Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
1 chicken, cut into 8ths (or 4 large breasts or thighs with skin and bone)
1 cup barley
2 Tablespoons extra virgin olive oil
1 onion, peeled but left whole
Salt and pepper to taste
Lemon slices for garnish
Arugula Salad with Dates and Chevre
Here's an excellent recipe for celebrating Tu BiShvat.
SALAD:
4 ounces of Arugula, about 4 cups
8 large, pitted soft Medjool dates
1/4 cup diced red onion
4 ounces of crumbled goat cheese
1/4 cup dry-roasted shelled sunflower seeds
1/4 cup Vanilla Pomegranate vinaigrette (see recipe below)
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POMEGRANATE VANILLA VINAIGRETTE:
1/2 cup extra virgin olive oil
1/4 cup unseasoned rice wine vinegar
1/4 cup pomegranate molasses (available in Middle Eastern markets)
2 teaspoons sugar or 1 teaspoon honey
1 teaspoon Adams' Best Vanilla or any rich vanilla extract
Salt and freshly ground pepper to taste
Fresh Figs with Goat Cheese and Honey
Try this delicious fresh figs recipe--a delicious treat with goat cheese and honey that your whole family is sure to enjoy!
12 ripe Mission or Brown Turkey figs, cut in half
4 ounces good-quality chèvre goat cheese
3–4 tablespoons wildflower or berry honey
French bread or crackers (optional)
Tuscan Biscotti
Although not mentioned in Deuteronomy, almonds also figure prominently in Tu BiShvat celebrations, as they are the first tree to flower in Israel at that time of year.
3 1/2 cups flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup finely ground almonds
1 cup sugar
1 cup vegetable oil, preferably corn oil
3 eggs
Zest of 1 lemon, grated
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 cup toasted almonds, chopped into large pieces
1 tablespoon sugar
1/2 teaspoon cinnamon
Chicken Fesenjan with Walnuts and Pomegranate Syrup
This very famous Persian dish is considered a festive dish served for important occasions.
1 heaping cup of walnut pieces
1 large onion, cut into 1/4-inch dice (about 2 cups)
3–4 Tablespoons extra virgin olive oil
3 Tablespoons tomato paste
3 Tablespoons pomegranate molasses or syrup
2 Tablespoons honey or 3 Tablespoons sugar
4 grindings of sea salt or to taste
10 grindings of black pepper
3/4 teaspoon cinnamon
1 Tablespoon fresh lemon juice
3 Tablespoons water
3 chicken breast halves
3 chicken thighs
1 cup of chicken broth or water
2 or more Tablespoons lemon juice (as needed)
