Rosh hashanah food | Pomegranate adds punch to seasonal recipesby mollie katzen, jns.org
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While the relationship linking Rosh Hashanah with apples and honey never grows old, the elegant, less acknowledged pomegranate is also tied to biblical literature, ancient agriculture and the upcoming holidays.
That being said, pomegranates can be a pain to wrangle. Here’s an easy (and un-messy) method for mining a pomegranate.
To extract the seeds, have ready a big bowl of water. Cut the fruit into quarters, and submerge them. Peel them under water, and keep them in there as you comb through with your fingers to loosen the seeds. The skins and inedible pith will float to the surface (skim this away thoroughly, and discard), and the seeds will sink to the bottom. Strain, and you’ve got the goods.
Roasted Acorn Squash Rings with Pomegranate-Lime Glaze
Simple and sweet, these golden circles topped with the contrasting tart glaze will round out your dinner plate. Be careful slicing the squash. Use a very sharp paring knife, inserting the point first and using a gently sawing motion. The easiest way to remove the seeds is to cut loose the strand around them with scissors, and then scrape them away with a spoon.
You can make the glaze well ahead of time. It keeps indefinitely.
olive oil for the baking tray
2 medium-size acorn squash (about 3 lbs.), skin on and cut into 1/2-inch rings
Pomegranate-Lime Glaze (recipe below)
Position a rack in the center of the oven, and preheat the oven to 375 degrees.. Line a baking tray with foil, and coat it lightly with olive oil. (You can use one of the squash rings to spread it around.) Arrange the squash slices on the prepared tray and place the tray in the oven.
After about 15 to 20 minutes (or when the squash is fork-tender and lightly browned on top and around the edges), remove the tray from the oven, and spoon or brush the still-hot squash with a light coating of the glaze.
Serve hot, warm or at room temperature, decorated with pomegranate seeds. Pass a little dish of extra glaze at the table.
Yields 1⁄3 cup, 1 Tbs. per serving
1/4 cup pomegranate molasses
1 Tbs. fresh lime juice (possibly more to taste)
Combine the pomegranate molasses and lime juice in a small bowl and mix until smooth. Taste to adjust lime juice.
Serve at room temperature, spooned over hot or room temperature food.