by Ethel G. Hofman
Special to NJJN

January 17, 2008

The New Year of the Trees is observed on the 15th day of the month of Shevat — Tu B’Shevat — which this year falls on Jan. 22. It’s the celebration of a new season in Israel: Winter rains have ended and the trees begin to emerge from their dormant state, absorbing moisture from the soil and starting a new cycle of growth. The holiday was established in talmudic times to provide farmers in ancient Israel with a date on which to mark the “age” of their trees for tithing and to fulfill the agrarian regulations designed to preserve the land and its resources.

To mark the holiday in Israel, schoolchildren, families, soldiers, tourists, and folks of all ages go out into the fields to plant saplings.

Jews all over the world celebrate the New Year of the Trees, with a seder. There are many forms of the Tu B’Shevat seder but all incorporate fruits and wine. The custom of eating dried fruits and nuts at the seder goes back to the 16th century, when in Eastern Europe and many other areas of the Diaspora, fresh fruit was available only in summer. Ashkenazi Jews serve 15 different fresh and dried fruits and nuts at the seder and Sephardi Jews (for whom this is the “Feast of Fruits”) may have many more. Carob, the long, leathery pods from the carob tree, is also served. The kabalists believed that chewing the pods to release the sweet pulp would increase the divine energy.

Four glasses of wine or fruit juice are drunk, with varying amounts of red and white combined to represent the progress of the seasons, the first all white to symbolize the barrenness of winter, the last completely red for a bounteous harvest.

As for the meal served at the Tu B’Shevat seder, dishes with ingredients commonly grown in Israel are appropriate, along with fruit, dried or fresh.

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Recipes

GOLDEN DRIED FRUIT COMPOTE
2 cups dried apple rings
1 cup dried apricots
1/2 cup dried cranberries
1/2 cup golden raisins
1 1/2 cups cold spiced tea (such as Constant Comment)
1 Tbsp. honey or to taste
2-3 thin slices fresh ginger root
1/2 cup canned crushed pineapple, undrained

Place apple rings, apricots, cranberries, and raisins in a pot with tea, honey, and ginger root. Cover and bring to simmer over low heat. Continue simmering 15 minutes; stir in pineapple. Add a little more honey to taste. Serve warm or at room temperature. Serves four-six.

ROAST CHICKEN STUFFED WITH ALMONDS, RAISINS, AND RICE
2 Tbsp. vegetable oil, divided
1 small onion, chopped
1 rib celery, thinly sliced
1/2 cup medium or long grain brown rice
1 cup water
2 tsp. cinnamon
2 tsp. grated fresh ginger
1/3 cup roasted slivered almonds
1/2 cup raisins
1/3 cup chopped fresh parsley, packed
1/4 tsp. lemon pepper seasoning or to taste
3 1/2-4 lb. roaster chicken
fresh ground pepper to sprinkle

Heat one tablespoon oil in a large skillet over medium heat. Add onion and celery; saute until tender, about five minutes. Add rice and saute two-three minutes longer. Stir in water, cinnamon, and ginger. Reduce heat to low; cover and bring to simmer. Continue cooking for 15 minutes or until rice is just tender and liquid is absorbed.

Fluff rice with a fork and transfer to a bowl. Stir in almonds, raisins, and parsley. Season to taste with lemon pepper seasoning. Set aside.

Preheat oven to 400 degrees. Rub chicken with remaining oil. Sprinkle with pepper. Spoon stuffing into chicken cavity; do not pack. Extra stuffing may be baked separately in 350-degree oven until nicely browned. Set chicken on a rack in a roasting pan. Roast for one-and-a-quarter hours or until juices run clear when a skewer is inserted into thickest part of the thigh. Serves four-six.

LETTUCE WEDGES WITH BERRY VINAIGRETTE AND SUNFLOWER SEEDS
For vinaigrette:
1/4 cup seasoned rice vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. parsley sprigs, packed
3 Tbsp. frozen sweetened strawberries, thawed
1/2 cup olive oil

* * *
6 wedges iceberg lettuce
3-4 Tbsp. sunflower seeds

In a blender, whirl together all vinaigrette ingredients except oil. Gradually add oil while the machine is running, blending until thickened. Use at room temperature.

To assemble: Pour about three tablespoonfuls vinaigrette over each lettuce wedge. Sprinkle with sunflower seeds and serve. Pass any remaining vinaigrette in a pitcher. Serves six.

NORTH AFRICAN COUSCOUS
1 6-oz. package roasted pine nut couscous
2 Tbsp. olive oil
1 Tbsp. tomato puree
2 tsp. ground cumin
1/4 cup shredded fresh mint leaves
or 1 1/2 Tbsp. dried
1/2 cup diced pitted dates

Prepare couscous according to package directions, substituting olive oil for tablespoon vegetable oil. Stir in tomato puree, cumin, and mint. Fluff with a fork. Lightly fold in dates. Serve hot. Serves four-six.

MANGO COCONUT SQUARES
1 cup sugar
1 cup vegetable oil
1 cup dried flaked coconut
1 cup farina
1 cup all-purpose flour
1 cup canned mango nectar
6 eggs
2 Tbsp. grated lemon rind
2 rounded tsp. baking powder
1/2 cup diced fresh mango

syrup:
1 1/2 lemons
2 cups sugar
1 cup water
finely chopped pistachios to garnish (optional)

Preheat oven to 350 degrees. Spray a 13" x 9" x 2" baking pan with nonstick cooking spray.

In a large bowl, thoroughly mix together sugar, oil, coconut, farina, flour, mango juice, eggs, grated lemon rind, and baking powder. Stir in diced mango. Pour into prepared baking pan. Bake in preheated oven 50 minutes or until firm in center. Cool slightly before cutting into squares or diamond shapes.
For the syrup: Cut lemons and squeeze the juice. Save lemon halves. In a small, heavy saucepan, mix sugar, water, and lemon juice, adding saved lemon halves. Bring to boil over medium high heat. Continue cooking 10 minutes or until mixture is syrupy. Remove lemon halves. Pour syrup over cake, straining through a sieve to remove any seeds. Garnish cake with pistachios (optional). Serve at room temperature. Makes 36.

Recipes have not been tested by NJJN. Ethel Hofman will answer questions; send a SASE to her at POB 143, Merion, PA 19066. Hofman, a syndicated journalist and cookbook author, is a past president of the International Association of Culinary Professionals.