

1 large egg

1/4 cup sugar

2 Tbsp. cornstarch

3 Tbsp. unsalted butter, softened.

CRUST:

Melt the butter or margarine in a microwave safe bowl. Pour into a large bowl and add the sugar and vanilla. Mix well. Add the flours and mix well until well incorporated. The mixture may feel a bit greasy, but the will disappear with baking. Press firmly into the tart pan and up the sides. Prick the bottom with a fork and place on a cookie sheet in the oven. Bake for 25 to 40 minutes until golden brown. Remove from the oven and let cool.

PASTRY CREAM FILLING:

Place the milk and vanilla in a medium heavy sauce pan over low heat. While the milk is heating, mix the egg yolks, egg, sugar and cornstarch in a bowl and whisk until smooth.

When the milk begins to steam and bubble, remove ir from the heat and pour about half of it in a very slow, thin stream into the egg mixture, whisking vigorously while you por. When half the milk is in the eggs, place the milk pan back on the medium heat and add the eggs to the milk, whisking constantly.

Heat over low heat until the mixture thickens and coats the back of a spoon such that when you run your finger though it, the streak stays clear. Remove from the heat and add the butter and whisk vigorously. Pour into a non-reactive, heat safe bowl. Cover with plastic wrap immediately so that the wrap rests directly on the custard. Let cool and then refrigerate until chilled.

Spoon into the prepared tart shell and spread evenly.

GLAZE:

Make the glaze as above, but let cool to room temperature before spreading over pastry cream. Pour the pomegranate glaze over and spread gently and evenly. Sprinkle with the arils. Serves 8 to 12.

Seven Species Salad (Pareve)

My favorite food to make on Tu B’Shevat is a salad that incorporates most, if not all of the delicious seven species. It’s so simple, so beautiful, and goes well with any meal you make. In fact, you can add some soup and a delicious bread and have a healthful, nutritious meal to celebrate the holiday.The slight bitterness of the arugula and spinach pairs well with the beets, sweet dried fruit, pomegranate arils and sweet/salty dressing.

4 to 6 cups baby spinach and spring mix cut into bite sized pieces

1 to 2 cups arugula

1 cup sliced celery

1 cup diced cooked beets

1 cup shredded carrots

1 cup thinly sliced scallions

1 cup grape tomatoes, cut in half

1 cup diced cucumbers or zucchini

1/2 cup shredded purple cabbage

1/2 cup diced purple onions

1/2 cup snipped figs

1/2 cup snipped apricots

1/3 cup quartered green or red grapes

1/2 cup pomegranate arils

1/3 cup sunflower seeds

1/3 cup cooked cooled wheat berries

1/3 cup cooked cooled pearled barley

Toss all ingredients together in a large salad bowl. Add dressing just before serving. Serves 6 to 8.

Sweet and Savory Silan Salad Dressing (Pareve)

This dressing is more about tasting and adjusting than measuring. I love the sweet salty tangy flavor, but you can make it more or less sweet or more or less pungent. Taste and adjust as you go along!

1/4 cup date syrup/silan, to taste

2 to 3 cloves garlic, to taste

2 tsp. Dijon mustard, to taste

2 to 3 Tbsp. tamari sauce or yellow miso, to taste

1 to 2 Tbsp. freshly squeezed lemon juice, to taste

1/4 cup extra virgin olive oil, to taste

Salt and freshly ground black pepper to taste

Place all ingredients except the olive oil in the bowl of a food processor or blender and process until smooth. Add the olive oil in a drizzle while the processor is on to emulsify. Add salt and pepper to taste and adjust flavors. Makes about 1 cup.

Raisin Carob Truffles (Pareve)

1/4 cup raisins

2 Tbsp. orange juice

1/4 cup slivered almonds

1/4 cup sunflower seeds

10 pitted dates

1/4 cup carob powder (you can use cocoa powder or a mix of both)

1 Tbsp. tahini

1 tsp. grated orange peel

1 tsp. pure vanilla extract

1/4 tsp. cinnamon

For rolling: cocoa powder, carob powder, shredded, unsweetened coconut

Soak the raisins in the orange juice for about 10 minutes.

Place the almonds and sunflower seeds in a food processor and pulse until finely ground. Add the next six (6) ingredients, including the orange juice, and pulse until desired consistency, from a paste to a bit chunky. Scrape into a bowl and refrigerate for 30 minutes.

Place the carob powder or coconut in a shallow bowl.

Use a melon baller and scoop out small balls of the chilled dough. Drop into the coconut and roll to coat. Place on a plate and repeat until all the dough is used. Makes about 20.

Mediterranean Garlic Olive Dip (Pareve)

10 cloves garlic, finely minced

1/2 cup finely minced green olives

1/4 tsp. finely grated lemon peel

1/2 cup extra virgin olive oil

1 Tbsp. dried parsley flakes

Freshly cracked black pepper to taste

OPTIONAL:  Oil-packed, sun-dried tomatoes, grated cheese, crumbled feta cheese or goat cheese, fresh herbs

Place the garlic and olives in a food processor and pulse until finely minced. Add the olive oil and pulse once or twice. Scrape into a small bowl and add the parsley and pepper and mix well. For a nice touch, heat gently in a pan just until warm.  A skillet heats quickly and evenly.

Makes about 1 cup.

Nutty Green Wheat Berry Salad (Pareve)

You can add almost anything to this and it will be delicious!

3 cups cooked wheat berries

1 cup sunflower seeds

1 bunch scallions, chopped

3 stalks celery, sliced

1/2 to 3/4 cup pomegranate arils

1/2 cup finely chopped fresh parsley

1/2 cup finely chopped cilantro

4 Tbsp. extra virgin olive oil

3 Tbsp. freshly squeezed lemon juice

Salt and freshly ground black pepper, to taste

Prepare the wheat berries according to the package directions. Drain and let cool. Place all ingredients in a large bowl and toss to mix. Serves 6 to 10.

Barley Salad (Dairy)

A simple, plain salad that lets the nutty flavor of the barley come through. Adapted from Siegelbaum, Chana Bracha. “The Seven Fruits of the Land of Israel with their Mystical & Medicinal Properties,” Jerusalem, Menorah, 2014.

3-1/2 cups cooked barley

1/4 to 1/3 cup extra virgin olive oil

1/4 cup fresh basil leaves

2 cloves finely minced garlic

1/2 cup crumbled goat cheese

1/4 cup sliced black olives

1/2 to 3/4 cup pine nuts

1/3 cup chopped arugula

Juice of half a lemon, or to taste

Freshly ground black pepper to taste

Cook barley as directed. Drain any excess liquid, transfer to a large bowl and let cool.

Process olive oil, basil and garlic in a food processor until smooth. Pour over cooled barley and mix well. Add the rest of the ingredients and toss to mix. Season with salt and pepper. Serves 6 to 10.

Write: Columnist@TheJewishStar.com