SUKKOT—ETROG-HONEY JELLY

 

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Etrog-Honey Jelly; thereby demonstrating that they know how to:

1. Use a microplane to grate the etrog rind.
2. Slice the etrogs and lemons.
3. Juice the etrogs and lemons.
4. Strain liquid.
5. Sterilize small canning jars and canning utensils.
6. Measure and combine ingredients.
7. Stir boiling liquids carefully observing safety precautions.
8. Use sterilized canning equipment to ladle hot liquid into hot jars.
9. Check lids to make sure a proper seal has been achieved.
10. Label cooled jars with content and date.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in one class.

2. It is essential for food safety that everything be really hot to ensure proper sterilization and sealing, so careful supervision is necessary.

B. TECHNIQUES

1. Especially if a quantity of jelly is to be doubled or tripled, make sure a large pot is used so as to avoid cooking over when the jelly bubbles up during the boiling process.

2. Place a clean dish towel or trivet under the jars to avoid creating stress on the glass when the hot jar in placed on a cold countertop.

3. It is especially satisfying to listen for the “ping” sound of the two-piece lids of the canning jars that show that they have sealed properly.

III. FOOD FOR THOUGHT

A. How does one determine what constitutes a “proper” and kosher etrog?

B. What are other possible uses for etrogim after the holiday?

C. Why do you think this particular fruit was chosen to represent Sukkot?

MATERIALS FOR ETROG-HONEY JELLY

• glass canning jars with new two-piece lids for sealing
• large pot (4 to 8 quart size) for cooking jelly
• large pot with insert to sterilize jars and utensils
• small pot for sterilizing lids
• long handled metal spoon for stirring
• specialized canning utensils, such as jar grippers, funnels, and tongs
• ladles
• glass measuring cups
• measuring spoons
• microplane for grating rinds
• citrus juicer
• two or more etrogim
• lemons
• honey
• liquid pectin
• labels for jars
• cloth dish towels or trivets
• dish cloths
• dishwashing liquid
• pot holders

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FOR THE STUDENTS

The fruit called in Hebrew, “etrog,” in Yiddish, “esrog,” or in English, “citron.” is the closest thing that any religion has to a sacred fruit. On the holiday of Sukkot, this fruit plays a major role in the rituals along with the lulav, a combination of palm, willow, and myrtle branches. One of the more beautiful ritual objects that one can own is a decorative box that houses the etrog. The etrog is a fruit that never rots, and so it can be kept in the box from year to year as it dries out and it continues to have a delightful, perfume for all time. 

A superstition about the etrog is that a pregnant woman who bites off the end, or pitom, after the holiday, will give birth to a boy. The pitom must be intact all during the holiday for the ritual, or the etrog is rendered unkosher. It is a fruit that clings to the tree and will dry up, if not picked, hanging on to its branch.

Part of the symbolism of the holiday involving the four species has each representing a particular limb of the body through which man is to serve God.
Etrog refers to the heart, the place of understanding and wisdom. Palm refers to the backbone, uprightness. Myrtle corresponds to the eyes, enlightenment. Willow represents the lips, the service of the lips (prayer).

Etrog-Honey Jelly

• 2-1/2 cups honey
• 3/4 cup fresh etrog and lemon juice, strained of all pulp
• 1 Tbsp., or more, grated etrog rind
• 1/2 bottle, or one pouch, liquid fruit pectin (3 ounces)

Finely grate the rind from as many etrogim as you can obtain (you should have at least two).

Squeeze as much juice from them as possible. There is not much juice inside, so add fresh-squeezed lemon juice to equal the 3/4 cup.

Combine honey, etrog/lemon juice and grated rind in a large, heavy-bottomed pot.

Stir over moderate heat until mixture reaches a full boil. Add pectin and bring again to a full, rolling boil, stirring constantly. Boil hard for one minute.

Remove from heat and continue to stir for three minutes.

Seal in hot sterilized canning jars.

Makes about 4 half pints.

WEDDINGS/UNDER THE CHUPPAH-SOUR CREAM POUND CAKE WITH BUTTERCREAM ICING WEDDING CAKE

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Wedding Cake; thereby demonstrating that they know how to:

1. Measure and combine the ingredients properly.
2. Use an electric mixer with beater and dough hook.
3. Cream butter and sugar.
4. Sift flour, salt and baking powder.
5. Alternately add ingredients.
6. Prepare the baking pans.
7. Bake to the proper degree of doneness.
8. Prepare icing and frost cake.
9. Load a pastry bag with a decorative tip and decorate cake.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. The class can be divided into two groups, one to prepare the cakes and one to prepare the icing.

