Fruity Nutty Tree Day Bread

Fruity Nutty Tree Day Bread by Dinnerinvenice.com 1

Tree Day Bread by Dinnerinvenice.com 1

Our kitchen and dining room overlook a lovely garden, with a couple of old trees where lots of adorable little squirrels have made their nest. Every now and then, a big, bushy gray tail pops up on one of the windows, a sign that they are watching us and wondering if what we are putting on the table is more or less interesting than their usual fare. This week our little fuzzy friends might be paying us more visits: the ingredients I laid out to bake for Tu’ Bishvat are an irresistible attraction.

Dried Fruit Tu Bishvat by Dinnerinvenice.com

In the Jewish Tradition, Tu’ Bishvat may be technically a minor holiday, but its special eco-message that we should connect with God through nature resonates very deeply with many of us.  Many people celebrate this special “Birthday of the Trees” eating dried fruits and nuts, particularly  those associated with the Promised Land! A kabbalistic tradition teaches that eating three different types of fruits creates a mystical connection with the Tree of life from the Garden of Eden. The first type are those fruits and nuts with inedible exteriors and edible insides, like oranges, bananas and many nuts. The second type are those fruits that have soft edible exteriors but a hard pit inside (like dates, apricots, etc). Finally, fruit that is eaten whole, like figs and berries. You  can taste all this fruity-nutty goodness in these special honey-rye breads. For more Tu’ Bishvat recipes, you can check my old posts here.

Fruity Nutty Tree day Bread by Dinnerinvenice.com 2

 

Auto Draft

Ingredients

  • 2/3 cup dried figs
  • 1/2 cup dried raisins
  • 3/4 cup medjool dates
  • 1/2 cup almonds and/or hazelnuts
  • 1/2 cup shelled walnuts and/or pistachios
  • 1 tsp candied citron, if liked
  • tbsp pine nuts, if liked
  • 1 organic orange
  • shot of grappa or brandy
  • 1/4 lb fresh rye bread dough (recipe http://smittenkitchen.com/blog/2010/01/new-york-deli-rye-bread/ )
  • large pinch of cinnamon if liked
  • 3/4 cup honey
  • butter and flour to grease cookie sheet (or use parchment)

Directions

Soak the raisins in hot water until soft, drain and pat dry. Coarsely chop all the nuts and dried fruit and place them in a bowl with the raisins. Add the grated orange zest and the orange juice, and the grappa or brandy. Allow to restfor at least 6 hours at room temperature (overnight is great). Add the rye dough (for the rye dough, I used Smitten Kitchen's recipe: http://smittenkitchen.com/blog/2010/01/new-york-deli-rye-bread/ ) and combine well, kneading until everything is well combined. Divide into two parts and shape two oval, slightly flattened, breads.

line a large cookie sheet with parchment, or grease it with butter and dust with flour.

Place the breads on the cookie sheet (allow space for raising) and bake in a pre-heated oven at 350 F for about 40 minutes or until golden. Allow to cool. Melt the honey in a small saucepan on low heat, and brush it over the fruit breads. Enjoy on their own or with the addition of whipped cream.

http://dinnerinvenice.com/2014/01/14/fruity-nutty-tree-day-bread/

Pistachio Amaretto Crostata with Chocolate and Berries

Pistachio Amaretto Crostata with Chocolate and Mixed Berries (Parve, GF)

amaretto-frutti-pesach-group.001

If you like macaroons, this indulgent and festive tart will become your favorite way to welcome Passover. If you are celiac and need to follow a gluten-free diet, you have a great excuse to make it much more often! Remember that nuts are very sticky, and it’s always best to line your baking pan with parchment.

