Pomegranate Chicken
Meat

According to ancient lore, the amount of seeds in the pomegranate is exactly the same number (613) as the mitzvot (commandments/good deeds) found in the Torah. If you're curious, count away! This fragrant dish also contains honey, carrots, and apricots--traditional foods served with hope for a sweet and fruitful New Year.

• 2 medium onions, sliced
• 2 cups baby carrots (or 2 cups peeled and sliced regular carrots)
• 2 whole chickens (3 1/2 lb each), cut into pieces
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• 1 cup dried whole apricots, loosely packed
• 1 cup pitted whole prunes, loosely packed
• 2 teaspoons sweet paprika (optional)

Marinade:

• 1 cup pomegranate juice (or juice of 1 pomegranate)
• 2 cloves garlic (about 2 teaspoons minced)
• Juice and rind of 1 lemon
• 1/3 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey

1. Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom of the pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top of the vegetables and sprinkle--under the skin and on top--with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.
2. Whisk the ingredients for the marinade together in a bowl. (If using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika if using. Cover and marinate in the refrigerator for at least 1 hour or for as long as 2 days.
3. When the chicken ins marinated, preheat the oven to 350 degrees F. Cook the chicken, covered, for 1 1/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove the pan and let cool before refrigerating overnight.
4. About 30 minutes before serving, remove and discard any congealed fat from the chicken. Reheat, covered, for 25 to 30 minutes at 350 degrees F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds if you have them. Serve immediately.

Yield: 12 servings. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Experience the fabulous flavors of the Mediterranean with this colorful dish. You can use regular or whole wheat couscous, or try the pearl-shaped grains of pasta known as Israeli couscous (or maftoul), which are much larger and more versatile than the typical Moroccan couscous. You can substitute the couscous with orzo (a rice-shaped pasta), bulgar, or quinoa.

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 red pepper, seeded and chopped
• 2 cloves garlic (about 2 teaspoons, minced)
• 1 1/2 cups couscous
• 1 teaspoon ground cumin
• 3 cups hot vegetable or chicken broth
• 1/2 cup raisins or currants
• 1/2 cup chopped dried apricots or dates
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh parsley or mint
• 1/3 cup toasted pine nuts or slivered almonds

This sweet and spicy eggplant dish is served in many Middle Eastern restaurants and everyone I know who tries it, loves it. It's absolutely addictive!

• 1 eggplant (about 1 1/2 pounds
• Salt (for sprinkling on eggplant)
• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 cloves garlic (about 1 tablespoon minced)
• 3 cups tomato sauce
• 2 tablespoons lemon juice (preferably fresh)
• 1/4 cup granulated sugar or granular Splenda
• Salt and freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• 2 tablespoons minced fresh cilantro or parsley

1. Cut off both ends from the eggplant but don't peel. Cut the eggplant into 1/2-inch chunks. (You should have about 8 cups.) Place the chunks in a colander and sprinkle with salt to drain out any bitter juices. Let stand for about 1/2 hour before rinsing and patting dry.
2. Heat oil in a large pot on medium heat. Sauté the onions and garlic for 5 minutes or until softened. Increase the heat to medium high, add the eggplant and sauté for 5 to 7 minutes longer or until softened.
3. Stir in the tomato sauce, lemon juice, sugar, salt, pepper, cayenne, cumin, thyme, and cilantro or parsley. Bring to a boil; reduce heat to low and cover partially. Simmer for 25 to 30 minutes, until the sauce has thickened, stirring occasionally. Adjust seasonings to taste. When cool, cover and refrigerate. Serve chilled.

Yield: About 6 cups (12 servings of 1/2 cup each). Keeps 4 or 5 days in the refrigerator. Freezes well for up to 2 months.

Honey-Glazed Carrots
Pareve

This is a honey of a dish because you don't need to peel or cut the carrots, which is so a-peeling! These glazed carrots are perfect for the Jewish High Holidays, Passover, or any time of year.