2. It is absolutely essential that the cakes be room temperature before applying the icing, otherwise, the icing will melt. Be sure to allow enough time for the cakes to cool. Alternatively, the cakes can be made in one class and frozen or refrigerated for future use.

3. Also, the cakes can be made by one class, and the icing by a later class.

B. TECHNIQUES

1. This recipe produces a very sturdy cake that lends itself to being made in tiers if a more elaborate wedding cake is desired.

2. When making a tiered cake, it is customary to leave the upper tiers on their plates or boards and provide support by inserting four or more straws or thin wooden dowels into the cake beneath. This is so that the weight of the upper cakes does not depress the lower ones.

3. Students can practice icing decoratively with decorating tips and piping bags on a clean surface such as a flat plate before attempting the application on the cake. Icing can be reinserted into the bag and reused after practicing.

4. Icing roses, if desired, can be formed on waxed paper squares attached to a flower nail and then frozen on a tray for easy application to the cake. 

5. A lazy susan (plate that spins) is very useful for applying icing to the cake.

6. Do not freeze the cake for future use after icing it. It will “sweat” through the icing as it defrosts. The cake, once iced, can be refrigerated for 2 to 3 days.

III. FOOD FOR THOUGHT

A. What elements must be present for a Jewish wedding to be considered legal?

B. Why was the origin of Jewish weddings marked by two separate legal ceremonies?

C. What religious significance has been attributed to the uniquely Jewish breaking of a glass at the end of the ceremony?

D. It might be fun and interesting to schedule and plan a model wedding with your students at which this cake could be served as part of the festivities.

MATERIALS FOR SOUR CREAM POUND CAKE WITH BUTTERCREAM ICING

• electric mixer with flat beater

• granulated sugar

• unsalted butter
• large or extra large eggs
• all-purpose flour
• cake flour
• salt
• baking soda
• sour cream
• lemon extract
• orange extract
• pure vanilla extract
• solid vegetable shortening
• confectioner’s sugar
• milk
• measuring cups
• measuring spoons
• small bowl for cracking and checking eggs
• sifter
• waxed paper or cooking parchment
• non-stick cooking spray
• cake tester or thin wooden skewer
• cardboard cake boards
• 9" to 10" layer cake pans
• decorating pastry bags
• decorative pastry tips
• silicone spatulas
• flower nail (optional)
• waxed paper
• support straws or wooden support skewers (optional)
• scissors

• plastic wrap

• paper towels

• baking pans

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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WEDDINGS/UNDER THE CHUPPAH

The modern Jewish wedding, as we know it now, evolved from a ceremony that became prevalent in the Middle Ages. Until that time, a marriage took place in two entirely separate stages. There was a betrothal or erusin which involved a legal contract. The bride and groom were considered legally wed at this point and a get or divorce was necessary to dissolve the marriage. However, the marriage was not considered to be consummated until after the next ceremony, nissuin (nuptials)
which also came to be called chuppah. Until the eleventh century, a year might go by between the two ceremonies. At that time, because of the perilous circumstances in which Jews found themselves, the expense of two celebrations, and the temptation that bride and groom might feel when they had been promised to each other, but not allowed to touch, the ceremonies were combined. The distinction between the two ceremonies can still be seen in today’s weddings by the presence of two cups of wine (or one cup filled and blessed twice).

The wedding begins with a greeting to the guests, welcoming them to the ceremony and reminding them of their obligation to rejoice with and honor the bride and groom and to form a sustaining community for them. This is followed by an invocation. God is asked to bless the wedding. There is kiddush, a blessing for the first cup of wine. In most cases, the wine is not drunk until after birkhat erusin, the blessings of betrothal. This blessing once included a warning that the bride and groom not approach each other sexually until after the second ceremony. Today it is usually more loosely interpreted. After this blessing, the wine is drunk. Among members of some communities, the first cup of wine is shared with members of the immediate family and sometimes close friends. The ring ceremony follows. Symbolically, with the acceptance of the ring, the groom acquires the bride. The words which the groom speaks with the presentation of the ring are called the haray aht. The bride is not legally required to say or do anything when she receives the ring. In modern Conservative and Reform weddings, she may choose to express her acceptance and also to present the groom with a ring. Although there are no wedding vows in the Jewish wedding liturgy, many rabbis have added vows because of the American cultural need to say “yes.” Most avoid formulas that are identified with Christian wedding ceremonies. This completes the betrothal part of the ceremony.

