Date and Nut Pudding For 6-8 people
This is a Russian recipe with a Middle Eastern flavor.

You need:
1 2/3 cup dates, pitted and diced
1/2 cup walnut halves
1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tbsp sugar
For dairy version: whipped cream

1.Preheat the oven to 325 F/170 C. Grease a 9 in./23 cm square baking dish.
2.In a bowl, combine the dates, walnuts, flour, baking powder and salt.
3.Beat the eggs with the sugar in a small bowl. Add to the date mixture and mix well.
4.Pour the mixture into the baking dish and bake for 40 minutes.
5.Serve warm with whipped cream.

Tu B'Shvat Fruitcake Serves 8
This fruitcake is lighter than the classic version.

You need:
1/2 cup brown sugar
3/4 cup sifted flour
1/2 tsp baking powder
2 eggs
1 cup dried fruit
1 cup mixed nuts: almonds, macadamias, walnuts, pecans, etc.

1.Mix all ingredients together.
2.Put in a greased loaf pan.
3.Bake at 350 degrees preheated oven until brown.
4.Stick a toothpick in the center to check if the cake is done. If it comes out clean, you can let it cool, then enjoy!
This recipe is courtesy of MILAH, ulpan Yerushalayim.

Raisin Relish Makes about 12 oz
This spicy, sweet and sour relish is reminiscent of Poland.

You need:
3/4 cup plump raisins
1 tbsp chopped fresh ginger
2 garlic cloves, finely chopped
1 1/2 tsp sugar
1/4 tsp mustard seeds
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup white wine vinegar

1.Put all ingredients into a food processor or blender and process until finely chopped.
2.Store in refrigerator until ready to use.

Tu B'Shvat Fruity Chicken Serves 4-6
This dish both sweet and tart. As a bonus, if you remove the skin and fat from the chicken, and exclude the almonds, it's low-fat.

You need:
1 large onion
1 tbsp oil
1 chicken, quartered
1/4 tsp ginger
1/2 tsp cinnamon
1/4 cup apricot jam
1 cup orange juice
juice of one lemon
2 cups chicken broth or water
1 cup prunes, pitted
1 cup dried apricots
1 cup roasted, unsalted almonds (1/2 cup chopped coarsely; 1/2 cup whole)
salt and pepper to taste

1.Chop the onion. Saute in large pot with oil until soft, but not browned.
2.Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces.
3.When onion is finished, place chicken in the pot, and brown on all sides.
4.Add all other ingredients, but reserve the 1/2 cup whole almonds for a garnish.
5.Cook over a low flame for at least 40 minutes, keeping an eye open to make sure there is enough liquid. Add more broth if necessary.
6.Add salt and pepper to taste.
7.Serve with rice and garnish with remaining almonds.

Variation: Skip the almonds and add different dried fruit, such as pears, cherries, or currants. Also works well with dried apples, if you also substitute the orange juice for apple juice. This also works well with beef. Just cook longer, and don't brown the meat in the beginning.

Preserved Figs
This is an interesting way to enjoy fresh figs.

You need:
1 lb/1/2 kl fresh figs
1 lb/1/2 kl sugar
2 cups apple cider or rasberry vinegar
2 tbsps whole spices, such as cloves,
cinamon, nutmeg, cardomon
3 or 4 black peppercorns
1/4 tsp powdered ginger

1.Wash figs.
2.Boil vinegar, sugar and spices briefly in a pot.
3.Add the figs and cook on a low flame until the fruit is soft (about 15 minutes).
4.Remove just the fruit and place in a canning jar, if available. If not a regular jar is fine.
5.If the mixture is thin, boil until it thickens. Pour over the figs in the jar and seal tightly.
6.If it is not hermetically sealed (as in a canning jar), then refrigerate. Allow for at least a week to pass for optimum taste.

Chicken Rimonim Serves 4-6
The pomegranates lend a beautiful color and delicate flavor to the chicken.

You need:
1 chicken, cut into eighths
juice of 2 pomegranates
seeds of 1 pomegranate
1 onion, diced
2 tbsp of margarine
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tsp caraway seeds (optional)
2 cups chicken soup

1.Soak chicken pieces in the pomegranate juice for half an hour.
2.Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate juice.
3.Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry.
4.When the chicken has been well-browned, add the pomegranate juice, and cook on a low flame for 20 minutes. Add the pomegranate seeds before serving.