Tu B'shevat Recipes

	Marzipan (uncooked method) Marzipan is especially popular in our Sephardic community. Making some for a recent wedding, I hunt for my pan of tiny majestic shapes. For years, the pan has been moved from right to left in sto... Read More
	Tu B'Shevat Banana Bread Noticing that I don't have a banana bread recipe in my tea bread collection I figure I'd better get on it. In an ideal world, this would be posted sooner than now. Catering has definitely... Read More
	Dried Fig and Olive Tapenade Making this recently for an appetizer party, I feel like I finally mastered the balance of texture and flavors. I love buying dried figs from Turkey or Greece. They remind me of my high school days wo... Read More
	Herb-Roasted Olives I love the way these olives absorb the flavors of the herbs in the oven. I like to use different colors of olives for interest. I've also slivered garlic and added it to the olives in the last 10 ... Read More
	Pomegranate Infused Fig and Kalamata Olive Tapenade Tu B'shevat is a great opportunity to meld flavors and work with interesting combinations of foods. This tapenade, which I'm serving with rye crackers, is easy to make and beautiful to serve. ... Read More
	Swedish Almond Tarts I discover these dainty tarts while developing a menu for our Swedish buffet. There is a trend toward dessert buffets filled with tasty, worth-the-calories morsels that can be casually popped int... Read More
	Date-Nut Pinwheels This cookie always reminds me of my daughter Rebekah. They are a favorite of hers and I find that weird. I don't usually think of a date-nut filling as being kid friendly. She's hardly a kid a... Read More
	Moroccan Chicken with Dried Fruit and Almonds A couple of years ago while in a small town north of Seattle, my radar hones in on the local bookstore. Depression glass and cookbooks; I'm always on the prowl. This trip, I score Faye Levy's ... Read More
	Baklava Layers of fillo separate ground nuts tossed with spices, repeated to a stack of yum and drizzled with a lemony syrup. I should make baklava more often. Always disappearing from buffet tables, I love t... Read More
	Mediterranean Wheat Berry and Wild Rice Salad This great wheat berry and wild rice salad is a combination of two recipes given to me by two different clients. One uses only wheat berries and the other uses a bottled salad dressing. I pr... Read More
	Tu B'shevat Whole Wheat Challah In honor of Tu B'shevat, I decided to make Honey Whole Wheat Challah. This recipe is sweetened with honey and barley malt syrup (available in the organic section) without any refined whi... Read More
	Tu B'shevat Marzipan Pear Cake This is a unique cake, buttery melt in your mouth sweetness with fruits that celebrate Tu B'shevat. Marzipan is mixed into the batter adding almond flavor without a nut crunch. I've folde... Read More
	Tu B'shevat Dried Fruit Treats This is a little assortment of sweets that require no cooking. I had a bit of marzipan leftover after making the Marzipan Pear Cake so I thought I'd use it up. I softened the dried figs by soaking... Read More
	Baked Salmon with Pomegranate Sauce and Salsa This beautiful salmon dish is very quick and easy to make. I love the deep red of the pomegranate sauce with the salmon. I've made a sweet onion salsa that has a bit of Meyer lemon zest and juice,... Read More
	Carob Almond 'Roca' In the Northwest, we've grown up with Almond Roca; pink cans with gold foil wrapped candy stocked in every supermarket and corner drug store. They make me think of my mother who liked to keep a pr... Read More
	Tu B'shevat Fruit Salad When I consider the combination of fruits eaten on Tu B'shevat, the classic Waldorf salad comes to mind. Diced fruit and walnuts with a creamy dressing, the Waldorf screams 1960's to me; possi... Read More

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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