2012 January 12 | Kosher Recipes and Jewish Table Settings

Tu Bishvat Recipes and Table Settings, tu bishvat table settings

A Tasty Moroccan Tu Bishvat Table From Hana Itzhaki in LA

1 Comment 12 January 2012

Thank you Hana- So happy to connect with Jewish Hostesses in LA!! Thanks for sending in you Tu Bishvat table! Your menu is so similar to our Syrian appetizers- its really a small world after all! Marlene M.

“Dear Marlene,

“Hi Marlene,

For Tu B’Shevat this year I prepared a table full of small plates that centered around fresh and dried fruits, nuts, olives and an assortment of Moroccan pastellim. A simple olive green table linen displayed an enormous bouquet of fragrant purple blossoms (I honestly don’t know what they’re called. The tag read “Costco stock bouquet”), The variety of colored fresh and dried fruit plates served as festive decoration and sweet snacks. For more from the menu and a link to a great citrus salad recipe visit lakosherkitchen.com . Hana Itzhaki.”

Photo via lakosherkitchen.com

Recipe for Citrus Salad with Mint Sugar

Recipe via Bon Appetit

Attention Hostesses- Grand Marnier listed below is not recommended as a kosher liquor as per the Star K website- does anyone have a good idea for a substitute?

Ingredients:

7 each of grapefruits, navel oranges, tangerines, and clementines
2 lemons
2 limes
2 tablespoons Grand Marnier (optional)
1/4 cup sugar
2 tablespoons chopped fresh mint
8 kumquats, thinly sliced (optional)

Preparation

Cut peel and white pith from all fruit except kumquats. Slice clementines crosswise into 1/4” slices. Cut between membranes of remaining peeled fruit to release segments. Mix fruits in a large bowl. Add Grand Marnier, if using; toss gently to incorporate. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.