From, “Taste of Tradition”  by Ruth Sirkis

Ruth, considered to be ‘the Julia Child of Israel” tells us, Tu B’Shvat is all about “going on a nature kick.” In Israel, “meadows, orchards and vineyards begin to blossom.” So, “foods of the holiday are related to nature and trees as well. It is traditional to serve fruits. Since few are available fresh at this time of year, dried varieties are most often used.”

Almond-Prune Sweets

40 medium size pitted prunes (you can also use dried apricots)
8 oz apricot jam (or any other kind of jam)
20 blanched almonds
20 small paper cups

1. Place a prune in each cup. Spread with jam.

2. Top with another prune. Press together with your fingers. Spread top prune with more jam and tuck an almond on top.

Date-fig-walnut treats

4 oz pitted dates
4 oz figs
2 tblsp breadcrumbs
2 tsp lemon juice
1 tsp brandy (optional)
4 oz chopped walnuts
20 small cups

1. Remove fig stems. Grind figs and dates together in a food processor. Add one tablespoon of bread crumbs. Put into medium bowl.

2. Add lemon juice and brandy. Mix well with wooden spoon. Add remaining breadcrumbs and blend until a smooth dough forms.

3. Form ropes the thickness of a finger. Cut into 2 inch strips. Spread chopped walnuts on a plate and press each “finger” into them. Place in cups walnut side up.

“Taste of Tradition” is available in the USA via Amazon and also via many Jewish book stores.  Ruth has another book in English “Popular Foods From Israel”, which covers typical Israeli dishes.

Another suggestion from my mom, Barbara Kline

1. Fill dried apricots with softened cream cheese and top with a few dried cranberries or cherries.  You can do the same with dates.

From, “Jewish Holiday Kitchen” by Joan Nathan

Poached Fruit with Wine

6 oz pitted prunes
6 oz dried figs
½ C pecan halves
1 ½ C dry red wine
¼ C sweet red wine or port
¼ C brown sugar or to taste
1 stick cinnamon
4 cloves
grated peel of 1 lemon
½ sliced orange
1 handful of juniper berries

1. Place prunes, figs, and pecan halves in saucepan, adding enough wine to cover ¼ of the way up the fruits and nuts.

2. Add remaining ingredients and simmer uncovered over low heat for about 20 minutes.

3. Serve with whipped cream. It’s all very rich so serve small portions.

She also makes a salad with

1 peeled and sliced orange in round pieces
1 avocado sliced
1 endive separated
1 bunch of watercress
½ head romaine lettuce
2 pitted dates slivered small
seeds of ½ pomegranate or ¼ C cranberries

1. Combine all in bowl.

2. 15 minutes before serving, mix in the following salad dressing (15 minutes is in honor of the 15 kinds of fruits and nuts eaten on the 15th of Shvat).

Dressing

1. Combine all ingredients except olive oil.

2. Slowly drizzle in oil, whisking until well blended.

by Shlomo Yaffe
used with permission
Chabad.org

Tu B’Shvat –the 15th of the Hebrew month of Shvat — is known as the “New Year for Trees.” Naturally this would be a time for trees to engage in soul-searching the way people do on Rosh Hashanah. Here is a tree’s New Year Checklist:

• Did I shelter the seedlings that live in my shade –so they will grow up to be a next generation like myself?
• Did I grow towards the sun as a tree should, reaching up higher and higher towards that which I can never grasp, but which nurtures me all the same the more I strive towards it?
• Did I make sure my roots remain firmly planted in the soil that nurtures them, and did I drop my leaves there in the fall to give back life to that which sustains me?
• Did I ensure that my fruit were sweet and nourished all that came to enjoy them? Did everyone walk away from me with a smile?
• Did I bend gently in the wind, accepting what G-d sends but never breaking or giving up hope?
• Did I grow in strength and wisdom with each new ring this year?

Come to think of it, not a bad checklist for us humans either!

Rabbi Shlomo Yaffe is the spiritual leader of Congregation Agudas Achim of West Hartford, Connecticut.

 www.Rockinoutgreen.com  has several resource pages for both children and adults!

Check out COEJL’s page on Tu B’Shvat packed with learning about the environment and it’s connection to Judaism. You’ll also find a beautiful Tu B’Shvat Seder here.

