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August 29, 2013 - Image 122

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-08-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

arts & entertainment >> food

Conquering
The Pomegranate

37646 W.-12 Mile Road

In Halsted Village Shopping CM
Farmington Hills

(248) 994-4000 J r -

4111611 ''.

Locations in Dearborn
Dearborn Heights • Canton
www.antoniosrestaurants.com

—%

1_1

CUCINA ITALIA

A Family Tradition since 1964!

Vegetarian chef Mollie Katzen
offers recipes for Rosh Hashanah.

PATRICK COLEMAN
& THE STAFF of
B&C and SoNo

WISH OUR FRIENDS
A VERY HAPPY &
HEALTHY NEW YEAR!

Mollie Katzen: Her new book,

The Heart of the Plate: Vegetarian
Recipes for a New Generation

(Houghton Mifflin Harcourt), will

be published on Sept. 17.

Mollie Katzen
JNS.org
I

I Beef Ribs are Back

rif

Baby Back Ribs
$18.99 per slab

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 9/15/13

c_214e



Brass Pointe cii, ,e'yYfripiti

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377

Open 7 Days a week for lunch & dinner

We Wish Our Friends and Customers
Happy & Healthy New Year!

Ooi d en Phoenix

Chinese American Restaurant

Sugar Tree Plaza

6257 Orchard Lake Rd.

122

August 29 • 2013



West Bloomfield 855-3570 185620

I

n the traditions of many Jewish
holidays, there's a poetic rela-
tionship between the festival's
culinary laws and that season's foods.
While the relationship linking Rosh
Hashanah with apples and honey
never grows old, the elegant and
elusive pomegranate is less acknowl-
edged, though profoundly tied to bib-
lical literature and ancient agriculture.

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 employing a gently saw-
ing 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, and also
is good on all vegetables, grains, tofu,
chicken, meat, etc.
Squash:

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:

Y4 cup pomegranate molasses
(available at Middle Eastern markets)

Curried Eggplant Slap-Down

Pomegranate seeds offer the kind
of culinary beauty that cause us to
slow down, take note and absorb the
sacred spirit of newness. That being
said, they can be a pain to wrangle.
Here is an easy (and un-messy)
method for mining a pomegranate:
Have at the ready a big bowl of water.
Cut the fruit into quarters, and sub-
merge 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 readily sink to the
bottom. Strain, and you've got the
goods.



1 Tbsp. fresh lime juice (or more
to taste)
Garnish:
pomegranate seeds
Make glaze: Combine ingredients in

a small bowl, and mix until smooth.
Taste to adjust lime juice.
Prepare squash: 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. Arrange the squash slices on the
prepared tray, and place the tray in the
oven.
After about 15-20 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.
To serve: Serve squash hot, warm or
at room temperature, decorated with
pomegranate seeds. Pass a little dish of
extra glaze at the table.
Makes 6 servings

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