Recipes for a  fruit-filled Tu B'Shevat
By Joni Schockett

Tu B'Shevat is a holiday that often goes unnoticed. It is smack in the middle of the winter, yet it is the holiday that, despite the winter whiteness in our own backyard, asks us to take notice of the earth around us, to honor it and respect all that it gives us.

Tu B'Shevat is called the "Birthday of the Trees" and, in fact, many honor the holiday by planting trees in Israel. The holiday is celebrated with a joyous seder that honors the earth, the trees, and the fruit they produce. During the seder, it is customary to eat several different fruits and nuts, and to drink four different kinds and colors of fruit juice or wine. It is also customary to eat some kind of fruit that you have not eaten since Rosh Hashanah, but with the modern conveniences of air freight and better food storage, that is often hard to do.

Traditionally, children in Hebrew school were given pieces of Bokser (carob) to commemorate the holiday. Tu B'Shevat heralds a tiny beginning of spring. The long month of January is over and Purim and Pesach will quickly follow. This Tu B'Shevat, take a few minutes to share with your families the wonders of the earth, how she provides all we need, and how we need to respect and take care of her in return. Plant a tree or some other vegetable seeds in the house and transplant them when the weather is warm. Talk about ways to respect the earth, such as recycling and composting. Read about the rain forests and the oceans. We all need to become more aware of the world around us, and Tu B'Shevat provides a perfect opportunity for some heightened awareness. Have a joyous Tu B'Shevat!

Fruit and Nut Cups (Pareve)
Preparation Time: 15 minutes
Baking Time: 20 minutes

Ingredients
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup chopped fruit of your choice (we like apricots)
1/3 cup sugar
2 extra large or jumbo eggs

Chop the nuts and fruit (except the raisins) in a food processor with quick on/off pulses until coarsely chopped. Remove the fruit to a bowl and add the sugar and raisins. Mix well. Beat the eggs together and add to the fruit. Mix well. Grease an extra small cupcake tin--for mini cupcakes--thoroughly. These tins usually have 12 tiny cupcake holders in each tin. There should be enough mixture to fill just about 2 tins. Fill only level with the pan. Do not overfill or the fruit will burn. Bake in a 350 degree oven (325, if your oven runs hot) for about 20 minutes. Let cool and carefully remove with a small fork or spoon. These are delicious and not too bad on the fat and calories IF you can limit yourself to just one or two.

Savory Chicken With Fruit
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
3 boneless, skinless chicken breasts (6 halves)
2 tbsp. Vegetable oil
2 onions, chopped
1 clove garlic, crushed
2 tbsp. flour
1-1/2 cups chicken broth
1 tbsp. curry (optional, if you like curry flavor)
1 tsp. paprika
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup dried cherries
1/2 cup dried apricots, cut in quarters

Optional Additions:
1 small can mandarin orange segments, drained
1 small can crushed pineapple, drained
1/2 cup walnuts or other nuts
1 small diced apple

Boil the chicken in just enough water to make 1-1/2 cups broth. Start with about 2-3 cups of water. It will reduce as the chicken cooks. Simmer for about 30 minutes until the chicken is completely tender.

Meanwhile, in a large skillet, sauté the onions in the oil until light golden in color. Sprinkle the flour on the onions and cook over low heat for about 2-3 minutes. Stir constantly. Slowly add about 1/2 cup of the chicken broth, stirring as you pour. When smooth, add the remaining cup of broth and simmer. Flake the chicken and add to the broth. Add the fruits and cover. Let simmer for about 10 minutes. Add a bit more broth if the fruit absorbs all the liquid. Add the garlic and spices and stir. Serve with "Sweet Wheat Berries" or rice.

Sweet Wheat Berries (Pareve)
Preparation Time: 20 minute
Soaking Time: Overnight
Cooking Time: 2 hours

Ingredients:
1 pound whole wheat berries
8 cups water
1/2 cup honey
1/2 cup sugar
2 tsp. cinnamon
1/3 cup fruit juice (apricot, orange, pineapple, cranberry, etc.)
2 cups raisins or currants
2 cups chopped mixed nuts (walnuts, almonds, pistachios, pine nuts, cashews)
1 cup chopped apricots (optional)

Soak the wheat berries overnight in a large pot or bowl filled with cold water. Make sure the water covers the berries by a few inches. In the morning, drain the water and place in a large pot with the 8 cups of water. Bring to a boil, reduce the heat and simmer uncovered about 2 hours. Wheat berries should be tender but still a bit chewy.

Drain the water.

Add the sugar, honey, cinnamon, and fruit juice and stir over medium low heat until the sugar melts. This should take about 2-3 minutes.

Add the fruit and mix well. Let sit for a minute or two so the fruit can soften.

Adapted from The World of Jewish Cooking, by Gil Marks.

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For additional reading

• Recipes for a fruit-filled Tu B'Shevat
• Tu B'Shevat crafts and conversation