With the newest buds forming as the winter rains pour, Tu B’Shevat, the New Year of the Trees, definitely lives up to its name. In ancient times, it was the beginning of the year for bringing fruit to the Temple in Jerusalem and for giving food to the poor.
Today, we celebrate the holiday — which begins this year at sundown Monday, Jan. 24 — by eating up to 15 different kinds of fruit at a seder and feeding the poor.
The Torah reminds us to give some of what we have to others who are hungry. In Nehemiah 8:10, we’re told: “Go your way, eat the fat, and drink the sweet, and send portions unto them for whom nothing is prepared …”
We have many opportunities to help feed the hungry; working directly in a soup kitchen, as my daughter and I did recently at Glide Memorial Church; picking up several extra cans or packages of nonperishable food to give to a food bank or pantry; or donating money to an organization that provides meals, such as Mazon.
The Tu B’Shevat seder involves the symbolic eating of fruits in several categories: fruits with hard peels or inedible shells, such as pomegranates or almonds; fruits with hard pits, such as dates; and fruits that are entirely edible, such as figs or raisins. It is also traditional to eat a new fruit of the season for the first time.
Almond trees are the first trees to blossom in Israel, and I’ve chosen Tarator, Turkey’s most famous sauce, as a way to enjoy almonds. This creamy, garlicky blend traditionally enhances cooked vegetables or fish, and is a delicious dip for pita bread. Often Tarator is made with hazelnuts or walnuts.
Tarator | Makes about 2 cups
1 cup blanched almonds
1 cup white bread cubes
3/4 cup water
1/4 cup lemon juice
2 cloves garlic, peeled
1/2 cup olive oil
1 tsp. fine sea salt
In a food processor or blender, grind the almonds finely. Add in the bread cubes, 1/4 cup of the water, lemon juice and garlic. Process until thick and smooth. With the processor or blender running, gradually add the olive oil. Mix in enough of remaining water to make a thick sauce. Season with the salt.
Fig and Pomegranate Tapenade with Goat Cheese | Makes about 1 1/2 cups
16 dried figs
1/2 cup pitted Kalamata olives
2 Tbs. capers
3 Tbs. pomegranate molasses
1 Tbs. chopped fresh rosemary
1 tsp. red wine vinegar
2 Tbs. olive oil
1/2 cup toasted walnuts
2 fresh goat cheese logs or rounds (about 3-4 oz. each)
Combine the figs, olives, capers, pomegranate molasses, rosemary and vinegar in a food processor or blender. Chop coarsely and add in the olive oil. With the machine running, toss in the walnuts. Cover the goat cheese with the Tapenade and serve with crackers.
Grandma’s Date Bars | Makes 16
1 1/2 cups water
8 oz. pitted dates
1 1/2 cups flour
1 cup packed brown sugar
1 cup rolled oats
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. fine sea salt
6 oz. unsalted butter, cut into 1/2-inch pieces
Combine the water and the dates in a heavy saucepan and bring to a boil. Reduce the heat and simmer until you have a thick paste. Cool to room temperature.
Mix together the flour, brown sugar, oats, cinnamon, baking soda and salt in a large bowl. Add in the butter and mix until you have a moist mixture. Press half the mixture into a well-greased 8-by-8-inch square pan. Spread the date mixture over. Sprinkle the remaining oat mixture on top of the date spread, pressing gently.
Bake in a preheated, 350-degree oven for about 30 to 40 minutes, until golden brown. Cool completely in the pan. Cut into 16 pieces and serve.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. She can be reached at [email protected] .
Tu B’Shevat
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