Post 407: Tu B’Shvat Seder on Har Hazeitimn – Tonight: Thursday evening, 8:00 pm at Mizmor L’ David Screening of film Tunnel of Hope with words by Michael Kagan co-producer and son of the subject of the film. Watch the trailer at: http://www.go2films.com/New-Releases/Tunnel-of-Hope recipe for pineapple cheese cake – broccoli/pea soup and broccoli soup

Did Tu B’Shvat sneak up on you? It did for me.

Including a chilled cheesecake.

Tu B’Shvat Seder on Har Hazeitimn

DATE: Thursday, Sept. 9, 2017
TIME: 8 pm
PLACE: Seven Arches Hotel, Har Hazeitim
Program:
* Songs of Eretz Yisrael with Chanan Yuval
* Seder Tu B’Svat with Rav Micky Yuspi
* Special childrens activities 
Cost: Adult 30 NIS
Children 15 NIS
Free parking
For details and tickets  www.hazeitim.co.il
052-319-1902  
Chag Sameach! 

Sorry: Just got the directions today:

Tonight: Thursday evening, 8:00 pm at Mizmor L’ David

Screening of film Tunnel of Hope with words by Michael Kagan co-producer and son of the subject of the film.

Watch the trailer at:

http://www.go2films.com/New-Releases/Tunnel-of-Hope

suggested donation: 25 nis

Directions:

Number 7 bus (towards Ramat Rachel) to Ein Guedi stop. Walk down Ein Guedi to Efrata St. turn right, continue to end of street. Payis building is kitty corner.

Or. 74\75\71\72 buses to Tzomet HaBankim stop. Walk up Ein Guedi St., first left is Walter Abeles continue with street curving right, building on left side of street.


*********************************************************

Ingredients: Pineapple dessert

Crust:

2 1/2 cups graham cracker crumbs

1/2 cup butter*or oil

Filling:

4 oz. cream cheese, softened or soft tofu

1/2 cup butter, room temperature*

2 cups powdered sugar

1 (8 oz.) container frozen whipped topping (COOL WHIP), thawed

1 (20 oz.) can crushed pineapple, drained well

Pineapple Dream Dessert

00:49
00:49
I
Pineapple Dream Dessert

Instructions

  1. Preheat oven to 300F.
  2. Crush your graham crackers.or other cookie crumbs.
  3. Also, drain crushed pineapple.
  4. Melt 1/2 cup (1 stick butter), or oil in the microwave in a medium, microwave-safe bowl.
  5. Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
  6. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish.
  7. Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
  8. You’ll have some crumb mixture left over. Just hang onto it because you’ll need it for the topping.
  9. In a stand mixer (or using an electric mixer), beat the cream cheese and butter and oil or half oil half tofu together until creamy.
  10. If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
  11. Now add in a heaping tablespoon of the drained pineapple and give it a good stir.
  12. Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
  13. In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
  14. Stir well. It will get thick and clumpy.
  15. Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
  16. Now, sprinkle the rest of the graham cracker crumb mixture on the top.
  17. Cover the whole dish with plastic wrap.
  18. Then refrigerate for at least 4 hours.
 
*You can use salted or unsalted butter, whatever you have. Just make sure that it is butter and not margarine.
 Directions:
Preheat oven to 300F. Crush your graham crackers. I just throw them in a Ziploc bag and pound the heck out of them. You can also just buy graham cracker crumbs too. Whatever works for you. I just happened to have these graham crackers for s’mores.
Also, at this point, go ahead and get your pineapple drained. I just throw it in a strainer and let it drain while I get to work on everything else.
 Melt 1/2 cup (1 stick butter) in the microwave using a medium, microwave-safe bowl.
 Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8×8 or 9×9 square baking dish.
It helps to use the bottom of a flat measuring cup or glass to press the mixture down.
Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
 You’ll have some crumb mixture left over. Just hang onto it because you’ll need it for the topping.
Measure 4 oz. softened cream cheese. Most cream cheese is sold in blocks of 8 ounces and have these handy dandy little markings on them to help you measure it out easily.
 Beat the cream cheese and butter together until creamy.
 It helps to use an electric mixer or a stand mixer for this.
If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
 Try to resist dipping your fingers in this amazingness. Ok, go on, dip your finger in, I won’t tell.
 Now add in a big ole heaping tablespoon of the drained pineapple and give it a good stir.
Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
 Now, sprinkle the rest of the graham cracker crumb mixture on the top.
Cover with plastic wrap.
Then refrigerate for at least 4 hours. This is a great dessert to make the night before you actually need to serve it.
Also, at this point, go ahead and get your pineapple drained. I just throw it in a strainer and let it drain while I get to work on everything else

Broccoli – Pea Soup

INGREDIENTS:

Juice of 1 lemon

1 head of broccoli

1/2 bag frozen peas (250g)

2 sticks of celery

Frozen spinach (100g)

200ml almond milk (make sure it’s unsweetened!)

450ml water

5 cloves of garlic

1 inch of fresh ginger

1 teaspoon of chilli flakes

1 teaspoon of brown miso paste

1 teaspoon of tamari

Olive oil

Salt and pepper

METHOD:

Start by peeling the ginger, then chop it finely and crush the garlic cloves. Add these to a large frying pan with generous drizzle of olive oil, salt and pepper.

Let this heat up and sauté for a few minutes before adding in the tamari, finely chopped celery, frozen spinach and broccoli. Stir this around for a minute before adding the water and frozen peas to the pan. Add a generous pinch of salt and let this heat up for about 15 minutes, stirring occasionally.

Once everything has cooked pour the mixture into your blender with the lemon juice, chilli flakes, miso paste and almond milk. Blend it all together until it’s really smooth and creamy!

Ingredients second recipe-Broccoli Soup

  • 1 pound broccoli florets, stalks peeled; finely chopped.
  • 1 (8 ounces) onion, finely chopped.
  • 1 quart water or chicken broth.
  • 1 cup frozen petite peas, thawed.
  • 1 tablespoon butter.
  • 3 tablespoons flour.
  • 2 cups half and half or evaporated low fat or skimmed milk.
  • Salt and freshly ground black pepper.

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