• 2 pounds baby carrots
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (preferably fresh)
• 2 tablespoons honey
• 2 tablespoons apricot or mango preserves (preferably low sugar or all-fruit)
• Salt and freshly ground black pepper
• 1/2 teaspoons dried thyme
• 1/4 cup chopped fresh parsley or dill weed, for garnish

1. Place the carrots in a medium saucepan and add enough water to cover by 1 inch; bring to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes or until tender. Drain well and return the carrots to the saucepan.
2. Add the oil, lemon juice, honey, jam, salt, pepper, and thyme.

This high, moist cake is ideal for the Jewish High Holidays because it combines three traditional ingredients--apples, carrot, and honey. A food processor helps speed up preparation. If you don't have a large food processor, see Chef's secret, below recipe. This cake is much lower in carbs than a traditional honey cake and has the added benefit of soluble fiber from the apples and carrot.

• 3 large eggs (or 2 large eggs plus 2 egg whites)
• 1/2 cup canola oil
• 1 cup honey
• 1/2 cup lightly packed brown sugar
• 2 teaspoons pure vanilla extract or brandy
• 1 1/2 cups whole wheat flour
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 3/4 cup cold tea (green tea is a great choice)
• 1/4 cup orange juice (preferably fresh)
• 2 medium apples, peeled, cored, and grated (about 1 cup grated)
• 1 medium carrot, grated (about 1/2 cup grated)

1. Preheat the oven to 350 degrees F. Spray a 12-cup fluted tube pan with cooking spray.
2. In a food processor fitted with the steel blade, process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3 minutes or until smooth and creamy. Don't insert the pusher into the feed tube while processing.
3. Add the flours, baking powder, baking soda, cinnamon, and salt to the processor bowl. Then add the tea and orange juice and process with several on/off pulses, just until combined. Add the grated apples and carrot and process with several quick on/off pulses, until combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 65 to 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes before inverting the pan and unfolding the cake onto a serving plate.

• 10 ounces good-quality dark chocolate (bittersweet or semisweet)
• 1 tablespoon vegetable oil
• 2 cups toasted sliced or slivered almonds
• 1 1/2 cups (8 ounces) cut-up dried apricots (scissors work best)

1. Break up the chocolate into chunks and place in a large dry microwavable bowl. Microwave, uncovered, on medium for 2 minutes, then stir. Continue microwaving on medium for 1 to 2 minutes longer, just until melted; stir well. Cool slightly before stirring in oil, almonds, and apricots.
2. Drop by teaspoonfuls onto parchment paper-lined baking sheets. Refrigerate for 30 toe 45 minutes or until firm. Transfer to an airtight container, separating the layers with parchment or waxed paper.

Previously on the Kosher Table

• July/August 2008: The Milky Way
• May/June 2008: Arthur Schwartz's Jewish Home Cooking
• April 2008: A Meaningful, Flavorful Seder
• March 2008: Party On Purim - Plan For Pesach!
• February 2008: Jewish Soups To Warm The Soul
• January 2008: A Taste of Tu B?Shvat
• December 2007: A Chanukah Feast That Is Quick And Kosher
• November 2007: Nutrilicious
• October 2007: Singapore Kosher Vegetarian Restaurant: It's Faux Good!
• September 2007: Savory Dishes For Elul.
• July 2007: I Scream, You Scream, We All Scream For Kosher Ice Cream
• May 2007: On Bread Alone
• April 2007: The Power of Matzah.
• March 2007: Mama's Vegetarian: Fantastic falafel and a whole lot more
• January 2007: Breakfast Anytime
• December 2006: Chanukah traditions
• November 2006: A Touch Of Sweetness For Mar Cheshvan
• October 2006: A Happy And Healthy New Year
• September 2006: Great Kosher Restaurants Magazine
• August 2006: Café Shira
• July 2006: 1010 Cherry Street Chinese Vegetarian Kosher Restaurant
• June 2006: You say Shavuot, and I say Shavous
• April 2006: Levana's Table
• March 2006: Shushan Shulchan
• February 2006: Main Line Kosher Establishments
• January 2005: Hanukah is upon us
• November 2005: Maxim's Glatt Kosher Cuisine 
• October 2005: Holiday Menus and Acme Kosher Marketplace
• September 2005: Review of Yi-Tzi Peking

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