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Crusty Olive Bread

What could make a crusty loaf of artisanal bread even better? Olives!

3 1/2 cups unbleached or bread flour (or a combination of 3 cups white flour, 1/2 cup whole grain flour)
1 scant tablespoon active dry yeast
1 teaspoon salt
1 1/2 cups lukewarm water
1 3/4 cups olives, pitted, patted dry and coarsely chopped (a mixture of Kalamata and green olives is attractive and delicious)

Date and Nut Dainties

Dainty date and nut morsels are perfect on Tu BiShvat!

2 egg whites
1/2 cup sugar
pinch of salt
1/2 teaspoon lemon juice
1 (7 1/2 oz.) pkg. dates, cut up
3/4 cup walnuts, chopped
candied cherries, cut up
chocolate chips

Gluten-Free Almond Shortbread Cookies

This cookie dough is easily stirred together by hand, and guarantees a tender, crisp, buttery cookie.

1 cup almond flour
3 tablespoons softened butter
3 tablespoons confectioners' sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Sangria de Curaçao

This recipe is unique for sangria since it has a minimal amount of fruit juice added to the wine. However, the cinnamon-scented syrup, plus the limes and nutmeg, highlight the versatility of wine and the resulting beverage is very refreshing.

1 cup water
3/4 cup sugar
2 cinnamon sticks
One 750-ml bottle red wine (Shiraz, Zinfandel, or Burgundy)
2–3 limes
1/4 teaspoon nutmeg

Marinated Olives

Olives and oranges are often combined in foods of the Mediterranean. Here the ingredients almost call out their location as foods of Morocco and Spain are joined to create a great nibble at cocktail parties, as a part of a meze or tapas assortment.

8 ounces garlic-stuffed green olives, drained
1 medium orange
1 teaspoon dried pepper flakes
1 tablespoon finely snipped cilantro leaves
1/2 teaspoon kosher salt
1 teaspoon Spanish smoked paprika (pimentón de la Vera) or sweet paprika
1–2 tablespoons extra virgin olive oil, preferably Spanish or Italian
1 tablespoon fresh orange juice (optional)