9807 Torta cioccolato e pistacchi-HD

Pistachio Amaretto Crostata with Chocolate and Mixed Berries

Ingredients

  • CRUST
  • 1 heaped cup (6 oz) blanched pistachios or almonds
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 large beaten egg white, or a little more as necessary
  • 1/4 tbsp amaretto liqueur or almond extract
  • matzah meal for dusting (GF matzah meal for a GF version)
  • FILLING
  • 8 oz high quality bittersweet chocolate, grated (or chocolate chips)
  • 3 tablespoons almond or seed oil (or 1/2 stick margarine)
  • 2 small baskets of fresh mixed berries
  • a few tbsps of raspberry or blueberry preserve

Directions

Preheat oven to 350 degrees F.

Line a 9 inch springform pan with aluminum foil or parchment (you can also use a disposable aluminum pan).

Grease the parchment and the sides of the pan with margarine or oil, and dust with matzah meal.

Grind the pistachios (or almonds), then add the sugar, almond extract and salt in a food processor. Add the egg and blend.

Remove from the food processor and knead with your hands until the mix holds together (it will still be very crumbly), adding a spoonful or two more egg white if necessary.

Press the dough onto the bottom of the pan with your fingers or knuckles.

Bake the crust for 10 minutes.

Take it out of the oven and press it down quickly again with a ball of paper towel or the back of a spoon (it will be too hot to touch), trying to make it slightly concave .

Put it back in the oven and bake for another 3-4 minutes Take out again, press down again, and allow it to cool down and harden.

Remove the parchment or aluminum lining, put the crust back into the pan.

Melt the chocolate chips in a bain-marie (or in your microwave) without letting it boil or burn, and add the oil or margarine; stir until smooth, pour the mixture on top of the crust, and refrigerate for at least 2 hrs. The crust and filling can be made several days in advance and stored in the refrigerator.

A few hours before serving brush the chocolate top with a little preserve and arrange the fresh berries on top.

Leave out of the fridge for at least one hour before serving to make it easier to cut, and use a sharp knife.

*** Tip: this type of crust can be hard to cut, so don’t serve the cake in a delicate platter unless you pre-slice it!

http://dinnerinvenice.com/2012/03/15/pistachio-amaretto-crostata-with-chocolate-and-mixed-berries/

Vegetable Saute with Pistachios

Vegetable Saute with Pistachios
Vegetable Saute with Pistachios

Vegetable Saute with Pistachios

A quick and delicious way to add some vegetables to your diet. Pistachios were first brought to the Roman Empire from Syria during the reign of Tiberius. Through history, they were considered a refined delicacy worthy of kings and queens (the Queen of Sheba is said to have been a fan!).  

I also love the delicate flavor added by celery. It was not until the Middle Ages that celery’s use started expanding beyond medicine and into food. Always choose celery that looks crisp and snaps easily, with leaves that are free from yellow or brown patches. Sometimes Also separate the stalks and look for brown or black discoloration, a sign of a condition called “blackheart” that is caused by insects (yikes). If you are storing cut or peeled celery, make sure it’s dry, as water can drain some of its many nutrients. The optional touch of soy sauce was inspired by my friend Allaya Fleischer, Kosher Asian chef and writer for Bitayavon magazine.

Vegetable Saute with Pistachios

Ingredients

  • (serves 4)
  • 1/2 pound asparagus
  • 2 small/medium carrots
  • 2 celery sticks
  • 1/4 pound haricot verts or green beans
  • 3 spring onions
  • 1/3 cup coarsely ground pistachios
  • 4 tablespoons extra-virgin olive oil
  • (optional) 2 tablespoons soy sauce

Directions

Peel the carrots. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers.

Clean and cut the spring onions.

Cut the asparagus, carrots and celery into sticks.

Trim ends and strings off the green beans and cut them into pieces.

Toast the pistachios for one minute in a skillet or wok then set them aside.

Heat the oil in the skillet, then add the spring onions; cook them for about one minute on medium/high heat.

Add the rest of the vegetables and some salt, and cook for about 5 to 7 minutes on medium/high heat, stirring.

If liked, you can add some soy sauce and cook for one more minute (if not, just sprinkle with black pepper).

Add the pistachios and serve.

http://dinnerinvenice.com/2011/09/08/vegetable-saute-with-pistachios/