It has become custom to separate the two ceremonies with the reading of the ketubah (marriage contract). Often, this is when the rabbi makes a short speech. The nuptial part of the wedding begins with another kiddush and consists of the sheva b'rachot (seven blessings) and yichud. The sheva b'rachot conclude the marriage service and the rabbi will usually make a pronouncement declaring the bride and groom as husband and wife. The groom will then break a glass. This is a
custom and is essentially non-religious, but over the thousands of years that it has been a part of the ceremony, it has been imbued with religious symbolism. Yichud is a short period of isolation of the bride and groom, which in ancient times, was when the consummation of the marriage took place.

A joyous celebration follows with music, dancing, feasting, drinking and other forms of entertainment. The following recipe for a beautiful wedding cake will please and honor the bride and groom.

SOUR CREAM POUND CAKE

• 2-3/4 cups sugar
• 1 cup butter
• 6 eggs
• 1-1/2 cups sifted all-purpose flour
• 1-1/2 cups sifted cake flour 
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup dairy sour cream
• 1/2 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla
• 1 cup chocolate chips (optional)

1. In mixer bowl, cream together sugar and butter until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, salt, and baking soda.
4. Add to creamed mixture alternately with sour cream, beating after each addition.
5. Add extracts and vanilla and beat well. (Add chocolate chips if desired)
6. Pour batter into greased, waxed paper-lined baking pans.
7. Bake at 350°F. for 40-45 minutes, or until cakes tests done.
8. Cool 15 minutes before removing from pan.
9. Yields two 9-inch layers

BUTTER CREAM ICING

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 1 teaspoon vanilla
• 1 lb. sifted confectioners sugar
• 2 T. milk

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, 1 cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at high speed until light and fluffy.
7. Keep icing covered with a damp cloth until you are ready to decorate.
8. For best results, keep icing bowl in refrigerator when not in use.
9. Can be refrigerated in airtight container for up to three weeks or frozen indefinitely. Rewhip before using.
10. Yields 3 cups

SHLISSEL CHALLAH (FOR THE SHABBAT FOLLOWING PESACH)

 

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Shlissel Challah; thereby demonstrating that they know how to:

1. Measure and combine the ingredients properly.
2. Use an electric mixer with beater and dough hook.
3. Gauge the correct temperature for water to activate yeast.
4. Knead and divide raised dough into portions.
5. Prepare the baking pans.
6. Braid the portions into the appropriate shape.
7. Combine the sugar and egg for glaze.
8. Brush the challot with the glaze.
9. Sprinkle the challot with sesame seeds.
10. Bake to the proper degree of doneness.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This dough requires two lengthy rising periods, so will, most likely, not be able to be completed in one class.

2. It would be expedient to prepare a batch ahead of time, perhaps even finishing the challot for tasting for the class. The class can prepare the dough, at which time it can be frozen and finished during a future class. If the dough is to be frozen, freeze before proofing. When it is to be formed, before class, allow enough time to let it come to room temperature, rise for 2 hours, punch down, and let rise for another hour. Then you can proceed with portioning and braiding, etc.

3. Alternatively, an earlier class can prepare the dough for a later class to finish, or a class can return after the lengthy rising period to complete the braiding and baking.

4. Baked challot freeze very well and can be defrosted and placed in a warm oven before serving at which point it is akin to fresh-baked.

B. TECHNIQUES

1. A small quantity of extra flour can be worked in if the dough feels too loose and sticky.

2. To avoid waste, put the measuring spoon from the honey into the measured boiling water that is to be added to the dough and stir. This uses every drop of honey.

3. After making this for many years, I remember to include all the ingredients into the egg mixture by invoking the four “emahot” mothers, Sarah, Rebecca, Rachel and Leah—oil, sugar, salt, and honey.

4. Make sure a very large bowl is used during the proofing (rising) process as the dough easily triples in size during the two hour rising.

