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Cooking and Being Jewish

Roasted Pomegranate Chicken
Serves 4    
   This is a favorite Rosh Hashanah dish with Moroccan Jews. Because of the many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs. Ingredients  
 ¼ cup olive oil  
1 tablespoon minced garlic  
1 3.5- to 4-pound chicken, quartered  
1 pomegranate, halved  
¼ cup dry white wine  
Juice of 1 lemon  
1 tablespoon cinnamon-sugar  
Salt and pepper  
Directions  
  1. Preheat oven to 375°F. In a cup, mix oil and garlic. Brush garlic oil over chicken.  
  2. 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.  
  3. Remove 1 tablespoon seeds from the pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate seeds through a sieve into a small bowl.  
  4. In a small non-reactive 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.  
  5. 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.  

Easy Carrot Cake 
Serves 20–24  
   Carrots are symbolic of a sweet, fulfilling year, which is why they are popular on Rosh Hashanah. Here I use them in an unlikely processed form — baby food — to produce a rich-tasting moist cake with none of the work of peeling and grating that is usually involved.  
Ingredients  
3 cups flour  
2 cups granulated sugar  
2 teaspoons baking powder  
1 teaspoon baking soda  
2 teaspoons cinnamon  
½ teaspoon salt  
1½ cups vegetable oil 
2 6-ounce jars junior baby food carrots  
4 eggs, beaten  
2 teaspoons vanilla extract  
½ cup crystallized ginger, chopped  
3 tablespoons powdered sugar  
Directions  
  1. Preheat oven to 350°F. Coat a 13"x9"x2" baking pan with nonstick vegetable spray.  
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in center and add oil, carrots, eggs, and vanilla. Beat with a wooden spoon to mix well. Fold in chopped ginger.  
  3. Pour into prepared pan. Bake in preheated oven for one hour, or until a toothpick inserted in center comes out clean.  
  4. Let cool completely, then cut into squares. Before serving, dust with powdered sugar.

Quick Baked Apples  
Serves 4 

  Since apples are plentiful this time of year and many families go pick them themselves as part of their High Holy Days tradition, we thought an easy apple recipe was a good idea.
  With a microwave you can enjoy the old-fashioned taste of baked apples prepared with contemporary speed. Eat these warm, at room temperature, or chilled. You can also add cinnamon ice cream for a dairy treat!

Ingredients  
4 medium baking apples, cored  
¼ cup currants or raisins 
2 teaspoons brown sugar  
1½ teaspoons grated orange zest 
¼ teaspoon vanilla extract  

Directions  

  1. Peel a ¼" band of skin around each apple about 1" from the top to allow steam to escape and to prevent bursting.    

  2. In a cup or a small bowl, mix currants, brown sugar, and orange zest. Fill apple centers with currant mixture.   

  3. Place apples on a 9" glass pie plate. Mix vanilla with 3 tablespoons water and pour into plate around apples. Cover loosely with dampened microwave-safe paper towel.

  4. Microwave on high for 6 minutes, or until apples are tender to the touch. Check after 5 minutes. Remove from microwave and let stand at room temperature for 4 minutes before serving.


Our Food Editor
In addition to being the food editor of Being Jewish for ten years, Ethel Hofman is a past president of the International Association of Culinary Professionals, and author of Everyday Cooking for the Jewish Home, Harper-Collins, 1997.

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