Read Tu B’Shvat articles at the Shalom Center by Rabbi Arthur Waskow, a master teacher, author, and political activist.

Babaganewz’s Tu B’Shvat Central, my favorite place online for children’s activities and family learning!

Why is the Torah compared to a fig tree? The fruit of most trees – the olive tree, the vine, and the palm tree – is collected all at once, while that of the fig tree is collected a bit at a time. So, too, regarding the Torah. Today a person learns a little, and tomorrow she shall learn much, for the Torah cannot be learned in a single year or two.
(Babylonian Talmud 53b)

Oh, and did you know that the Torah is compared to a fig, too!
Because every fruit has in it something inedible: dates have pits, grapes have seeds, pomegranates have skin. But every part of the fig is good to eat.
(Yalkut Shimoni Joshua 1)

Using Gematria, the Hebrew T U is made up of a Tet, which has the numerical value of 9 and Vav which has the value of 6. Together the two letters equal 15. Tu B’Shvat occurs on the 15th day of the Hebrew month, Shvat. Shvat is the 11th month of the Hebrew calendar usually coinciding with January/February.

 Click on the shapes below, print them out, and start decorating!      

Shira’s Famous Family Recipes

Latkes and Applesauce and don’t forget a little sour cream and then of course there’s sufganiyot (doughnuts) too.

Making Latkes and Applesauce with your children is the perfect way to celebrate this holiday together.  A little messy, but a LOT of fun! Play ShirLaLa Chanukah music to make it a party!  Or practice the Chanukah blessings with Shira, here. 

Crispy Chanukah Latkes:
(serves 6-8 people)

• 6 medium potatoes
• 1 large onion2 eggs, beaten
• 3 tablespoons flour
• ground black pepper (to taste)
• 2 – 2 1/2 tsp salt (or to taste)
• 1/2 tsp baking powder
• plenty of canola or vegetable oil for frying

Take out your grater and 3 bowls.

1. Grate those potatoes. Keep the skin on! It adds color, flavor, and everyone knows it’s good for you. You can do this in a food processor or a hand grater. I find that smaller gratings work better than larger.
2. Grate the onion right along with the potatoes and mix everything up in the 1st bowl.  Here comes the fun part, especially fun with your kids.
3. Pick up a handful of the grated potato and onion mixture.  Squeeeeeze out ALL of the liquids by pressing your hands together into the 2nd bowl, dropping the dried out pancake of potatoes and onion into the 3rd bowl. Finish squeeeeeeezing out all of the potatoes and onions.  This is a great job for your little ones.
4. Mix the eggs, flour, pepper, salt, and baking powder into the potatoes and onions.
5. Heat the oil up in one or two frying pans. Give it a few minutes and test to see if the oil is hot enough by dropping a pinch of potatoe into the oil. It’s hot enough when it sizzle sizzle sizzles. Fry those latkes.
6. Pick up a good handful of the potato mixture, pressing the mixture between your hands lightly to make a pancake shape.  Give it one more squeeze to let out any more liquids and place carefully in the oil.
7. Fill your pan with several more latke pancakes.
8. Fry until golden brown on both sides.
9. Drain on paper towels or newspaper and then keep heated in the oven at the lowest temperature until it’s time to eat!

Applesauce:

You can get this started while you make your latkes.  It will all be finished around the same time.

• 8-10 apples and pears.
  (I like to use a combination of about 6 Granny Smith, McIntosh, Honeycrisp and Gala apples plus 2 or 3 pears)

1. Peel most of them, core, and cut them all into small chunks.
2. In large, heavy-bottomed stock pot, combine apples, cover and set over medium high heat.
3. After about 5 minutes, reduce heat to moderate and simmer, covered,stirring occasionally, until apples are very soft, about 40 minutes.
4. Remove from heat and blend with whisk, breaking up any remaining apple pieces. 5. 5. I like to leave it a little chunky or you can passthe applesauce through a ricer, food mill, or fine-mesh strainer. Although the flavor of the apples and pears alone is sublime, if you like, while the applesauce is still warm you can add spices like cinnamon and/or nutmeg, and my mom always adds a touch of cognac or brandy.

Can you find all of the Chanukah words?