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Rabbi Ari & Gila Isenberg's Tu Bishvat Recipes 2021

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Rabbi Ari & Gila Isenberg's Tu Bishvat Recipes 2021 Rabbi Ari & Gila Isenberg’s Tu Bishvat Inspired Recipes Chicken with Figs | Meat/Fleishigs Adapted from the I ❤ Kosher Cookbook. This recipe is perfect for Shabbat and highlights 3 of the 7 Tu Bishvat species: olive (oil), grapes (wine), and figs. Ingredients: ● 8-10 chicken thighs, skin on / bone in ● ¼ cup honey ● ¼ cup tomato paste (if you like sweeter dishes, you can substitute for ketchup) ● ¼ cup soy sauce ● 2 tablespoons olive oil ● ⅓ cup dry red wine ● 2 cloves of garlic, minced ● ½ cup dried figs, halved (stemmed) Instructions: Combine the honey, tomato paste/ketchup, soy sauce, olive oil, wine, garlic, and figs in a small bowl and pour over the chicken. Cover tightly with foil and marinate in the fridge for at least 30 minutes, or up to overnight. Preheat the oven to 350F. Roast the chicken, covered, for 30 minutes. Raise the oven temperature to 400F. Uncover and roast until the chicken is crispy on the outside, 30 minutes longer. Makes 4-6 servings Chicken with Pomegranate and Walnuts | Meat/Fleishigs Adapted from the Balaboosta Cookbook, but there are many great variations of this recipe out there. This recipe is also known as Fesenjan, is a beloved Persian dish that is perfect for Shabbat or Rosh Hashanah. In Iran, walnuts were considered a pricey and festive ingredient so this dish is often made for special occasions. It highlights 1 of the 7 Tu Bishvat species: pomegranates. Ingredients: ● 2 pounds of chicken thighs and drumsticks ● 1 tbsp plus 1 tsp kosher salt ● 2 tsp freshly ground black pepper ● 2 tsp ground cumin ● 2 tsp ground turmeric ● 3 tbsp canola oil ● Pomegranate confiture (½ c pomegranate molasses, ½ c pomegranate juice, ¼ c honey, all whisked) - see below where to buy ● 3 cups of walnuts, toasted ● Fresh pomegranate seeds and fresh chopped parsley, for serving Instructions: Preheat the oven to 350F. Arrange the walnuts on a cookie sheet in a single layer. Bake 8-10 minutes, checking frequently until toasted. Place a large pot or dutch oven over medium high heat for 5 minutes. While the pot is heating, pat the chicken dry and season with the salt, pepper, cumin, and turmeric. Add the oil to the pot and add the chicken, skin side down. Brown on all sides, at least 2-3 minutes a side. Don’t overcrowd the pot. Add in the pomegranate confiture and stir in the walnuts. Place the lid on the pot and bring to a boil, then lower the heat to simmer for 45 minutes on the stove. Uncover and reduce the sauce for another 45 minutes. Remove from the heat, and take the pot straight to the table for a family style meal. Optional: top with fresh chopped parsley and pomegranate seeds to serve. Makes 4-6 servings Barley Tea (Boricha) | Pareve This nutty caffeine free tea is a popular beverage in Korea and Japan and helps with digestion. This recipe highlights 1 of the 7 Tu Bishvat species: barley. Ingredients: ● 2 liters water ● 3 Tbsp toasted barley grains , or more to taste Instructions: Toast the barley in a dry pan (do not use any oil) for 15 to 20 minutes over low-medium heat until the barley is a deep brown color. Boil the water in a kettle or pot until rapidly boiling. Place the roasted barley in a tea strainer in the pot or kettle and continue to boil further 5 mins on low to medium low heat. Remove the kettle from the heat and remove the roasted barley from the kettle. You can cool the tea and refrigerate it, or drink it hot. Pomegranate Martini | Pareve This cocktail is inspired by the shucks in Tel Aviv, where pomegranates and other fruits are freshly squeezed on the spot. This recipe highlights 1 of the 7 Tu Bishvat species: pomegranates. Ingredients: ● 1 ½ cups (375 ml) of vodka ● 2 ½ cups (625 ml) pomegranate juice - fresh or store bought - see below where to buy ● ¼ cup (50 ml) orange liqueur ● Fresh pomegranate seeds (optional) Instructions: You can shake each martini to order, but if you are making more than 2 or 3 cocktails, recommend making a big pitcher in advance and refrigerating it. Add ice before serving, and garnish with fresh pomegranate seeds (optional). Makes 8-10 servings Fig & Thyme Butter Spread | Dairy / Milchigs Adapted from the Love & Lemons Every Day Cookbook. This tasty spread goes great with your favorite bread as an appetizer, or can accompany a cheese board. This recipe highlights 3 of the 7 Tu Bishvat species: figs, dates, and wheat. Ingredients: ● ¼ cup unsalted butter, at room temperature ● 2 dried figs, diced ● 1 ½ tsp fresh thyme leaves ● 1 ½ tsp silan (date syrup) - see below where to buy ● Pinch of sea salt ● Serve with your favorite bread. We like sliced baguette. Instructions: Combine the butter, dried figs, thyme, silan, and salt in a food processor and process until smooth. This butter can be frozen as well. Stuffed Figs with Goat Cheese | Dairy/Milchigs Adapted from Tori Avey’s Kitchen. This is a perfect appetizer for fall, or can even serve as part of a dessert cheese course. This recipe highlights 4 of the 7 Tu Bishvat species: figs, dates, pomegranates, olive (oil). Ingredients: ● 12 fresh figs ● 4 oz goat cheese ● 1 tsp extra virgin olive oil ● Salt and freshly ground black pepper ● 1/4 cup date syrup aka Silan (you may substitute honey) - see below where to buy ● Pomegranate seeds Instructions: Preheat the oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a greased, parchment paper lined sheet tray. If the figs wobble, slice the bottom of the figs off to create flat bottoms. Place goat cheese in a plastic ziploc bag and massage with warm hands until the cheese is softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig.. Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper. Broil the figs for about 5-6 minutes. Warm date syrup (silan) or honey in a small saucepan or microwave it for about 30-45 seconds. Remove the figs from the oven and drizzle with silan. Top with pomegranate seeds. These can be served warm or at room temperature. Special Ingredients used tonight Galilee’s silan (date syrup) is available on Amazon. California Olive Ranch Oil is sold locally at any Shoprite or Whole Foods Vauxhall Lakewood Pomegranate juice is sold locally at Kings..
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