Now known as the Rosh Hashanah seder, this is a “program” run through at the start of a Rosh Hashanah meal, where we partake of a series of symbolic foods (the 'simanim') each followed by a specific blessing. "Simanim" – literally means signs or indicators – that are meant to point the way to improved circumstances. Observant Jews take this quite seriously, preceding their consumption of these foods on Rosh Hashanah with a specific, heartfelt prayer connected to the character of the food. For example, because a pomegranate is full of seeds, many people eat a pomegranate after saying, “May it be Your will, Hashem, our G-d and G-d of our forefathers, that our merits increase as [the seeds of] a pomegranate.” In other words, we’d like to maximize the “merits” (engendered by doing mitzvot ) on our personal tally sheets. And what that really means is that we want to be worthy of G-d’s abundant blessings – and this necessitates focusing our minds on how to make ourselves worthy. Likewise, if you want to build a nice Jewish family, express that desire by eating fish after saying, “May it be your will Hashem, our G-d and G-d of our forefathers, that we be fruitful and multiply like fish.” Some of the most fascinating simanim are based on word play. A generation ago, Jews in the Ukraine fed their children chicken livers on Rosh Hashanah because the Yiddish word for livers, leberlach is homophonous with leb ehrlich , “live honestly.” Typically Jewish, isn’t it? Even a kiddie snack is a lesson in ethics! There are lots of other "simanim" we could use in recipes —fish heads, beets, carrots, gourd, or black-eyed peas—but they’re not all that appetizing for a dessert. For dessert, I tapped the trusty pomegranate—finish your Rosh Hashanah meal with a super 'siman' swirl! Prep Time : 5 min Cook Time : 15 + 60 chill min Ready Time : 20 min Servings 8 Servings Ingredients ½ cup pomegranate juice 2 tablespoons sugar 1 pint pareve vanilla frozen dessert or ice cream 2 tablespoons pomegranate seeds 1 store-bought pareve chocolate loaf cake or your own Directions Prepare syrup: In a small saucepan over medium heat, combine pomegranate juice and sugar, and bring to a boil. Reduce heat to a simmer, and cook for 10 to 15 minutes, or until reduced by half. Meanwhile, remove frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons pomegranate syrup and seeds. Return to the freezer for 1 hour. To serve, slice loaf into 8 slices. Top with a scoop of frozen dessert, and drizzle with remaining pomegranate syrup. About Jamie Geller Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co-founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her family live in Israel. Five children give her plenty of reasons to get out of the kitchen — fast.