5. This amount easily makes four smaller challot and two can be frozen for future use.

6. A special pan that has air at the bottom between two layers of metal allows the challot to brown evenly.

7. If a convection oven is available, that also helps in the browning process.

III. FOOD FOR THOUGHT

A. Why must we have two challot for the blessing on Friday evening?

B. Why is it traditional to cover the challot before we say the blessing?

C. What is the significance of having this particular key shape on the first Shabbat following Passover?

MATERIALS FOR SHLISSEL CHALLAH

• electric mixer with flat beater and dough hook

• active dry yeast (2 packets or 4-1/4 tsps. from jar of active dry yeast (not Rapid-Rise)

• 7-8 cups of bread flour (not all-purpose)

• 3/4 cup sugar

• 6 large or extra-large eggs

• 1/2 cup avocado oil

• kosher salt

• 4 tsps. honey (preferably orange blossom)

• yellow corn meal

• non-stick cooking spray

• raisins and/or Craisins (optional)

• sesame seeds

• 1 qt. jar with lid for proofing sponge

• basting brush

• very large mixing bowl

• plastic wrap

• paper towels

• baking pans

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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FOR THE STUDENTS

Metaphorically, in Jewish, as well as Christian theologies, heaven is envisioned as a place, the entry to which, is behind locked gates. The source of good health and wealth are stored behind these gates. Hence, our prayers on the High Holy Days for God to open those gates so that our prayers may ascend to heaven. Right after Pesach, this key symbol is a representation of our wish that God will open the gates and pour forth sustenance for the people of Israel. During our wanderings in the desert, God provided manna, giving us two portions for Friday evening so that we would not have to gather it on Shabbat, hence the two loaves. The sesame seeds represent the manna because they are white and taste a bit like honey, just as the manna was described in Exodus 16. The manna began in the month of Iyar, and ended In the time of Joshua, when we conquered the Land of Israel. When the manna ceased, there was a concern about our ability to provide for ourselves. We bake this shape on the Shabbat following Pesach because it is at the introduction of the month of Iyar and recalls the first time we entered the Land and observed the Passover, and were concerned about our ability to provide for ourselves when the manna ceased. 

When making a large quantity of challot (5 lbs. of flour or more), it is traditional to remove a small piece of the raw dough, about the size of an olive, recite a blessing, and burn the piece at the bottom of the oven before placing the loaves in the oven to bake. This commemorates the burnt offering made during Temple times. The loaf gets it name from this separated piece which is known as challah in Hebrew. 

Shlissel Challah (for the Shabbat Following Pesach)

• 2 envelopes active dry yeast or 4-1/4 tsps. from jar (not rapid rise)
• 1 Tbsp. bread flour (not all-purpose flour)
• 2 tsp. sugar
• 3/4 cup lukewarm water

Mix above four ingredients in a one-quart lidded jar. Let proof for 10 minutes.

• 2 large or extra-large egg yolks
• 3 large or extra-large eggs
• 1/2 cup avocado oil
• 1/2 cup sugar
• 1 Tbsp. kosher salt
• 4 tsp. orange blossom honey

Meanwhile, mix above six ingredients in mixer bowl with paddle or regular beaters.

• 1-1/2 cups very hot or boiling water
• 4 cups bread flour

Add two above ingredients to mixing bowl and beat with paddle or regular beaters for 2 minutes.

• 4 cups bread flour
• yeast sponge from jar

Add the bread flour and proofed yeast mixture to the mixer bowl and beat with dough hook for 5-10 minutes.

• 1 large egg
• 2 Tbsp. sugar
• Non-stick cooking spray
• Yellow cornmeal for dusting pans
• Raisins and/or Craisins (optional)
• Sesame seeds

Turn the dough into a very large, cooking spray-coated bowl and cover bowl with plastic wrap. Keep in a warm place away from drafts. Let rise for 2 hours and punch down. Re-cover and let rise for another hour. Preheat oven to 350°F. Turn out the dough onto a well-floured board, sprinkle with raisins and/or Craisins if desired and knead for 5 minutes. Cut dough into pieces. Break off an olive-sized piece and toss it into the bottom of the hot oven after reciting the blessing below.

Braid pieces to form two loaves. Transfer the loaves to baking sheets (I use Cushion-Air type pans to give a crisp crust without burning) that have been sprayed with non-stick cooking spray and dusted lightly with cornmeal. Paint loaves with a mixture of 1 egg beaten with 2 Tablespoons of sugar. Sprinkle with sesame or other seeds. Let rise uncovered in a warm place away from drafts about 15 minutes. Bake approximately 40 minutes in center of oven or 30 minutes in a convection oven.

Blessing for Burning the Challah

Baruch atah adonai eloheynu melech ha-olam asher kidshanu b’mitzvoh tav vitzivanu la ha-freesh challah.

