Rosh Hashanah, the Jewish New Year, is a time for reflection and looking forward -- and for sharing a meal with family and friends. It is often celebrated with foods rich in symbolism: Apples are dipped in honey to signify the wish for sweetness in the months to come, and pomegranates, with their many seeds, represent a fruitful year.
Citrus never becomes boring when you mix together juice from a variety of fruits, including grapefruits, oranges, tangerines, and tangelos. Add pomegranate juice for a dose of color, flavor, and antioxidants.
In Season: Pomegranates begin to ripen in September and are available through January.What to Look For: Choose deeply colored purplish-red pomegranates that feel heavy for their size. Avoid any fruit that is cracked or has soft spots.How to Store: When kept in an airtight bag in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days.
This elegant dish combines an exotic trio of ingredients -- foie gras, quince, and pomegranate. The richness of the foie gras is complemented by the sweet, tangy fruits.
An extravagant delicacy that goes back to Roman times, foie gras is the enlarged liver of a force-fed goose or duck. Duck foie gras has a winey flavor, while goose foie gras is slightly richer and more mellow. Both should be firm to the touch. Look for quinces, bitter fruit that turn sweet with cooking, that are yellow -- a sign of ripeness.