Tu B’Shevat Treat – Seven Species Muffins

Seven Species MuffinsThis post is taken from Tori Avey, aka The Shiksa in the Kitchen. She has a great site that I encourage you to visit at www.toriavey.com.

Typical foods served on Tu B’Shevat include fruits, nuts, grains, and vegetables. The almond trees bloom at this time of year, so almond-laden foods often make an appearance on the holiday table. Those who partake in a Tu B’Shevat Seder will eat at least 15 different types of fruits and vegetables. Chocolatey carob pods are sometimes included in the meal. It is also customary to include the Seven Species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

Ingredients:

¾ cup golden raisins
½ cup dried figs*
½ cup dates*
1 ¼ cup unsweetened almond milk
¼ cup applesauce
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs
⅓ cup light olive oil
½ cup sugar
½ cup brown sugar
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour (¾ cup all-purpose + ¾ cup whole wheat flour will work too)
½ cup barley flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup pomegranate seeds
½ cup chopped walnuts
Nonstick cooking spray or paper muffin tin liners

Topping Ingredients (optional)

2 tablespoons turbinado sugar
¼ teaspoon cinnamon

* To learn how to properly inspect these fruits, click here.

You will also need:

Blender or food processor, large mixing bowl, medium mixing bowl, standard muffin tin, ice cream scoop or small ladle, cooling rack

Directions:

  • If your raisins are particularly dry, cover them with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel.
  1. Preheat oven to 400 degrees F.
  2. If your figs have tough stems on them, remove them and discard.
  3. Roughly chop dates and figs. Set aside.
  4. Use a blender or food processor to blend together the following ingredients until very smooth: dates, figs, almond milk, applesauce, cinnamon and allspice.
  5. It may take a couple of minutes to blend all ingredients to a smooth consistency, depending on the power of your blender. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.
  6. In a medium mixing bowl, whisk together eggs, light olive oil, sugar, brown sugar, and vanilla extract.
  7. In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt.
  8. Gently mix the pomegranate seeds into the dry mixture, making sure the seeds are well coated with flour.
  9. Make a well in the middle of the dry ingredients. Pour the fruit mixture from the blender into the well.
    Add the egg mixture to the well.
  10. Fold the dry ingredients into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not over mix – if you do your muffins will turn out heavy and dense.
  11. Fold raisins and chopped walnuts into the muffin batter with a light-handed stir.
  12. Prep your muffin pan by spraying a small amount of non-stick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly. I’ve found that it’s easiest to do this using an ice cream scoop.
  13. If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.
  14. Place muffins in the oven and immediately turn heat down to 375 degrees F. That extra heat blast at the beginning of the baking cycle will help to activate the baking powder and baking soda. Bake for 25-27 minutes until the tops of the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin, they are quite moist and may stick to the tin if you leave them there too long. Serve warm.
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Dates – תמרים

Date in Hebrew is תמרים related to the word תם—to end, and so on that note we make the following request when eating this symbolic date:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּתַּמּוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that there come an end to our enemies, haters and those who wish evil upon us.

So having this in mind, here are two recipes for how to serve up your war-ending dates this year!

Dolci Datteri

Dolci Datteri – Sweet Stuffed Dates

Makes 24 dates

Ingredients:

24 pitted dates
½ cup chopped, toasted pine nuts (or nut of your choice)
6 tablespoons red wine
¼ teaspoon ground black pepper (optional)
½ cup honey

Directions:

Stuff dates with chopped nuts in the empty cavity left by removing the pit. Place the dates in a medium sized sauté pan. Sprinkle with pepper if desired. Add wine, and then drizzle honey over the dates. Cook over a medium heat until the skins begin to peel off the fruit. Transfer the dates to a serving dish, and allow to cool slightly before serving.

Angels on Camels

Devils on Horseback – Angels on Camels?

This recipe originally called for the use of bacon, but I’ve switched it up with the use of deli meat instead, and re-named them Angels on Camels rather than Devils!

Makes 20 dates

Ingredients:

20 wooden toothpicks
¼ cup reduced-sodium or regular soy sauce
½ teaspoon ground ginger
¾ cup brown sugar
20 dates, pitted
20 whole smoked or roasted almonds
10 thin slices of turkey or beef pastrami, cut in half to make strips

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water (so they don’t burn in the oven). Grease a 9×13 inch baking dish. In a bowl, mix together the soy sauce and ginger. In a separate shallow bowl place the brown sugar. Spread open the pitted date, and stuff each one with an almond. Wrap a strip of the pastrami around the date and then secure in place with a toothpick. Dip the bundle in the soy mixture and then into the brown sugar, and then place on the prepared baking dish. Repeat this process with each of the dates. If desired, sprinkle a little more brown sugar over all of the bundles. Bake in the preheated oven until the pastrami is brown and crisp, about 15 to 20 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.