TU B’SHEVAT SEDER RECIPES (Chestnut Soup)(Jackfruit “Fish” Cakes)(Maple Pecan Pie)

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Tu B’Shevat seder dishes and meal, and by participating in a Tu B’Shevat seder; thereby demonstrating that they know how to:

1. Wash and prepare the fruit and arrange them on the appropriate trays by category.
2. Prepare the nuts and arrange them on the appropriate trays by category.
3. Slice and wash leeks properly.
4. Wash and slice mushrooms.
5. Measure and combine ingredients.
6. Use a stick blender safely.
7. Chop chestnuts.
8. Open cans.
9. Chop onion, jackfruit and additional ingredients in the food processor.
10. Grate or press garlic.
11. Tear nori into small pieces.
12. Use a potato masher.
13. Form patties and coat them with bread crumbs.
14. Bake the patties to the proper doneness.
15. Sort nut meats to find the best ones.
16. Arrange nut meats over the surface of the pie.
17. Carefully pour custard into pie crust.
18. Bake the maple pecan pie to the proper degree of doneness.

B. The students will demonstrate their knowledge of how these recipes fit into the history and traditions of the Jewish community including the evolution of the seder from ancient times by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. Two of these recipes can be completed entirely during class time and put aside in the freezer until the date of the actual seder.

2. The chestnut soup will keep in the refrigerator for up to a week and should be made prior to the date of the actual seder.

3. This lesson was intended to be presented in multiple segments, covering several classes leading up to the holiday of Tu B’Shevat; preferably in four separate classes, the fourth being the seder itself. 

B. TECHNIQUES

1. If working with children, there is no need to worry about the use of alcoholic beverages in the soup. The alcoholic content dissipates with the cooking, and time should be taken to make sure there is a proper reduction of the liquid.

2. Ordinarily, mushrooms should not be washed as it changes the texture. However, in the soup recipe, the mushrooms are going into liquid anyway. The salad spinner is used to remove as much liquid as possible and prevent the mushrooms from absorbing a lot of water. 

3. Using a stick blender in hot liquid can be a bit tricky. If possible, let the soup cool down a bit, or make sure that the blender stays well submerged during the process.

4. Forming the patties and coating with bread crumbs is best achieved with slightly wet hands, otherwise, the mixture make prove a bit sticky.

5. Experiencing the seder itself should be a memorable experience that can be enhanced by providing a pretty tablecloth, fresh flowers, pretty serving trays, nice tableware and copies for each student of the service so that all can take part in reading and participating. It should truly be a festive occasion.

6. Preparing, heating, serving, and cleaning up afterwards should be assigned and allocated to students beforehand, so that all goes smoothly.

III. FOOD FOR THOUGHT

A. What motives may the mystic rabbis of Tzfat (Safed) have had in developing this tradition?

B. How does this “Jewish Arbor Day” differ from our American Arbor Day in timing and scope? In what ways is it similar.

C. The liturgy of the seder is, by no means, fixed. The time spent on a seder can range from several minutes to several hours. Can the students think of other materials and activities that they think might be useful and meaningful to add?

D. How does this lesson tie in with our concerns about climate change and the effects on the Earth that trees can wield?

MATERIALS FOR TU B’SHEVAT SEDER

• 1 large or 2 small leeks

• 1 Tbsp. toasted sesame oil

• 1 lb. fresh mushrooms, any variety (I like shiitake the best for this, but plain white ones, or even dried will do in a pinch)

• 1/2 cup dry vermouth, leftover white wine, or Frangelico

• 2 Tbsp. Osem or Telma pareve chicken soup mix

• 6 cups lowfat or whole milk, or almond milk

• 1/2 cup heavy cream (optional)

• 12-14 oz. peeled, roasted chestnuts

• salt and freshly ground pepper to taste

• 1 large sweet onion

• 2 20-oz. cans young green jackfruit in brine

• 2 15.5 oz. cans cannellini beans

• 2 sheets sushi nori, cut or torn into small pieces

• 1/4 cup nutritional yeast

• 2 Tbsp. Old Bay seasoning

• 1 medium elephant garlic clove

• 1 Tbsp. Pearl River mushroom soy sauce

• 1 Tbsp. prepared Dijon mustard

• 1/2 tsp. turmeric powder

• 1 cup old-fashioned oatmeal

• 2 cups panko bread crumbs

• Bragg’s liquid aminos in pump spray bottle

• 1 cup genuine maple syrup

• 4 large eggs

• 1 cup granulated sugar

• 4 Tbsp. melted unsalted butter

• pinch of salt

• dash of vanilla extract

• 1-1/2 cup shelled pecans 

• 1 nine-inch, unbaked pie shell

• 2 sharp knives

• measuring cups

• measuring spoons

• large mixing spoons

• cutting board

• salad spinner

• stick blender

• silicone spatulas

• colander

• potato masher

• large ice-cream scoop

• large mixing bowl

• large 6-8 qt. pot

• paper towels

• baking trays

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

For the seder:

• tablecloths
• serving dishes
• serving bowls
• serving utensils
• fresh flowers
• table ware place settings
• individual plates and bowls
• individual water glasses
• wine or juice glasses (one can be refilled, or, if the class is small, 4 per person)
• individual copies of the seder liturgy
• four different colors of wine or juice (one can begin with white grape juice and add increasing amounts of dark grape juice, or use white grape juice, peach/grape juice, rose grape juice and dark grape juice) (in the case of wine: white wine, golden-colored, such as sauternes, rosé, and red) 
• dish cloths
• dishwashing liquid
• dish towels
• pot holders

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FOR THE STUDENTS

Tu B’Shevat

The relatively minor Jewish holiday, Tu B’Shevat, is an abbreviated form of Hamishah-Asar B’Shevat, the fifteenth day of the Hebrew lunar calendar month of Shevat. The holiday is also known as Rosh Hashanah Le’Ilanot, the New Year of the Trees. The date coincides with the time of year when the sap begins to flow in the trees in Israel, and our celebration is an affirmation of our pledge to share in the rebuilding of the land and make the desert bloom. A seder, or festive meal, is conducted and is a delightful way to celebrate the importance of trees and the bounty of nature that God has provided, while at the same time considering how we can conserve and respect that gift.

Tu B’Shevat Seder

Introduction

In the 16th century in northern Israel, in the spiritual town of Tzfat (Safed), the Jewish mystics created the Tu B’Shevat seder. They recognized the many and varied dimensions of God’s creation and used the fruits of Israel to symbolize the

nature of these dimensions of existence.

The Torah characterizes Israel as being blessed with seven varieties of produce: “A land of wheat and barley, of vines, figs and pomegranates, a land of olives and honey. (Deuteronomy 8:8)

In Israel, the holiday is always marked by the planting of trees. School children are taken on field trips especially for the purpose of planting trees, and great importance is placed on this simple act for many reasons. The pledge to make the desert bloom is part of the overwhelming desire to ensure a rich life in the “land of milk and honey.” In modern times, the burning of forests by enemies of Israel has strengthened the resolve to maintain and beautify the land to assure our continued presence there. In the diaspora, the concern of Jews for the land of Israel is expressed through the purchase of tree certificates from the Jewish National Fund. A certificate is purchased which indicates that a tree has been planted in memory of or in honor of someone. In addition to the planting of trees, these monies are used to maintain existing forest.

Hand Washing

Barukh ata Adonai, Eloheinu Melekh ha-olam, asher kidshanu b’mitzvotav, v’tzivanu al netilat yadayim.

Blessed are You, Source of all life, Who commands us to ritually wash our hands.

1.

The First Cup of Wine

This cup of white wine or grape juice symbolizes winter, the dormant stage of nature and the mystical dimension of atzilut, or emanation, at which God’s energy infused the creation process with initial life.

Barukh ata Adonai, Eloheinu Melekh ha-olam borei peri ha-gafen.

Blessed are you, Source of all life, Creator of the fruit of the vine.

For Adonai your God is bringing you into a good land. A land of brooks of water, of fountains and depths springing forth in valleys and hills, a land of wheat and barley and vines and fig trees and pomegranates, a land of olive trees and honey, a land wherein you shall eat without scarceness, you shall not lack anything in it; a land whose stones are iron and out of whose hills you may dig brass. And you shall eat and be satisfied, and bless God for the good land, which is being given unto you. (Deuteronomy 8:7-10).

The First Fruit

Fruit that has a hard or inedible shell or rind on the outside and is soft and completely edible on the inside, such as walnuts, coconuts, almonds, pistachios, pecans. 

The hard shell symbolizes the protection that the earth gives us and by representing the physical being as a soul covered by the body, also reminds us to nourish the strength and healing power of our own bodies.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

2.

The Second Cup of Wine

This cup of wine or grape juice is mostly white, with a little red mixed in, to symbolize the beginning of spring, the earth’s reawakening and the mystical concept of formation and birth, often associated with water.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-gafen.

Blessed are You, Source of all life, Creator of the fruit of the vine.

