The Culinary Connoisseur
Dried and True
17
Jan
Jan
Not too long ago Tu B’Shvat was equated only with dried
fruit. Every good balabusta prepared fruit during the warm months, either by
preserving or drying so there would be fruit to celebrate this yom tov. There
are references to dried fruit as far back as ancient Egypt. Figs, dates and
grapes were the most commonly used fruit in the Middle East and Mediterranean
areas. They dried well and provided both sweetness to other dishes and healthful
snacks during the cold months when it was hard to get enough vitamins. Nowadays
of course, one can get all types of fruit all year long but enjoying dried
fruit on Tu B’Shvat is still traditional.
fruit. Every good balabusta prepared fruit during the warm months, either by
preserving or drying so there would be fruit to celebrate this yom tov. There
are references to dried fruit as far back as ancient Egypt. Figs, dates and
grapes were the most commonly used fruit in the Middle East and Mediterranean
areas. They dried well and provided both sweetness to other dishes and healthful
snacks during the cold months when it was hard to get enough vitamins. Nowadays
of course, one can get all types of fruit all year long but enjoying dried
fruit on Tu B’Shvat is still traditional.
These bars make a delicious low-sugar snack that even your
children will enjoy.
children will enjoy.
For the crust:
1 cup chopped pecans or hazelnuts, divided
1½ cups flour
½ cup sugar
6 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
Fruit Filling:
3 cups diced mixed soft dried fruit, divided
1½ cups apple cider
½ cup sugar
¼ cup cornstarch
1 teaspoon vanilla extract
Combine ¾ cup nuts, flour, and sugar in a food processor;
pulse until the nuts are finely ground. Add 4 tablespoons of the oil; pulse
until well incorporated.
pulse until the nuts are finely ground. Add 4 tablespoons of the oil; pulse
until well incorporated.
Whisk egg, remaining oil and vanilla in a small bowl.
With the motor running, add the mixture to the food processor. Process until
the mixture begins to clump, 30 to 45 seconds—it will still look crumbly.
Measure out ½ cup of the mixture and combine in a bowl with the remaining ¼ cup
nuts. Set aside for the topping.
With the motor running, add the mixture to the food processor. Process until
the mixture begins to clump, 30 to 45 seconds—it will still look crumbly.
Measure out ½ cup of the mixture and combine in a bowl with the remaining ¼ cup
nuts. Set aside for the topping.
Preheat oven to 400°F. Line a 9 x 13” pan with parchment
paper.
paper.
Combine 2 cups dried fruit, cider, sugar and cornstarch
in a large saucepan. Bring to a simmer over medium heat, stirring constantly,
until the mixture is very thick, 4 to 5 minutes. Remove from heat. Stir in the remaining dried fruit and vanilla.
in a large saucepan. Bring to a simmer over medium heat, stirring constantly,
until the mixture is very thick, 4 to 5 minutes. Remove from heat. Stir in the remaining dried fruit and vanilla.
assembly:
Press the dough into the lined baking dish pressing
firmly into the bottom to form a crust. Spread the fruit filling over the
crust. Sprinkle the reserved topping over the filling.
firmly into the bottom to form a crust. Spread the fruit filling over the
crust. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to
350 degrees and bake until the crust and topping are lightly brown, 25 to 30
minutes more. Let cool completely before cutting into bars, at least 1½ hours.
350 degrees and bake until the crust and topping are lightly brown, 25 to 30
minutes more. Let cool completely before cutting into bars, at least 1½ hours.
The addition of dried apricots makes these crispy
cookies different than others already in your recipe book.
cookies different than others already in your recipe book.
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 cups chopped dried apricots
Preheat oven to 350°F. Line two baking sheets with
parchment paper.
parchment paper.
In a small bowl, whisk together flour, baking powder, and
salt; set aside.
salt; set aside.
In a large bowl, cream together sugar, eggs, and yolks
with an electric mixer until pale and creamy, about 3 minutes. Beat in vanilla.
Beat in flour mixture until just combined, and then stir in apricots.
with an electric mixer until pale and creamy, about 3 minutes. Beat in vanilla.
Beat in flour mixture until just combined, and then stir in apricots.
Using floured hands, divide dough into 4 pieces. Shape
each piece of dough into a 3-inch wide log. Bake 35 minutes until barely golden.
each piece of dough into a 3-inch wide log. Bake 35 minutes until barely golden.
Take the loaves out of oven and using a serrated knife,
cut dough on the bias into 1-inch cookies. Lay cookies cut side up on baking
sheets and bake until golden and dry, another 10 minutes. Transfer cookies to
cooling racks. Store in an airtight container.
cut dough on the bias into 1-inch cookies. Lay cookies cut side up on baking
sheets and bake until golden and dry, another 10 minutes. Transfer cookies to
cooling racks. Store in an airtight container.
Making your own fruit leather is a great family activity
and very timely right now!
and very timely right now!
½ cup sugar or honey
1 tablespoon lemon juice
Preheat oven to 180 degrees F. Line a 12×18 baking sheet
with a silicone baking mat. Set aside.
with a silicone baking mat. Set aside.
Cut up the fruit and puree with sugar and lemon juice in
a blender or food processor until smooth. Pour fruit mixture onto prepared
baking sheet and spread to about a 1/8″ thick. Tap the baking pan on the
counter a few times to settle the fruit evenly.
a blender or food processor until smooth. Pour fruit mixture onto prepared
baking sheet and spread to about a 1/8″ thick. Tap the baking pan on the
counter a few times to settle the fruit evenly.
Bake for 6-8 hours, until fruit leather is not tacky.
Remove from oven and let cool to room temperature. Gently peel off the fruit
leather from the Silpat. Cut into squares or strips using a knife, or scissors.
Store in an airtight container.
Remove from oven and let cool to room temperature. Gently peel off the fruit
leather from the Silpat. Cut into squares or strips using a knife, or scissors.
Store in an airtight container.