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Vegetarian Mushroom Barley Soup

Vegetarian Mushroom Barley Soup for the Jewish Holiday of Tu BiSh'vat

One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.

1¼ cups dried large lima beans
1 ounce (¾ cup loosely packed) dried imported mushrooms, preferably porcini
2 quarts water or packaged vegetable or mushroom broth
1 mushroom bouillon cube (optional)
2 tablespoons extra virgin olive oil or vegetable oil
1 onion, finely diced
1 stalk celery, finely diced
8 ounces white mushrooms, diced
Salt and pepper to taste
1 carrot, diced
½ cup medium pearl barley

Chocolate Chip Mystery Mandelbrot

Chocolate cookies for the Jewish Holiday of Tu BiSh'vat

Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

1-1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup Hellmann’s mayonnaise
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, regular or mini variety
1/2 cup slivered almonds

Bread Kugel with Dried Fruit and Sun-Dried Tomatoes

Bread Kugel with Dried Fruit and Sun-Dried Tomatoes

Combines many of the flavors and foods found in Spain and Portugal with the classic technique for making a bread kugel.

3 tablespoons olive oil, plus additional for greasing the pan
1 onion, diced
2 ribs celery, chopped
1 cup chopped mushrooms
½ cup chopped mixed dried fruit (apples, prunes, pears, apricots, or any of your other favorites)
½ cup dried sweetened cranberries
1 cup apricot nectar
¼ cup Madeira (optional; add more apricot nectar if not using)
¼ cup sun-dried tomatoes packed in oil, drained and chopped
½ cup toasted almonds, coarsely chopped
1 loaf of white bread or challah with crust, cut into ½-inch cubes (about 7 cups)
1 teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon sage
¼ teaspoon marjoram
¼ teaspoon nutmeg
Kosher salt and 10 grindings of pepper to taste
1½ cups chicken broth, warm or at room temperature
1 egg

Date-Fig Bars

Platter of homemade date fig bars

This recipe is adapted from the King Arthur Flour Cookie Companion's recipe for Bakery Date Squares.

Filling
3 cups of chopped dates and figs
1 cup of water
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons vanilla
Crust
1 1/2 cups rolled oats
1 1/2 cups whole wheat pastry flour (or all-purpose)
1 cup brown sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted
1/2 cup chopped walnuts or pecans

Tu BiShvat Fruit and Nut Cups

Tu BiSh'vat Fruit and Nut Cups
30 minutes

This dish pays homage to the Seven Species, which we eat on Tu BiShvat.

1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
1 cup dates
1 cup apricots (or your choice of dried fruit, such as apples, cranberries, etc.)
1 cup raisins
1/3 cup sugar
2 extra large eggs

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