Tonight is Tu B’Shevat – the New Year for the Trees. It is traditional to eat tree fruits (which include nuts) on Tu B’Shevat. There is also a tradition of eating the seven species of food native to Israel, but that will have to wait for next year’s post. For now, here are a few of the foods we used to celebrate:
We made coffee macadamia nut biscotti to give as gifts…
An almond date smoothie for energy…
An edible fruit bowl for Cam (grapes/raisins are considered tree fruits for Tu B’Shevat)…
And spiced walnuts as a snack…
These walnuts are delicious, spiced with cumin, coriander, and cayenne pepper but sweetened with honey and sugar. I made a double recipe, because they don’t stay around for long.
This is not a local dish here, but all the ingredients are local in Iran, perhaps I will make it for my family there next time I visit.
from Whole Living magazine ( Marthastewart.com/130647/spiced-walnuts)
1 Tbsp honey
2 tsp olive oil
2 cups walnut halves
2 Tbsp sugar
1 tsp coarse salt
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper
In a large nonstick skillet, heat honey, oil and 1 Tbsp water over medium heat. Add walnuts, toss to coat.
Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes.
Transfer to a baking sheet to cool completely.
Makes 2 cups.
6 Comments Add yours
Everything you shared (including your photos) sounds just wonderful. How long will the spiced nuts keep? I was thinking they would be good with some Greek yogurt for breakfast.
Thank you for sharing with us!
I actually the nuts with greek yogurt and fruit for breakfast. They are a really interesting change from my standard use of raw almonds.
The first time I made them they lasted 1 day – but that is because they were eaten. I have them now in mason jars, I think they will keep at least a week, perhaps more.
The biscotti were a big hit. It’s a Food network recipe http://www.foodnetwork.com/recipes/food-network-kitchens/coffee-macadamia-nut-biscotti-recipe/index.html. I can’t blog them because there is nothing local about them…unless I move to Hawaii.
Than you for the feedback!
Lovely! I caramelise and spice mine with jaggery x
I have never used jaggery, do you use it similar to white sugar?
Hi Andrea, it’s a molasses like block made of sugar cane juice, it’s gives a caramel like flavour x
I will have to look for it and try it out