Holy Pomegranates: Shana Tova!

Rosh Hashanah, the Jewish New Year, begins today at sunset.

One of the traditions connected to Rosh Hashanah is the consumption of pomegranates (the world’s sexiest fruit, IMHO.)

Did you know:
In the Hebrew scriptures, Exodus 28:33–34 directed images of pomegranates be woven onto the borders of Hebrew priestly robes, and in 1 Kings 7:13–22 pomegranates are described in the decorations of the King Solomon’s temple in Jerusalem. According to Jewish tradition, the pomegranate is a symbol for righteousness, because it is said to have 613 seeds which corresponds with the 613 mitzvot or commandments of the Torah. For this reason and others, many Jews eat pomegranates on Rosh Hashanah. The pomegranate is one of the few images which appear on ancient coins of Judea as a holy symbol, and today many Torah scrolls are stored while not in use with a pair of decorative hollow silver “pomegranates” (rimmonim) slid down over the two upper scroll handles.
(SOURCE: wikipedia)

Here’s one of our favorite Rosh Hashanah recipes … Beteavon!
ROASTED POMEGRANATE CHICKEN

Ingredients
1/4 cup olive oil
1 tablespoon minced garlic
1 (3 1/2 to 4-pound) chicken, quartered
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 tablespoon cinnamon sugar
Salt and pepper

Instructions
Preheat oven to 375 degrees F. In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Recipe from: Everyday Cooking for the Jewish Home by Ethel Hofman

And now, for your listening pleasure, a shofar: