Iron Chef Rosh Hashanah: Be Fruitful and Multiply
My daughter Mia often watches Iron Chef, a cooking show on TV in which they designate a secret ingredient that is required to be in every dish. For Rosh Hashanah we wish for a New Year bright and full of possibilities. And so we knew the secret ingredient needed to be, pomegranates! Red and bursting with seeds they are a wonderful way to symbolically capture those hopes. Coming into season just as Rosh Hashanah is celebrated, the pomegranate’s ancient beginnings are referenced in the Torah, describing Israel as “a land of wheat and barley, and vines and fig-trees and pomegranates; a land of olive-trees and honey.” (Deuteronomy 8:8). It is reported that pomegranates were one of the fruits that the scouts brought back to Moses to show that the “promised land” was fertile. And they are a traditional New Year’s treat.
Not surprisingly, our ancestors were on to something. In addition to the current popularity of pomegranate flavored soda and candy, pomegranates have long been used in Indian and Chinese medicine. Western scientists are conducting clinical trials looking at pomegranates for a variety of health benefits. Apparently eating pomegranates does have the potential to make the year a good one.
In addition to health benefits, the spiritual side of the pomegranate should not be overlooked. I have never counted but legend has it that there are 613 seeds. This coincidentally is the same number of mitzvot or good deeds we should strive to observe. Among the many mitzvot, the commandment to “be fruitful and multiply” is particularly pertinent to modern Jews. Growing the Jewish people is a wonderful and important part of modern Jewish life. Seeds bring to mind birth, but, the Jewish people can “increase like the seeds of a pomegranate” through adoption, intermarriage, and conversion. And the from the outside the pomegranate is a solitary piece of fruit, but like the Jewish people, its diversity and complexity as well as its sweetness are only revealed when you take time to open it up and explore inside. Which is what we at Be’chol Lashon do all year round.We found the perfect source, a lovely little book called Pomegranates by Ann Kleinberg which has inspired some of our cooking. Pomegranate molasses, a thick concentrate of pomegranate juice, can be found in Middle Eastern markets or online.
This is the blessing for a new fruit at Rosh Hashanah, said after the blessing over the wine and before washing hands for the blessing over the bread.
First, the Shehechiyanu blessing thank God for keeping us alive and bringing us to this season:
You are blessed, Adonai our God, Ruler of the world, Who has kept us alive and sustained us and enabled us to reach this season.
Then the blessing for the fruit: You are blessed, Adonai our God, Ruler of the world, Who creates fruit from the trees.
After the fruit is passed out for everyone to eat, the food’s symbolism is explained:
May it be Your will, Lord our God and God of our forbearers, that our merits increase like the seeds of a pomegranate.
Quinoa Salad with Herbs and Pomegranate
We like this salad because it is so colorful and gets its flavors from the many different ingredients. Like the Jewish people it relies on the parts to make the whole outstanding!
1 cup quinoa
2 cups water or clear vegetable stock
1 cup baby peas or cooked edamame
1/2 cup crumbled feta cheese (if making for a meat meal cheese can be left out)
1/2 red onion, chopped
1/2 red bell pepper, diced
½ orange pepper, diced
1/2 cup mixed chopped fresh basil, flat-leaf parsley, and cilantro leaves
2 tablespoons chopped fresh tarragon leaves
1/2 cup pomegranate seeds
1/4 cup pomegranate juice
2 tablespoons fresh squeezed orange juice + zest from one orange rind
1 tablespoon white wine vinegar (or apple cider vinegar)
2 teaspoons freshly squeezed lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Clean and rinse the quinoa in a sieve to remove dust and natural coating.
In a saucepan over high heat, bring water or vegetable stock to a boil, stir in the quinoa, and return to a boil. Decrease the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. The quinoa should be tender but not mushy. Remove from the heat and fluff up the quinoa with a fork. Transfer to a serving bowl and let cool.
If peas or edamame are not cooked, then place the peas and enough water to cover them in a saucepan. Bring the water to a boil, then decrease the heat to low and simmer for about 5 minutes. Remove from the heat and rinse with cold water until they are cool to touch.
Add the cooled peas, feta, onion, bell peppers, mixed herbs, tarragon, and pomegranate seeds to the cooled quinoa. Toss to mix well.
In a small bowl, whisk together the pomegranate juice, orange juice and zest, vinegar, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside.
Just before serving, whisk the dressing again, pour over the salad, and toss.
Chicken and Fall Vegetables, Pomegranate and Fruit Sauce (Serves 6 to 8)
This sweet and tangy chicken dish brings together the best of the fall harvest with the traditional flavors.
Preheat the oven to 400°F
¼ cup pomegranate molasses
Tbsp honey or date honey (optional)
2 tbsp olive oil
6 cloves garlic, crushed
½ tsp red pepper flakes
12 chicken thighs, drumsticks or 6 breasts
2 tbsp olive oil
4 cloves garlic, crushed
1 yellow onion, chopped
6 shallots, peeled
1 carrot, peeled and cubed
1 celery root, peeled and cubed
1 parsnip, peeled and cubed
¾ dried apricots
1/4 cup raisins
¼ cup dried cranberries
salt and freshly ground black pepper
½ cup water
grated zest of 1 lemon
1 1/3 cup pomegranate molasses
2 tbsp chopped fresh basil leaves
1 tsp chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley leaves, for garnish
½ cup pomegranate seeds, for garnish
Combine the pomegranate molasses, olive oil, honey/date syrup (if using), garlic, and red pepper flakes in a plastic bag. Place the chicken pieces in the mixture, and massage to ensure all pieces are well coated. Leave for ½ an hour. Transfer the chicken to a roasting pan and bake for 30 minutes. Decrease temperature to 350°F and bake for 10 minutes longer.
Heat the olive oil in a skillet over medium heat. Add the garlic, onion, shallots, carrot, parsnip and celery root and sauté for 8 to 10 minutes, or until the mixture starts to brown. Stir in the apricots, cranberries and raisins, season to taste with salt and black pepper, and cook for 5 minutes longer. Add the water, lemon zest, pomegranate syrup, basil, and thyme. Stir while brining to a boil, then decrease the heat to low and cook for 30 minutes longer, or until all the vegetables have softened.
Arrange the baked chicken pieces on a serving platter.
Pour the sauce over the chicken and sprinkle with the parsley and pomegranate seeds.