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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS
I. LESSON OBJECTIVES
- Wash and prepare the fruit and arrange them on the appropriate trays by category.
- Prepare the nuts and arrange them on the appropriate trays by category.
- Slice and wash leeks properly.
- Wash and slice mushrooms.
- Measure and combine ingredients.
- Use a stick blender safely.
- Chop chestnuts.
- Open cans.
- Chop onion, jackfruit and additional ingredients in the food processor.
- Grate or press garlic.
- Tear nori into small pieces.
- Use a potato masher.
- Form patties and coat them with bread crumbs.
- Bake the patties to the proper doneness.
- Sort nut meats to find the best ones.
- Arrange nut meats over the surface of the pie.
- Carefully pour custard into pie crust.
- Bake the maple pecan pie to the proper degree of doneness.
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
- 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
- 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.
- 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
- 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.
- Heat oil on medium heat in a 6-8 qt. heavy-bottomed pot. Add leeks and sauté, stirring occasionally.
- 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.
- 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.
- Turn heat to low and add pareve chicken stock, milk, and cream.
- Put aside about 3 oz. of the chestnuts and add the rest to the pot whole.
- 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.
- Chop reserved chestnuts coarsely and add to soup before serving, sprinkling on top of individual bowls, if desired.
- Serves about 8.
- 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
- Preheat oven to 375°F.
- Chop the onion finely in a food processor and place in a large bowl. No need to wash the processor.
- 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.
- 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.
- 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.
- Place bread crumbs in a wide, shallow bowl.
- 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.
- 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.
- Spray lightly with Bragg’s aminos.
- Bake for 15-20 minutes. Carefully turn over each cake, spray with Bragg’s aminos and bake for another 15-20 minutes.
- 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.
- 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.
- 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
- Mix together the first seven ingredients.
- Pour this sweet custard into the nine-inch, unbaked pie shell.
- Arrange the 1/2 cup whole nuts over the surface of the pie.
- 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.)
- Cool thoroughly before cutting into wedges, or custard will run.