Blessed shall you be in the city, and blessed shall you be in the field. Blessed shall you be in the fruit of your body, and the fruit of your land, and the fruit of your cattle, and the young of your flock. Blessed shall you be in your basket and your kneading trough. Blessed shall you be when you come in and blessed shall you be when you go out (Deuteronomy 28:36).

The Second Fruit

This fruit is soft with an edible rind and a pit in the center, such as olives, dates, peaches, and apricots.

They symbolize the life-sustaining power that emanates from the earth and remind us of the spiritual and emotional strength that is within each of us, of the heart protected by the body. The tamar, or date palm, has a further symbolism. In Bereshit Rabbah 41, the rabbis compared Israel to a date palm because it is a tree of which every part is useful.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

3.

The Third Cup of Wine

This cup of wine is mostly red with a little bit of white added representing the full arrival of spring and the mystical concept of beriah, or creation.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-gafen.

Blessed are You, Source of all life, Creator of the fruit of the vine.

Then God formed the human from the dust of the ground, and breathed into the nostrils the breath of life; and the human became a living soul. (Genesis 2:7)

The Third Fruit

This has a tough skin on the outside but sweet fruit within such as mangos, bananas, avocados, or sabra, a desert pear, fruit of a cactus plant. They symbolize the mystery of the world and our study of Torah. We are constantly seeking to uncover her secrets, and are continually nourished by her fruits.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

4.

The Fourth Cup of Wine

This cup is all red, symbolizing the full glow of summer, the mystical concept of fire and the idea that within all living things dwells a spark of God.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-gafen.

Blessed are You, Source of all life, Creator of the fruit of the vine.

And the angel of God appeared to him in a flame of fire out of the midst of a bush; and Moses looked, and behold, the bush burned with fire and the bush was not consumed. (Exodus 3:2) And God said, “let the earth bring forth grass, the herb yielding seed, and the fruit trees yielding fruit after his kind, whose seed is in itself, upon the earth,” and it was so. (Genesis 1:9-13)

The Fourth Fruit

This fruit is soft throughout and is completely edible, such as figs, grapes, and raisins. This type symbolizes the highest form of spirituality, God’s omnipresence and our own inextricable ties with the earth. The tasting of this fruit may be followed by the tasting of wheat in the form of cake, bread, or cookies.

Barukh ata Adonai, Eloheinu Melekh ha-olam, borei peri ha-etz.

Blessed are You, Source of all life, Creator of the fruit of the tree.

Closing Prayer

May it be Your will, our God and God of our ancestors, that through our eating of the fruits and drinking of the juices, which we have blessed, that the trees of Israel will renew themselves by blossoming and growing. May the trees we have planted in Israel add to the beauty and blessing of Zion. We pray that this seder celebration of Tu B’Shevat will inspire in us a deeper sensitivity to nature’s gifts. May the day soon come when we can plant a tree ourselves in Israel in fulfillment of the Commandments.

At this special Shabbat Tu B’Shevat seder, we pray for God to guard us and watch over all the Jewish People everywhere, in Israel, in the United States and in all the other countries where they live, some in freedom, some still in servitude. Our greatest hope is that all people will be free to live in peace everywhere.

 

The following three recipes are appropriate for a three-course Tu B’Shevat meal because they are all made with the wonderful bounty provided by trees, a fitting and delicious repast 

in honor of Rosh Hashanah Le’Ilanot, the new year of the trees. 

1. Chestnut Soup

• 1 large or 2 small leeks
• 1 Tbsp. toasted sesame oil
• 1 lb. fresh mushrooms, any variety (I like shiitake the best for this, but plain white ones, or even dried will do in a pinch)
• 1/2 cup dry vermouth, leftover white wine, or Frangelico
• 2 Tbsp. Osem or Telma pareve chicken soup mix, dissolved in one cup boiling water
• 6 cups lowfat or whole milk
• 1/2 cup heavy cream
• 12-14 oz. peeled, roasted chestnuts
• salt and freshly ground pepper to taste

