Tu Bishvat Recipes

Dried fruits take center stage with these easy Tu Bishvat recipes to celebrate the Jewish Arbor Day!

Dessert Recipes:
Tu Bishvat Cake Decoration
Dried Fruit Biscotti

Beef Recipes:
Fruity Beef Bourguignon


Tu Bishvat Cake Decoration

Making a cake for my daughter’s gan (preschool) Tu Bishvat celebration, I came up with this festive decoration. It’s extremely easy to do and was a big hit with the kids and teachers alike!

tu bishvat cake

You’ll need:
1 dried date
1 dried fig
2-3 dried apricots
2 dried raisins
Vanilla frosting
Fresh mint
Decorating gel

Directions:

  1. Frost your cake with the vanilla frosting. (I made a banana-coconut cake, keeping in tune with the theme of fruits from trees!)
  2. Cut the dried date lengthwise into 4 pieces. This will form the trunk and branches of the tree.
  3. Cut the apricot into rays for the sun, and petals for the flowers.
  4. Cut the bottom of the fig for the shell of the snail, and use it to create the neck and head of the snail.
  5. Arrange the dried fruit pieces to create the tree, flowers, snail and sun. Cut four small pieces of the stem from the mint for the antennae of the snail and the stems of the flowers. Use mint leaves for the leaves of the tree and flowers.
  6. Make eyes for the snail and sun with the decorating gel. Written with decorating gel, the words in Hebrew spell Tu Bishvat Sameach, or “Happy Tu Bishvat”.

Betayavon!

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Dried Fruit Biscotti

Translated and adapted from Al HaShulchan magazine, February 2009

This Tu Bishvat recipe makes approximately 50 biscotti

Ingredients:
120 grams (1 cup minus 2 tablespoons) whole wheat flour
120 grams (1 cup plus 1½ tablespoons) sugar
½ teaspoon vanilla extract or 1 packet vanilla sugar (10 grams)
Grated orange peel
150 grams (1 cup) dried fruit
1 cup mixed nuts (almonds, hazelnuts, pecans, cashews, etc…)
4 eggs

Directions:

  1. Preheat the oven to 170ºC/325ºF.
  2. Mix all the ingredients in a bowl, aside from the eggs. Then add the eggs and mix well.
  3. Form two loaves and place them on a baking sheet covered with baking paper, leaving a space between them. With the baking paper, create a barrier between the loaves so they won’t stick together while baking.
  4. Bake for 20 minutes, until the loaves dry a bit but are still soft in the center. Remove them from the oven and lower the temperature to 140ºC/275ºF.
  5. Cool the loaves completely, and then slice them thinly. Slice them on the diagonal for longer biscotti.
  6. Arrange the slices closely together on a baking rack, with the cut sides facing up.
  7. Return to the oven and bake until they are golden brown. Cool and store in a jar.

Betayavon!

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Fruity Beef Bourguignon

This Tu Bishvat recipe comes from the restaurant Limozin, in Ramat Ishai, Jezreel Valley.

Ingredients:
1½ kilos beef chuck shoulder pot roast, cubed (3 cm x 3 cm)
8 garlic cloves
2 onions, sliced into rings
5 carrots, peeled and sliced into circles
Half of a bunch of fresh parsley, chopped
¼ cup silan (date honey)
½ liter apple cider
1 cup red wine
10 dry prunes, pitted
10 dried apricots
10 dates, pitted
Olive oil
Flour seasoned with salt and pepper

Directions:

  1. Coat the meat with the seasoned flour. In a big pot, heat the oil and fry the meat on all sides, and then put aside.
  2. Fry the onion, the carrots and the garlic, then return the meat to the pot.
  3. Add the silan, apple cider, red wine, and the rest of the ingredients, and season with salt and pepper.
  4. Bring to a boil and then cook for 1½ hours on low flame.
  5. Before serving, taste and season as needed.

Betayavon!

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