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