1. Rinse and trim any tough green tops and roots from the leek. Split lengthwise and rinse again, checking for sand in the outside fronds. Place the leek cut side down and slice into thin half-moons. Transfer the pile to a colander and rinse thoroughly again. Allow to drain thoroughly.
2. Heat oil on medium heat in a 6-8 qt. heavy-bottomed pot. Add leeks and sauté, stirring occasionally.
3. Meanwhile, rinse mushrooms and spin dry in a salad spinner. Trim bottoms and slice. (You can use an egg slicer if your mushrooms are small and tender and you have a sharp one.) Add to leek mixture and continue to sauté mixture until leeks are tender and translucent and juices from mushrooms have begun to evaporate.
4. Add the vermouth, wine, or Frangelico, and increase the heat to medium high. Continue to cook, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
5. Turn heat to low and add pareve chicken stock, milk, and cream.
6. Put aside about 3 oz. of the chestnuts and add the rest to the pot whole.
7. When everything has become just warm, use a stick blender to purée the entire mixture. Continue to heat on very low until the mixture is warmed through. Do not boil. Taste for seasoning and add salt and freshly ground pepper as desired. If the soup thickens too much, add some additional milk and stir until desired consistency is reached.
8. Chop reserved chestnuts coarsely and add to soup before serving, sprinkling on top of individual bowls, if desired.
9. Serves about 8.

2. Vegan Jackfruit “Fish” Cakes

Click here for additional photos.

No-Fat Vegan Jackfruit “Fish” Cakes

(makes 14-18 crab cakes)

• 1 large sweet onion
• 2 20-oz. cans young green jackfruit in brine, rinsed and well drained
• 2 15.5 oz. cans cannellini beans, rinsed and well drained
• 2 sheets sushi nori, cut or torn into small pieces
• 1/4 cup nutritional yeast
• 2 Tbsp. Old Bay seasoning
• 1 medium elephant garlic clove, pressed or grated fine on microplane or ginger grater
• 1 Tbsp. Pearl River mushroom soy sauce
• 1 Tbsp. prepared Dijon mustard
• 1/2 tsp. turmeric powder
• 1 cup old-fashioned oatmeal
• 2 cups panko bread crumbs
• Bragg’s liquid aminos in pump spray bottle

1. Preheat oven to 375°F.
2. Chop the onion finely in a food processor and place in a large bowl. No need to wash the processor.
3. Add the jackfruit to the processor and pulse until it is broken into rough pieces about 1/2-inch in size. Keep it fairly coarse and be careful to keep it flaky and chunky. Add to the onions. Again, no need to wash the processor.
4. Add the white beans to the processor, along with nori, nutritional yeast, Old Bay seasoning, garlic, soy sauce, mustard, turmeric powder, and oatmeal. Pulse until a coarse paste is achieved. This may require a bit of patience and pushing the mixture around with a spatula until it has chopped everything finely.
5. Add paste to onions and jackfruit in the bowl and mash and stir together with a potato masher. Try to leave the jackfruit in as big pieces as you can. Let mixture stand about 15 minutes.
6. Place bread crumbs in a wide, shallow bowl.
7. With wet hands, scoop a rounded, large ice-cream scoop of the mixture into your hand, then pat and form into a hamburger-sized patty. Press into bread crumbs and carefully turn over and press the second side into the crumbs, shaking bowl a bit sideways to move crumbs around the patty.
8. Gently place each patty onto parchment, or silpat-lined baking sheet. If you desire, when all patties have been formed, you may want to sprinkle some of the leftover crumbs on top and press in gently.
9. Spray lightly with Bragg’s aminos.
10. Bake for 15-20 minutes. Carefully turn over each cake, spray with Bragg’s aminos and bake for another 15-20 minutes.
11. Serve warm with cocktail sauce or spicy mustard. We like it on a whole-grain bun with both, and with tomato slices, red onion slices, ground fresh horseradish, lettuce and pickles.
12. Freeze extra patties, once they have cooled, right on the baking pan. Once frozen, they may be packed in plastic freezer bags for future use. They can be rewarmed, without defrosting, uncovered, in the oven, toaster oven, or microwave.

3. Maple Pecan Pie

Maple Pecan Pie

• 1 cup genuine maple syrup
• 4 large eggs, lightly mixed with a fork
• 1 cup granulated sugar
• 4 Tbsp. melted unsalted butter
• pinch of salt
• dash of vanilla extract
• 1 cup shelled pecans (Sort the nuts and save the best-looking ones to go on top.)
• 1 nine-inch, unbaked pie shell
• 1/2 cup of the best-looking pecan meats

1. Mix together the first seven ingredients.
2. Pour this sweet custard into the nine-inch, unbaked pie shell.
3. Arrange the 1/2 cup whole nuts over the surface of the pie.
4. Bake at 400°F. for 15 minutes; then at 350°F. for another half hour—or until the filling is well set at the edges. (Shake the pan slightly. When the center ceases to wobble, take the pie out of the oven.)
5. Cool thoroughly before cutting into wedges, or custard will run.