Recipes from Gabel’s table: Tu Bishvat cocktails
When someone thinks about planting an apple tree, what does he see in his mind? The roots? No. The branches? Uh, uh. Not the leaves, unless maybe they’re especially beautiful. Not even the blossoms.
He imagines the sweet, luscious homegrown fruit.
This is interesting, because while the fruit is really the last stage in the whole process of digging, planting, watering, fertilizing, pruning, etcetera – on the level of imagination and desire, it’s really the first.
And it’s not only trees. This process is true of almost everything – a creative endeavor, a business venture, a relationship. All of these are entered into with the hope that in the end they’ll bear fruit.
Even though the fruit compared to all that goes into it, is miniscule.
Look at a tree; it can easily weigh a couple of tons. Yet each fruit it bears is probably only about a quarter pound. Yet people put in years of labor, just on the hope of being able to savor a little fruit in the end.
So once a year, on 15th day of the 5th month, the day that the Blueprint shows us that fruit trees get their allocation of Fifth-Dimensional energy for the next year – which determines how fruitful they’re going to be – we celebrate their fruition by eating as many kinds of fruit as we can, with the intention of appreciating them and also praying that not only will their efforts be fruitful – but ours will be too.
(This fruited wine drink is perfect for the ‘four cups’ of your Fruition Festival (aka Tu B’shvat) seder.)
1 bottle of dry red wine
1 bottle red or purple grape juice
(For white, ‘Sans’ Sangria, substitute white wine and grape juice.)
Sprig of fresh mint leaves (optional)
Peel lemons and oranges; slice horizontally into approx. ¼ inch slices and place into a large pitcher. Pour wine and grape juice over the fruit. Let sit refrigerated overnight, add the mint sprig (if used) and serve. (You can serve it right away, but it’s not as good).
(Fresh coconut milk can be hard to find, this recipe uses a do-it-yourself version that makes a good substitute.)
1 cup dried coconut flakes
2 cups pineapple juice (or ½ cup pure pineapple concentrate, plus 1 and a half cups water)
1 carton of non-dairy whipping cream
1 cup rum (or vodka, plus two teaspoons of rum flavoring)
Water, sugar to taste
To make coconut milk:
Pour 2 cups of boiling-hot water over the coconut flakes. Let sit for about ten minutes, then hand-blend (or blender-blend) the mixture until a frothy, while ‘milk’ forms. Strain well and set liquid aside. (The ‘solids’ can be saved and used in cake or cookie batter.)
Pour the ‘milk’ into a pitcher, together with the whipping cream, juice (or concentrate plus water mixture), add sugar to taste (if needed), and rum (or vodka and rum flavoring). Stir well, chill, and serve.
This drink is stronger than it tastes, so watch out. Also, it tends to separate when stored, so stir or shake each time before serving.
See what’s COOKING at GABEL’S TABLE
Gabel Aftergood is a Fifth-Dimensional Chef Extraordinaire. After turning the world upside-down as a ‘60’s Counterculture hero, he turned his own life upside-down by discovering he was the scion of an ancient people with a millennia-old mission bring harmony to the world. To that end, he established Gabel’s Table – a spiritual-health food café that fuses the elements of creation – fire, air, earth, and water – into delectable dishes for body and soul.
Gabel is also the imagination figment of author, Ben Ackerman, in whose romping allegorical novel, ‘Open When You Are’, more of Gabel’s recipes for life – and for dinner – can be found. Buy the book as a Kindle or Paperback.