Comments on: Tu B’Shvat Recipe Challenge

By: chocolate.nu

chocolate.nu — Sun, 29 Nov 2009 09:59:50 +0000

here’s one of my favorites. For more check out http://www.chocolate.nu

Cake:
1 cup finely chopped dates
1 tsp. baking soda
1-1/2 cups boiling water
1/4 tsp. ground nutmeg
1-3/4 cups flour
1/2 tsp. salt
3/4 tsp. baking soda (yes, again, this is not a mistake)
1 tsp. baking powder
1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 tsp. vanilla extract

Topping:
1/2 cup sugar
1/2 cup nuts, chopped (optional)
2 cups chocolate chips

Toss the dates with the baking soda in a medium sized bowl. Pour the boiling water over them and stir. Set aside and let cool to room temperature.

While the date mixture is cooling grease a 9″x13″ pan and set aside. Preheat the oven to 350°F.

Sift together the nutmeg, flour, salt, baking soda and baking powder; set aside.

Cream the butter or margarine and sugar with an electric mixer. Add the eggs and vanilla; blend well. Pour in the date mixture and blend. Add the dry ingredients and beat until smooth.

Pour the batter into the prepared pan and top with the sugar, nuts and chocolate chips. Bake for 30 to 35 minutes until a toothpick comes out clean. This may be tricky because of the chocolate chips so you’ll have to work around them when checking for doneness.

By: Tracey

Tracey — Mon, 23 Feb 2009 18:28:48 +0000

Hmn… yeah, stuffed grape leaves is not really for the uninitiated. How about just the filling as a sweet-and-savory pilaf, adding some raisins for the “grape” portion? I tried this over the weekend and I thought it was pretty tasty:

2 cups water
1/2 cup pomegranate juice
1/2 cup pearl barley
1/2 cup bulgar wheat
3 or 4 figs, chopped
3 or 4 dates, chopped
handful of raisins
1/4 cup olive oil
spices (adjust to taste):
1 tbsp mint
1 tbsp dill weed
1 tsp garlic
1 tsp black pepper
additional 1/2 cup of water

Bring 2 cups water and 1/2 cup pomegranate juice to a boil. Add barley. Reduce to simmer for 15 minutes. Add bulgar wheat. Turn off heat and leave sitting for at least 15 minutes.

Heat olive oil in a deep saute pan. Add spices and swirl, so the spices are blended into the oil (spice-infused oil). Add the barley/bulgar mix, along with any remaining liquid, and the fruit. Saute for a few minutes. Add about 1/2 cup of water (less if there was a significant amount of liquid left in the barley/bulgar mix), bring to a low simmer and cover for about 10 minutes, to soften and plump up those dry fruits.

Makes about 5 cups of pilaf.

By: Sermon Outlines

Sermon Outlines — Wed, 18 Feb 2009 19:42:35 +0000

That to most might sound weird, but to me it sounds really good..I think I am going to have to try it! :) Thanks for the post! :)

By: DebraG

DebraG — Wed, 11 Feb 2009 16:11:15 +0000

That sounds great!

By: Tracey

Tracey — Tue, 10 Feb 2009 20:45:09 +0000

Yeah, yeah, I know, it’s way late, but you intrigued me. (grin)

How about a variation on dolmades: bulgur wheat and barley instead of the usual rice filling, with a bit of chopped figs and dates, with some olive oil and pomegranate juice for binding, wrapped in grape leaves?

By: Tracey

Tracey — Sun, 08 Feb 2009 17:33:27 +0000

@DebraG: I was thinking much the same thing!
How about: sprouted wheatberries for a base of greens, with cooked barley, chopped fig, dates and pomegranate on top. with a dressing of olive oil, balsamic vinegar and pomegranate juice.

By: DebraG

DebraG — Fri, 06 Feb 2009 01:33:19 +0000

Sounds like a great cold salad recipe – easy to prepare ahead for shabbat lunch – soaked wheatberries, cooked barley, chopped fig and dates – make a dressing with olive oil, pomegranate syrup, and red wine vinegar – chewy, sweet and sour…..or if you like sweet and salty, add sliced olives too!

By: Marci

Marci — Thu, 05 Feb 2009 18:40:02 +0000

Chocolate covered figs is my TuB’Shvat food of choice, but now that you’ve mentioned it, it seems like a fondue party with figs, dates, and grapes would be indicated. I think I draw the line at dipping pomegranate seeds.

By: stacy

stacy — Thu, 05 Feb 2009 16:29:37 +0000

YES! My husband recently started making Alton Brown’s Turkey Meatloaf with fig and grape juice, we were hesitant at first (sounds weird) but now it is a standard menu item!