The Seven Species (olives, figs, grapes, pomegranate, dates, barley and wheat) (c) Libby Hipkins 2013
The WimShul Cooks Tu B’Shevat Kiddush included cakes and cookies containing the seven species, raisin and banana loaf, date and fig biscuits, chocolate and date loaf, wine and spice cake.
Platter of “seven species” muffins and cakes (c) Libby Hipkins 2013
Wine & Spice Cake (c) Libby Hipkins 2013
Fig & date cookies (c) Libby Hipkins 2013
There was also a savoury platter of Persian aubergines, pine nuts and pomegranates served with a saffron and yoghurt dip.
Persian aubergines, pine nuts and pomegranates served with a saffron and yoghurt dip, and flat breads (c) Libby Hipkins
To nibble there were chocolate raisins, figs, dates and pomegranate seeds. The Seven Species hallot was paired with a date butter. To drink there was pomegranate juice and orange barley water.
Some of the recipes can be found here and here or you can download and print a Tu B’hsevat leaflet (prints as a double sided booklet).
Pomegranate seeds & chocolate raisins (c) Libby Hipkins